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There are 13136 results for: content related to: Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking

  1. Effects of Stir-Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli

    Journal of Food Science

    Volume 72, Issue 1, January/February 2007, Pages: S064–S068, Diego A. Moreno, Carmen López-Berenguer and Cristina García-Viguera

    Version of Record online : 10 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00213.x

  2. Basis for the new challenges of growing broccoli for health in hydroponics

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 8, June 2008, Pages: 1472–1481, Diego A Moreno, Carmen López-Berenguer, M. Carmen Martínez-Ballesta, Micaela Carvajal and Cristina García-Viguera

    Version of Record online : 23 APR 2008, DOI: 10.1002/jsfa.3244

  3. Effect of methyl jasmonate, sodium selenate and chitosan as exogenous elicitors on the phenolic compounds profile of broccoli sprouts

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 12, September 2014, Pages: 2555–2561, Herna Barrientos Carvacho, Carmen Pérez, Gustavo Zúñiga and Andrea Mahn

    Version of Record online : 18 MAR 2014, DOI: 10.1002/jsfa.6596

  4. Phytochemical fingerprinting of vegetable Brassica oleracea and Brassica napus by simultaneous identification of glucosinolates and phenolics

    Phytochemical Analysis

    Volume 22, Issue 2, March/April 2011, Pages: 144–152, Pablo Velasco, Marta Francisco, Diego A. Moreno, Federico Ferreres, Cristina García-Viguera and María Elena Cartea

    Version of Record online : 24 JAN 2011, DOI: 10.1002/pca.1259

  5. Influence of light on health-promoting phytochemicals of broccoli sprouts

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 5, 15 April 2008, Pages: 904–910, Santiago Pérez-Balibrea, Diego A Moreno and Cristina García-Viguera

    Version of Record online : 9 JAN 2008, DOI: 10.1002/jsfa.3169

  6. Antioxidant capacity of broccoli sprouts subjected to gastrointestinal digestion

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 9, July 2015, Pages: 1892–1902, Joanna Rychlik, Anna Olejnik, Mariola Olkowicz, Katarzyna Kowalska, Wojciech Juzwa, Kamila Myszka, Radosław Dembczyński, Mary Pat Moyer and Włodzimierz Grajek

    Version of Record online : 6 OCT 2014, DOI: 10.1002/jsfa.6895

  7. Structure–function analyses and molecular modeling of caffeic acid-O-methyltransferase and caffeoyl-CoA-O-methyltransferase: Revisiting the basis of alternate methylation pathways during monolignol biosynthesis

    Biotechnology and Applied Biochemistry

    Volume 60, Issue 2, March/April 2013, Pages: 170–189, Huma Naaz, Veda P. Pandey, Swati Singh and Upendra N. Dwivedi

    Version of Record online : 18 APR 2013, DOI: 10.1002/bab.1075

  8. Novel varieties of broccoli for optimal bioactive components under saline stress

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 9, July 2011, Pages: 1638–1647, Raul Dominguez-Perles, Maria Carmen Martinez-Ballesta, Fernando Riquelme, Micaela Carvajal, Cristina Garcia-Viguera and Diego A Moreno

    Version of Record online : 28 MAR 2011, DOI: 10.1002/jsfa.4360

  9. In vitro transformation of chlorogenic acid by human gut microbiota

    Molecular Nutrition & Food Research

    Volume 58, Issue 5, May 2014, Pages: 1122–1131, Francisco Tomas-Barberan, Rocío García-Villalba, Andrea Quartieri, Stefano Raimondi, Alberto Amaretti, Alan Leonardi and Maddalena Rossi

    Version of Record online : 23 DEC 2013, DOI: 10.1002/mnfr.201300441

  10. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables

    Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability

    Cristina Andrés-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches-Ribalta, Rosa M. Lamuela-Raventós, Pages: 53–88, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9780813809397.ch2

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    Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 1, January 2014, Pages: 34–51, Neda Nićiforović and Helena Abramovič

