Effect of industrial freezing on the physical and nutritional quality traits in broccoli

Characterization of industrial broccoli discards ( Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods

(2018) Minty Thomas 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

Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets

(2016) Congxi Cai et al.   FOOD CHEMISTRY

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli

(2015) Pedro A. Alanís-Garza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

(2015) C. Severini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Vegetables containing phytochemicals with potential anti-obesity properties: A review

(2013) David J. Williams et al.   FOOD RESEARCH INTERNATIONAL

Assessing the authenticity of the white cabbage (Brassica oleracea var. capitata f. alba) cv. ‘Varaždinski’ by molecular and phytochemical markers

(2013) Dunja Šamec et al.   FOOD RESEARCH INTERNATIONAL

Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts

(2012) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing

(2012) Andrea Mahn et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Can phytochemical antioxidant rich foods act as anti-cancer agents?

(2011) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

GLUCOSINOLATE COMPOSITION OF BRASSICA IS AFFECTED BY POSTHARVEST, FOOD PROCESSING AND MYROSINASE ACTIVITY

(2011) A. AIRES et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2010) Marta Francisco et al.   FOOD RESEARCH INTERNATIONAL

Ascorbigen: chemistry, occurrence, and biologic properties

(2009) Anika E. Wagner et al.   CLINICS IN DERMATOLOGY

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Retention of mineral constituents in frozen leafy vegetables prepared for consumption

(2009) Zofia Lisiewska et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching

(2008) A.R. Lespinard et al.   JOURNAL OF FOOD ENGINEERING

Modified-atmosphere packaging (MAP) does not affect the bioavailability of tocopherols and carotenoids from broccoli in humans: A cross-over study

(2007) Fernando Granado-Lorencio et al.   FOOD CHEMISTRY