941
Views
165
CrossRef citations to date
0
Altmetric
Original Articles

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

, , , , &
Pages 1088-1098 | Received 30 Nov 2005, Accepted 21 Jun 2006, Published online: 11 Feb 2011

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (12)

Shan Jiang, Meiqi Yu, Pengfei Jiang, Yoshimasa Nakamura & Hang Qi. (2023) Effects of Domestic Cooking Methods on Physicochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. Food Reviews International 39:9, pages 7004-7018.
Read now
Lizhen Li, Peihua Ma, Satoru Nirasawa & Haijie Liu. (2023) Formation, immunomodulatory activities, and enhancement of glucosinolates and sulforaphane in broccoli sprouts: a review for maximizing the health benefits to human. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
Read now
Eric F. Brown, Ric R. Gonzalez, Tab Burkman, Tim Perez, Indarpal Singh, Kristin J. Reimers & Sohan L. Birla. (2020) Comparing nutritional levels in a commercially-available single-serve meal using microwave versus conventional oven heating. Journal of Microwave Power and Electromagnetic Energy 54:2, pages 99-109.
Read now
B. Vanlalneihi, P. Saha, P. Kalia, S. Singh, N. D. Saha, A. Kundu, N. Singh & A. Bhowmik. (2020) Genetic and principal component analysis for agro-morphological traits, bioactive compounds, antioxidant activity variation in breeding lines of early Indian cauliflower and their suitability for breeding. The Journal of Horticultural Science and Biotechnology 95:1, pages 93-105.
Read now
Kinga Stuper-Szablewska, Danuta Kurasiak-Popowska, Jerzy Nawracała & Juliusz Perkowski. (2017) Response of non-enzymatic antioxidative mechanisms to stress caused by infection with Fusarium fungi and chemical protection in different wheat genotypes. Chemistry and Ecology 33:10, pages 949-962.
Read now
Katarzyna Włodarska, Katarzyna Pawlak-Lemańska, Tomasz Górecki & Ewa Sikorska. (2017) Classification of commercial apple juices based on multivariate analysis of their chemical profiles. International Journal of Food Properties 20:8, pages 1773-1785.
Read now
Probo Y. Nugrahedi, Inneke Hantoro, Ruud Verkerk, Matthijs Dekker & Bea Steenbekkers. (2015) Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications. International Journal of Food Sciences and Nutrition 66:6, pages 633-641.
Read now
Probo Y. Nugrahedi, Ruud Verkerk, Budi Widianarko & Matthijs Dekker. (2015) A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review. Critical Reviews in Food Science and Nutrition 55:6, pages 823-838.
Read now
Daniel Villarreal-García, Pedro A. Alanís-Garza, María del Rosario Cuéllar-Villarreal, Mónica Redondo-Gil, José Luis Mora-Nieves & Daniel A. Jacobo-Velázquez. (2015) Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli. CyTA - Journal of Food 13:2, pages 312-320.
Read now
Eun-Sun Hwang & Gun-Hee Kim. (2013) Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli. International Journal of Food Sciences and Nutrition 64:1, pages 103-111.
Read now
Kamilla Amorim, María-Asunción Lage-Yusty & Julia López-Hernández. (2012) Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing. CyTA - Journal of Food 10:4, pages 321-324.
Read now
Yardfon Tanongkankit, Naphaporn Chiewchan & Sakamon Devahastin. (2010) Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves. Drying Technology 28:9, pages 1063-1071.
Read now

Articles from other publishers (153)

Katibe Sinem Coruk & Hande Baltacıoğlu. (2024) Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes. Potato Research.
Crossref
Jelena Vukadinović, Jelena Srdić, Natalija Kravić, Snežana Mladenović Drinić, Milena Simić, Milan Brankov & Vesna Dragičević. (2024) Assessment of Popcorn’s Bioactive Status in Response to Popping. Molecules 29:4, pages 807.
Crossref
Katarzyna Marchwińska, Daniela Gwiazdowska, Krzysztof Juś, Paulina Gluzińska, Julia Gwiazdowska & Katarzyna Pawlak-Lemańska. (2023) Innovative Functional Lactic Acid Bacteria Fermented Oat Beverages with the Addition of Fruit Extracts and Lyophilisates. Applied Sciences 13:23, pages 12707.
Crossref
Da-Yeong Ko, Seung-Hun Chae, Hyeon-Woo Moon, Hye Kim, Joon Seong, Moon-Sub Lee & Kang-Mo Ku. (2023) Agrivoltaic Farming Insights: A Case Study on the Cultivation and Quality of Kimchi Cabbage and Garlic. Agronomy 13:10, pages 2625.
Crossref
Omkar P. Tambekar, Purushottam Shiranal, Amol P. Muthal, Vaibhav M. Shinde, Ravindra G. Kulkarni, Savitri Vasudev Baikampady & S. L. Bodhankar. (2023) Attenuation of Doxorubicin Induced Cardiotoxicity in Wistar Rats by Extracts of Fruits of <i>Ziziphus jujuba</i> Lam. Toxicology International, pages 161-171.
Crossref
Katarzyna Najman, Sylwia Adrian, Anna Sadowska, Katarzyna Świąder, Ewelina Hallmann, Krzysztof Buczak, Bożena Waszkiewicz-Robak & Arkadiusz Szterk. (2023) Changes in Physicochemical and Bioactive Properties of Quince (Cydonia oblonga Mill.) and Its Products. Molecules 28:7, pages 3066.