    Version of Record online : 17 DEC 2013, DOI: 10.1111/1541-4337.12041

  12. Analysis of Eleven Phenolic Compounds Including Novel p-Coumaroyl Derivatives in Lettuce (Lactuca sativa L.) by Ultra-high-performance Liquid Chromatography with Photodiode Array and Mass Spectrometry Detection

    Phytochemical Analysis

    Volume 22, Issue 6, November/December 2011, Pages: 555–563, Albert Ribas-Agustí, Marta Gratacós-Cubarsí, Carmen Sárraga, José-Antonio García-Regueiro and Massimo Castellari

    Version of Record online : 23 MAR 2011, DOI: 10.1002/pca.1318

  13. Profiling the chlorogenic acids of Rudbeckia hirta, Helianthus tuberosus, Carlina acaulis and Symphyotrichum novae-angliae leaves by LC-MSn

    Phytochemical Analysis

    Volume 22, Issue 5, September/October 2011, Pages: 432–441, Rakesh Jaiswal, Sagar Deshpande and Nikolai Kuhnert

    Version of Record online : 14 APR 2011, DOI: 10.1002/pca.1299

  14. Phenolic Characterization of Sicilian Yellow Flesh Peach (Prunus persicaL.) Cultivars at Different Ripening Stages

    Journal of Food Quality

    Volume 35, Issue 4, August 2012, Pages: 255–262, Monica Scordino, Leonardo Sabatino, Antonio Muratore, Adalgisa Belligno and Giacomo Gagliano

    Version of Record online : 9 JUL 2012, DOI: 10.1111/j.1745-4557.2012.00452.x

  15. Broccoli-Derived By-Products—A Promising Source of Bioactive Ingredients

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: C383–C392, Raúl Domínguez-Perles, Maria Carmen Martínez-Ballesta, Micaela Carvajal, Cristina García-Viguera and Diego A. Moreno

    Version of Record online : 3 MAY 2010, DOI: 10.1111/j.1750-3841.2010.01606.x

  16. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

    Journal of the Science of Food and Agriculture

    Volume 81, Issue 9, July 2001, Pages: 853–876, Francisco A Tomás-Barberán and Juan Carlos Espín

    Version of Record online : 13 JUN 2001, DOI: 10.1002/jsfa.885

  17. Natural Antioxidants in Purple Sprouting Broccoli under Mediterranean Climate

    Journal of Food Science

    Volume 77, Issue 10, October 2012, Pages: C1058–C1063, María del Carmen Rodríguez-Hernández, Diego A. Moreno, Micaela Carvajal, Cristina García-Viguera and María del Carmen Martínez-Ballesta

    Version of Record online : 27 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02886.x

  18. Identification of complex, naturally occurring flavonoid glycosides in kale (Brassica oleracea var. sabellica) by high-performance liquid chromatography diode-array detection/electrospray ionization multi-stage mass spectrometry

    Rapid Communications in Mass Spectrometry

    Volume 24, Issue 14, 30 July 2010, Pages: 2009–2022, Susanne Schmidt, Michaela Zietz, Monika Schreiner, Sascha Rohn, Lothar W. Kroh and Angelika Krumbein

    Version of Record online : 15 JUN 2010, DOI: 10.1002/rcm.4605

  19. The potential role of nutritional genomics tools in validating high health foods for cancer control: Broccoli as example

    Molecular Nutrition & Food Research

    Volume 56, Issue 1, January 2012, Pages: 126–146, Lynnette R. Ferguson and Ralf C. Schlothauer

    Version of Record online : 7 DEC 2011, DOI: 10.1002/mnfr.201100507

  20. How to identify and discriminate between the methyl quinates of chlorogenic acids by liquid chromatography–tandem mass spectrometry

    Journal of Mass Spectrometry

    Volume 46, Issue 3, March 2011, Pages: 269–281, Rakesh Jaiswal and Nikolai Kuhnert

    Version of Record online : 10 MAR 2011, DOI: 10.1002/jms.1889