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Journal Abstract Search

308 related items for PubMed ID: 18303838

  • 1.
    ; . PubMed ID:
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  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 04; 54(20):7628-34. PubMed ID: 17002432
    [Abstract] [Full Text] [Related]

  • 4. Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatments.
    Verkerk R, Dekker M.
    J Agric Food Chem; 2004 Dec 01; 52(24):7318-23. PubMed ID: 15563214
    [Abstract] [Full Text] [Related]

  • 5. Intra-specific differences in root and shoot glucosinolate profiles among white cabbage (Brassica oleracea var. capitata) cultivars.
    Kabouw P, Biere A, van der Putten WH, van Dam NM.
    J Agric Food Chem; 2010 Jan 13; 58(1):411-7. PubMed ID: 19958020
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  • 7. Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage.
    Ciska E, Drabińska N, Narwojsz A, Honke J.
    Food Chem; 2016 Jul 15; 203():340-347. PubMed ID: 26948623
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 66(1):69-81. PubMed ID: 17343774
    [Abstract] [Full Text] [Related]

  • 9. Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra).
    Hanschen FS.
    Food Chem; 2020 Aug 15; 321():126694. PubMed ID: 32244140
    [Abstract] [Full Text] [Related]

  • 10. A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables.
    Hennig K, de Vos RC, Maliepaard C, Dekker M, Verkerk R, Bonnema G.
    Food Chem; 2014 Jul 15; 155():287-97. PubMed ID: 24594187
    [Abstract] [Full Text] [Related]

  • 11. Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons.
    Martinez-Villaluenga C, Peñas E, Frias J, Ciska E, Honke J, Piskula MK, Kozlowska H, Vidal-Valverde C.
    J Food Sci; 2009 Jul 15; 74(1):C62-7. PubMed ID: 19200088
    [Abstract] [Full Text] [Related]

  • 12. Glucosinolates profile of "mugnolo", a variety of Brassica oleracea L. native to southern Italy (Salento).
    Argentieri MP, Accogli R, Fanizzi FP, Avato P.
    Planta Med; 2011 Feb 15; 77(3):287-92. PubMed ID: 20824605
    [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 21; 55(6):2163-70. PubMed ID: 17305356
    [Abstract] [Full Text] [Related]

  • 14. Effect of light conditions on the contents of glucosinolates in germinating seeds of white mustard, red radish, white radish, and rapeseed.
    Ciska E, Honke J, Kozłowska H.
    J Agric Food Chem; 2008 Oct 08; 56(19):9087-93. PubMed ID: 18771273
    [Abstract] [Full Text] [Related]

  • 15. Rapid estimation of glucosinolate thermal degradation rate constants in leaves of Chinese kale and broccoli (Brassica oleracea) in two seasons.
    Hennig K, Verkerk R, Bonnema G, Dekker M.
    J Agric Food Chem; 2012 Aug 15; 60(32):7859-65. PubMed ID: 22816876
    [Abstract] [Full Text] [Related]

  • 16. The glucosinolate profiles of Brassicaceae vegetables responded differently to quick-freezing and drying methods.
    Luo S, An R, Zhou H, Zhang Y, Ling J, Hu H, Li P.
    Food Chem; 2022 Jul 30; 383():132624. PubMed ID: 35413764
    [Abstract] [Full Text] [Related]

  • 17. 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 28; 55(24):10001-7. PubMed ID: 17979232
    [Abstract] [Full Text] [Related]

  • 18. Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths.
    Renz M, Dekker M, Rohn S, Hanschen FS.
    Food Chem; 2023 Mar 15; 404(Pt A):134594. PubMed ID: 36265272
    [Abstract] [Full Text] [Related]

  • 19. The dose-dependent influence of zinc and cadmium contamination of soil on their uptake and glucosinolate content in white cabbage (Brassica oleracea var. capitata f. alba).
    Kusznierewicz B, Bączek-Kwinta R, Bartoszek A, Piekarska A, Huk A, Manikowska A, Antonkiewicz J, Namieśnik J, Konieczka P.
    Environ Toxicol Chem; 2012 Nov 15; 31(11):2482-9. PubMed ID: 22886927
    [Abstract] [Full Text] [Related]

  • 20. Glucosinolate derivatives in stored fermented cabbage.
    Ciska E, Pathak DR.
    J Agric Food Chem; 2004 Dec 29; 52(26):7938-43. PubMed ID: 15612779
    [Abstract] [Full Text] [Related]

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