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Journal of Agricultural and Food Chemistry|January 26, 2010
Genotypic and climatic influence on the antioxidant activity of flavonoids in Kale (Brassica oleracea var. sabellica)Michaela Zietz, Annika Weckmüller, Susanne Schmidt, et al.Food Chemistry|March 22, 2015
Fast and neat--determination of biochemical quality parameters in cocoa using near infrared spectroscopyAndrea Krähmer, Annika Engel, Daniel Kadow, et al.Plant Physiology and Biochemistry : PPB|May 8, 2013
Low and moderate photosynthetically active radiation affects the flavonol glycosides and hydroxycinnamic acid derivatives in kale (Brassica oleracea var. sabellica) dependent on two low temperaturesSusanne Neugart, Michaela Fiol, Monika Schreiner, et al.Journal of Agricultural and Food Chemistry|September 11, 2012
Thermally induced degradation of aliphatic glucosinolates: identification of intermediary breakdown products and proposed degradation pathwaysFranziska S Hanschen, Anna Bauer, Inga Mewis, et al.Journal of Agricultural and Food Chemistry|July 17, 2012
Characterization of products from the reaction of glucosinolate-derived isothiocyanates with cysteine and lysine derivatives formed in either model systems or broccoli sproutsFranziska S Hanschen, Nicole Brüggemann, Antje Brodehl, et al.Food Chemistry|December 31, 2017
Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cookingFranziska S Hanschen, Martin Kaufmann, Franziska Kupke, et al.Food Chemistry|May 10, 2018
The major glucosinolate hydrolysis product in rocket (Eruca sativa L.), sativin, is 1,3-thiazepane-2-thione: Elucidation of structure, bioactivity, and stability compared to other rocket isothiocyanatesJana Fechner, Martin Kaufmann, Corinna Herz, et al.Analytical and Bioanalytical Chemistry|October 17, 2009
Gene transcription analysis of carrot allergens by relative quantification with single and duplex reverse transcription real-time PCRJutta Zagon, Bärbel Jansen, Meike Knoppik, et al.Journal of Agricultural and Food Chemistry|December 11, 2012
Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compoundsJimena Bravo, Isabel Juániz, Carmen Monente, et al.Food Chemistry|May 24, 2016
Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatmentTamer E Moussa-Ayoub, Henry Jaeger, Khaled Youssef, et al.Pageof 7