The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane-Reference-Cited by-同舟云学术

The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane

Published:2021-02 Issue: Volume:39 Page:100814
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Abellán Ángel,Domínguez-Perles Raúl,Giménez María José,Zapata Pedro J.^ORCID,Valero Daniel^ORCID,García-Viguera Cristina

Funder

INBAUTEK SL

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

1. Sorting out the value of cruciferous sprouts as sources of bioactive compounds for nutrition and health;Abellán;Nutrients,2019

2. Discriminant analysis classification of different types of beer according to their colour characteristics;Albaladejo;Journal of Physics: Conference Series,2017

3. Discovery of a bacterial glycoside hydrolase family 3 (GH3) β-glucosidase with myrosinase activity from a Citrobacter strain isolated from soil;Albaser;Journal of Agricultural and Food Chemistry,2016

4. Development of a novel functional soup rich in bioactive sulforaphane using broccoli (Brassica oleracea L. ssp. italica) florets and byproducts;Alvarez-Jubete;Food and Bioprocess Technology,2014

5. Simultaneous analysis of glucosinolates and isothiocyanates by reversed-phase ultra-high-performance liquid chromatography–electron spray ionization–tandem mass spectrometry;Andini;Journal of Agricultural and Food Chemistry,2020

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1. Advantages of supplementing beers with radish sprouts, relative to broccoli material, as a dietary source of isothiocyanates;LWT;2024-09

2. Identification of Knowledge and Technologies for Postharvest Use of Broccoli (Brassica oleracea var. italica) and Its By-products: A Scientometric Analysis;Ciencia y Tecnología Agropecuaria;2024-06-06

3. Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer;International Journal of Gastronomy and Food Science;2024-06

4. Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile;Food Research International;2024-05

5. Alcohol removing influences sulforaphane concentration in broccoli sprouts supplemented beers;Acta Horticulturae;2024-02