(Q24655477)

1

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Bo Sun

2

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Jing Yuan

3

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Qiao-mei Wang

Journal of Zhejiang University. Science. B

4

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language of work or name

English

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publication date

August 2009

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published in

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volume

10

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issue

8

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page(s)

580-8

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cites work

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health.

7 April 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables

28 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates

28 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables

28 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Epithiospecifier protein from broccoli (Brassica oleracea L. ssp. italica) inhibits formation of the anticancer agent sulforaphane

28 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba).

28 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.

28 November 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

28 November 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatments.

28 November 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Epidemiological and nutritional research on prevention of cardiovascular disease in China

28 November 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2722699

Changes in Glucosinolate Concentrations, Myrosinase Activity, and Production of Metabolites of Glucosinolates in Cabbage (Brassica oleraceaVar.capitata) Cooked for Different Durations

28 November 2018

1 reference

12 December 2020

Glucosinolates in mixed-packaged mini broccoli and mini cauliflower under modified atmosphere

1 reference

12 December 2020

The determination of sugar in blood and spinal fluid with anthrone reagent

1 reference

12 December 2020

Biochemical Genetics of Plant Secondary Metabolites in Arabidopsis thaliana: The Glucosinolates

1 reference

12 December 2020

Identifiers

DOI

10.1631/JZUS.B0920051

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Dimensions Publication ID

1029127834

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1 reference

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PubMed publication ID

19650196

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