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Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli

Food chemistry, 2017-01, Vol.214, p.580-586

2017

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A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables

Food chemistry, 2014-07, Vol.155, p.287-297

2014

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

Food chemistry, 2014-11, Vol.163, p.197-201

2014

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Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation

Food science & technology, 2016-01, Vol.65, p.421-427

2016

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The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods

Journal of the science of food and agriculture, 2000-05, Vol.80 (7), p.967-984

2000

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Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)

Food science & technology, 2014-11, Vol.59 (1), p.189-195

2014

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A research approach for quality based design of healthy foods: Dried broccoli as a case study

Trends in food science & technology, 2013-04, Vol.30 (2), p.178-184

2013

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Pitfalls in the desulphation of glucosinolates in a high-throughput assay

Food chemistry, 2012-10, Vol.134 (4), p.2355-2361

2012

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

RSC advances, 2015-01, Vol.5 (82), p.66894-66900

2015

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Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes

Trends in food science & technology, 2013-10, Vol.33 (2), p.139-145

2013

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Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing

Trends in food science & technology, 2014-01, Vol.35 (1), p.61-68

2014

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Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana

Scientific reports, 2017-01, Vol.7 (1), p.40807-40807, Article 40807

2017

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Increased serum albumin, γ globulin, immunoglobulin IgG, and IgG2 and IgG4 in autism

Psychological medicine, 2002-11, Vol.32 (8), p.1457-1463

2002

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

Critical reviews in food science and nutrition, 2015-01, Vol.55 (6), p.823-838

2015

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Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

Molecular nutrition & food research, 2009-09, Vol.53 (S2), p.S219-S219

2009

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Kynurenine Pathway in Autism Spectrum Disorders in Children

Neuropsychobiology, 2017-01, Vol.76 (2), p.82-88

2017

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Serum Tryptophan, Tryptophan Catabolites and Brain-derived Neurotrophic Factor in Subgroups of Youngsters with Autism Spectrum Disorders

CNS & neurological disorders drug targets, 2018-01, Vol.17 (8), p.626-639

2018

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Modelling the fate of glucosinolates during thermal processing of Brassica vegetables

Food science & technology, 2012-12, Vol.49 (2), p.178-183

2012

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Thermal degradation of glucosinolates in red cabbage

Food chemistry, 2006-03, Vol.95 (1), p.19-29

2006

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Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing

Theoretical and applied genetics, 2013-09, Vol.126 (9), p.2323-2334

2013

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

Innovative food science & emerging technologies, 2014-10, Vol.25, p.58-66

2014

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Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits

Food science & technology, 2012-12, Vol.49 (2), p.188-191

2012

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P01-230 Activation of serotonin metabolism and BDNF changes in depressed patients with multiple sclerosis during interferon-beta therapy

European psychiatry, 2009, Vol.24, p.S618-S618

2009

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

Food research international, 2013-11, Vol.54 (1), p.706-710

2013

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Effect of water content and temperature on glucosinolate degradation in broccoli (Brassica oleracea var. italica)

Food chemistry, 2012, Vol.132 (4)

2012

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Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli

A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables

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

Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation

The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods

Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)

A research approach for quality based design of healthy foods: Dried broccoli as a case study

Pitfalls in the desulphation of glucosinolates in a high-throughput assay

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

Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes

Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing

Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana

Increased serum albumin, γ globulin, immunoglobulin IgG, and IgG2 and IgG4 in autism

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

Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

Kynurenine Pathway in Autism Spectrum Disorders in Children

Serum Tryptophan, Tryptophan Catabolites and Brain-derived Neurotrophic Factor in Subgroups of Youngsters with Autism Spectrum Disorders

Modelling the fate of glucosinolates during thermal processing of Brassica vegetables

Thermal degradation of glucosinolates in red cabbage

Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing

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

Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits

P01-230 Activation of serotonin metabolism and BDNF changes in depressed patients with multiple sclerosis during interferon-beta therapy

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

Effect of water content and temperature on glucosinolate degradation in broccoli (Brassica oleracea var. italica)

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