Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin

Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica)

(2014) T. Oliviero et al.   FOOD CHEMISTRY

In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions

(2014) Teresa Oliviero et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

(2013) Irmela Sarvan et al.   FOOD RESEARCH INTERNATIONAL

Glucosinolates, structures and analysis in food

(2010) Don Brian Clarke   Analytical Methods

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

(2010) Ingrid Herr et al.   CANCER TREATMENT REVIEWS

Inhibition of bladder cancer development by allyl isothiocyanate

(2009) Arup Bhattacharya et al.   CARCINOGENESIS

Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

(2009) Shiou-Huei Chao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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