Citations (28)
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Articles from other publishers (23)
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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Erika Ortega-Hernández, Laura Acevedo-Pacheco, Daniel A. Jacobo-Velázquez & Marilena Antunes-Ricardo. (2023) Bioaccessibility and Potential Biological Activities of Lutein, Glucosinolates, and Phenolic Compounds Accumulated in Kale Sprouts Treated with Selenium, Sulfur, and Methyl Jasmonate. ACS Food Science & Technology 3:3, pages 404-413.
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Erika Ortega-Hernández, Marilena Antunes-Ricardo, Luis Cisneros-Zevallos & Daniel A. Jacobo-Velázquez. (2022) Selenium, Sulfur, and Methyl Jasmonate Treatments Improve the Accumulation of Lutein and Glucosinolates in Kale Sprouts. Plants 11:9, pages 1271.
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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.
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Mario Schmidt, Sofia Hopfhauer, Uwe Schwarzenbolz & Volker Böhm. (2021) High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants 10:11, pages 1688.
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Lu Tong, Shanhan Cheng, Honghao Lv, Chengzhi Zhao, Jie Zhu, Pingwu Liu, Zhiwei Wang, Limei Yang & Yangyong Zhang. (2021) Analysis of Glucosinolate Content, Composition and Expression Level of Biosynthesis Pathway Genes in Different Chinese Kale Varieties. Horticulturae 7:10, pages 398.
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Vanesa Nuñez-Gómez, Nieves Baenas, Inma Navarro-González, Javier García-Alonso, Diego A. Moreno, Rocío González-Barrio & Mª Jesús Periago-Castón. (2020) Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents. Foods 9:10, pages 1371.
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Magdalena Michalak, Dominik Szwajgier, Roman Paduch, Wirginia Kukula-Koch, Adam Waśko & Magdalena Polak-Berecka. (2020) Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential. Journal of Functional Foods 67, pages 103866.
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Roberto Megías-Pérez, Christoph Hahn, Ana Isabel Ruiz-Matute, Britta Behrends, Dirk C. Albach & Nikolai Kuhnert. (2020) Changes in low molecular weight carbohydrates in kale during development and acclimation to cold temperatures determined by chromatographic techniques coupled to mass spectrometry. Food Research International 127, pages 108727.
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Valentina Metličar, Irena Vovk & Alen Albreht. (2019) Japanese and Bohemian Knotweeds as Sustainable Sources of Carotenoids. Plants 8:10, pages 384.
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