Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking

(2018) Franziska S. Hanschen et al.   FOOD CHEMISTRY

Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli

(2017) Ana Soares et al.   Food and Bioprocess Technology

Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli byproducts and edible florets

(2017) Anna Carolina Formica-Oliveira et al.   Innovative Food Science & Emerging Technologies

Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices

(2017) I. Aguiló-Aguayo et al.   Innovative Food Science & Emerging Technologies

High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates

(2017) Anna Westphal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluating the Antibacterial Properties of Polyacetylene and Glucosinolate Compounds with Further Identification of Their Presence within Various Carrot (Daucus carota) and Broccoli (Brassica oleracea) Cultivars Using High-Performance Liquid Chromatography with a Diode Array Detector and Ultra Performance Liquid Chromatography–Tandem Mass Spectrometry Analyses

(2017) L. Hinds et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cruciferous Vegetable Intake Is Inversely Associated with Lung Cancer Risk among Current Nonsmoking Men in the Japan Public Health Center (JPHC) Study

(2017) Nagisa Mori et al.   JOURNAL OF NUTRITION

Consumption of a diet rich in Brassica vegetables is associated with a reduced abundance of sulphate-reducing bacteria: A randomised crossover study

(2017) Lee Kellingray et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Role of UV-B irradiation dose and intensity on color retention and antioxidant elicitation in broccoli florets ( Brassica oleracea var. Italica )

(2017) Magalí Darré et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties

(2017) Franziska S. Hanschen et al.   Frontiers in Plant Science

Plasma carotenoids, vitamin C, tocopherols, and retinol and the risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition cohort1,2

(2016) Marije F Bakker et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Nutritional and phytochemical value of Brassica crops from the agri-food perspective

(2016) M. Francisco et al.   ANNALS OF APPLIED BIOLOGY

Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces

(2016) Winnie Lim et al.   FOOD CONTROL

The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

(2016) Jia Wang et al.   Innovative Food Science & Emerging Technologies

Impact on Vitamin D2, Vitamin D4 and Agaritine in Agaricus bisporus Mushrooms after Artificial and Natural Solar UV Light Exposure

(2016) Paul Urbain et al.   PLANT FOODS FOR HUMAN NUTRITION

Glucosinolates in broccoli ( Brassica oleracea L. var. italica ) as affected by postharvest temperature and radiation treatments

(2016) Anna Rybarczyk-Plonska et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables

(2016) Joanna Kapusta-Duch et al.   Journal of Functional Foods

Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

(2015) Rogelio Sánchez-Vega et al.   Innovative Food Science & Emerging Technologies

Quantitative human exposure model to assess the level of glucosinolates upon thermal processing of cruciferous vegetables

(2015) Uma Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables

(2015) Shiva Bhandari et al.   MOLECULES

The effects of UV radiation during the vegetative period on antioxidant compounds and postharvest quality of broccoli (Brassica oleracea L.)

(2015) Yasin Topcu et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients

(2015) E. Giambanelli et al.   RSC Advances

Comparison of the degradation and leaching kinetics of glucosinolates during processing of four Brassicaceae (broccoli, red cabbage, white cabbage, Brussels sprouts)

(2014) Irmela Sarvan et al.   Innovative Food Science & Emerging Technologies

Interaction of Moderate UV-B Exposure and Temperature on the Formation of Structurally Different Flavonol Glycosides and Hydroxycinnamic Acid Derivatives in Kale (Brassica oleracea var. sabellica)

(2014) Susanne Neugart et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk

(2014) Ingrid Aguiló-Aguayo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

(2014) Radhika Bongoni et al.   PLANT FOODS FOR HUMAN NUTRITION

The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

(2014) Qian Deng et al.   Food Engineering Reviews

Phytochemicals from Cruciferous Vegetables, Epigenetics, and Prostate Cancer Prevention

(2013) Gregory W. Watson et al.   AAPS Journal

Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba)

(2013) Laura Alvarez-Jubete et al.   Food and Bioprocess Technology

Health Promoting Effects of Brassica-Derived Phytochemicals: From Chemopreventive and Anti-Inflammatory Activities to Epigenetic Regulation

(2013) Anika Eva Wagner et al.   Oxidative Medicine and Cellular Longevity

UV-B Irradiation Changes Specifically the Secondary Metabolite Profile in Broccoli Sprouts: Induced Signaling Overlaps with Defense Response to Biotic Stressors

(2012) Inga Mewis et al.   PLANT AND CELL PHYSIOLOGY

Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

(2008) Jon Volden et al.   FOOD CHEMISTRY

Physiological effects of broccoli consumption

(2008) Elizabeth H. Jeffery et al.   PHYTOCHEMISTRY REVIEWS