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 *

211 related articles for article (PubMed ID: 24853375)

  • 1. 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]  

  • 2. Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.
    Ghawi SK; Shen Y; Niranjan K; Methven L
    J Food Sci; 2014 Sep; 79(9):S1756-62. PubMed ID: 25156799
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of different cooking methods on health-promoting compounds of broccoli.
    Yuan GF; Sun B; Yuan J; Wang QM
    J Zhejiang Univ Sci B; 2009 Aug; 10(8):580-8. PubMed ID: 19650196
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus).
    Bongoni R; Stieger M; Dekker M; Steenbekkers B; Verkerk R
    Int J Food Sci Nutr; 2014 Nov; 65(7):809-15. PubMed ID: 24964285
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower.
    Schonhof I; Krumbein A; Brückner B
    Nahrung; 2004 Feb; 48(1):25-33. PubMed ID: 15053347
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. High amounts of broccoli in pasta-like products: nutritional evaluation and sensory acceptability.
    Silva E; Gerritsen L; Dekker M; van der Linden E; Scholten E
    Food Funct; 2013 Nov; 4(11):1700-8. PubMed ID: 24108199
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences.
    Chiu YC; Matak K; Ku KM
    Food Chem; 2019 Nov; 299():125099. PubMed ID: 31299513
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aryl hydrocarbon Receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica).
    Koper JEB; Kortekaas M; Loonen LMP; Huang Z; Wells JM; Gill CIR; Pourshahidi LK; McDougall G; Rowland I; Pereira-Caro G; Fogliano V; Capuano E
    Food Funct; 2020 May; 11(5):4026-4037. PubMed ID: 32323699
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving.
    Chiu YC; Matak K; Ku KM
    Foods; 2020 Jun; 9(6):. PubMed ID: 32521670
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of thermal processing on sulforaphane yield from broccoli ( Brassica oleracea L. ssp. italica).
    Wang GC; Farnham M; Jeffery EH
    J Agric Food Chem; 2012 Jul; 60(27):6743-8. PubMed ID: 22471240
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (
    AlJuhaimi F; Mohamed Ahmed IA; Özcan MM; Uslu N; Albakry Z
    Plants (Basel); 2024 May; 13(10):. PubMed ID: 38794354
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households.
    Bongoni R; Verkerk R; Dekker M; Steenbekkers LP
    J Hum Nutr Diet; 2015 Jun; 28(3):219-25. PubMed ID: 24916299
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations.
    Rungapamestry V; Duncan AJ; Fuller Z; Ratcliffe B
    J Agric Food Chem; 2006 Oct; 54(20):7628-34. PubMed ID: 17002432
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli.
    Moreno DA; López-Berenguer C; García-Viguera C
    J Food Sci; 2007 Jan; 72(1):S064-8. PubMed ID: 17995900
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.