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Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties

Frontiers in plant science, 2017-06, Vol.8, p.1095-1095

2017

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Degradation of Biofumigant Isothiocyanates and Allyl Glucosinolate in Soil and Their Effects on the Microbial Community Composition

PloS one, 2015-07, Vol.10 (7), p.e0132931

2015

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Mechanisms of Selenium Enrichment and Measurement in Brassicaceous Vegetables, and Their Application to Human Health

Frontiers in plant science, 2017-08, Vol.8, p.1365-1365

2017

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Induced production of 1-methoxy-indol-3-ylmethyl glucosinolate by jasmonic acid and methyl jasmonate in sprouts and leaves of pak choi (Brassica rapa ssp. chinensis)

International journal of molecular sciences, 2013-07, Vol.14 (7), p.14996-15016

2013

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Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Food chemistry, 2020-08, Vol.321, p.126694-126694, Article 126694

Hanschen, Franziska S.

2020

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Identification and Characterization of Three Epithiospecifier Protein Isoforms in Brassica oleracea

Frontiers in plant science, 2019-12, Vol.10, p.1552-1552

2019

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Advanced Research on Glucosinolates in Food Products

Foods, 2021-12, Vol.10 (12), p.3148

2021

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In Vitro Determination of Protein Conjugates in Human Cells by LC-ESI-MS/MS after Benzyl Isothiocyanate Exposure

Journal of agricultural and food chemistry, 2018-07, Vol.66 (26), p.6727-6733

2018

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Acidification and tissue disruption affect glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis and formation of amines, isothiocyanates and other organosulfur compounds in red cabbage (Brassica oleracea var. capitata f. rubra)

Food research international, 2024-02, Vol.178, p.114004-114004, Article 114004

Hanschen, Franziska S.

2024

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Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition

Frontiers in immunology, 2021-04, Vol.12, p.669005-669005

2021

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Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)

Foods, 2020-11, Vol.9 (11), p.1682

2020

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Verticillium suppression is associated with the glucosinolate composition of Arabidopsis thaliana leaves

PloS one, 2013-09, Vol.8 (9), p.e71877-e71877

2013

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Glucosinolate-derived amine formation in Brassica oleracea vegetables

Food chemistry, 2023-03, Vol.405, p.134907-134907, Article 134907

2023

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Corrigendum: Identification and Characterization of Three Epithiospecifier Protein Isoforms in Brassica oleracea

Frontiers in plant science, 2020-04, Vol.11, p.523-523

2020

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Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

Angewandte Chemie (International ed.), 2014-10, Vol.53 (43), p.11430-11450

International ed. in English, 2014

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Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds

Food chemistry, 2024-01, Vol.431, p.137108-137108, Article 137108

2024

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Effect of long-term storage on glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis in cabbage (Brassica oleracea var. capitata)

Food chemistry, 2024-01, Vol.430, p.136969-136969, Article 136969

2024

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Identification Of N -Acetyl- S -(3-Cyano-2-(Methylsulfanyl)Propyl-Cysteine as a Major Human Urine Metabolite from the Epithionitrile 1-Cyano-2,3-Epithiopropane, the Main Glucosinolate Hydrolysis Product from Cabbage

Nutrients, 2019-04, Vol.11 (4), p.908

2019

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Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread

Foods, 2021-06, Vol.10 (6), p.1300

2021

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Verticillium longisporum infection induces organ-specific glucosinolate degradation in Arabidopsis thaliana

Frontiers in plant science, 2015-07, Vol.6, p.508-508

2015

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Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products

Food chemistry, 2018-10, Vol.263, p.240-250

2018

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Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale

Nutrients, 2018-11, Vol.10 (11), p.1622

2018

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Genotypic Variation of Glucosinolates and Their Breakdown Products in Leaves of Brassica rapa

Journal of agricultural and food chemistry, 2018-06, Vol.66 (22), p.5481-5490

2018

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Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths

Food chemistry, 2023-03, Vol.404, p.134594-134594, Article 134594

2023

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Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.)

Food research international, 2022-08, Vol.158, p.111492-111492, Article 111492

2022

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Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties

Degradation of Biofumigant Isothiocyanates and Allyl Glucosinolate in Soil and Their Effects on the Microbial Community Composition

Mechanisms of Selenium Enrichment and Measurement in Brassicaceous Vegetables, and Their Application to Human Health

Induced production of 1-methoxy-indol-3-ylmethyl glucosinolate by jasmonic acid and methyl jasmonate in sprouts and leaves of pak choi (Brassica rapa ssp. chinensis)

Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Identification and Characterization of Three Epithiospecifier Protein Isoforms in Brassica oleracea

Advanced Research on Glucosinolates in Food Products

In Vitro Determination of Protein Conjugates in Human Cells by LC-ESI-MS/MS after Benzyl Isothiocyanate Exposure

Acidification and tissue disruption affect glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis and formation of amines, isothiocyanates and other organosulfur compounds in red cabbage (Brassica oleracea var. capitata f. rubra)

Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition

Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)

Verticillium suppression is associated with the glucosinolate composition of Arabidopsis thaliana leaves

Glucosinolate-derived amine formation in Brassica oleracea vegetables

Corrigendum: Identification and Characterization of Three Epithiospecifier Protein Isoforms in Brassica oleracea

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds

Effect of long-term storage on glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis in cabbage (Brassica oleracea var. capitata)

Identification Of N -Acetyl- S -(3-Cyano-2-(Methylsulfanyl)Propyl-Cysteine as a Major Human Urine Metabolite from the Epithionitrile 1-Cyano-2,3-Epithiopropane, the Main Glucosinolate Hydrolysis Product from Cabbage

Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread

Verticillium longisporum infection induces organ-specific glucosinolate degradation in Arabidopsis thaliana

Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products

Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale

Genotypic Variation of Glucosinolates and Their Breakdown Products in Leaves of Brassica rapa

Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths

Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.)

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