Papers mentioning broccoli or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The fermentation of prune juice significantly enhances its nutritional profile, antioxidant capacity, and flavor characteristics. In this study, <i>Non-Saccharomyces cerevisiae</i>... Read full abstract on PubMed →
Volatile organic compounds (VOCs) play critical roles in broccoli's sensory attributes, defense mechanisms, and ecological interactions, yet comprehensive profiling of its volatilo... Read full abstract on PubMed →
This work investigated the effect of high CO<sub>2</sub>/low O<sub>2</sub> conditions in polyethylene terephthalate (PET) packaging on the quality of fresh-cut broccoli raab, focus... Read full abstract on PubMed →
Broccoli sprouts have been considered as functional foods which have received increasing attention because they have been highly prized for glucosinolates, phenolics, and vitamins... Read full abstract on PubMed →
It was aimed to examine the antioxidant, phenolic profile, and volatile compound contents of seven different aromatic plant samples (broccoli, yarpuz, walnut leaves, marshmallow, w... Read full abstract on PubMed →
Pseudomonas fluorescens complex consists of environmental and some human opportunistic pathogenic bacteria. It includes mainly beneficial and few phytopathogenic species that are c... Read full abstract on PubMed →
Dietary components have recently received rapidly expanding attention for their potential to halt or reverse the development of many oxidative stress-mediated diseases after exposu... Read full abstract on PubMed →
The aim of this study was to evaluate the effects of fermented broccoli stem and leaf residue (FBR) on the growth performance, serum biochemical characteristics, and meat quality o... Read full abstract on PubMed →
Seed priming is an effective method for imparting stress tolerance to plants. This study aimed to analyze the effects of solid matrix priming (SMP) on cauliflower and broccoli seed... Read full abstract on PubMed →
This study aimed to investigate the effect of the oral processing of vegetables induced by texture modification on acute postprandial glycemic response (GR) and insulin response (I... Read full abstract on PubMed →
Sperm cryopreservation is one of the important reproductive biotechnology. However, during the sperm cryopreservation, reactive oxygen species (ROS) are produced which disrupt the... Read full abstract on PubMed →
Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium... Read full abstract on PubMed →
Broccoli (Brassica olearecea var. italica) is a cole crop grown for its floral heads and stalks. It is rich in bioactive chemicals good for human health. Broccoli has been consumed... Read full abstract on PubMed →
The purpose of this study was to clearly understand the health-promoting potentials of broccoli seeds and sprouts according to identify their representative bioactive compounds and... Read full abstract on PubMed →
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for a... Read full abstract on PubMed →
Glucosinolates are a large group of plant secondary metabolites with nutritional effects and biologically active compounds. Glucosinolates are mainly found in cruciferous plants su... Read full abstract on PubMed →
Bladder cancer is a significant health burden due to its high prevalence, risk of mortality, morbidity, and high cost of medical care. Epidemiologic evidence suggests that diets ri... Read full abstract on PubMed →
) as a pretreatment for enhancing antioxidant and probiotic potential in broccoli stem powders. Results showed maximum counts 24 h after inoculation, and no effect of the previous... Read full abstract on PubMed →
Broccoli (Brassica oleracea L. var. Italica Plenck) is a cruciferous crop that is considered to be a good source of micronutrients. Better taste is a main objective for breeding, a... Read full abstract on PubMed →
). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effec... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.