Crossref
Monica Murugesan, Meenakshisundaram Kandhavelu, Ramesh Thiyagarajan, Sankar Natesan, Priyatharsini Rajendran & Akshaya Murugesan. (2023) Marine halophyte derived polyphenols inhibit glioma cell growth through mitogen-activated protein kinase signaling pathway. Biomedicine & Pharmacotherapy 159, pages 114288.
Crossref
Amna HAMEED, Naeem FATIMA, Hassan IFTIKHAR, Asim MEHMOOD, Muhammad Rizwan TARIQ, Shinawar Waseem ALI, Sajid ALI, Muhammad SHAFIQ, Zulfiqar AHMAD, Umair ALI, Madiha GHAZANFAR, Madiha IFTIKHAR, Waseem SAFDAR, Asif AHMAD, Zunaira BASHARAT, Zujaja UMER & Maham KHALID. (2023) Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study. Food Science and Technology 43.
Crossref
Sarah Coe & Ayela Spiro. (2022) Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. Nutrition Bulletin 47:4, pages 538-562.
Crossref
Jelena Vukadinović, Jelena Srdić, Tomislav Tosti, Vesna Dragičević, Natalija Kravić, Snežana Mladenović Drinić & Dušanka Milojković-Opsenica. (2022) Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage. Journal of Food Composition and Analysis 114, pages 104637.
Crossref
Abad Arturo López-Hernández, Ana Sofia Ortega-Villarreal, Jesús Alberto Vázquez Rodríguez, Manuel López-Cabanillas Lomelí & Blanca Edelia González-Martínez. (2022) Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity. International Journal of Gastronomy and Food Science 28, pages 100510.
Crossref
Sajad Shokri, Hema Jegasothy, Mya Myintzu Hliang, Mary Ann Augustin & Netsanet Shiferaw Terefe. (2022) Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree. Fermentation 8:5, pages 236.
Crossref
. (2022) Polyphenols: The interactions with CYP isoenzymes and effect on pharmacokinetics of drugs. Current Trends in Pharmacy and Pharmaceutical Chemistry 4:1, pages 13-23.
Crossref
Patrick Orlando, Ancuta Nartea, Sonia Silvestri, Fabio Marcheggiani, Ilenia Cirilli, Phiwayinkosi V. Dludla, Rosamaria Fiorini, Deborah Pacetti, Monica Rosa Loizzo, Paolo Lucci & Luca Tiano. (2022) Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?. Antioxidants 11:2, pages 209.
Crossref
Marasri JUNSI & Sunisa SIRIPONGVUTIKORN. (2022) Development of herbal juice from Centella asiatica: antioxidant property, nutritional value and shelf life of product. Food Science and Technology 42.
Crossref
Claudia Piciocchi, Sabrina Lobefaro, Federica Luisi, Lorenzo Miraglia, Niko Romito, Roberto Luneia, Silvia Foti, Edoardo Mocini, Eleonora Poggiogalle, Andrea Lenzi & Lorenzo M. Donini. (2022) Innovative cooking techniques in a hospital food service: Effects on the quality of hospital meals. Nutrition 93, pages 111487.
Crossref
Xunyu Song, Esra Capanoglu, Jesus Simal-Gandara, Fang Chen & Jianbo Xiao. 2022. Retention of Bioactives in Food Processing. Retention of Bioactives in Food Processing 37 89 .
Junwei Wang, Shuxiang Mao, Yiming Yuan, Na Zhang, Qi Wu, Mantian Liang, Shengze Wang, Ke Huang & Qiuyun Wu. (2021) Effect of Storage Conditions and Cooking Methods on Chlorophyll, Glucosinolate, and Sulforaphane Content in Broccoli Florets. Horticulturae 7:12, pages 519.
Crossref
Omobolanle O. Oloyede, Carol Wagstaff & Lisa Methven. (2021) The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions. Foods 10:12, pages 2908.
Crossref
Julia Szutowska, Daniela Gwiazdowska, Iga Rybicka, Katarzyna Pawlak-Lemańska, Róża Biegańska-Marecik & Anna Gliszczyńska-Świgło. (2021) Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Research International 149, pages 110674.
Crossref
Sabrina Lobefaro, Claudia Piciocchi, Federica Luisi, Lorenzo Miraglia, Niko Romito, Roberto Luneia, Silvia Foti, Edoardo Mocini, Eleonora Poggiogalle, Andrea Lenzi & Lorenzo M. Donini. (2021) Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking. International Journal of Gastronomy and Food Science 25, pages 100381.
Crossref
Aishah Bujang, Puteri Alia Marshidi, Siti Aimi Sarah Zainal Abidin & Nina Naquiah Ahmad Nizar. (2021) Effects of Steaming and Microwave Cooking on Quality Attributes of Selected Green Vegetables. Effects of Steaming and Microwave Cooking on Quality Attributes of Selected Green Vegetables.
Neide Torres de Castro, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo & Raquel Braz Assunção Botelho. (2021) Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods 10:8, pages 1782.
Crossref
Yang Zhang, Bao-Hu Sun, Yu-Peng Pei, Sriram K. Vidyarthi, Wei-Peng Zhang, Wen-Kai Zhang, Hao-Yu Ju, Zhen-Jiang Gao & Hong-Wei Xiao. (2021) Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot. LWT 147, pages 111532.
Crossref
Nurdi Setyawan, John Solomon Maninang, Sakae Suzuki & Yoshiharu Fujii. (2021) Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques. Foods 10:6, pages 1341.
