Results 1 to 10 of about 30,245 (210)
Food Chemistry: X, 2023 This study aims to examine the effects of various drying methods, namely vacuum freeze drying (VFD), vacuum drying (VD), hot air drying (HAD), sun drying (SD), and air-impingement jet drying (AIJD), on in vitro and in vivo bioaccessibility of red radish ...
Wenfeng Li, Si Tan
exaly +3 more sources
Radish (Raphanus sativus) and Diabetes [PDF]
Nutrients, 2017 For more than three decades, various in vitro and in vivo studies have linked radishes with diabetes, though this link has not been discussed. This review systematically addresses and summarizes the effect of radishes on diabetes. We searched the Web of Science, PubMed, and EMBASE databases for English language articles from June 1987 through May 2017 ...
Saleem Ali Banihani
exaly +3 more sources
Analysis of bioactive compounds and antioxidant capacities in green radish and red radish
浙江大学学报. 农业与生命科学版, 2015 Radish (Raphanus sativus), an important original Raphanus vegetable, is widely distributed in China. It exhibits high nutritional value because of rich in vitamins, phenolic compounds, and dietary fiber.
Zhang Haoyue +9 more
doaj +2 more sources
Plants, 2021 Red radish (Raphanus sativus L.) cultivars are a rich source of health-promoting anthocyanins and are considered a potential source of natural colorants used in the cosmetic industry.
Soyun Kim +8 more
doaj +1 more source
Frontiers in Nutrition, 2022 Radish (Raphanus sativus L.) is an important Brassicaceous vegetable crop that is cultivated worldwide. The taste of radish can be described as pungent, sweet, and crisp.
Shiyong Mei +5 more
doaj +1 more source
Allergy, Asthma & Clinical Immunology, 2021 Background Although Japanese radish (Raphanus sativus L.) is a common Japanese ingredient, there are few reports of IgE-mediated immediate food allergy caused by Japanese radish.
Sumiko Abe +9 more
doaj +1 more source
Effects of ingredient size on microbial communities and metabolites of radish kimchi
Food Chemistry: X, 2023 In this study, changes in physicochemical characteristics, microbial communities, and metabolites were investigated to identify the fermentation characteristics of radish kimchi according to the size of radish cubes used.
Hyun-Woong Choi +5 more
doaj +1 more source
International Journal of Food Properties, 2023 This review discusses the chemical composition of radish pods and their utilization and health perspective. Radish pods are green vegetables usually consumed in East Asia.
Sana Noreen +7 more
doaj +1 more source
Evaluation of Climate Change Impacts on the Potential Distribution of Wild Radish in East Asia
Plants, 2023 Climate change can exert a considerable influence on the geographic distribution of many taxa, including coastal plants and populations of some plant species closely related to those used as agricultural crops.
Qingxiang Han +4 more
doaj +1 more source
Journal of Animal Science and Technology, 2020 Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products.
Su Min Bae +2 more
doaj +1 more source