Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek-Reference-Cited by-同舟云学术

Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek

Published:2024-01 Issue: Volume:175 Page:113764
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Vancoillie Flore^ORCID,Verkempinck Sarah H.E.^ORCID,Sluys Lili,De Mazière Sarah,Delbaere Sophie M.^ORCID,Van Poucke Christof,Hendrickx Marc E.^ORCID,Van Loey Ann M.,Grauwet Tara

Funder

KU Leuven

Agentschap Innoveren en Ondernemen

Publisher

Elsevier BV

Subject

Food Science

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5. Influence of cultivar and harvest time on the amounts of isoalliin and methiin in leek (Allium ampeloprasum var. porrum);Bernaert;Journal of Agricultural and Food Chemistry,2012

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1. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables;Journal of Agricultural and Food Chemistry;2024-07-16

2. Impact of frozen storage and pretreatment conditions on health-related compound stability kinetics in leeks and Brussels sprouts;LWT;2024-07

3. Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion;Food Chemistry;2024-07

4. Ultrasound assisted extraction of Nannochloropsis: Effects on lipid extraction efficiency and lipid stability;Algal Research;2024-06