Crossref
P. Flores, M.A. Pedreño, L. Almagro, V. Hernández, J. Fenoll & P. Hellín. (2021) Increasing nutritional value of broccoli with seaweed extract and trilinolein. Journal of Food Composition and Analysis 98, pages 103834.
Crossref
Hee Young Kim, Meran Keshawa Ediriweera, Kyung-Hwan Boo, Chang Sook Kim & Somi Kim Cho. (2021) Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets. Antioxidants 10:5, pages 641.
Crossref
María Zenaida Saavedra-Leos, César Leyva-Porras, Alberto Toxqui-Terán & Vicente Espinosa-Solis. (2021) Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli (Brassica oleracea var Italica) Stalk and Floret Juice Powders. Molecules 26:7, pages 1973.
Crossref
Florencia de Alzaa, Claudia Guillaume & Leandro Ravetti. (2021) Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils. Journal of Food Quality 2021, pages 1-14.
Crossref
Angelo Del Mondo, Arianna Smerilli, Elisabet Sané, Clementina Sansone & Christophe Brunet. (2020) Challenging microalgal vitamins for human health. Microbial Cell Factories 19:1.
Crossref
Qi-Xing Jiang, Kong-Luan Ning, Da-Wei Yu, Yan-Shun Xu, Bin Wang, Fang Yang, Pei Gao & Wen-Shui Xia. (2020) Effects of blanching on extraction and stability of anthocyanins from blueberry peel. Journal of Food Measurement and Characterization 14:5, pages 2854-2861.
Crossref
Zinian Wang, Marilyn L. Kwan, Rachel Pratt, Janise M. Roh, Lawrence H. Kushi, Kim N. Danforth, Yuesheng Zhang, Christine B. Ambrosone & Li Tang. (2020) Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables. Food Science & Nutrition 8:10, pages 5673-5682.
Crossref
Millicent G. Managa, Semagalene Mpai, Fabienne Remize, Cyrielle Garcia & Dharini Sivakumar. (2020) Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.). Food Chemistry 325, pages 126805.
Crossref
E.J. Llorent-Martínez, J. Ortega-Vidal, A. Ruiz-Riaguas, P. Ortega-Barrales & M.L. Fernández-de Córdova. (2020) Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini. Food Research International 129, pages 108798.
Crossref
Taiwo Oluwafunmilola Abifarin, Gloria Aderonke Otunola & Anthony Jide Afolayan. (2020) Assessment of the phytochemical, antioxidant and antibacterial activities of Heteromorpha arborescens (Spreng.) Cham & Schltdl. leaf extracts. F1000Research 9, pages 1079.
Crossref
Nieves Baenas, M. Elena Cartea, Diego A. Moreno, María Tortosa & Marta Francisco. 2020. Glucosinolates: Properties, Recovery, and Applications. Glucosinolates: Properties, Recovery, and Applications 181 212 .
Geetha Shree Nagraj, Anita Chouksey, Swarna Jaiswal & Amit K. Jaiswal. 2020. Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. Nutritional Composition and Antioxidant Properties of Fruits and Vegetables 5 17 .
B. Vanlalneihi, Partha Saha, P. Kalia, Sarika Jaiswal, Aditi Kundu, N. D. Saha, Shrawan Singh Sirowa & Naveen Singh. (2019) Chemometric approach based characterization and selection of mid-early cauliflower for bioactive compounds and antioxidant activity. Journal of Food Science and Technology 57:1, pages 293-300.
Crossref
Ru Li, Rui Hao & Yi Zhu. (2019) Steam radish sprout ( Raphanus sativus L.): active substances, antioxidant activities and non‐targeted metabolomics analysis . International Journal of Food Science & Technology 54:12, pages 3138-3148.
Crossref
Elżbieta Radziejewska-Kubzdela, Anna Olejnik & Róża Biegańska-Marecik. (2019) Effect of pretreatment on bioactive compounds in wild rocket juice. Journal of Food Science and Technology 56:12, pages 5234-5242.
Crossref
Stefan Toth, Zuzana Jonecova, Milan Maretta, Kristina Curgali, Theodoros Kalpakidis, Martin Pribula, Matus Kusnier, Zuzana Fagova, Julia Fedotova, Giampiero La Rocca, Luis Rodrigo, Martin Caprnda, Anthony Zulli, Rachele Ciccocioppo, Eva Mechirova & Peter Kruzliak. (2019) The effect of Betanin parenteral pretreatment on Jejunal and pulmonary tissue histological architecture and inflammatory response after Jejunal ischemia-reperfusion injury. Experimental and Molecular Pathology 110, pages 104292.
Crossref
Bartosz Kulczyński & Anna Gramza-Michałowska. (2019) The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars. Molecules 24:18, pages 3212.
Crossref
Bartosz Kulczyński & Anna Gramza-Michałowska. (2019) The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars. Molecules 24:16, pages 2945.
Crossref
Wenjie Yang, Xinjun Lu, Yi Zhang & Yang Qiao. (2019) Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi ( Brassica rapa L. ssp. narinosa ) . Journal of Food Processing and Preservation 43:8.
Crossref
Satakshi Aggarwal & Tanu Jain. (2019) Modern pretreatment techniques for phytochemical extraction. Nutrition & Food Science 49:3, pages 441-454.
