Results 231 to 240 of about 39,418 (263)

Bioavailability and Kinetics of Sulforaphane in Humans After Consumption of Cooked Versus Raw Broccoli

Journal of Agricultural and Food Chemistry, 2008
Wouter H J Vaes
exaly  

Physiological Effects of Broccoli Consumption

Phytochemistry Reviews, 2009
Elizabeth H Jeffery
exaly  

Fermentation-Based Biotransformation of Glucosinolates, Phenolics and Sugars in Retorted Broccoli Puree by Lactic Acid Bacteria

Food Chemistry, 2019
Mary Ann Augustin, Jian-Hui Ye, Netsanet Shiferaw Terefe   +2 more
exaly  

Broccoli

1998
openaire   +1 more source

Effect of Hydrothermal Treatment on the Antioxidant Properties of Broccoli (Brassica oleracea var. Botrytis Italica) Florets

Food Chemistry, 2008
Urszula Gawlik-Dziki
exaly  

BROCCOLI

1942
openaire   +1 more source

Isothiocyanate Concentrations and Interconversion of Sulforaphane to Erucin in Human Subjects After Consumption of Commercial Frozen Broccoli Compared to Fresh Broccoli

Molecular Nutrition and Food Research, 2012
David A. Barrett, Richard Mithen, Paul W Needs   +2 more
exaly  

Broccoli

1993
openaire   +1 more source

UV-C Treatment Delays Postharvest Senescence in Broccoli Florets

Postharvest Biology and Technology, 2006
María Lorenza Costa, Gustavo Martínez, Ariel R Vicente   +2 more
exaly  

Broccoli

2000
openaire   +1 more source