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Journal Abstract Search

865 related items for PubMed ID: 17011103

  • 1. 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
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  • 2. Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates.
    Rungapamestry V, Duncan AJ, Fuller Z, Ratcliffe B.
    Proc Nutr Soc; 2007 Feb; 66(1):69-81. PubMed ID: 17343774
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  • 3. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health.
    Verkerk R, Schreiner M, Krumbein A, Ciska E, Holst B, Rowland I, De Schrijver R, Hansen M, Gerhäuser C, Mithen R, Dekker M.
    Mol Nutr Food Res; 2009 Sep; 53 Suppl 2():S219. PubMed ID: 19035553
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  • 9. High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates.
    Westphal A, Riedl KM, Cooperstone JL, Kamat S, Balasubramaniam VM, Schwartz SJ, Böhm V.
    J Agric Food Chem; 2017 Oct 04; 65(39):8578-8585. PubMed ID: 28929757
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  • 10. 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 04; 10(5):501-8. PubMed ID: 11352861
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  • 11. 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 14; 58(7):4310-21. PubMed ID: 20218674
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  • 12. Human metabolism and excretion of cancer chemoprotective glucosinolates and isothiocyanates of cruciferous vegetables.
    Shapiro TA, Fahey JW, Wade KL, Stephenson KK, Talalay P.
    Cancer Epidemiol Biomarkers Prev; 1998 Dec 14; 7(12):1091-100. PubMed ID: 9865427
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  • 17. Association between consumption of cruciferous vegetables and condiments and excretion in urine of isothiocyanate mercapturic acids.
    Vermeulen M, van den Berg R, Freidig AP, van Bladeren PJ, Vaes WH.
    J Agric Food Chem; 2006 Jul 26; 54(15):5350-8. PubMed ID: 16848516
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  • 19. The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables.
    Sun J, Wang Y, Pang X, Tian S, Hu Q, Li X, Liu J, Wang J, Lu Y.
    Food Chem; 2021 Oct 30; 360():130007. PubMed ID: 33993075
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  • 20. Impact of selenium supply on Se-methylselenocysteine and glucosinolate accumulation in selenium-biofortified Brassica sprouts.
    Avila FW, Yang Y, Faquin V, Ramos SJ, Guilherme LR, Thannhauser TW, Li L.
    Food Chem; 2014 Dec 15; 165():578-86. PubMed ID: 25038715
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