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Shan Jiang, Meiqi Yu, Pengfei Jiang, Yoshimasa Nakamura & Hang Qi. (2022) Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. Food Reviews International 0:0, pages 1-15.
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Zelal Zuhal Akdaş & Emre Bakkalbaşı. (2017) Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale. International Journal of Food Properties 20:4, pages 877-887.
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Yu Zhang, Rui Lu, Huanlu Song, Shuxiao Zheng, Yun Chen & Ning Zhou. (2016) Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage). International Journal of Food Properties 19:11, pages 2536-2549.
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Waseem Khalid, Ali Ikram, Muhammad Tahir Nadeem, Muhammad Sajid Arshad, Sarah de Oliveira Rodrigues, Jorge Pamplona Pagnossa, Ammar Al-Farga, Moses Vernonxious Madalitso Chamba, Gaber El-Saber Batiha & Hyrije Koraqi. (2023) Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale). Journal of Food Processing and Preservation 2023, pages 1-12.
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Yashmita Grover & Pradeep Singh Negi. (2023) Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates. Journal of Food Science.
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Yanfang Li, Katherine Wu, Zhihao Liu, Xiaohua He, Jianghao Sun, Melody Zeng, Seong-Ho Lee, Thomas T.Y. Wang, Boyan Gao, Zhuohong Xie, Cheng-I Wei & Liangli Lucy Yu. (2022) Effect of Thermal Treatments on Soluble-Free, Soluble-Conjugated, and Insoluble-Bound Phenolic Components and Free Radical Scavenging Properties of Tomato Seeds. ACS Food Science & Technology 2:10, pages 1631-1638.
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Martyna N. Wieczorek, Andreas Dunkel, Artur Szwengiel, Katarzyna Czaczyk, Agnieszka Drożdżyńska, Renata Zawirska - Wojtasiak & Henryk H. Jeleń. (2022) The relation between phytochemical composition and sensory traits of selected Brassica vegetables. LWT 156, pages 113028.
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Magdalena Kręcisz, Joanna Kolniak-Ostek, Bogdan Stępień, Jacek Łyczko, Marta Pasławska & Justyna Musiałowska. (2021) Influence of Drying Methods and Vacuum Impregnation on Selected Quality Factors of Dried Sweet Potato. Agriculture 11:9, pages 858.
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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.
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Sidonia Martínez, Jorge Armesto, Lucia Gómez-Limia & Javier Carballo. (2020) Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review. Food Chemistry 313, pages 126065.
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