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1993, [U.K. ed.]., Wonder world I, ISBN 9781858800240, 11
Book
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 12/2019, Volume 58, p. 102208
In this study, it was shown that the amount of available water was found to influence the high pressure processing (HPP) effect on both myrosinase activity and... 
Glucosinolates | Seedlings of Brussels sprouts | Water activity | Myrosinase | High pressure processing | Water content
Journal Article
by Wang, JS and Yu, HF and Zhao, ZQ and Sheng, XG and Shen, YS and Gu, HH
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 11/2019, Volume 67, Issue 45, pp. 12528 - 12537
Seeds of 32 pure lines and 6 commercial broccoli cultivars were used to investigate variation in glucosinolates and their breakdown products. The aliphatic... 
ISOTHIOCYANATES | glucosinolate | sulforaphane | isothiocyanate | FOOD SCIENCE & TECHNOLOGY | broccoli | CAULIFLOWER | EPITHIOSPECIFIER PROTEIN | NITRILES | ENZYMES | BRUSSELS-SPROUTS | AGRICULTURE, MULTIDISCIPLINARY | ACCUMULATION | CHEMISTRY, APPLIED | GLUCORAPHANIN | hydrolysis
Journal Article
Agronomy for Sustainable Development, ISSN 1774-0746, 4/2013, Volume 33, Issue 2, pp. 257 - 274
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2012, Volume 132, Issue 4, pp. 2037 - 2045
► Water content of broccoli (13–82%) affects glucosinolates thermal degradation. ► Degradation rates increased with increasing water content between 34% and... 
Glucosinolates | Temperature | Water activity | Kinetic modeling | Water content | STORAGE | STABILITY | FOOD SCIENCE & TECHNOLOGY | BIOAVAILABILITY | CHAIN | NUTRITION & DIETETICS | CROPS | COOKING | BRUSSELS-SPROUTS | CHEMISTRY, APPLIED
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2017, Volume 41, pp. 188 - 192
The potential of high pressure (HP) to affect the content of free amino acids (FAA) using seedlings of Brussels sprouts as a simple non-chopped vegetable... 
Gas chromatography | Free amino acids | Seedlings of Brussels sprouts | Storage | High pressure processing | HIGH-HYDROSTATIC-PRESSURE | NONVOLATILE | BROCCOLI | FOOD SCIENCE & TECHNOLOGY | TASTE | VOLATILE COMPOUNDS | IMPACT | SOYBEAN WHEY | Physiological aspects | Enzymes | Calpain | Synthesis | Proteolysis | Glutamine | Chromatography
Journal Article
Journal of Integer Sequences, 2018, Volume 21, Issue 8, pp. 1 - 12
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 05/2019, Volume 78, pp. 138 - 149
A new cyclodextrin-mediated capillary zone electrophoresis method for the separation and quantification of intact glucosinolates (GSL) has been developed.... 
Dietary supplement | Broccoli | Glucosinolate | Capillary electrophoresis | Sulforaphane | Food composition | Food analysis | Glucoraphanin | Food supplement | ISOTHIOCYANATES | FOOD SCIENCE & TECHNOLOGY | KALE | IDENTIFICATION | CAULIFLOWER | SEEDS | METABOLISM | ENZYMES | BRUSSELS-SPROUTS | DIVERSITY | CHEMISTRY, APPLIED | Electrophoresis | Cyclodextrins | Plants | Analysis | Dietary supplements | Borates
Journal Article
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