Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)-Reference-Cited by-同舟云学术

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Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)

Published:2021-10-05 Issue:41 Volume:69 Page:12270-12277
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Marcinkowska Monika¹,Frank Stephanie²,Steinhaus Martin²^ORCID,Jeleń Henryk H.¹^ORCID

Affiliation:

1. Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland

2. Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany

Funder

Narodowe Centrum Nauki

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04339

Reference48 articles.

1. Variation in biochemical profile and health beneficial compounds and biological activities of Brassica oleracea var gongylodes L. morphological parts

2. Crucial facts about health benefits of popular cruciferous vegetables

3. Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor

4. Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

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1. How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?;Food Research International;2024-09

2. Bioproduction of novel proteases and process flavours from agro-industrial wastes;Measurement: Food;2024-06

3. Differentially Expressed Genes Identification of Kohlrabi Seedlings (Brassica oleracea var. caulorapa L.) under Polyethylene Glycol Osmotic Stress and AP2/ERF Transcription Factor Family Analysis;Plants;2024-04-22

4. Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes;Critical Reviews in Food Science and Nutrition;2024-04-21

5. Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach;Food Chemistry;2024-03

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