Crossref
Chao Zhao, Yuanyuan Liu, Shanshan Lai, Hui Cao, Yi Guan, Wai San Cheang, Bin Liu, Kewei Zhao, Song Miao, Céline Riviere, Esra Capanoglu & Jianbo Xiao. (2019) Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Trends in Food Science & Technology 85, pages 55-66.
Crossref
Xianli Wu, Yang Zhao, David B. Haytowitz, Pei Chen & Pamela R. Pehrsson. (2019) Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors. Heliyon 5:3, pages e01310.
Crossref
Arti Verma & Yudhvir Singh. (2019) Estimation of genetic architecture of biochemical traits in mid–late cauliflower (Brassica oleracea L. var. botrytis) under sub-temperate conditions of north western Himalayas. Journal of Genetics 98:1.
Crossref
Małgorzata Głosek-Sobieraj, Bożena Cwalina-Ambroziak, Agnieszka Waśkiewicz, Karel Hamouz & Adam Perczak. (2019) The Effect of Biostimulants on the Health Status and Content of Chlorogenic Acids in Potato Tubers (Solanum Tuberosum L.) with Colored FleshDie Wirkung von Biostimulatoren auf den Gesundheitsstatus von und den Gehalt an Chlorogensäure in farbigen Kartoffelknollen (Solanum Tuberosum L.). Gesunde Pflanzen 71:1, pages 45-60.
Crossref
Hector Alonzo Gomez-Gomez, Cristine Vanz Borges, Igor Otavio Minatel, Aline Carbonera Luvizon & Giuseppina Pace Pereira Lima. 2019. Bioactive Molecules in Food. Bioactive Molecules in Food 3 27 .
Feng Luo, Jia-Hui Cai, Xuan Zhang, Dong-Bing Tao, Xin Zhou, Qian Zhou, Ying-Bo Zhao, Bao-Dong Wei, Shun-Chang Cheng & Shu-Juan Ji. (2018) Effects of methyl jasmonate and melatonin treatments on the sensory quality and bioactive compounds of harvested broccoli. RSC Advances 8:72, pages 41422-41431.
Crossref
Cristine Vanz Borges, Santino Seabra Junior, Franciely S. Ponce & Giuseppina Pace Pereira Lima. 2018. Brassica Germplasm - Characterization, Breeding and Utilization. Brassica Germplasm - Characterization, Breeding and Utilization.
Saskia Gehse, Fanny Knorr, Alexa Patzelt, Leonhard Zastrow, Martina C Meinke, Juergen Lademann & Maxim E Darvin. (2018) Determination of the effect of boiling on the bioavailability of carotenoids in vegetables using resonance Raman spectroscopy. Laser Physics 28:10, pages 105602.
Crossref
Garima Sharma, Ju-Suk Nam, Ashish Ranjan Sharma & Sang-Soo Lee. (2018) Antimicrobial Potential of Silver Nanoparticles Synthesized Using Medicinal Herb Coptidis rhizome. Molecules 23:9, pages 2269.
Crossref
S. Wongsiri & K. Duangmal. (2018) Effect of citric acid concentrations, storage time and temperature, and steaming on antioxidant activities of Siam tulip ( Curcuma alismatifolia Gagnep) flower . Acta Horticulturae:1213, pages 565-572.
Crossref
Teresa Oliviero, Ruud Verkerk & Matthijs Dekker. (2018) Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion . Molecular Nutrition & Food Research 62:18.
Crossref
Yuanfeng Wu, Yuke Shen, Xuping Wu, Ye Zhu, Jothame Mupunga, Wenna Bao, Jun Huang, Jianwei Mao, Shiwang Liu & Yuru You. (2018) Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli. Journal of Agricultural and Food Chemistry 66:6, pages 1509-1515.
Crossref
Abdolrahman Amiri, Rahmat Allah Fatahian Dehkordi, Mohamad Saeed Heidarnejad & Mohsen Jafarian Dehkordi. (2017) Effect of the Zinc Oxide Nanoparticles and Thiamine for the Management of Diabetes in Alloxan-Induced Mice: a Stereological and Biochemical Study. Biological Trace Element Research 181:2, pages 258-264.
Crossref
Xin Jin & Xiao Dong Chen. 2018. Food Microstructure and Its Relationship with Quality and Stability. Food Microstructure and Its Relationship with Quality and Stability 83 96 .
Hector Alonzo Gomez-Gomez, Cristine Vanz Borges, Igor Otavio Minatel, Aline Carbonera Luvizon & Giuseppina Pace Pereira Lima. 2017. Sweeteners. Sweeteners 1 25 .
Hector Alonzo Gomez-Gomez, Cristine Vanz Borges, Igor Otavio Minatel, Aline Carbonera Luvizon & Giuseppina Pace Pereira Lima. 2017. Sweeteners. Sweeteners 1 25 .
Probo Y. Nugrahedi, Teresa Oliviero, Jenneke K. Heising, Matthijs Dekker & Ruud Verkerk. (2017) Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates. Plant Foods for Human Nutrition 72:4, pages 439-444.
Crossref
Luke Bell & Carol Wagstaff. (2017) Enhancement Of Glucosinolate and Isothiocyanate Profiles in Brassicaceae Crops: Addressing Challenges in Breeding for Cultivation, Storage, and Consumer-Related Traits. Journal of Agricultural and Food Chemistry 65:43, pages 9379-9403.
Crossref
Huiying Miao, Bo Sun, Yanting Zhao, Hongmei Qian, Congxi Cai, Jiaqi Chang, Mingdan Deng, Xin Zhang & Qiaomei Wang. 2017. Phytonutritional Improvement of Crops. Phytonutritional Improvement of Crops 407 450 .
