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Food Chemistry, ISSN 0308-8146, 02/2012, Volume 130, Issue 3, pp. 501 - 509
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2012, Volume 132, Issue 2, pp. 1003 - 1009
► GLSs, mainly glucobrassicin have antioxidant activity in ORAC and SRSA assays. ► There is no synergy or antagonism between GLSs. ► Breakdown products of GLSs... 
ORAC | Cauliflower | Glucosinolates | Glucosinolate derivatives | Antioxidant | Isothiocyanates | CAPACITY | ASSAY | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | HYDROLYSIS | VALIDATION | SPROUTS | BIOAVAILABILITY | BOTRYTIS | NUTRITION & DIETETICS | PRODUCTS | VEGETABLES | CHEMISTRY, APPLIED | Antioxidants | Analysis | Absorbance | Biodiversity and Ecology | Environmental Sciences
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2018, Volume 66, Issue 6, pp. 1509 - 1515
Broccoli is found to be a good source of glucosinolates, which can be hydrolyzed by endogenous myrosinase to obtain chemopreventive isothiocyanates (ITCs);... 
broccoli | stir-frying | isothiocyanate | sulforaphane | myrosinase | FOOD SCIENCE & TECHNOLOGY | CV ITALICA MYROSINASE | stir-fiying | THERMAL-DEGRADATION | SULFORAPHANE FORMATION | GLUCOSINOLATE CONTENT | SINAPIS-ALBA | KINETICS | AGRICULTURE, MULTIDISCIPLINARY | FATTY LIVER | FRESH BROCCOLI | BRASSICA-OLERACEA | PRESSURE/TEMPERATURE TREATMENTS | CHEMISTRY, APPLIED
Journal Article