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3.

Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba).

Volden J, Wicklund T, Verkerk R, Dekker M.

J Agric Food Chem. 2008 Mar 26;56(6):2068-73. doi: 10.1021/jf0731999. Epub 2008 Feb 28.

PMID:
18303838
4.

Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates.

Rungapamestry V, Duncan AJ, Fuller Z, Ratcliffe B.

Proc Nutr Soc. 2007 Feb;66(1):69-81. Review.

PMID:
17343774
5.

[Cancer chemopreventive agents: glucosinolates and their decomposition products in white cabbage (Brassica oleracea var. capitata)].

Smiechowska A, Bartoszek A, Namieśnik J.

Postepy Hig Med Dosw (Online). 2008 Apr 2;62:125-40. Review. Polish.

6.

Influence of cabbage processing methods and prebiotic manipulation of colonic microflora on glucosinolate breakdown in man.

Fuller Z, Louis P, Mihajlovski A, Rungapamestry V, Ratcliffe B, Duncan AJ.

Br J Nutr. 2007 Aug;98(2):364-72. Epub 2007 Apr 3.

PMID:
17403273
7.

Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons.

Martinez-Villaluenga C, Peñas E, Frias J, Ciska E, Honke J, Piskula MK, Kozlowska H, Vidal-Valverde C.

J Food Sci. 2009 Jan-Feb;74(1):C62-7. doi: 10.1111/j.1750-3841.2008.01017.x.

PMID:
19200088
8.

Bioactive compounds, myrosinase activity, and antioxidant capacity of white cabbages grown in different locations of Spain.

Peñas E, Frias J, Martínez-Villaluenga C, Vidal-Valverde C.

J Agric Food Chem. 2011 Apr 27;59(8):3772-9. doi: 10.1021/jf200356m. Epub 2011 Mar 25.

PMID:
21413789
9.

Hydrolysis of glucosinolates to isothiocyanates after ingestion of raw or microwaved cabbage by human volunteers.

Rouzaud G, Young SA, Duncan AJ.

Cancer Epidemiol Biomarkers Prev. 2004 Jan;13(1):125-31.

10.

Influence of plant and bacterial myrosinase activity on the metabolic fate of glucosinolates in gnotobiotic rats.

Rouzaud G, Rabot S, Ratcliffe B, Duncan AJ.

Br J Nutr. 2003 Aug;90(2):395-404.

PMID:
12908900
11.
12.

Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments.

Van Eylen D, Oey I, Hendrickx M, Van Loey A.

J Agric Food Chem. 2007 Mar 21;55(6):2163-70. Epub 2007 Feb 17.

PMID:
17305356
14.

Correlation of glucosinolate content to myrosinase activity in horseradish (Armoracia rusticana).

Li X, Kushad MM.

J Agric Food Chem. 2004 Nov 17;52(23):6950-5.

PMID:
15537302
15.

Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli.

Conaway CC, Getahun SM, Liebes LL, Pusateri DJ, Topham DK, Botero-Omary M, Chung FL.

Nutr Cancer. 2000;38(2):168-78. Erratum in: Nutr Cancer 2001;41(1-2):196.

PMID:
11525594
16.
17.

Intra-specific differences in root and shoot glucosinolate profiles among white cabbage (Brassica oleracea var. capitata) cultivars.

Kabouw P, Biere A, van der Putten WH, van Dam NM.

J Agric Food Chem. 2010 Jan 13;58(1):411-7. doi: 10.1021/jf902835k.

PMID:
19958020
18.

Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.

López-Berenguer C, Carvajal M, Moreno DA, García-Viguera C.

J Agric Food Chem. 2007 Nov 28;55(24):10001-7. Epub 2007 Nov 3.

PMID:
17979232
19.

Variation of glucosinolates in vegetable crops of Brassica oleracea.

Kushad MM, Brown AF, Kurilich AC, Juvik JA, Klein BP, Wallig MA, Jeffery EH.

J Agric Food Chem. 1999 Apr;47(4):1541-8.

PMID:
10564014
20.

Purification and characterization of myrosinase from the cabbage aphid (Brevicoryne brassicae), a brassica herbivore.

Pontoppidan B, Ekbom B, Eriksson S, Meijer J.

Eur J Biochem. 2001 Feb;268(4):1041-8.

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