Kunyarut PuangkamWipawan MuanghormNattaya Konsue. (2017) Stability of Bioactive Compounds and Antioxidant Activity of Thai Cruciferous Vegetables during In Vitro Digestion. Current Research in Nutrition and Food Science Journal 5:2, pages 100-108.
Crossref
Ana Soares, Conrado Carrascosa & António Raposo. (2017) Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli. Food and Bioprocess Technology 10:8, pages 1387-1411.
Crossref
Hong-Wei Xiao, Zhongli Pan, Li-Zhen Deng, Hamed M. El-Mashad, Xu-Hai Yang, Arun S. Mujumdar, Zhen-Jiang Gao & Qian Zhang. (2017) Recent developments and trends in thermal blanching – A comprehensive review. Information Processing in Agriculture 4:2, pages 101-127.
Crossref
Katarzyna Włodarska, Katarzyna Pawlak-Lemańska, Igor Khmelinskii & Ewa Sikorska. (2016) Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics. Food Analytical Methods 10:5, pages 1582-1591.
Crossref
M. Francisco, M. Tortosa, M.del Carmen Martínez‐Ballesta, P. Velasco, C. García‐Viguera & D.A. Moreno. (2016) Nutritional and phytochemical value of Brassica crops from the agri‐food perspective . Annals of Applied Biology 170:2, pages 273-285.
Crossref
Eko Susanto, A Suhaeli Fahmi, Tri Winarni Agustini, Septian Rosyadi & Ayunda Dita Wardani. (2017) Effects of Different Heat Processing on Fucoxanthin, Antioxidant Activity and Colour of Indonesian Brown Seaweeds. IOP Conference Series: Earth and Environmental Science 55, pages 012063.
Crossref
Simone Aparecida dos Santos Conceição Faria, Vanilda Aparecida Soares de Arruda, Elias da Silva Araújo & Marilene De Vuono Camargo Penteado. (2017) Vitamin K: content in food consumed in São Paulo, Brazil. Brazilian Journal of Pharmaceutical Sciences 53:2.
Crossref
Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang. 2017. Glucosinolates. Glucosinolates 133 162 .
Probo Yulianto Nugrahedi, Matthijs Dekker & Ruud Verkerk. 2017. Glucosinolates. Glucosinolates 407 429 .
Haiqiu Huang, Xiaojing Jiang, Zhenlei Xiao, Lu Yu, Quynhchi Pham, Jianghao Sun, Pei Chen, Wallace Yokoyama, Liangli Lucy Yu, Yaguang Sunny Luo & Thomas T. Y. Wang. (2016) Red Cabbage Microgreens Lower Circulating Low-Density Lipoprotein (LDL), Liver Cholesterol, and Inflammatory Cytokines in Mice Fed a High-Fat Diet. Journal of Agricultural and Food Chemistry 64:48, pages 9161-9171.
Crossref
Nezahat Turfan, Aslı Kurnaz & Mehtap Alay. (2016) Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions. Kastamonu Üniversitesi Orman Fakültesi Dergisi 16:2.
Crossref
Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska & Barbara Borczak. (2016) Effect of Culinary Treatment on Changes in the Contents of Selected Nutrients and Non-Nutrients in Curly Kale ( Brassica oleracea Var. acephala ) . Journal of Food Processing and Preservation 40:6, pages 1280-1288.
Crossref
Natasa Giallourou, Maria Jose Oruna-Concha & Niamh Harbourne. (2016) Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale). Food Chemistry 212, pages 411-419.
Crossref
Katarzyna Włodarska, Katarzyna Pawlak-Lemańska, Igor Khmelinskii & Ewa Sikorska. (2016) Explorative study of apple juice fluorescence in relation to antioxidant properties. Food Chemistry 210, pages 593-599.
Crossref
Congxi Cai, Huiying Miao, Hongmei Qian, Leishuan Yao, Bingliang Wang & Qiaomei Wang. (2016) Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets. Food Chemistry 210, pages 451-456.
Crossref
Katarzyna Włodarska, Katarzyna Pawlak‐Lemańska, Tomasz Górecki & Ewa Sikorska. (2016) Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses. Journal of Food Quality 39:4, pages 351-361.
Crossref
Jung Su Jo, Shiva Ram Bhandari, Gwan Ho Kang & Jun Gu Lee. (2016) Comparative analysis of individual glucosinolates, phytochemicals, and antioxidant activities in broccoli breeding lines. Horticulture, Environment, and Biotechnology 57:4, pages 392-403.
Crossref
Ewa Ciska, Natalia Drabińska, Agnieszka Narwojsz & Joanna Honke. (2016) Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage. Food Chemistry 203, pages 340-347.
Crossref
Emilia Bernaś & Grażyna Jaworska. (2016) Vitamins profile as an indicator of the quality of frozen Agaricus bisporus mushrooms. Journal of Food Composition and Analysis 49, pages 1-8.
Crossref
Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska & Barbara Borczak. (2016) Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. Journal of Functional Foods 23, pages 412-422.
Crossref
Panagiotis E. Igoumenidis & Vaios T. Karathanos. (2016) Diffusion and thermal stability of phenolic compounds during fortified rice rehydration process. Journal of Food Engineering 174, pages 1-7.
