Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts-Reference-Cited by-同舟云学术

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Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts

Published:2018-03 Issue: Volume:105 Page:102-109
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Lizhen,Hao Jianxiong,Song Shuhui,Nirasawa Satoru,Jiang Zhengqiang,Liu Haijie

Funder

State Key Research and Development Plan

Program for New Century Excellent Talents in University

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Glucosinolate structures in evolution;Agerbirk;Phytochemistry,2012

2. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.);Boateng;LWT - Food Science and Technology,2008

3. The enzymic and chemically induced decomposition of glucosinolates;Bones;Phytochemistry,2006

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens;Fahey;Proceedings of the National Academy of Sciences,1997

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1. Transcriptomics integrated with metabolomics reveals the mechanism of CaCl ₂-HCl electrolyzed water-induced glucosinolate biosynthesis in broccoli sprouts;Food Science and Human Wellness;2024-03

2. Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry;Journal of Food Quality;2024-02-29

3. Ultrasonic synergistic slightly acidic electrolyzed water processing to improve postharvest storage quality of Chinese bayberry;Ultrasonics Sonochemistry;2023-12

4. Recent advances in electrolyzed water treatments: Mechanisms of action and its effect on browning, bioactive compounds, and disinfection of fresh-cut fruit and vegetables–A review;Food Chemistry Advances;2023-12

5. Antioxidant Benefits and Potential Mechanisms of Slightly Acidic Electrolyzed Water Germination in Sesame;Foods;2023-11-12

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