Results 271 to 280 of about 62,106 (306)

Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

Food Chemistry, 2021
Shouhui Wei, Xuemei Xiao, Guichen Li
exaly  

Cabbage Cigarettes?

Science, 1975
openaire   +2 more sources

Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Food Chemistry, 2020
Franziska S Hanschen
exaly  

Residue and risk assessment of pyridaben in cabbage

Food Chemistry, 2014
Fuhua Wang
exaly  

Production of probiotic cabbage juice by lactic acid bacteria

Bioresource Technology, 2006
Kyung Young Yoon, Yong D Hang
exaly  

Cabbage Worms And Cabbage Aphis

1914
openaire   +2 more sources

Cabbages

Chicago Review, 1971
openaire   +1 more source

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

Food Chemistry, 2015
Wiesław Wiczkowski, Dorota Szawara-Nowak, Joanna Topolska   +2 more
exaly  

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma

Food Chemistry, 2016
Wiesław Wiczkowski, Dorota Szawara-Nowak, Jerzy Romaszko   +2 more
exaly  

The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage

Journal of the Science of Food and Agriculture, 1993
Eduardo Rosa, Robert K Heaney
exaly