Impact of Different Technologies and Methods to Increase the Shelf Life and Maintain the Sulforaphane Content in Broccoli: A Review

References (42)

1. 1 Glucosinolates and their breakdown products in food and food plants [DOI]
2. 2 Quality measurement of fruits and vegetables [DOI]
3. 3 Broccoli or Sulforaphane: Is It the Source or Dose That Matters? [DOI]
4. 4 Isothiocyanate from Broccoli, Sulforaphane, and Its Properties [DOI]
5. 5 Use of composted sewage sludge in growth media for broccoli [DOI]
6. 6 The role of Sulforaphane in cancer chemoprevention and health benefits: a mini-review [DOI]
7. 7 Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods [DOI]
8. 8 Bioavailability of Glucoraphanin and Sulforaphane from High‐Glucoraphanin Broccoli [DOI]
9. 9 Effects of temperature and photoperiod on sensory quality and contents of glucosinolates, flavonols and vitamin C in broccoli florets [DOI]
10. 10 The potential use of l-sulforaphane for the treatment of chronic inflammatory diseases: A review of the clinical evidence [DOI]
11. 11 Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree [DOI]
12. 12 Effects of LED illumination spectra on glucosinolate and sulforaphane accumulation in broccoli seedlings [DOI]
13. 13 The functional role of sulforaphane in intestinal inflammation: a review [DOI]
14. 14 Steam blanching strengthened far-infrared drying of broccoli: Effects on drying kinetics, microstructure, moisture migration, and quality attributes [DOI]
15. 15 Formation, immunomodulatory activities, and enhancement of glucosinolates and sulforaphane in broccoli sprouts: a review for maximizing the health benefits to human [DOI]
16. 16 Retention of Phytochemicals in Fresh and Processed Broccoli [DOI]
17. 17 Different postharvest strategies to preserve broccoli quality during storage and shelf life: Controlled atmosphere and 1-MCP [DOI]
18. 18 The effect of microwaves on nutrient value of foods [DOI]
19. 19 Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage [DOI]
20. 20 Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time [DOI]
21. 21 Glucosinolates in broccoli ( Brassica oleracea L. var. italica ) as affected by postharvest temperature and radiation treatments [DOI]
22. 22 A comparative study of drying methods on physical characteristics, nutritional properties and antioxidant capacity of broccoli [DOI]
23. 23 Sulforaphane from Broccoli Reduces Symptoms of Autism: A Follow-up Case Series from a Randomized Double-blind Study [DOI]
24. 24 Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli [DOI]
25. 25 Effect of temperature on glucosinolate content and shelf life of ready-to-eat broccoli florets packaged in passive modified atmosphere [DOI]
26. 26 Sulforaphane and its antioxidative effects in broccoli seeds and sprouts of different cultivars [DOI]
27. 27 Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli [DOI]
28. 28 Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation [DOI]
29. 29 Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets [DOI]
30. 30 Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction [DOI]
31. 31 Influence of foliar spray and post-harvest treatments on head yield, shelf-life, and physicochemical qualities of broccoli [DOI]
32. 32 Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage [DOI]
33. 33 Sulforaphane in broccoli-based matrices: Effects of heat treatment and addition of oil [DOI]
34. 34 Broccoli sprouts as inducers of carcinogen-detoxifying enzyme systems: Clinical, dietary, and policy implications [DOI]
35. 35 Comparison of different cooling methods for extending shelf life of postharvest broccoli [DOI]
36. 36 Microwave cooking increases sulforaphane level in broccoli [DOI]
37. 37 Accumulation of Glucosinolates in Broccoli [DOI]
38. 38 Blue Light Enhances Health-Promoting Sulforaphane Accumulation in Broccoli (Brassica oleracea var. italica) Sprouts through Inhibiting Salicylic Acid Synthesis [DOI]
39. 39 Broccoli Nutrition and Changes of Soil Solution with Green Manure and Mineral Fertilization [DOI]
40. 40 Beneficial Effects of Sulforaphane-Yielding Broccoli Sprout on Cardiometabolic Health: A Systematic Review and Meta-analysis [DOI]
41. 41 Enhancing Broccoli (Brassica oleracea var. italica) Growth, Yield and Water Productivity through Irrigation and Mulching Techniques in Local Climate [DOI]
42. 42 Effect of Mulching as a Weed Management Strategy in Field Production of French Beans (Phaseolus vulgaris L) in Western Kenya [DOI]

Cited by 1

1 citation reported by external sources — individual citing-article records aren't available to list yet.

Related research

• Antimicrobial Effect of Some Plant Extracts on Plant Pathogens that Cause Food Spoilage — shares topic coverage
• Analysis of the Shelf Life of Soya Bean (Glycine max) Flour — shares topic coverage
• An Exploratory Analysis of the Stability and Quality of Instant Soup Mix Powder Incorporated with Malabar Spinach Leaves Powder under Refrigerated Conditions — shares topic coverage
• Fungal Contamination and Shelf-life of Peanut Paste Sold in the Markets of Daloa (Central-West, Côte d'Ivoire) — shares topic coverage
• Studies on Formulating Phyllosphere Consortia and its Shelf Life — shares topic coverage