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Nandya Putriani, Jimmy Perdana, Meiliana & Probo Y. Nugrahedi. (2022) Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review. Food Reviews International 38:4, pages 783-811.
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Qi Hu, Yanan He, Fang Wang, Jing Wu, Zhimin Ci, Lumeng Chen, Runchun Xu, Ming Yang, Junzhi Lin, Li Han & Dingkun Zhang. (2021) Microwave technology: a novel approach to the transformation of natural metabolites. Chinese Medicine 16:1.
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Isabella Oliveira Alves Moreira de Carvalho, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres & Tatiana Saldanha. (2021) The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. Journal of Food Composition and Analysis 104, pages 104087.
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Noelia González-Ballesteros, Javier Vidal-González & M. Carmen Rodríguez-Argüelles. (2021) Wealth from by-products: an attempt to synthesize valuable gold nanoparticles from Brassica oleracea var. acephala cv. Galega stems. Journal of Nanostructure in Chemistry 11:4, pages 635-644.
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Md. Aminur Islam, Md. Mohibbullah, Sharmin Suraiya, Md. Sarower‐E‐Mahfuj, Shafi Ahmed & Monjurul Haq. (2020)
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Momna Rubab, Ramachandran Chellia, Kandasamy Saravanakumar, Suresh Mandava, Imran Khan, Charles Nkufi Tango, Mohammad Shakhawat Hussain, Eric Banan-Mwine Daliri, Se-Hun Kim, Sudha Rani Ramakrishnan, Myeong-Hyeon Wang, Jongkook Lee, Joong-Ho Kwon, Sangeeta Chandrashekar & Deog-Hwan Oh. (2018) Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties. PLOS ONE 13:10, pages e0203306.
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