Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops

DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT

(2011) LAURA VÁZQUEZ-ARAÚJO et al.   JOURNAL OF SENSORY STUDIES

Effect of glucose on glucosinolates, antioxidants and metabolic enzymes in Brassica sprouts

(2011) Jia Wei et al.   SCIENTIA HORTICULTURAE

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

(2010) Marta Francisco et al.   FOOD RESEARCH INTERNATIONAL

Sensory and chemical properties of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage

(2010) Martin Talavera-Bianchi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory quality of turnip greens and turnip tops grown in northwestern Spain

(2009) Marta Francisco et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Simultaneous evaluation of intact glucosinolates and phenolic compounds by UPLC-DAD-MS/MS in Brassica oleracea L. var. botrytis

(2009) M. Gratacós-Cubarsí et al.   FOOD CHEMISTRY

Simultaneous identification of glucosinolates and phenolic compounds in a representative collection of vegetable Brassica rapa

(2009) Marta Francisco et al.   JOURNAL OF CHROMATOGRAPHY A

LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES

(2009) MARTIN TALAVERA-BIANCHI et al.   JOURNAL OF SENSORY STUDIES

Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentumMill.)

(2009) Luis Eduardo Ordóñez-Santos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Glucosinolates, isothiocyanates and human health

(2008) Maria Traka et al.   PHYTOCHEMISTRY REVIEWS