These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

272 related articles for article (PubMed ID: 23175779)

  • 1. An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing.
    Mahn A; Reyes A
    Food Sci Technol Int; 2012 Dec; 18(6):503-14. PubMed ID: 23175779
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Maintaining quality and bioactive compounds of broccoli by combined treatment with 1-methylcyclopropene and 6-benzylaminopurine.
    Xu F; Chen X; Yang Z; Jin P; Wang K; Shang H; Wang X; Zheng Y
    J Sci Food Agric; 2013 Mar; 93(5):1156-61. PubMed ID: 22936606
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk.
    Aguiló-Aguayo I; Suarez M; Plaza L; Hossain MB; Brunton N; Lyng JG; Rai DK
    J Sci Food Agric; 2015 Jul; 95(9):1868-75. PubMed ID: 25171771
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of processing and preservation on the retention of health-promoting compounds in broccoli.
    Galgano F; Favati F; Caruso M; Pietrafesa A; Natella S
    J Food Sci; 2007 Mar; 72(2):S130-5. PubMed ID: 17995854
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quality parameters and antioxidant properties in organic and conventionally grown broccoli after pre-storage hot water treatment.
    Zapata PJ; Tucker GA; Valero D; Serrano M
    J Sci Food Agric; 2013 Mar; 93(5):1140-6. PubMed ID: 22936597
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets.
    Cai C; Miao H; Qian H; Yao L; Wang B; Wang Q
    Food Chem; 2016 Nov; 210():451-6. PubMed ID: 27211670
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.
    Alanís-Garza PA; Becerra-Moreno A; Mora-Nieves JL; Mora-Mora JP; Jacobo-Velázquez DA
    Int J Food Sci Nutr; 2015 May; 66(3):282-8. PubMed ID: 25690928
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing.
    Gliszczyńska-Swigło A; Ciska E; Pawlak-Lemańska K; Chmielewski J; Borkowski T; Tyrakowska B
    Food Addit Contam; 2006 Nov; 23(11):1088-98. PubMed ID: 17071511
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessment of the anticancer compounds Se-methylselenocysteine and glucosinolates in Se-biofortified broccoli (Brassica oleracea L. var. italica) sprouts and florets.
    Ávila FW; Faquin V; Yang Y; Ramos SJ; Guilherme LR; Thannhauser TW; Li L
    J Agric Food Chem; 2013 Jul; 61(26):6216-23. PubMed ID: 23763668
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.
    Dos Reis LC; de Oliveira VR; Hagen ME; Jablonski A; Flôres SH; de Oliveira Rios A
    Food Chem; 2015 Apr; 172():770-7. PubMed ID: 25442619
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Chemical and biological characterisation of nutraceutical compounds of broccoli.
    Moreno DA; Carvajal M; López-Berenguer C; García-Viguera C
    J Pharm Biomed Anal; 2006 Aug; 41(5):1508-22. PubMed ID: 16713696
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.
    Pellegrini N; Chiavaro E; Gardana C; Mazzeo T; Contino D; Gallo M; Riso P; Fogliano V; Porrini M
    J Agric Food Chem; 2010 Apr; 58(7):4310-21. PubMed ID: 20218674
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.
    López-Berenguer C; Carvajal M; Moreno DA; García-Viguera C
    J Agric Food Chem; 2007 Nov; 55(24):10001-7. PubMed ID: 17979232
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Natural antioxidants in purple sprouting broccoli under Mediterranean climate.
    Rodríguez-Hernández Mdel C; Moreno DA; Carvajal M; García-Viguera C; Martínez-Ballesta Mdel C
    J Food Sci; 2012 Oct; 77(10):C1058-63. PubMed ID: 22924736
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study.
    Çubukçu HC; Kılıçaslan NSD; Durak İ
    Sao Paulo Med J; 2019; 137(5):407-413. PubMed ID: 31721940
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli.
    Hwang ES; Kim GH
    Int J Food Sci Nutr; 2013 Feb; 64(1):103-11. PubMed ID: 22779751
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Generation of Se-fortified broccoli as functional food: impact of Se fertilization on S metabolism.
    Hsu FC; Wirtz M; Heppel SC; Bogs J; Krämer U; Khan MS; Bub A; Hell R; Rausch T
    Plant Cell Environ; 2011 Feb; 34(2):192-207. PubMed ID: 20880203
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.
    Bongoni R; Verkerk R; Steenbekkers B; Dekker M; Stieger M
    Plant Foods Hum Nutr; 2014 Sep; 69(3):228-34. PubMed ID: 24853375
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked.
    Sikora E; Bodziarczyk I
    Acta Sci Pol Technol Aliment; 2012; 11(3):239-48. PubMed ID: 22744944
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.