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There are 19346 results for: content related to: Natural Antioxidants in Purple Sprouting Broccoli under Mediterranean Climate

  1. On farm and fresh produce management

    Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction

    B.K. Tiwari, Nigel P. Brunton, Charles S. Brennan, Pages: 201–234, 2013

    Published Online : 2 JAN 2013, DOI: 10.1002/9781118464717.ch9

  2. Potential of cultivar and crop management to affect phytochemical content in winter-grown sprouting broccoli (Brassica oleracea L. var. italica)

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 2, 30 January 2014, Pages: 322–330, Kim Reilly, Juan Valverde, Leo Finn, Dilip K Rai, Nigel Brunton, Jens C Sorensen, Hilmer Sorensen and Michael Gaffney

    Version of Record online : 8 JUL 2013, DOI: 10.1002/jsfa.6263

  3. Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower

    Food / Nahrung

    Volume 48, Issue 1, February 2004, Pages: 25–33, Ilona Schonhof, Angelika Krumbein and Bernhard Brückner

    Version of Record online : 11 FEB 2004, DOI: 10.1002/food.200300329

  4. 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

  5. Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 9, July 2015, Pages: 1868–1875, Ingrid Aguiló-Aguayo, Manuel Suarez, Lucia Plaza, Mohammad B Hossain, Nigel Brunton, James G Lyng and Dilip K Rai

    Version of Record online : 15 OCT 2014, DOI: 10.1002/jsfa.6891

  6. Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1756–S1762, Sameer Khalil Ghawi, Yuchi Shen, Keshavan Niranjan and Lisa Methven

    Version of Record online : 25 AUG 2014, DOI: 10.1111/1750-3841.12556

  7. Inhibition of bladder cancer by broccoli isothiocyanates sulforaphane and erucin: Characterization, metabolism, and interconversion

    Molecular Nutrition & Food Research

    Volume 56, Issue 11, November 2012, Pages: 1675–1687, Besma Abbaoui, Kenneth M. Riedl, Robin A. Ralston, Jennifer M. Thomas-Ahner, Steven J. Schwartz, Steven K. Clinton and Amir Mortazavi

    Version of Record online : 5 OCT 2012, DOI: 10.1002/mnfr.201200276

  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. 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

  10. Legumes and Brassicas

    Color Atlas of Postharvest Quality of Fruits and Vegetables

    Maria Cecilia do Nascimento Nunes, Pages: 311–379, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813802947.ch6

  11. Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

    Angewandte Chemie International Edition

    Volume 53, Issue 43, October 20, 2014, Pages: 11430–11450, Dr. Franziska S. Hanschen, Dr. Evelyn Lamy, Prof. Dr. Monika Schreiner and Prof. Dr. Sascha Rohn

    Version of Record online : 27 AUG 2014, DOI: 10.1002/anie.201402639

  12. CHEMICAL AND SENSORY QUALITY OF BROCCOLI (BRASSICA OLERACEA L. VAR ITALICA)

    Journal of Food Quality

    Volume 20, Issue 5, November 1997, Pages: 441–459, M. HANSEN, A.M. LAUSTSEN, C.E. OLSEN, L. POLL and H. SØRENSEN

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1997.tb00486.x

  13. Relating Glucosinolate Content and Flavor of Broccoli Cultivars

    Journal of Food Science

    Volume 68, Issue 3, April 2003, Pages: 1043–1050, H.-Y. Baik, J.A. Juvik, E.H. Jeffery, M.A. Wallig, M. Kushad and B.P. Klein

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb08285.x

  14. Sulforaphane: translational research from laboratory bench to clinic

    Nutrition Reviews

    Volume 71, Issue 11, November 2013, Pages: 709–726, Christine A Houghton, Robert G Fassett and Jeff S Coombes

    Version of Record online : 22 OCT 2013, DOI: 10.1111/nure.12060

  15. Involvement of a glucosinolate (sinigrin) in the regulation of water transport in Brassica oleracea grown under salt stress

    Physiologia Plantarum

    Volume 150, Issue 2, February 2014, Pages: 145–160, Maria del Carmen Martínez-Ballesta, Beatriz Muries, Diego Ángel Moreno, Raúl Dominguez-Perles, Cristina García-Viguera and Micaela Carvajal

    Version of Record online : 6 AUG 2013, DOI: 10.1111/ppl.12082

  16. ASSESSMENT OF GLUCOSINOLATES IN BROCCOLI BY THREE DIFFERENT METHODOLOGIES

    Journal of Food Biochemistry

    Volume 16, Issue 5, October 1992, Pages: 265–275, ANGEL GABRIEL ALPUCHE-SOLIS and OCTAVIO PAREDES-LOPEZ

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.1992.tb00451.x

  17. Isothiocyanate metabolism, distribution, and interconversion in mice following consumption of thermally processed broccoli sprouts or purified sulforaphane

    Molecular Nutrition & Food Research

    Volume 58, Issue 10, October 2014, Pages: 1991–2000, Gregory V. Bricker, Kenneth M. Riedl, Robin A. Ralston, Kathleen L. Tober, Tatiana M. Oberyszyn and Steven J. Schwartz

    Version of Record online : 28 JUL 2014, DOI: 10.1002/mnfr.201400104

  18. In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions

    Molecular Nutrition & Food Research

    Volume 58, Issue 7, July 2014, Pages: 1447–1456, Teresa Oliviero, Ruud Verkerk, Martijn Vermeulen and Matthijs Dekker

    Version of Record online : 31 MAR 2014, DOI: 10.1002/mnfr.201300894

  19. Maintaining quality and bioactive compounds of broccoli by combined treatment with 1-methylcyclopropene and 6-benzylaminopurine

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 5, 30 March 2013, Pages: 1156–1161, Feng Xu, Xuehong Chen, Zhenfeng Yang, Peng Jin, Kaituo Wang, Haitao Shang, Xiaoli Wang and Yonghua Zheng

    Version of Record online : 30 AUG 2012, DOI: 10.1002/jsfa.5867

  20. Variation in bioactive content in broccoli (Brassica oleracea var. italica) grown under conventional and organic production systems

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 6, April 2015, Pages: 1163–1171, Juan Valverde, Kim Reilly, Salvador Villacreces, Michael Gaffney, James Grant and Nigel Brunton

    Version of Record online : 30 JUL 2014, DOI: 10.1002/jsfa.6804