相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of preharvest CaCl2 spray and postharvest UV-B radiation on storage quality of broccoli microgreens, a richer source of glucosinolates
Yingjian Lu et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage
Jessica Tabart et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Metabolomic Assessment Reveals an Elevated Level of Glucosinolate Content in CaCl2 Treated Broccoli Microgreens
Jianghao Sun et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review
Probo Y. Nugrahedi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Impact of Thermal Processing on Sulforaphane Yield from Broccoli (Brassica oleracea L. ssp italica)
Grace C. Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets
R. B. Jones et al.
FOOD CHEMISTRY (2010)
Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets
Cheng-Guo Jia et al.
FOOD CHEMISTRY (2009)
Effects of different cooking methods on health-promoting compounds of broccoli
Gao-feng Yuan et al.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B (2009)
Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences
Carmen Lopez-Berenguer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
The influence of processing and preservation on the retention of health-promoting compounds in broccoli
F. Galgano et al.
JOURNAL OF FOOD SCIENCE (2007)
Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables
Lijiang Song et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates
Vanessa Rungapamestry et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2007)
Effects of some technological processes on glucosinolate contents in cruciferous vegetables
Ewa Cieslik et al.
FOOD CHEMISTRY (2007)
Changes in quality of microwave-treated agricultural products - a review
R. Vadivambal et al.
BIOSYSTEMS ENGINEERING (2007)
Chemical and biological characterisation of nutraceutical compounds of broccoli
D. A. Moreno et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2006)
Determination of sulforaphane in broccoli and cabbage by high-performance liquid chromatography
H. Liang et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
A review of the influence of postharvest treatments on quality and glucosinolate content in broccoli (Brassica oleracea var. italica) heads
Rod B. Jones et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2006)
Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking
DL Zhang et al.
FOOD CHEMISTRY (2004)
Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatments
R Verkerk et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
分享论文
