Cabbage
Author:
Publisher
Elsevier
Reference111 articles.
1. Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry;Arapitsas;Food Chem.,2008
2. Effect of black and red cabbage on plasma carotenoid levels, lipid profile and oxidized low density lipoprotein;Bacchetti;J. Funct. Foods,2014
3. Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage;Banerjee;Food Chem.,2015
4. Glucosinolate profiling of seeds and sprouts of B. oleracea varieties used for food;Bellostas;Sci. Horticult.,2007
5. Isothiocyanates in cancer prevention;Bianchini;Drug. Metab. Rev.,2004
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1. Safety of Chinese Cabbage Waste and Rice Straw Mixed Silage and Its Effect on Growth and Health Performance of Hu Sheep;Fermentation;2024-01-08
2. Quantitative analysis of selenium species in the edible parts of cabbage, carrot, tomato and green pea treated with selenate-enriched irrigation water;Plant and Soil;2023-10-31
3. Immune-Boosting Potentiating Properties of Brassica nigra Hydroalcoholic Extract in Cyclophosphamide-Induced Immunosuppression in Rats;Foods;2023-10-03
4. Residue levels of emamectin benzoate, imidacloprid and its major metabolites in cabbage from 12 regions in China and dietary risk assessment;Biomedical Chromatography;2023-03-18
5. Cabbage and Red Cabbage Sprouts: Powerhouse of Nutrients;Advances in Plant Sprouts;2023
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