(Q46905347)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995900%20AND%20SRC:MED&resulttype=core&format=json

10 January 2020

title

Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995900%20AND%20SRC:MED&resulttype=core&format=json

10 January 2020

1 reference

1 reference

Carmen López-Berenguer

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995900%20AND%20SRC:MED&resulttype=core&format=json

10 January 2020

publication date

1 January 2007

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995900%20AND%20SRC:MED&resulttype=core&format=json

10 January 2020

published in

Journal of Food Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995900%20AND%20SRC:MED&resulttype=core&format=json

10 January 2020

volume

72

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995900%20AND%20SRC:MED&resulttype=core&format=json

10 January 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995900%20AND%20SRC:MED&resulttype=core&format=json

10 January 2020

page(s)

S064-8

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17995900%20AND%20SRC:MED&resulttype=core&format=json

Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables.

10 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

Chemical and biological characterisation of nutraceutical compounds of broccoli.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

Changes in broccoli (Brassica oleracea L. Var. italica) health-promoting compounds with inflorescence development

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

Screening crucifer seeds as sources of specific intact glucosinolates using ion-pair high-performance liquid chromatography negative ion electrospray mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

Total and individual glucosinolate contents in inflorescences of eight broccoli cultivars grown under various climatic and fertilisation conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2006.00213.X