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Journal Abstract Search

199 related items for PubMed ID: 34945460

  • 1. The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions.
    Oloyede OO, Wagstaff C, Methven L.
    Foods; 2021 Nov 24; 10(12):. PubMed ID: 34945460
    [Abstract] [Full Text] [Related]

  • 2. Influence of Cabbage (Brassica oleracea) Accession and Growing Conditions on Myrosinase Activity, Glucosinolates and Their Hydrolysis Products.
    Oloyede OO, Wagstaff C, Methven L.
    Foods; 2021 Nov 23; 10(12):. PubMed ID: 34945451
    [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. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates.
    Nugrahedi PY, Oliviero T, Heising JK, Dekker M, Verkerk R.
    Plant Foods Hum Nutr; 2017 Dec 04; 72(4):439-444. PubMed ID: 29134463
    [Abstract] [Full Text] [Related]

  • 5. Analysis of Processing Effects on Glucosinolate Profiles in Red Cabbage by LC-MS/MS in Multiple Reaction Monitoring Mode.
    Wu W, Chen J, Yu D, Chen S, Ye X, Zhang Z.
    Molecules; 2021 Aug 26; 26(17):. PubMed ID: 34500612
    [Abstract] [Full Text] [Related]

  • 6. Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties.
    Hanschen FS, Schreiner M.
    Front Plant Sci; 2017 Aug 26; 8():1095. PubMed ID: 28690627
    [Abstract] [Full Text] [Related]

  • 7. Hydrolysis of glucosinolates to isothiocyanates after ingestion of raw or microwaved cabbage by human volunteers.
    Rouzaud G, Young SA, Duncan AJ.
    Cancer Epidemiol Biomarkers Prev; 2004 Jan 26; 13(1):125-31. PubMed ID: 14744743
    [Abstract] [Full Text] [Related]

  • 8. Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli.
    Wu Y, Shen Y, Wu X, Zhu Y, Mupunga J, Bao W, Huang J, Mao J, Liu S, You Y.
    J Agric Food Chem; 2018 Feb 14; 66(6):1509-1515. PubMed ID: 29357241
    [Abstract] [Full Text] [Related]

  • 9. Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products.
    Hanschen FS, Kühn C, Nickel M, Rohn S, Dekker M.
    Food Chem; 2018 Oct 15; 263():240-250. PubMed ID: 29784313
    [Abstract] [Full Text] [Related]

  • 10. Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata).
    Wermter NS, Rohn S, Hanschen FS.
    Foods; 2020 Nov 17; 9(11):. PubMed ID: 33213073
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables.
    Song L, Thornalley PJ.
    Food Chem Toxicol; 2007 Feb 15; 45(2):216-24. PubMed ID: 17011103
    [Abstract] [Full Text] [Related]

  • 13. Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables.
    Panduang T, Phucharoenrak P, Karnpanit W, Trachootham D.
    Foods; 2023 Oct 02; 12(19):. PubMed ID: 37835300
    [Abstract] [Full Text] [Related]

  • 14. 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 02; 66(1):69-81. PubMed ID: 17343774
    [Abstract] [Full Text] [Related]

  • 15. 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 02; 10(8):580-8. PubMed ID: 19650196
    [Abstract] [Full Text] [Related]

  • 16. Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking.
    Hanschen FS, Kaufmann M, Kupke F, Hackl T, Kroh LW, Rohn S, Schreiner M.
    Food Chem; 2018 Apr 15; 245():564-569. PubMed ID: 29287410
    [Abstract] [Full Text] [Related]

  • 17. Glucosinolate-derived amine formation in Brassica oleracea vegetables.
    Andernach L, Witzel K, Hanschen FS.
    Food Chem; 2023 Mar 30; 405(Pt B):134907. PubMed ID: 36417803
    [Abstract] [Full Text] [Related]

  • 18. Effect of long-term storage on glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis in cabbage (Brassica oleracea var. capitata).
    Andernach L, Witzel K, Hanschen FS.
    Food Chem; 2024 Jan 01; 430():136969. PubMed ID: 37531915
    [Abstract] [Full Text] [Related]

  • 19. Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation.
    Zhang Y, Makaza N, Jiang C, Wu Y, Nishanbaev SZ, Zou L, Sun J, Song X, Wu Y.
    Food Chem; 2022 Nov 30; 395():133651. PubMed ID: 35820274
    [Abstract] [Full Text] [Related]

  • 20. Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N'-dialk(en)yl thioureas during domestic boiling of red cabbage.
    Renz M, Andernach L, Kaufmann M, Rohn S, Hanschen FS.
    Food Chem; 2024 Mar 01; 435():137550. PubMed ID: 37783130
    [Abstract] [Full Text] [Related]

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