Isothiocyanates in Food
Publisher
Springer Singapore
Reference87 articles.
1. Afsharypuor S, Sepehrnejad S (2006) Analysis of the volatile constituents of the seeds, roots, leaves and whole flowering plant of Lepidium latifolium L. J Essent Oil Res 18(1):2
2. Afsharypuor S, Suleimany M (2002) Volatile oil constituents of Brassica oleracea var. gongylodes seeds. J Essent Oil Res 14(1):18–19
3. Akagi J-I, Cho Y-M, Mizuta Y, Toyoda T, Ogawa K (2018) Subchronic toxicity evaluation of 5-hexenyl isothiocyanate, a nature identical flavoring substance from Wasabia japonica, in F344/DuCrj rats. Food Chem Toxicol 122:80–86
4. Alvarez-Jubete L, Valverde J, Kehoe K, Reilly K, Rai DK, Barry-Ryan C (2014) Development of a novel functional soup rich in bioactive Sulforaphane using broccoli (Brassica oleracea L. ssp. italica) florets and byproducts. Food Bioprocess Technol 7(5):1310–1321
5. Bahadoran Z, Tohidi M, Nazeri P, Mehran M, Azizi F, Mirmiran P (2012) Effect of broccoli sprouts on insulin resistance in type 2 diabetic patients: a randomized double-blind clinical trial. Int J Food Sci Nutr 63(7):767–771