Hiromi Ikeura, Fumiyuki Kobayashi, Takamitsu Kai, Yumi Tsuchiya & Masahiko Tamaki. (2023) Effects of different storage conditions on the colour, antioxidant activity, and volatile components of edible roses. Scientia Horticulturae 310, pages 111707.
Crossref
Shufen Luo, Ronghui An, Hongsheng Zhou, Yingtong Zhang, Jun Ling, Huali Hu & Pengxia Li. (2022) The glucosinolate profiles of Brassicaceae vegetables responded differently to quick-freezing and drying methods. Food Chemistry 383, pages 132624.
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
Nguyen THI HANG PHUONG, Toshitaka UCHINO, Fumina TANAKA & Fumihiko TANAKA. (2022) Effect of 1-methylcyclopropene (1-MCP) and Temperature on the Quality of Broccoli during Storage. Environment Control in Biology 60:1, pages 43-51.
Crossref
Carla Guijarro-Real, Ana Fita, Jaime Prohens & Diego A. Moreno. 2022. Nutraceutical and Functional Food Components. Nutraceutical and Functional Food Components
411
460
.
Pimonphat Dirapan, Danai Boonyakiat & Pichaya Poonlarp. (2021) Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing. Horticulturae 7:11, pages 506.
Crossref
Fen Zhang, Jiaqi Zhang, Hongmei Di, Pingxin Xia, Chenlu Zhang, Zihan Wang, Zhiqing Li, Shuya Huang, Mengyao Li, Yi Tang, Ya Luo, Huanxiu Li & Bo Sun. (2021) Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard. Frontiers in Nutrition 8.
Crossref
Sónia S. Ferreira, Filipa Monteiro, Cláudia P. Passos, Artur M.S. Silva, Dulcineia Ferreira Wessel, Manuel A. Coimbra & Susana M. Cardoso. (2020) Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products. Food Research International 132, pages 109055.
Crossref
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.
Crossref
Lilian Maria Peixoto Lopes, Jaísa Oliveira Chaves, Luciana Rodrigues da Cunha, Maria Cristina Passos & Camila Carvalho Menezes. (2020) Hygienic-sanitary quality and effect of freezing time and temperature on total antioxidant capacity of human milk. Brazilian Journal of Food Technology 23.
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
.
Jaísa Oliveira Chaves, Angelica Maria de Freitas Fernandes, Paola Machado Parreiras, Gustavo Silveira Breguez, Maria Cristina Passos, Luciana Rodrigues da Cunha & Camila Carvalho Menezes. (2019) Effect of storage on retinol content and total antioxidant capacity of human milk. British Food Journal 122:2, pages 606-616.
Crossref
Hikmet Can Çubukçu, Nazlı Seda Durak Kılıçaslan & İlker Durak. (2019) Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study. Sao Paulo Medical Journal 137:5, pages 407-413.
Crossref
Miao, Lin, Zeng, Wang, Yao & Wang. (2019) Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets. Foods 8:9, pages 375.
Crossref
Joanna Kapusta-Duch, Teresa Leszczyńska, Barbara Borczak, Adam Florkiewicz & Anna Ambroszczyk. (2019) Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Broccoli. Ecological Chemistry and Engineering S 26:2, pages 383-396.
Crossref
Inés González-Hidalgo, Diego A Moreno, Cristina García-Viguera & José María Ros-García. (2018) Effect of industrial freezing on the physical and nutritional quality traits in broccoli. Food Science and Technology International 25:1, pages 56-65.
Crossref
Sónia S. Ferreira, Cláudia P. Passos, Susana M. Cardoso, Dulcineia F. Wessel & Manuel A. Coimbra. (2018) Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds. Food Chemistry 246, pages 386-393.
Crossref
D.A. Jacobo-Velázquez & L. Cisneros-Zevallos. (2018) An alternative use of horticultural crops: stressed plants as biofactories of bioactive glucosinolate and phenolic compounds. Acta Horticulturae:1194, pages 947-952.
Crossref
A.M. Torres-Contreras, M. González-Agüero, L. Cisneros-Zevallos & D.A. Jacobo-Velázquez. (2018)
Role of reactive oxygen species and ethylene as signaling molecules for the wound-induced biosynthesis of glucosinolates in broccoli (
Brassica oleracea
L. ‘Italica’)
. Acta Horticulturae:1194, pages 909-914.
Crossref
Marco Possenti, Simona Baima, Antonio Raffo, Alessandra Durazzo, Anna Maria Giusti & Fausta Natella. 2017. Glucosinolates. Glucosinolates
87
132
.
Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang. 2017. Glucosinolates. Glucosinolates
133
162
.
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
Marco Possenti, Simona Baima, Antonio Raffo, Alessandra Durazzo, Anna Maria Giusti & Fausta Natella. 2016. Glucosinolates. Glucosinolates
1
46
.
Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang. 2016. Glucosinolates. Glucosinolates
1
30
.