Crossref
Ju‐Hyeong Kim, Tae‐Sik Park, Seung‐Hwan Yang, Joo‐Won Suh & Soon‐Mi Shim. (2015) Microbial bioconversion and processing methods enhance the phenolic acid and flavonoids and the radical scavenging capacity of Smilax china L. leaf . Journal of the Science of Food and Agriculture 96:3, pages 878-885.
Crossref
Tetsuro Ogawa, Katsuyuki Chikashige, Hideki Araki, Masaru Kitagawa, Takuya Katsube, Yukari Ohta, Yukikazu Yamasaki, Michio Hashimoto & Keiko Azuma. (2016) Effects of Drying Methods and Pre-treatment Conditions on the Functional Component Contents and Antioxidant Activities in Egoma (<i>Perilla frutescens </i>(L.) Bitt. var. <i>frutescens</i>) Leaves. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI Nippon Shokuhin Kagaku Kogaku Kaishi 63:5, pages 217-224.
Crossref
P.Y. Nugrahedi, M. Dekker, B. Widianarko & R. Verkerk. (2016) Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation. LWT - Food Science and Technology 65, pages 421-427.
Crossref
Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang. 2016. Glucosinolates. Glucosinolates 1 30 .
Probo Yulianto Nugrahedi, Matthijs Dekker & Ruud Verkerk. 2016. Glucosinolates. Glucosinolates 1 23 .
Delia B. Rodriguez‐Amaya. 2015. Food Carotenoids. Food Carotenoids 82 95 .
Rachel P. Walsh, Hannah Bartlett & Frank Eperjesi. (2015) Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects. Journal of Agricultural and Food Chemistry 63:44, pages 9677-9682.
Crossref
Xueying Zhong, Kirk D. Dolan & Eva Almenar. (2015) Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea). Innovative Food Science & Emerging Technologies 31, pages 116-122.
Crossref
Jerzy BOROWSKI, Agnieszka NARWOJSZ, Eulalia Julitta BOROWSKA & Katarzyna MAJEWSKA. (2015) The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli. Czech Journal of Food Sciences 33:3, pages 254-260.
Crossref
Inga Klimczak & Anna Gliszczyńska-Świgło. (2015) Comparison of UPLC and HPLC methods for determination of vitamin C. Food Chemistry 175, pages 100-105.
Crossref
Nilüfer Girgin & Sedef Nehir El. (2015) Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). Journal of Food Composition and Analysis 37, pages 119-127.
Crossref
Shiva Bhandari & Jung-Ho Kwak. (2015) Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables. Molecules 20:1, pages 1228-1243.
Crossref
An-Na Li, Sha Li, Yu-Jie Zhang, Xiang-Rong Xu, Yu-Ming Chen & Hua-Bin Li. (2014) Resources and Biological Activities of Natural Polyphenols. Nutrients 6:12, pages 6020-6047.
Crossref
Anna Korus, Jacek Słupski, Piotr Gębczyński & Anna Banaś. (2014) Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves. LWT - Food Science and Technology 59:2, pages 1003-1008.
Crossref
Hassan Barakat & Sascha Rohn. (2014) Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars. Journal of Functional Foods 11, pages 407-416.
Crossref
Franziska S. Hanschen, Evelyn Lamy, Monika Schreiner & Sascha Rohn. (2014) Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods. Angewandte Chemie International Edition 53:43, pages 11430-11450.
Crossref
Franziska S. Hanschen, Evelyn Lamy, Monika Schreiner & Sascha Rohn. (2014) Reaktivität und Stabilität von Glucosinolaten und ihren Abbauprodukten in Lebensmitteln. Angewandte Chemie 126:43, pages 11614-11635.
Crossref
Feng Xu, Yonghua Zheng, Zhenfeng Yang, Shifeng Cao, Xingfeng Shao & Hongfei Wang. (2014) Domestic cooking methods affect the nutritional quality of red cabbage. Food Chemistry 161, pages 162-167.
Crossref
Ana Rodriguez-Mateos, Tania Cifuentes-Gomez, Trevor W. George & Jeremy P. E. Spencer. (2013) Impact of Cooking, Proving, and Baking on the (Poly)phenol Content of Wild Blueberry. Journal of Agricultural and Food Chemistry 62:18, pages 3979-3986.
Crossref
A.L. Pina, A.R. Costa, M.A. Lage-Yusty & J. López-Hernández. (2014) An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process. LWT - Food Science and Technology 56:1, pages 175-180.
Crossref
Shiva Ram Bhandari, Moo Kyoung Yoon & Jung-Ho Kwak. (2014) Contents of phytochemical constituents and antioxidant activity of 19 garlic (Allium sativum L.) parental lines and cultivars. Horticulture, Environment, and Biotechnology 55:2, pages 138-147.
Crossref
Mariantonella Palermo, Nicoletta Pellegrini & Vincenzo Fogliano. (2013) The effect of cooking on the phytochemical content of vegetables. Journal of the Science of Food and Agriculture 94:6, pages 1057-1070.
Crossref
Carmen Pérez, Herna Barrientos, Juan Román & Andrea Mahn. (2014) Optimization of a blanching step to maximize sulforaphane synthesis in broccoli florets. Food Chemistry 145, pages 264-271.
Crossref
Hassan Barakat. (2014) Effect of Frying-Cooking on Nutritional and Bioactive Compounds of Innovative Ovo-Vegetarian Diets. Food and Nutrition Sciences 05:16, pages 1577-1590.
