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2008, 2nd ed., Crop production science in horticulture, ISBN 9781845933999, Volume 15., xii, 432
Book
Food Chemistry, ISSN 0308-8146, 2009, Volume 114, Issue 4, pp. 1183 - 1191
The ability of several plants to accumulate and transform inorganic forms of selenium into bioactive organic compounds has important implications for human... 
Selenium species | Enriched vegetables | Extraction | HPLC | POTENTIAL DIETARY SOURCE | BRASSICA-JUNCEA | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | CHIVES ALLIUM-SCHOENOPRASUM | HPLC-ICP-MS | NUTRITION & DIETETICS | LIQUID-CHROMATOGRAPHY | GAS-CHROMATOGRAPHY | INDIAN MUSTARD | CANCER PREVENTION | CHEMISTRY, APPLIED | MASS-SPECTROMETRIC DETECTION
Journal Article
1994, Crop production science in horticulture, ISBN 0851987532, Volume 3., xi, 236
Book
Food Chemistry, ISSN 0308-8146, 06/2008, Volume 108, Issue 3, pp. 879 - 884
Journal Article
Food Research International, ISSN 0963-9969, 06/2013, Volume 52, Issue 1, pp. 323 - 333
Journal Article
Journal Article
05/2013
Consumption of leafy vegetables provides health benefits but sometimes may turn out to be the cause of certain health problems. Thus, adequate toxicological... 
minerals | aberration | proximate | Allium | Cytogenotoxicity
Web Resource
Food Chemistry, ISSN 0308-8146, 2009, Volume 112, Issue 2, pp. 374 - 380
Epidemiological studies have consistently linked abundant consumption of fruits and vegetables to a reduction of the risk of developing several types of... 
Antioxidants | Cruciferous vegetables | Cancer prevention | Allium vegetables | UNITED-STATES | APOPTOSIS | FOOD SCIENCE & TECHNOLOGY | PREVENTION | MECHANISMS | INDUCTION | PHYTOCHEMICALS | NUTRITION & DIETETICS | THERAPY | CHEMISTRY, APPLIED | CHEMOPREVENTIVE AGENTS | CANCER CHEMOPREVENTION | Comparative analysis | Vegetables
Journal Article
Food Research International, ISSN 0963-9969, 2009, Volume 42, Issue 1, pp. 210 - 215
Vegetable consumption is associated with health benefits. Organic foods are thought to have higher contents of antioxidant substances. The objective of this... 
Antioxidant capacity | Polyphenol | Vegetables | Cooking | Organic | FRUITS | BROCCOLI | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | HEAT-TREATMENT | FLAVONOIDS | BIOAVAILABILITY | ALLIUM-CEPA
Journal Article