4.7 Article

New Vegetable Brassica Foods: A Promising Source of Bioactive Compounds

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Characterization of glucosinolates in 80 broccoli genotypes and different organs using UHPLC-Triple-TOF-MS method

Zhansheng Li et al.

Summary: In this study, glucosinolate compounds and contents in broccoli were characterized and quantified using UHPLC-Triple-TOF-MS. A total of 80 genotypes and eight developmental organs were analyzed, revealing significant variations in glucosinolate content among different organs, with roots containing the highest amount of glucosinolates.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Nutritional and phytochemical value of Brassica crops from the agri-food perspective

M. Francisco et al.

ANNALS OF APPLIED BIOLOGY (2017)

Article Plant Sciences

Effect of temperature stress on the early vegetative development of Brassica oleracea L.

Victor M. Rodriguez et al.

BMC PLANT BIOLOGY (2015)

Article Chemistry, Applied

New insights into antioxidant activity of Brassica crops

P. Soengas et al.

FOOD CHEMISTRY (2012)

Article Agronomy

Screening for resistance to black rot in Brassica oleracea crops

Margarita Lema et al.

PLANT BREEDING (2012)

Article Agriculture, Multidisciplinary

Effect of Genotype and Environmental Conditions on Health-Promoting Compounds in Brassica rapa

Marta Francisco et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Entomology

Resistance of Cabbage (Brassica oleracea capitata Group) Crops to Mamestra brassicae

M. E. Cartea et al.

JOURNAL OF ECONOMIC ENTOMOLOGY (2010)

Article Food Science & Technology

Sensory quality of turnip greens and turnip tops grown in northwestern Spain

Marta Francisco et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Biochemistry & Molecular Biology

Seasonal variation in glucosinolate content in Brassica oleracea crops grown in northwestern Spain

Maria Elena Cartea et al.

PHYTOCHEMISTRY (2008)

Article Horticulture

Comparison of glucosinolate profiles in leaf and seed tissues of different Brassica napus crops

Pablo Velasco et al.

JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2008)

Article Horticulture

Comparison of several clustering methods in grouping kale landraces

Guillermo Padilla et al.

JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2007)

Article Agriculture, Multidisciplinary

Factors affecting the glucosinolate content of kale (Brassica oleracea acephala group)

Pablo Velasco et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Review Food Science & Technology

Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Anna Podsedek

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Food Science & Technology

Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado

Kequan Zhou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2006)

Article Agronomy

The nabicol:: A horticultural crop in northwestern Spain

VM Rodríguez et al.

EUPHYTICA (2005)

Review Medicine, General & Internal

Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer

PM Kris-Etherton et al.

AMERICAN JOURNAL OF MEDICINE (2002)

Article Agriculture, Multidisciplinary

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity

V Dewanto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)