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Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli ( Brassica oleracea L.)
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199808)77:4<468::aid-jsfa66>3.0.co;2-bopenalex-snapshot
Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199906)79:8<1081::aid-jsfa330>3.0.co;2-gopenalex-snapshot
The influence of various phenolic compounds on scavenging activity assessed by an enzymatic method
inferredcites →https://doi.org/10.1002/jsfa.1585openalex-snapshot
Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
inferredcites →https://doi.org/10.1002/jsfa.1820openalex-snapshot
Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables
inferredcites →https://doi.org/10.1006/fstl.1998.0491openalex-snapshot
Antioxidant Properties of Tea Extracts as Affected by Processing
inferredcites →https://doi.org/10.1016/0003-2670(91)87088-oopenalex-snapshot
Official methods of analysis of the association of official analytical chemists
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Determination of ascorbic and dehydroascorbic acid in potatoes (Solanum tuberosum) and straberries using ion-exclusion chromatography
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Effect of oxygen and temperature on the oxidation rate during darkening of ripe olives
inferredcites →https://doi.org/10.1016/0308-8146(87)90073-2openalex-snapshot
Statistical procedures in food research
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Structure-antioxidant activity relationships of flavonoids and phenolic acids
inferredcites →https://doi.org/10.1016/9781855736160.3.210openalex-snapshot
Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas
inferredcites →https://doi.org/10.1016/9781855736160.4.331openalex-snapshot
Natural antioxidant functionality during food processing
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2003.11.002openalex-snapshot
Food Processing Technology. Principles and Practice
inferredcites →https://doi.org/10.1016/j.plantsci.2003.07.004openalex-snapshot
Physiological changes in the antioxidant system of broccoli flower buds senescing during short-term storage, related to temperature and packaging
inferredcites →https://doi.org/10.1016/s0021-9673(97)01061-3openalex-snapshot
Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection
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Use of a free radical method to evaluate antioxidant activity
inferredcites →https://doi.org/10.1016/s0924-2244(01)00014-0openalex-snapshot
Review of non-enzymatic browning and antioxidant capacity in processed foods
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Influence of processing on the antioxidant properties of fruit and vegetables
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Antioxidant properties of phenolic compounds
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Effect of Enzymatic and Chemical Oxidation on the Antioxidant Capacity of Catechin Model Systems and Apple Derivatives
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inferredcites →https://doi.org/10.1021/jf00024a011openalex-snapshot
Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands
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Determination of Flavonoids in Plant Material by HPLC with Diode-Array and Electro-Array Detections
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Multivariate Analysis of Antioxidant Power and Polyphenolic Composition in Red Wines
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Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
inferredcites →https://doi.org/10.1021/jf020123yopenalex-snapshot
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inferredcites →https://doi.org/10.1021/jf020936mopenalex-snapshot
Polyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen Conditions
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From Plums to Prunes: Influence of Drying Parameters on Polyphenols and Antioxidant Activity
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Antioxidant Capacity of Different Broccoli (Brassica oleracea) Genotypes Using the Oxygen Radical Absorbance Capacity (ORAC) Assay
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Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil
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Effect of Drying Conditions and Storage Period on Polyphenolic Content, Antioxidant Capacity, and Ascorbic Acid of Prunes
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Antioxidant Capacity of Tea and Common Vegetables
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Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels
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Phenol Antioxidant Quantity and Quality in Foods: Vegetables
inferredcites →https://doi.org/10.1021/jf980300oopenalex-snapshot
Anti- and Prooxidant Activity of Water Soluble Components of Some Common Diet Vegetables and the Effect of Thermal Treatment
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Protective Activity of Water Soluble Components of Some Common Diet Vegetables on Rat Liver Microsome and the Effect of Thermal Treatment
inferredcites →https://doi.org/10.1021/jf981372iopenalex-snapshot
Evaluation of Radical Scavenging Activity of Fresh and Air-Dried Tomatoes by Three Model Reactions
inferredcites →https://doi.org/10.1046/j.1365-2621.2002.00552.xopenalex-snapshot
Anti-oxidant activity and total phenolic content of some Asian vegetables
inferredcites →https://doi.org/10.1080/10715760290006484openalex-snapshot
The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects their Phenolic and Vitamin C Composition
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb05668.xopenalex-snapshot
Antioxidant Activity and Total Phenolics in Different Genotypes of Potato ( Solanum tuberosum , L.)
inferredcites →https://doi.org/10.1111/j.1365-2621.2001.00513.xopenalex-snapshot
Antioxidants in fruits and vegetables - the millennium's health
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb17848.xopenalex-snapshot
Effects of Thermal Treatment on Radical‐scavenging Activity of Single and Mixed Polyphenolic Compounds
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb17886.xopenalex-snapshot
Free Radical Scavenging and Leukemia Cell Growth Inhibitory Properties of Onion Powders Treated by Different Heating Processes
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The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans
inferredcites →https://doi.org/10.1177/108201320000600305openalex-snapshot
The influence of blanching pretreatments on the quality of dehydrated broccoli stems/ Influencia del tipo de escaldado en la calidad de tallos de bróculi deshidratados
inferredcites →https://doi.org/10.1533/9781845696344openalex-snapshot
Food Processing Technology: Principles and Practice
inferredcites →https://doi.org/10.3109/10715769709065782openalex-snapshot
Antioxidant Properties of the Major Polyphenolic Compounds in Broccoli
inferredcites →https://doi.org/10.3136/fstr.9.79openalex-snapshot
Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
inferredcites →https://doi.org/10.5344/ajev.1965.16.3.144openalex-snapshot
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.3390/plants12061272openalex-snapshot
Floret Biofortification of Broccoli Using Amino Acids Coupled with Selenium under Different Surfactants: A Case Study of Cultivating Functional Foods
inferred← citeshttps://doi.org/10.35984/fjh.v2i4.261openalex-snapshot
EFEITO DOS MÉTODOS DE SECAGEM E EXTRAÇÃO SOBRE A ATIVIDADE ANTIOXIDANTE DA BETERRABA
inferred← citeshttps://doi.org/10.3746/pnf.2014.19.2.089openalex-snapshot
Antioxidant and Anti-inflammatory Activities of Broccoli Florets in LPS-stimulated RAW 264.7 Cells
inferred← citeshttps://doi.org/10.5327/fst.122822openalex-snapshot
β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods
inferred← citeshttps://doi.org/10.5539/jfr.v3n5p73openalex-snapshot
Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity
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