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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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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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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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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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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 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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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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Effect of Boiling on the Content of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2334-2338

2009

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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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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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Protective effects of Brussels sprouts towards B[ a]P-induced DNA damage: a model study with the single-cell gel electrophoresis (SCGE)/Hep G2 assay

Food and chemical toxicology, 2002-08, Vol.40 (8), p.1077-1083

2002

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

European food research & technology, 2015-03, Vol.240 (3), p.559-565

2015

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Predictive modelling of vegetable firmness after thermal pre-treatments and steaming

Innovative food science & emerging technologies, 2014-10, Vol.25, p.14-18

2014

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Biofumigation using a wild Brassica oleracea accession with high glucosinolate content affects beneficial soil

Plant and soil, 2015, Vol.394

2015

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Evaluation of research methods to study domestic food preparation

British food journal (1966), 2015-01, Vol.117 (1), p.7-21

2015

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Quantitative trait loci for glucosinolate accumulation in Brassica rapa leaves

The New phytologist, 2008-09, Vol.179 (4), p.1017-1032

2008

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The effect of temperature and time on the quality of natural fermented marula (Sclerocarya birrea subsp. Caffra) juice

Food science & technology, 2013, Vol.53 (1)

2013

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review of the proximate composition and nutritional value of Marula (Sclerocarya birrea subsp. caffra)

Phytochemistry reviews, 2014-12, Vol.13 (4), p.881-892

2014

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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

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

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

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

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

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

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

Effect of Boiling on the Content of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage

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

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

Protective effects of Brussels sprouts towards B[ a]P-induced DNA damage: a model study with the single-cell gel electrophoresis (SCGE)/Hep G2 assay

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

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

Predictive modelling of vegetable firmness after thermal pre-treatments and steaming

Biofumigation using a wild Brassica oleracea accession with high glucosinolate content affects beneficial soil

Evaluation of research methods to study domestic food preparation

Quantitative trait loci for glucosinolate accumulation in Brassica rapa leaves

The effect of temperature and time on the quality of natural fermented marula (Sclerocarya birrea subsp. Caffra) juice

review of the proximate composition and nutritional value of Marula (Sclerocarya birrea subsp. caffra)

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