266 related articles for article (PubMed ID: 21366048)
1. Extraction and identification of isothiocyanates from broccolini seeds.
Zhang B; Wang X; Yang Y; Zhang X
Nat Prod Commun; 2011 Jan; 6(1):65-6. PubMed ID: 21366048
[TBL] [Abstract][Full Text] [Related]
2. Response surface optimization and identification of isothiocyanates produced from broccoli sprouts.
Guo Q; Guo L; Wang Z; Zhuang Y; Gu Z
Food Chem; 2013 Dec; 141(3):1580-6. PubMed ID: 23870863
[TBL] [Abstract][Full Text] [Related]
3. Characterization of products from the reaction of glucosinolate-derived isothiocyanates with cysteine and lysine derivatives formed in either model systems or broccoli sprouts.
Hanschen FS; Brüggemann N; Brodehl A; Mewis I; Schreiner M; Rohn S; Kroh LW
J Agric Food Chem; 2012 Aug; 60(31):7735-45. PubMed ID: 22794085
[TBL] [Abstract][Full Text] [Related]
4. Volatile components of ethanolic extract from broccolini leaves.
Wang X; Zhang B; Wang B; Zhang X
Nat Prod Res; 2012; 26(7):680-3. PubMed ID: 21859369
[TBL] [Abstract][Full Text] [Related]
5. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli.
Conaway CC; Getahun SM; Liebes LL; Pusateri DJ; Topham DK; Botero-Omary M; Chung FL
Nutr Cancer; 2000; 38(2):168-78. PubMed ID: 11525594
[TBL] [Abstract][Full Text] [Related]
6. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables.
Song L; Thornalley PJ
Food Chem Toxicol; 2007 Feb; 45(2):216-24. PubMed ID: 17011103
[TBL] [Abstract][Full Text] [Related]
7. Thermally induced degradation of aliphatic glucosinolates: identification of intermediary breakdown products and proposed degradation pathways.
Hanschen FS; Bauer A; Mewis I; Keil C; Schreiner M; Rohn S; Kroh LW
J Agric Food Chem; 2012 Oct; 60(39):9890-9. PubMed ID: 22958137
[TBL] [Abstract][Full Text] [Related]
8. Extraction and characterization of glucosinolates and isothiocyanates from rape seed meal.
Ishikawa S; Maruyama A; Yamamoto Y; Hara S
J Oleo Sci; 2014; 63(3):303-8. PubMed ID: 24492379
[TBL] [Abstract][Full Text] [Related]
9. The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba).
Ghawi SK; Methven L; Niranjan K
Food Chem; 2013 Jun; 138(2-3):1734-41. PubMed ID: 23411305
[TBL] [Abstract][Full Text] [Related]
10. In vitro antitumor activity of broccolini seeds extracts.
Yang Y; Zhang X
Scanning; 2011; 33(6):402-4. PubMed ID: 21695707
[TBL] [Abstract][Full Text] [Related]
11. New biomarkers for monitoring the levels of isothiocyanates in humans.
Kumar A; Sabbioni G
Chem Res Toxicol; 2010 Apr; 23(4):756-65. PubMed ID: 20131755
[TBL] [Abstract][Full Text] [Related]
12. Development of isothiocyanate-enriched broccoli, and its enhanced ability to induce phase 2 detoxification enzymes in mammalian cells.
Mithen R; Faulkner K; Magrath R; Rose P; Williamson G; Marquez J
Theor Appl Genet; 2003 Feb; 106(4):727-34. PubMed ID: 12596003
[TBL] [Abstract][Full Text] [Related]
13. Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments.
Van Eylen D; Oey I; Hendrickx M; Van Loey A
J Agric Food Chem; 2007 Mar; 55(6):2163-70. PubMed ID: 17305356
[TBL] [Abstract][Full Text] [Related]
14. Natural Variation of Glucosinolates and Their Breakdown Products in Broccoli (
Wang J; Yu H; Zhao Z; Sheng X; Shen Y; Gu H
J Agric Food Chem; 2019 Nov; 67(45):12528-12537. PubMed ID: 31631662
[TBL] [Abstract][Full Text] [Related]
15. Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli.
Wu Y; Shen Y; Wu X; Zhu Y; Mupunga J; Bao W; Huang J; Mao J; Liu S; You Y
J Agric Food Chem; 2018 Feb; 66(6):1509-1515. PubMed ID: 29357241
[TBL] [Abstract][Full Text] [Related]
16. Optimization of an Extraction Process to Obtain a Food-Grade Sulforaphane-Rich Extract from Broccoli (
González F; Quintero J; Del Río R; Mahn A
Molecules; 2021 Jul; 26(13):. PubMed ID: 34279379
[TBL] [Abstract][Full Text] [Related]
17. Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts.
De Nicola GR; Bagatta M; Pagnotta E; Angelino D; Gennari L; Ninfali P; Rollin P; Iori R
Food Chem; 2013 Nov; 141(1):297-303. PubMed ID: 23768361
[TBL] [Abstract][Full Text] [Related]
18. Safety, tolerance, and metabolism of broccoli sprout glucosinolates and isothiocyanates: a clinical phase I study.
Shapiro TA; Fahey JW; Dinkova-Kostova AT; Holtzclaw WD; Stephenson KK; Wade KL; Ye L; Talalay P
Nutr Cancer; 2006; 55(1):53-62. PubMed ID: 16965241
[TBL] [Abstract][Full Text] [Related]
19. Chemoprotective glucosinolates and isothiocyanates of broccoli sprouts: metabolism and excretion in humans.
Shapiro TA; Fahey JW; Wade KL; Stephenson KK; Talalay P
Cancer Epidemiol Biomarkers Prev; 2001 May; 10(5):501-8. PubMed ID: 11352861
[TBL] [Abstract][Full Text] [Related]
20. Isothiocyanates from Broccolini seeds induce apoptosis in human colon cancer cells: proteomic and bioinformatic analyses.
Yang Y; Yan H; Li Y; Yang ST; Zhang X
Pharmazie; 2011 May; 66(5):382-90. PubMed ID: 21699074
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]