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Southern Medical Journal|June 1, 1982
Thoracic aortic rupture in patients with multisystem injuriesS Hanschen, N J Snow, J D Richardson
Food Chemistry|October 20, 2022
Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable brothsMatthias Renz, Matthijs Dekker, Sascha Rohn, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Novel transformation products from glucosinolate-derived thioglucose and isothiocyanates formed during cookingHolger Hoffmann, Lars Andernach, Clemens Kanzler, et al.
Angewandte Chemie (International Ed. in English)|August 29, 2014
Reactivity and stability of glucosinolates and their breakdown products in foodsFranziska S Hanschen, Evelyn Lamy, Monika Schreiner, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Determination of isothiocyanate-protein conjugates in milk and curd after adding garden cress (Lepidium sativum L.)Carla Kühn, Tobias von Oesen, Franziska S Hanschen, et al.
Journal of Agricultural and Food Chemistry|May 11, 2018
Genotypic Variation of Glucosinolates and Their Breakdown Products in Leaves of Brassica rapaRebecca Klopsch, Katja Witzel, Anna Artemyeva, et al.
Food Chemistry|May 23, 2018
Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown productsFranziska S Hanschen, Carla Kühn, Marie Nickel, et al.
International Journal of Molecular Sciences|July 23, 2013
Induced production of 1-methoxy-indol-3-ylmethyl glucosinolate by jasmonic acid and methyl jasmonate in sprouts and leaves of pak choi (Brassica rapa ssp. chinensis)Melanie Wiesner, Franziska S Hanschen, Monika Schreiner, et al.
Plos One|July 18, 2015
Degradation of Biofumigant Isothiocyanates and Allyl Glucosinolate in Soil and Their Effects on the Microbial Community CompositionFranziska S Hanschen, Bunlong Yim, Traud Winkelmann, et al.
Food Chemistry|October 2, 2023
Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N'-dialk(en)yl thioureas during domestic boiling of red cabbageMatthias Renz, Lars Andernach, Martin Kaufmann, et al.
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