Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana

(2017) Franziska S. Hanschen et al.   Scientific Reports

The kinetic of key phytochemical compounds of non-heading and heading leafyBrassica oleracealandraces as affected by traditional cooking methods

(2016) Elisa Giambanelli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Domestic cooking methods affect the nutritional quality of red cabbage

(2014) Feng Xu et al.   FOOD CHEMISTRY

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassicaVegetables: A Review

(2013) Probo Y. Nugrahedi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing

(2013) Kristin Hennig et al.   THEORETICAL AND APPLIED GENETICS

Effects of different cooking methods on health-promoting compounds of broccoli

(2009) Gao-feng Yuan et al.   Journal of Zhejiang University-SCIENCE B

Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

(2008) Ruud Verkerk et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY