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Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

Antioxidants, 2020-02, Vol.9 (2), p.186

2020

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Identification of the major glucosinolate (4-mercaptobutyl glucosinolate) in leaves of Eruca sativa L. (salad rocket)

Phytochemistry (Oxford), 2002-09, Vol.61 (1), p.25-30

2002

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Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey

Foods, 2020-12, Vol.9 (12), p.1874

2020

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Evaluating the potential of chestnut ( Castanea sativa Mill.) fruit pericarp and integument as a source of tocopherols, pigments and polyphenols

Industrial crops and products, 2010, Vol.31 (2), p.301-311

2010

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Industrial processing effects on chestnut fruits (Castanea sativa Mill.). 2. Crude protein, free amino acids and phenolic phytochemicals

International journal of food science & technology, 2009-12, Vol.44 (12), p.2613-2619

2009

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Distribution of antioxidant compounds in the grain of the Mediterranean rice variety 'Ariete'

CYTA: journal of food, 2015-02, Vol.13 (1), p.140-150

2015

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Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment

Food reviews international, 2023-01, Vol.39 (1), p.160-188

2023

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Cowpea ( Vigna unguiculata L. Walp.) Metabolomics: Osmoprotection as a Physiological Strategy for Drought Stress Resistance and Improved Yield

Frontiers in plant science, 2017-04, Vol.8, p.586-586

2017

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Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy

Food and bioprocess technology, 2020-06, Vol.13 (6), p.962-977

2020

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Rice (Oryza sativa L.) phenolic compounds under elevated carbon dioxide (CO2) concentration

Environmental and experimental botany, 2014-03, Vol.99, p.28-37

2014

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Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, γ-oryzanol and antioxidant capacities of rice (Oryza sativa L.)

Journal of cereal science, 2014-01, Vol.59 (1), p.15-24

2014

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Effect of Organic and Conventional Production Methods on Fruit Yield and Nutritional Quality Parameters in Three Traditional Cretan Grape Varieties: Results from a Farm Survey

Foods, 2021-02, Vol.10 (2), p.476

2021

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Phytochemical characterization and antioxidant properties of baby-leaf watercress produced under organic production system

CYTA: journal of food, 2013-11, Vol.11 (4), p.343-351

2013

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Correlations between disease severity, glucosinolate profiles and total phenolics and Xanthomonas campestris pv. campestris inoculation of different Brassicaceae

Scientia horticulturae, 2011-06, Vol.129 (3), p.503-510

2011

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Industrial processing effects on chestnut fruits (Castanea sativa Mill.) 3. Minerals, free sugars, carotenoids and antioxidant vitamins

International journal of food science & technology, 2010-03, Vol.45 (3), p.496-505

2010

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First study on antimicriobial activity and synergy between isothiocyanates and antibiotics against selected Gram-negative and Gram-positive pathogenic bacteria from clinical and animal source

Medicinal chemistry (Shp-sariqah, United Arab Emirates), 2012-05, Vol.8 (3), p.474

2012

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Antibacterial effects of glucosinolate-derived hydrolysis products against enterobacteriaceae and enterococci isolated from pig ileum segments

Foodborne pathogens and disease, 2012-04, Vol.9 (4), p.338

2012

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Industrial processing effects on chestnut fruits (Castanea sativa Mill.). 1. Starch, fat, energy and fibre

International journal of food science & technology, 2009-12, Vol.44 (12), p.2606-2612

2009

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Antimicrobial susceptibility of Aeromonas spp. isolated from pig ileum segments to natural isothiocyanates

Medicinal chemistry (Shp-sariqah, United Arab Emirates), 2013-09, Vol.9 (6), p.861

2013

Volltextzugriff (PDF)

Glucosinolates from flower buds of Portuguese Brassica crops

Phytochemistry (Oxford), 1997-04, Vol.44 (8), p.1415-1419

Rosa, Eduardo A.S.

1997

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MINERAL CONTENT OF PRIMARY AND SECONDARY INFLORESCENCES OF ELEVEN BROCCOLI CULTIVARS GROWN IN EARLY AND LATE SEASONS

Journal of plant nutrition, 2002-08, Vol.25 (8), p.1741-1751

2002

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effect of cooking and processing on the glucosinolate content: studies on four varieties of Portuguese cabbage and hybrid white cabbage

Journal of the science of food and agriculture, 1993, Vol.62 (3), p.259-265

1993

Volltextzugriff (PDF)

10 Chemical composition

Developments in Plant Genetics and Breeding, 1999, Vol.4, p.315-357

Rosa, Eduardo A.S.

1999

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15 - Levels and potential health impacts of nutritionally relevant phytochemicals in organic and conventional food production systems

Handbook of organic food safety and quality, 2007, p.297-329

2007

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Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

Identification of the major glucosinolate (4-mercaptobutyl glucosinolate) in leaves of Eruca sativa L. (salad rocket)

Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey

Evaluating the potential of chestnut ( Castanea sativa Mill.) fruit pericarp and integument as a source of tocopherols, pigments and polyphenols

Industrial processing effects on chestnut fruits (Castanea sativa Mill.). 2. Crude protein, free amino acids and phenolic phytochemicals

Distribution of antioxidant compounds in the grain of the Mediterranean rice variety 'Ariete'

Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment

Cowpea ( Vigna unguiculata L. Walp.) Metabolomics: Osmoprotection as a Physiological Strategy for Drought Stress Resistance and Improved Yield

Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy

Rice (Oryza sativa L.) phenolic compounds under elevated carbon dioxide (CO2) concentration

Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, γ-oryzanol and antioxidant capacities of rice (Oryza sativa L.)

Effect of Climatic Conditions, and Agronomic Practices Used in Organic and Conventional Crop Production on Yield and Nutritional Composition Parameters in Potato, Cabbage, Lettuce and Onion; Results from the Long-Term NFSC-Trials

Effect of Organic and Conventional Production Methods on Fruit Yield and Nutritional Quality Parameters in Three Traditional Cretan Grape Varieties: Results from a Farm Survey

Phytochemical characterization and antioxidant properties of baby-leaf watercress produced under organic production system

Correlations between disease severity, glucosinolate profiles and total phenolics and Xanthomonas campestris pv. campestris inoculation of different Brassicaceae

Industrial processing effects on chestnut fruits (Castanea sativa Mill.) 3. Minerals, free sugars, carotenoids and antioxidant vitamins

First study on antimicriobial activity and synergy between isothiocyanates and antibiotics against selected Gram-negative and Gram-positive pathogenic bacteria from clinical and animal source

Antibacterial effects of glucosinolate-derived hydrolysis products against enterobacteriaceae and enterococci isolated from pig ileum segments

Industrial processing effects on chestnut fruits (Castanea sativa Mill.). 1. Starch, fat, energy and fibre

Antimicrobial susceptibility of Aeromonas spp. isolated from pig ileum segments to natural isothiocyanates

Glucosinolates from flower buds of Portuguese Brassica crops

MINERAL CONTENT OF PRIMARY AND SECONDARY INFLORESCENCES OF ELEVEN BROCCOLI CULTIVARS GROWN IN EARLY AND LATE SEASONS

effect of cooking and processing on the glucosinolate content: studies on four varieties of Portuguese cabbage and hybrid white cabbage

10 Chemical composition

15 - Levels and potential health impacts of nutritionally relevant phytochemicals in organic and conventional food production systems

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