Crossref
Hayati Celik, Etil Ariburnu, Melek Sirin Baymak & Erdem Yesilada. (2014) A rapid validated HPLC method for determination of sulforaphane and glucoraphanin in broccoli and red cabbage prepared by various cooking techniques. Anal. Methods 6:13, pages 4559-4566.
Crossref
Amitava Dasgupta & Kimberly Klein. 2014. Antioxidants in Food, Vitamins and Supplements. Antioxidants in Food, Vitamins and Supplements 209 235 .
Probo Y. Nugrahedi, Caesariana A. Priatko, Ruud Verkerk, Matthijs Dekker & Budi Widianarko. (2013) REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION. Jurnal Teknologi dan Industri Pangan 24:2, pages 235-239.
Crossref
R. Bongoni, L.P.A. Steenbekkers, R. Verkerk, M.A.J.S. van Boekel & M. Dekker. (2013) Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes. Trends in Food Science & Technology 33:2, pages 139-145.
Crossref
Ana M. P. dos Santos, Jeane S. Lima, Daniela S. Anunciação, Anderson S. Souza, Daniele C. M. B. dos Santos & Geraldo D. Matos. (2012) Determination and Evaluation Employing Multivariate Analysis of the Mineral Composition of Broccoli (Brassica oleracea L. var. Italica). Food Analytical Methods 6:3, pages 745-752.
Crossref
Ewa Flaczyk, Joanna Kobus-Cisowska, Monica Przeor, Jozef Korczak, Marian Remiszewski, Eugeniusz Korbas & Maciej Buchowski. (2013) Chemical characterization and antioxidative properties of Polish variety of Morus alba L. leaf aqueous extracts from the laboratory and pilot-scale processes. Agricultural Sciences 04:05, pages 141-147.
Crossref
Andrea Mahn & Alejandro Reyes. (2012) An overview of health-promoting compounds of broccoli ( Brassica oleracea var. italica) and the effect of processing . Food Science and Technology International 18:6, pages 503-514.
Crossref
Sandra Mendoza-Díaz, Ma. del Carmen Ortiz-Valerio, Eduardo Castaño-Tostado, Juan de Dios Figueroa-Cárdenas, Rosalía Reynoso-Camacho, Minerva Ramos-Gómez, Rocio Campos-Vega & Guadalupe Loarca-Piña. (2012) Antioxidant Capacity and Antimutagenic Activity of Anthocyanin and Carotenoid Extracts from Nixtamalized Pigmented Creole Maize Races (Zea mays L.). Plant Foods for Human Nutrition 67:4, pages 442-449.
Crossref
Saqer Herzallah & Richard Holley. (2012) Determination of sinigrin, sinalbin, allyl- and benzyl isothiocyanates by RP-HPLC in mustard powder extracts. LWT 47:2, pages 293-299.
Crossref
Konstantinos Stamatopoulos, Evangelos Katsoyannos, Arhontoula Chatzilazarou & Spyros J. Konteles. (2012) Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology. Food Chemistry 133:2, pages 344-351.
Crossref
Iris S.L. Lee, Mary C. Boyce & Michael C. Breadmore. (2012) Extraction and on-line concentration of flavonoids in Brassica oleracea by capillary electrophoresis using large volume sample stacking. Food Chemistry 133:1, pages 205-211.
Crossref
Y. Porter. (2012) Antioxidant properties of green broccoli and purple-sprouting broccoli under different cooking conditions. Bioscience Horizons 5:0, pages hzs004-hzs004.
Crossref
Marta Lara-Lledó, Amin Olaimat & Richard A. Holley. (2012) Inhibition of Listeria monocytogenes on bologna sausages by an antimicrobial film containing mustard extract or sinigrin. International Journal of Food Microbiology 156:1, pages 25-31.
Crossref
Ewa Ciska & Joanna Honke. (2012) Effect of the Pasteurization Process on the Contents of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage. Journal of Agricultural and Food Chemistry 60:14, pages 3645-3649.
Crossref
Franziska S. Hanschen, Stefanie Platz, Inga Mewis, Monika Schreiner, Sascha Rohn & Lothar W. Kroh. (2012) Thermally Induced Degradation of Sulfur-Containing Aliphatic Glucosinolates in Broccoli Sprouts ( Brassica oleracea var. italica ) and Model Systems . Journal of Agricultural and Food Chemistry 60:9, pages 2231-2241.
Crossref
Eun-Sun Hwang & Gun-Hee Kim. (2011) Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents. Korean journal of food and cookery science 27:6, pages 713-721.
Crossref
Klaus Peter Latté, Klaus-Erich Appel & Alfonso Lampen. (2011) Health benefits and possible risks of broccoli – An overview. Food and Chemical Toxicology 49:12, pages 3287-3309.
Crossref
Teresa Mazzeo, Denis N’Dri, Emma Chiavaro, Attilio Visconti, Vincenzo Fogliano & Nicoletta Pellegrini. (2011) Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry 128:3, pages 627-633.
Crossref
Gabriel Davidov-Pardo, Iñigo Arozarena & María Remedios Marín-Arroyo. (2011) Kinetics of Thermal Modifications in a Grape Seed Extract. Journal of Agricultural and Food Chemistry 59:13, pages 7211-7217.
Crossref
Melissa G. Robbins, Gaby Andersen, Veronika Somoza, Bruce D. Eshelman, David M. Barnes & Paul R. Hanlon. (2011) Heat Treatment of Brussels Sprouts Retains Their Ability to Induce Detoxification Enzyme Expression  In Vitro  and  In Vivo . Journal of Food Science 76:3.
