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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

Progress in neuro-psychopharmacology & biological psychiatry, 2011-04, Vol.35 (3), p.702-721

2011

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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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IDO and interferon-α-induced depressive symptoms : a shift in hypothesis from tryptophan depletion to neurotoxicity

Molecular psychiatry, 2005-06, Vol.10 (6), p.538-544

2005

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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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Reversal of imbalance between kynurenic acid and 3-hydroxykynurenine by antipsychotics in medication-naïve and medication-free schizophrenic patients

Brain, behavior, and immunity, 2011-11, Vol.25 (8), p.1576-1581

2011

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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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Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households

Journal of human nutrition and dietetics, 2015-06, Vol.28 (3), p.219-225

2015

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The decrease in procarboxypeptidase U (TAFI) concentration in acute ischemic stroke correlates with stroke severity, evolution and outcome

Journal of thrombosis and haemostasis, 2010-01, Vol.8 (1), p.75-80

2010

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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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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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Dysregulation of the renin-angiotensin system during lung ischemia-reperfusion injury

Experimental lung research, 2016-07, Vol.42 (6), p.277-285

2016

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Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

Molecular nutrition & food research, 2009-09, Vol.53 (S2), p.S219-S219

2009

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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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Serum levels of excitatory amino acids, serine, glycine, histidine, threonine, taurine, alanine and arginine in treatment-resistant depression: modulation by treatment with antidepressants and prediction of clinical responsivity

Acta psychiatrica Scandinavica, 1998-04, Vol.97 (4), p.302-308

1998

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In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions

Molecular nutrition & food research, 2014-07, Vol.58 (7), p.1447-1456

2014

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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

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)

IDO and interferon-α-induced depressive symptoms : a shift in hypothesis from tryptophan depletion to neurotoxicity

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

Reversal of imbalance between kynurenic acid and 3-hydroxykynurenine by antipsychotics in medication-naïve and medication-free schizophrenic patients

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

Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households

The decrease in procarboxypeptidase U (TAFI) concentration in acute ischemic stroke correlates with stroke severity, evolution and outcome

Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing

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

Dysregulation of the renin-angiotensin system during lung ischemia-reperfusion injury

Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

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

Serum levels of excitatory amino acids, serine, glycine, histidine, threonine, taurine, alanine and arginine in treatment-resistant depression: modulation by treatment with antidepressants and prediction of clinical responsivity

In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions

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