Results 121 to 130 of about 42,500 (270)

High Glucosinolate Mustard and Potato Trial [PDF]

, 2013
High glucosinolate mustard (HGM) can be planted as a cover crop to suppress weeds and disease. Studies have shown a reduction in soil-borne diseases, as well as advantages in mitigating weed pressure, after planting HGM cover crops.
Cummings, Erica, Darby, Heather, Harwood, Hannah, Monahan, Susan   +3 more
core   +1 more source

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products [PDF]

, 2019
The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated.
Aguiló-Aguayo, Ingrid, Bademunt, Ariadna, Bobo, Gloria, Gallagher, Eimear, Lafarga, Tomás, Villaró, Silvia, Viñas Almenar, Inmaculada   +6 more
core   +3 more sources

Biotechnological approaches in glucosinolate production [PDF]

, 2018
Annette Petersen, Cuiwei Wang, Christoph Crocoll, Barbara Ann Halkier   +3 more
openalex   +1 more source

Glucosinolate Diversity Analysis in Choy sum (Brassica rapa subsp chinensis var parachinensis) Germplasms for Functional Foods Breeding

, 2023
Seong‐Hoon Kim, Parthiban Subramanian, Bum-Soo Hahn   +2 more
openalex   +1 more source

Bivalent Histone Modifications Orchestrate Temporal Regulation of Glucosinolate Biosynthesis During Wound‐Induced Stress Responses in Arabidopsis

Plant, Cell &Environment, Volume 49, Issue 1, Page 450-473, January 2026.
ABSTRACT Glucosinolates (GSLs) are secondary metabolites central to plant defence in the Brassicaceae family. While the role of histone modifications in developmental gene regulation is well studied, their function in stress‐induced secondary metabolism remains unclear.
Dasom Choi, Sang Woo Lee, Dong‐Hwan Kim   +2 more
wiley   +1 more source

Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Plant Foods for Human Nutrition, 2017
Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables ...
P. Y. Nugrahedi, T. Oliviero, J. Heising, M. Dekker, R. Verkerk   +4 more
semanticscholar   +1 more source

Cholesterol‐Lowering and Radical Scavenging Potential of Fermented Black Kale (Brassica oleracea var. acephala): From Pilot‐Scale Production to in Vivo Study

ChemFoodChem, Volume 1, Issue 2, December 1, 2025.
Abstract Vegetables are rich in bioactive compounds, including fibers and minerals, providing a conspicuous contribution to achieving health benefits. In this study, black kale (Brassica oleracea var. acephala, BK) was fermented using Saccharomyces cerevisiae LI180‐7 strain at pilot scale, producing a safe and consumable product featured by improved ...
Mirco Vacca, Annamaria Tarantini, Mohamad Khalil, Danilo Vona, Francesco M. Calabrese, Giuseppe Celano, Carmen A. Apa, Matteo Bernardi, Leonardo Mancini, Gianni Pietragalla, Laura Mahdi, Domenico Rubino, Matteo Spagnuolo, Gianluca Bleve, Piero Portincasa, Maria De Angelis   +15 more
wiley   +1 more source

Arabidopsis Chy1 null mutants are deficient in benzoic acid‐containing glucosinolates in the seeds [PDF]

, 2008
Mwafaq Ibdah, Eran Pichersky
openalex   +1 more source

Gut Microbe Fermentation of Moringa oleifera Leaf Extract Increases Measurable Polyphenols and Improves Barrier Function in a Cell Culture Model

MicrobiologyOpen, Volume 14, Issue 6, December 2025.
Three gut bacteria isolates were tested in vitro for their ability to grow and produce detectable polyphenols during fermentation of M. oleifera aqueous leaf extract. B. longum had the highest increase of soluble polyphenols during fermentation and B. longum‐fermented M. oleifera significantly increased TEER readings in a Caco‐2 monolayer.
Mary E. Kable, David H. Storms, Zeynep Alkan, Maneesha Muriki, Dana DeVries, Carrie Waterman, Danielle G. Lemay   +6 more
wiley   +1 more source

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis) [PDF]

, 2019
Gudani Millicent Managa, Fabienne Remize, Cyrielle Garcia, Dharini Sivakumar   +3 more
openalex   +1 more source