Crossref
U Gupta. 2011. What's New About Crop Plants. What's New About Crop Plants 378 402 .
M. Lutz, C. Henríquez & M. Escobar. (2011) Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked. Journal of Food Composition and Analysis 24:1, pages 49-54.
Crossref
Gabriel Davidov-Pardo, Iñigo Arozarena & María R. Marín-Arroyo. (2010) Stability of polyphenolic extracts from grape seeds after thermal treatments. European Food Research and Technology 232:2, pages 211-220.
Crossref
María Elena Cartea, Marta Francisco, Pilar Soengas & Pablo Velasco. (2010) Phenolic Compounds in Brassica Vegetables. Molecules 16:1, pages 251-280.
Crossref
Delia B. Rodriguez-Amaya. (2010) Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review. Journal of Food Composition and Analysis 23:7, pages 726-740.
Crossref
Martinus van Boekel, Vincenzo Fogliano, Nicoletta Pellegrini, Catherine Stanton, Gabriele Scholz, Sam Lalljie, Veronika Somoza, Dietrich Knorr, Pratima Rao Jasti & Gerhard Eisenbrand. (2010) A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research 54:9, pages 1215-1247.
Crossref
Marta Francisco, Pablo Velasco, Diego A. Moreno, Cristina García-Viguera & María Elena Cartea. (2010) Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Research International 43:5, pages 1455-1463.
Crossref
Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana, Teresa Mazzeo, Daniele Contino, Monica Gallo, Patrizia Riso, Vincenzo Fogliano & Marisa Porrini. (2010) Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables. Journal of Agricultural and Food Chemistry 58:7, pages 4310-4321.
Crossref
Massimo D’Archivio, Carmelina Filesi, Rosaria Varì, Beatrice Scazzocchio & Roberta Masella. (2010) Bioavailability of the Polyphenols: Status and Controversies. International Journal of Molecular Sciences 11:4, pages 1321-1342.
Crossref
Gemma Perelló, Roser Martí-Cid, Victoria Castell, Juan M. Llobet & José L. Domingo. (2010) Influence of various cooking processes on the concentrations of PCDD/PCDFs, PCBs and PCDEs in foods. Food Control 21:2, pages 178-185.
Crossref
J. Pokorný & Š. Schmidt. 2010. Oxidation in Foods and Beverages and Antioxidant Applications. Oxidation in Foods and Beverages and Antioxidant Applications 368 393 .
E. Koh, K.M.S. Wimalasiri, A.W. Chassy & A.E. Mitchell. (2009) Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli. Journal of Food Composition and Analysis 22:7-8, pages 637-643.
Crossref
Gao-feng Yuan, Bo Sun, Jing Yuan & Qiao-mei Wang. (2009) Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University SCIENCE B 10:8, pages 580-588.
Crossref
Molay Kumar Roy, Lekh Raj Juneja, Seiichiro Isobe & Tojiro Tsushida. (2009) Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry 114:1, pages 263-269.
Crossref
Ewa Ciska, Ruud Verkerk & Joanna Honke. (2009) Effect of Boiling on the Content of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage. Journal of Agricultural and Food Chemistry 57:6, pages 2334-2338.
Crossref
Pavel Kramata, Nanjoo Suh, Heide S. Cross, Thomas Nittke & Hong Jin Lee. 2009. Chemoprevention of Cancer and DNA Damage by Dietary Factors. Chemoprevention of Cancer and DNA Damage by Dietary Factors 385 415 .
Jon Volden, Grethe Iren A. Borge, Magnor Hansen, Trude Wicklund & Gunnar B. Bengtsson. (2009) Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis). LWT - Food Science and Technology 42:1, pages 63-73.
Crossref
Caroline S.M. Furniss, Richard N. Bennett, James R. Bacon, Gwen LeGall & Richard F. Mithen. (2008) Polyamine Metabolism and Transforming Growth Factor-β Signaling Are Affected in Caco-2 Cells by Differentially Cooked Broccoli Extracts3. The Journal of Nutrition 138:10, pages 1840-1845.
Crossref
Baojun Xu & Sam K. C. Chang. (2008) Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing. Journal of Agricultural and Food Chemistry 56:16, pages 7165-7175.
Crossref
Alejandro Ruiz-Rodriguez, Francisco R. Marín, Aurelio Ocaña & Cristina Soler-Rivas. (2007) Effect of domestic processing on bioactive compounds. Phytochemistry Reviews 7:2, pages 345-384.
Crossref
María Elena Cartea & Pablo Velasco. (2007) Glucosinolates in Brassica foods: bioavailability in food and significance for human health. Phytochemistry Reviews 7:2, pages 213-229.
Crossref
Anna M. Giusti, Enrico Bignetti & Carlo Cannella. (2007) Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties. Food and Bioprocess Technology 1:2, pages 130-142.
Crossref
Cristiana Miglio, Emma Chiavaro, Attilio Visconti, Vincenzo Fogliano & Nicoletta Pellegrini. (2007) Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables. Journal of Agricultural and Food Chemistry 56:1, pages 139-147.
Crossref
Carmen López-Berenguer, Micaela Carvajal, Diego A. Moreno & Cristina García-Viguera. (2007) Effects of Microwave Cooking Conditions on Bioactive Compounds Present in Broccoli Inflorescences. Journal of Agricultural and Food Chemistry 55:24, pages 10001-10007.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.