Author:
Ciska Ewa,Drabińska Natalia,Honke Joanna,Narwojsz Agnieszka
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Cited by
33 articles.
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1. Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits;Comprehensive Reviews in Food Science and Food Safety;2024-08-21
2. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables;Journal of Agricultural and Food Chemistry;2024-07-16
3. Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N’-dialk(en)yl thioureas during domestic boiling of red cabbage;Food Chemistry;2024-03
4. Determination of Phenethyl Isothiocyanate, Erucin, Iberverin, and Erucin Nitrile Concentrations in Healthy and Pieris rapae-Infected Broccoli Tissues Using Gas Chromatography-Mass Spectrometry;Chemosensors;2024-01-22
5. Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds;Food Chemistry;2024-01