145 related articles for article (PubMed ID: 38794354)
1. 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]
2. Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli.
Paulsen E; Moreno DA; Periago PM; Lema P
Food Res Int; 2021 Feb; 140():110077. PubMed ID: 33648297
[TBL] [Abstract][Full Text] [Related]
3. Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets.
Gawlik-Dziki U
Food Chem; 2008 Jul; 109(2):393-401. PubMed ID: 26003363
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (
Kibar H; Kibar B; Turfan N
Food Sci Nutr; 2024 Mar; 12(3):1686-1705. PubMed ID: 38455170
[TBL] [Abstract][Full Text] [Related]
8. Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions.
Liu Y; Ragaee S; Marcone MF; Abdel-Aal EM
Foods; 2020 Jul; 9(7):. PubMed ID: 32664208
[TBL] [Abstract][Full Text] [Related]
9. Phenolic content and some physical properties of dried broccoli as affected by drying method.
Yilmaz MS; Şakiyan Ö; Barutcu Mazi I; Mazi BG
Food Sci Technol Int; 2019 Jan; 25(1):76-88. PubMed ID: 30205717
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini.
Llorent-Martínez EJ; Ortega-Vidal J; Ruiz-Riaguas A; Ortega-Barrales P; Fernández-de Córdova ML
Food Res Int; 2020 Mar; 129():108798. PubMed ID: 32036908
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids.
de Castro NT; de Alencar ER; Zandonadi RP; Han H; Raposo A; Ariza-Montes A; Araya-Castillo L; Botelho RBA
Foods; 2021 Jul; 10(8):. PubMed ID: 34441559
[TBL] [Abstract][Full Text] [Related]
14. Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane.
Abukhabta S; Khalil Ghawi S; Karatzas KA; Charalampopoulos D; McDougall G; Allwood JW; Verrall S; Lavery S; Latimer C; Pourshahidi LK; Lawther R; O'Connor G; Rowland I; Gill CIR
Eur J Nutr; 2021 Apr; 60(3):1263-1276. PubMed ID: 32651764
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Microwave bag cooking affects the quality, glucosinolates content and hydrolysate production of broccoli florets.
Zheng W; Wang W; Fu D; Zhang T; Liang Z; Yan L; Liu C; Zheng L
Food Res Int; 2023 Feb; 164():112401. PubMed ID: 36738020
[TBL] [Abstract][Full Text] [Related]
18. Microwave cooking increases sulforaphane level in broccoli.
Lu Y; Pang X; Yang T
Food Sci Nutr; 2020 Apr; 8(4):2052-2058. PubMed ID: 32328271
[TBL] [Abstract][Full Text] [Related]
19. Potential of cultivar and crop management to affect phytochemical content in winter-grown sprouting broccoli (Brassica oleracea L. var. italica).
Reilly K; Valverde J; Finn L; Rai DK; Brunton N; Sorensen JC; Sorensen H; Gaffney M
J Sci Food Agric; 2014 Jan; 94(2):322-30. PubMed ID: 23761132
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]