Papers mentioning capers or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Interactions between butterflies and caterpillars in the genus Pieris and plants in the family Brassicaceae are among the best explored in the field of insect-plant biology. Howeve... Read full abstract on PubMed →
Iodine deficiency remains a global public health concern. Preliminary studies confirmed that cauliflower can serve as a carrier for iodine salts. However, the influence of its endo... Read full abstract on PubMed →
Glucosinolates (GSLs) are sulfur-rich secondary metabolites that play important roles in human health, plant defenses against pathogens and insects, and flavor. The genetic archite... Read full abstract on PubMed →
The glucosinolates (GLSs) and their degradation products (such as goitrin) in Isatis indigotica roots have been the subject of considerable research interest due to their antiviral... Read full abstract on PubMed →
While mustard seeds offer an enormous wealth of biologically valuable compounds, the obtainable data unveiling the effect of germination and roasting treatments on the metabolic pa... Read full abstract on PubMed →
The aim of this study was to analyze glucosinolates (GSLs) in germplasm that are currently conserved at the RDA-Genebank. The analysis focused on the glucosinolate diversity among... Read full abstract on PubMed →
As important flavor precursors, glucosinolates are ubiquitous in the plant family of Brassicaceae. Glucosinolate degradation products are the major volatile flavor compounds of rap... Read full abstract on PubMed →
Kohlrabi sprouts are just gaining popularity as the new example of functional food. The study was focused on the influence of germination time and light conditions on glucosinolate... Read full abstract on PubMed →
BACKGROUND: This study aimed to evaluate the presence and content of selected phytochemicals, namely glucosinolates, fatty acids and phenolic compounds, in rutabaga (Brassica napus... Read full abstract on PubMed →
This study investigated the effect of lactic acid bacteria (LAB) fermentation on the chemical profile of autoclaved broccoli puree, using 7 broccoli-derived LAB isolates (named F1-... Read full abstract on PubMed →
Glucosinolates are a well-studied and highly diverse class of natural plant compounds. They play important roles in plant resistance, rapeseed oil quality, food flavoring, and huma... Read full abstract on PubMed →
1. Studies were undertaken to determine a safe inclusion rate for crambe (Crambe abyssinica) meal in broiler chick diets, and to determine the mechanism for adverse effects by inve... Read full abstract on PubMed →
Allyl isothiocyanate (AITC) is a low-molecular-weight natural chemical predominantly obtained from the autolysis of sinigrin, a glucosinolate found in cruciferous vegetables like m... Read full abstract on PubMed →
Volatile off-notes in ground pennycress seeds, ground defatted pennycress seed, and the final protein isolates (produced from the defatted seeds by alkaline or salt extraction) wer... Read full abstract on PubMed →
Awareness about medicinal values of plant-based milk as functional foods has created a need to switch from chemically fortified food products to naturally healthy plant-based foods... Read full abstract on PubMed →
Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food's nutritional profile and contribute to public health. A prom... Read full abstract on PubMed →
Plant roots are exposed to various organisms that significantly impact plant productivity. Plant-parasitic nematodes (PPNs) such as Meloidogyne spp. and Pratylenchus spp. are micro... Read full abstract on PubMed →
The flavor of Guizhou suancai fermented by the emerging varieties Zhuchang-2 (ZC-2) and Zhuchang Red (ZC Red) is superior to that of ZC-1, a typical local variety of leaf mustard i... Read full abstract on PubMed →
Myrosinase (Myr) is a type of critical β-thioglucosidase enzyme activator essential for sustaining many functional foods to perform their health-promoting functions. An accurate an... Read full abstract on PubMed →
Leaf mustard, characterized by its purple/red/green leaves with a green/white midrib, is known for its thick, tender, and spicy leaves with a unique taste and flavor. There were on... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.