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

Modelling the fate of glucosinolates during thermal processing of Brassica vegetables

(2012) Irmela Sarvan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts

(2011) Franziska S. Hanschen et al.   FOOD CHEMISTRY

Effect of drying conditions on indole glucosinolate level in broccoli

(2010) V. Mrkic et al.   ACTA ALIMENTARIA

Dietary constituents of broccoli and other cruciferous vegetables: Implications for prevention and therapy of cancer

(2010) Ingrid Herr et al.   CANCER TREATMENT REVIEWS

Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets

(2010) R.B. Jones et al.   FOOD CHEMISTRY

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

(2010) Marta Francisco et al.   FOOD RESEARCH INTERNATIONAL

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

(2010) Nicoletta Pellegrini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

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

Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads

(2008) D. Van Eylen et al.   FOOD CHEMISTRY

Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage

(2008) Jon Volden et al.   FOOD CHEMISTRY

Kinetics of Changes in Glucosinolate Concentrations during Long-Term Cooking of White Cabbage (Brassica oleracea L. ssp.capitataf.alba)

(2008) Jon Volden et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleraceavar.capitatacv. Taler) Cultivated in Different Seasons

(2008) C. Martinez-Villaluenga et al.   JOURNAL OF FOOD SCIENCE

Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)

(2008) Jon Volden et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Glucosinolates, isothiocyanates and human health

(2008) Maria Traka et al.   PHYTOCHEMISTRY REVIEWS

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

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