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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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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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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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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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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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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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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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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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Consumer-driven food product development

Trends in food science & technology, 2006-01, Vol.17 (4), p.184-190

2006

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Effects of processing conditions on glucosinolates in cruciferous vegetables

Cancer letters, 1997-03, Vol.114 (1), p.193-194

1997

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Development of a fast kinetic method for the determination of carboxypeptidase U (TAFIa) using C-terminal arginine containing peptides as substrate

Analytical biochemistry, 2005-05, Vol.340 (1), p.106-112

2005

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Phylogenetic Analyses of Two Mitochondrial Genes and One Nuclear Intron Region Illuminate European Subterranean Termite (Isoptera: Rhinotermitidae) Gene Flow, Taxonomy, and Introduction Dynamics

Molecular phylogenetics and evolution, 2001-08, Vol.20 (2), p.286-293

2001

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The new '5-HT' hypothesis of depression: Cell-mediated immune activation induces indoleamine 2,3-dioxygenase, which leads to lower plasma tryptophan and an increased synthesis of detrimental tryptophan catabolites (TRYCATs), both of which contribute to the onset of depression: The Neuro-inflammatory and Neuroprogressive Pathways in Depression

Progress in neuro-psychopharmacology & biological psychiatry, 2011, Vol.35 (3), p.702-721

2011

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Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage

Trends in food science & technology, 2000, Vol.11 (4), p.174-181

2000

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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

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

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

Modelling the fate of glucosinolates during thermal processing of Brassica vegetables

Thermal degradation of glucosinolates in red cabbage

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

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)

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

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

Consumer-driven food product development

Effects of processing conditions on glucosinolates in cruciferous vegetables

Development of a fast kinetic method for the determination of carboxypeptidase U (TAFIa) using C-terminal arginine containing peptides as substrate

Phylogenetic Analyses of Two Mitochondrial Genes and One Nuclear Intron Region Illuminate European Subterranean Termite (Isoptera: Rhinotermitidae) Gene Flow, Taxonomy, and Introduction Dynamics

Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage

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