(Q42181767)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

28 February 2020

title

Bioactive compounds and antioxidant activity of fresh and processed white cauliflower (English)

1 reference

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28 February 2020

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

28 February 2020

author name string

Fouad A Ahmed

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

28 February 2020

language of work or name

English

0 references

publication date

22 September 2013

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

BioMed Research International

28 February 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

28 February 2020

volume

2013

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

28 February 2020

page(s)

367819

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

Creative Commons Attribution 3.0 Unported

28 February 2020

copyright license

start time

1 January 2013

1 reference

April 2022 Public Data File from Crossref

copyright status

copyrighted

1 reference

April 2022 Public Data File from Crossref

cites work

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao).

26 October 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

Plant polyphenols as dietary antioxidants in human health and disease

26 October 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

Effects of different cooking methods on health-promoting compounds of broccoli

26 October 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

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

26 October 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

The biochemistry and medical significance of the flavonoids

26 October 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

Anticarcinogenic activities of organic isothiocyanates: chemistry and mechanisms

26 October 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

Modification by beet and cabbage diets of aflatoxin B1-induced rat plasma α-foetoprotein elevation, hepatic tumorigenesis, and mutagenicity of urine

26 October 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

Influence of cooking methods on antioxidant activity of vegetables.

29 May 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

Nutrient losses and gains during frying: a review.

17 August 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3793502

Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking

17 August 2018

1 reference

https://api.crossref.org/works/10.1155%2F2013%2F367819

Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

21 January 2018

1 reference

https://api.crossref.org/works/10.1155%2F2013%2F367819

Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber

21 January 2018

1 reference

https://api.crossref.org/works/10.1155%2F2013%2F367819

Health-Affecting Compounds inBrassicaceae

21 January 2018

1 reference

https://api.crossref.org/works/10.1155%2F2013%2F367819

Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking

21 January 2018

1 reference

https://api.crossref.org/works/10.1155%2F2013%2F367819

Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity

21 January 2018

1 reference

https://api.crossref.org/works/10.1155%2F2013%2F367819

Effects of commonly consumed vegetables on hepatic xenobiotic-metabolizing enzymes in the mouse

21 January 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/24171164

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.1155/2013/367819

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

28 February 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json

28 February 2020

PubMed publication ID

24171164

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24171164%20AND%20SRC:MED&resulttype=core&format=json