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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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Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S85-S88

2009

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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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HEALTH EFFECTS OF BIOACTIVE COMPONENTS IN PLANT FOODS; RESULTS AND OPINION OF THE EU-COST926 ACTION

Acta horticulturae, 2014 (1040), p.349-359

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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GENETIC VARIATION IN GLUCOSINOLATE CONTENT WITHIN BRASSICA RAPA VEGETABLES

Acta horticulturae, 2012 (944), p.129-140

2012

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VARIATION AND DISTRIBUTION OF GLUCOSINOLATES IN 42 CULTIVARS OF BRASSICA OLERACEA VEGETABLE CROPS

Acta horticulturae, 2010-01 (856), p.63-70

2010

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THE EFFECT OF STEAMING ON THE GLUCOSINOLATE CONTENT IN BROCCOLI

Acta horticulturae, 2010 (867), p.37-46

2010

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Reply to “Dietary glucosinolates and risk of type 2 diabetes in 3 prospective cohort studies”

The American journal of clinical nutrition, 2018-08, Vol.108 (2), p.425-425

2018

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Glucosinolates and Myrosinase Activity in Red Cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after Various Microwave Treatments

Journal of agricultural and food chemistry, 2004-12, Vol.52 (24), p.7318-7323

2004

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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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Rapid Estimation of Glucosinolate Thermal Degradation Rate Constants in Leaves of Chinese Kale and Broccoli (Brassica oleracea) in Two Seasons

Journal of agricultural and food chemistry, 2012-08, Vol.60 (32), p.7859-7865

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

Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables

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

HEALTH EFFECTS OF BIOACTIVE COMPONENTS IN PLANT FOODS; RESULTS AND OPINION OF THE EU-COST926 ACTION

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

GENETIC VARIATION IN GLUCOSINOLATE CONTENT WITHIN BRASSICA RAPA VEGETABLES

VARIATION AND DISTRIBUTION OF GLUCOSINOLATES IN 42 CULTIVARS OF BRASSICA OLERACEA VEGETABLE CROPS

THE EFFECT OF STEAMING ON THE GLUCOSINOLATE CONTENT IN BROCCOLI

Reply to “Dietary glucosinolates and risk of type 2 diabetes in 3 prospective cohort studies”

Glucosinolates and Myrosinase Activity in Red Cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after Various Microwave Treatments

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

Rapid Estimation of Glucosinolate Thermal Degradation Rate Constants in Leaves of Chinese Kale and Broccoli (Brassica oleracea) in Two Seasons

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