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 | "Brussels sprouts studies" by FRanier (9976 pt) | 2019-Jul-15 18:21 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
Volatile Compounds of Selected Raw and Cooked Brassica Vegetables.
Wieczorek MN, Jeleń HH.
Molecules. 2019 Jan 22;24(3). pii: E391. doi: 10.3390/molecules24030391.
Wine astringency reduces flavor intensity of Brussels sprouts.
Carpenter G, Cleaver L, Blakeley M, Hasbullah N, Houghton J, Gardner A.
J Texture Stud. 2019 Feb;50(1):71-74. doi: 10.1111/jtxs.12378.
Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables.
Li Z, Lee HW, Liang X, Liang D, Wang Q, Huang D, Ong CN.
Molecules. 2018 May 10;23(5). pii: E1139. doi: 10.3390/molecules23051139.
Brussels Sprout Decapitation Yields Larger Sprouts of Superior Quality.
Jakopic J, Weber N, Cunja V, Veberic R, Slatnar A.
J Agric Food Chem. 2016 Oct 12;64(40):7459-7465.
anteiso-Fatty Acids in Brussels Sprouts (Brassica oleracea var. gemmifera L.): Quantities, Enantioselectivities, and Stable Carbon Isotope Ratios.
Eibler D, Seyfried C, Kaffarnik S, Vetter W.
J Agric Food Chem. 2015 Oct 14;63(40):8921-9. doi: 10.1021/acs.jafc.5b03877
Liquid chromatography-mass spectrometry coupled with multivariate analysis for the characterization and discrimination of extractable and nonextractable polyphenols and glucosinolates from red cabbage and Brussels sprout waste streams.
Gonzales GB, Raes K, Vanhoutte H, Coelus S, Smagghe G, Van Camp J.
J Chromatogr A. 2015 Jul 10;1402:60-70. doi: 10.1016/j.chroma.2015.05.009
Effect of polyphenols extracts from Brassica vegetables on erythrocyte membranes (in vitro study).
Duchnowicz P, Bors M, Podsędek A, Koter-Michalak M, Broncel M.
Environ Toxicol Pharmacol. 2012 Nov;34(3):783-90. doi: 10.1016/j.etap.2012.09.008.
Nutritional quality of sous vide cooked carrots and brussels sprouts.
Chiavaro E, Mazzeo T, Visconti A, Manzi C, Fogliano V, Pellegrini N.
J Agric Food Chem. 2012 Jun 13;60(23):6019-25. doi: 10.1021/jf300692a.
Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.
Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M, Riso P, Fogliano V, Porrini M.
J Agric Food Chem. 2010 Apr 14;58(7):4310-21. doi: 10.1021/jf904306r.
Effects of Brussels sprout juice on the cell cycle and adhesion of human colorectal carcinoma cells (HT29) in vitro.
Smith TK, Lund EK, Clarke RG, Bennett RN, Johnson IT.
J Agric Food Chem. 2005 May 18;53(10):3895-901.
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