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Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/0471142913.fab0102s00openalex-snapshot
Determination of Total Nitrogen
inferredcites →https://doi.org/10.1002/anie.201402639openalex-snapshot
Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods
inferredcites →https://doi.org/10.1002/jsfa.8898openalex-snapshot
Potential effects of sulforaphane to fight obesity
inferredcites →https://doi.org/10.1002/mnfr.201700965openalex-snapshot
Isothiocyanates: Translating the Power of Plants to People
inferredcites →https://doi.org/10.1016/j.fbp.2016.01.006openalex-snapshot
High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
inferredcites →https://doi.org/10.1016/j.fct.2011.08.019openalex-snapshot
Health benefits and possible risks of broccoli – An overview
inferredcites →https://doi.org/10.1016/j.fm.2012.09.003openalex-snapshot
Exploitation of vegetables and fruits through lactic acid fermentation
inferredcites →https://doi.org/10.1016/j.fm.2014.08.018openalex-snapshot
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.140openalex-snapshot
Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets
inferredcites →https://doi.org/10.1016/j.foodchem.2016.11.126openalex-snapshot
Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase
inferredcites →https://doi.org/10.1016/j.foodchem.2019.02.030openalex-snapshot
Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.07.010openalex-snapshot
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.03.025openalex-snapshot
Food phenolics and lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.03.002openalex-snapshot
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation
inferredcites →https://doi.org/10.1016/j.jff.2013.01.033openalex-snapshot
Commercially produced frozen broccoli lacks the ability to form sulforaphane
inferredcites →https://doi.org/10.1016/j.jff.2016.02.014openalex-snapshot
Influence of storage conditions on the anthocyanin profile and colour of an innovative beverage elaborated by gluconic fermentation of strawberry
inferredcites →https://doi.org/10.1016/j.lwt.2005.07.023openalex-snapshot
Natural antioxidants and antioxidant capacity of Brassica vegetables: A review
inferredcites →https://doi.org/10.1016/j.lwt.2014.03.029openalex-snapshot
Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation
inferredcites →https://doi.org/10.1016/s0168-1605(00)00461-xopenalex-snapshot
Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures
inferredcites →https://doi.org/10.1021/jf010809aopenalex-snapshot
Comparison of the Bioactivity of Two Glucoraphanin Hydrolysis Products Found in Broccoli, Sulforaphane and Sulforaphane Nitrile
inferredcites →https://doi.org/10.1021/jf0109017openalex-snapshot
Plant-Derived Biomolecules in Fermented Cabbage
inferredcites →https://doi.org/10.1021/jf0201529openalex-snapshot
High-Throughput Assay of Oxygen Radical Absorbance Capacity (ORAC) Using a Multichannel Liquid Handling System Coupled with a Microplate Fluorescence Reader in 96-Well Format
inferredcites →https://doi.org/10.1021/jf021065jopenalex-snapshot
Health-Promoting Compounds in Broccoli as Influenced by Refrigerated Transport and Retail Sale Period
inferredcites →https://doi.org/10.1021/jf030723copenalex-snapshot
The Chemistry behind Antioxidant Capacity Assays
inferredcites →https://doi.org/10.1021/jf062630bopenalex-snapshot
Kinetics of the Stability of Broccoli ( Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments
inferredcites →https://doi.org/10.1021/jf301718gopenalex-snapshot
Characterization of Products from the Reaction of Glucosinolate-Derived Isothiocyanates with Cysteine and Lysine Derivatives Formed in Either Model Systems or Broccoli Sprouts
inferredcites →https://doi.org/10.1021/jf305442jopenalex-snapshot
Lactic Acid Bacteria Convert Glucosinolates to Nitriles Efficiently Yet Differently from Enterobacteriaceae
inferredcites →https://doi.org/10.1038/msb.2010.67openalex-snapshot
Understanding the physiology of Lactobacillus plantarum at zero growth
inferredcites →https://doi.org/10.1073/pnas.1416940111openalex-snapshot
Sulforaphane treatment of autism spectrum disorder (ASD)
inferredcites →https://doi.org/10.1080/00021369.1986.10867832openalex-snapshot
Effects of pH and Ferrous Ion on the Degradation of Glucosinolates by Myrosinase
inferredcites →https://doi.org/10.1080/10408398.2011.566946openalex-snapshot
Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb16043.xopenalex-snapshot
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli
inferredcites →https://doi.org/10.1111/j.1365-2672.2009.04180.xopenalex-snapshot
The antimicrobial effects of glucosinolates and their respective enzymatic hydrolysis products on bacteria isolated from the human intestinal tract
inferredcites →https://doi.org/10.1126/scitranslmed.aah4477openalex-snapshot
Sulforaphane reduces hepatic glucose production and improves glucose control in patients with type 2 diabetes
inferredcites →https://doi.org/10.1128/aem.70.10.5715-5731.2004openalex-snapshot
Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification
inferredcites →https://doi.org/10.1158/1940-6207.capr-11-0538openalex-snapshot
Protection of Humans by Plant Glucosinolates: Efficiency of Conversion of Glucosinolates to Isothiocyanates by the Gastrointestinal Microflora
inferredcites →https://doi.org/10.1158/1940-6207.capr-14-0103openalex-snapshot
Rapid and Sustainable Detoxication of Airborne Pollutants by Broccoli Sprout Beverage: Results of a Randomized Clinical Trial in China
inferredcites →https://doi.org/10.1371/journal.pone.0140963openalex-snapshot
Sulforaphane Bioavailability from Glucoraphanin-Rich Broccoli: Control by Active Endogenous Myrosinase
inferredcites →https://doi.org/10.21273/jashs.119.5.1000openalex-snapshot
Early Compositional Changes during Postharvest Senescence of Broccoli
inferredcites →https://doi.org/10.3390/molecules23112983openalex-snapshot
Anti-Carcinogenic Glucosinolates in Cruciferous Vegetables and Their Antagonistic Effects on Prevention of Cancers
inferredcites →https://doi.org/10.4315/0362-028x-63.3.400openalex-snapshot
The Activity of Myrosinase from Broccoli (Brassica oleracea L. cv. Italica): Influence of Intrinsic and Extrinsic Factors
inferredcites →https://doi.org/10.5344/ajev.1965.16.3.144openalex-snapshot
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
inferredcites →https://doi.org/10.5897/jmpr12.229openalex-snapshot
Development and verification of sulforaphane extraction method in cabbage (Brassica oleracea L. var. capitata) and broccoli (Brassica oleracea L. var. italica Planch.)
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4822106openalex-extracted
Quality Assessment of Fermented Broccoli as a New Special Dietary Food Based on Physicochemical Properties and Flavor Profiles
inferred← citeshttps://doi.org/10.1002/fsn3.4195openalex-snapshot
Fermenting kale ( Brassica oleracea L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors
inferred← citeshttps://doi.org/10.1007/978-981-95-2736-6_20openalex-snapshot
Dietary Polyphenols and the Aging Brain: Mechanistic Insights into Alzheimer’s Disease Prevention
inferred← citeshttps://doi.org/10.1007/s00217-026-05041-8openalex-snapshot
The impact of pretreatments and starter cultures on the biotransformation of glucosinolates during the fermentation of broccoli stalk
inferred← citeshttps://doi.org/10.1016/b978-0-323-89875-1.00013-4openalex-snapshot
Kimchi and sauerkraut lactic acid bacteria and human health
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101407openalex-snapshot
A comparative assessment of specified biochemicals and nutrients in kimchi before and after freeze drying and powdering
inferred← citeshttps://doi.org/10.1016/j.fbio.2020.100814openalex-snapshot
The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.103999openalex-snapshot
A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.105544openalex-snapshot
Lactobacillus plantarum increase the sulforaphane formation efficiency via microbial-targeted delivery system in vivo
inferred← citeshttps://doi.org/10.1016/j.fochx.2022.100457openalex-snapshot
Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128771openalex-snapshot
Approaches for enhancing the stability and formation of sulforaphane
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137482openalex-snapshot
Facile preparation of biomimetic mineralized COFs based on magnetic silk fibroin and its effective extraction of sulforaphane from cruciferous vegetables
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147059openalex-snapshot
Synergistic strategies of sulforaphane biosynthesis and functional properties in broccoli sprouts powder obtained from sucrose stress modulation coupled with vacuum freeze-drying
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113060openalex-snapshot
Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113650openalex-snapshot
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119594openalex-snapshot
Temperature-modulated microbial succession governs sulforaphane bioconversion during natural enriched fermentation of broccoli
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2025.111378openalex-snapshot
Untargeted flavoromics and correlation analysis reveal microbial interactions driving flavor in LAB co-fermented Beita juice
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116616openalex-snapshot
Effect of solid-state fermentation using Aspergillus oryzae and Aspergillus niger on bitter and bioactive compounds of Moringa oleifera seed flour
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117669openalex-snapshot
Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119846openalex-snapshot
Optimization of combined germination and co-culture solid-state fermentation for glucosinolate reduction and metabolomic profiling of moringa seed flour
inferred← citeshttps://doi.org/10.1016/j.nbt.2020.08.006openalex-snapshot
Biocatalysis – Key enabling tools from biocatalytic one-step and multi-step reactions to biocatalytic total synthesis
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.12.015openalex-snapshot
Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2022.105977openalex-snapshot
Influence of sequential exogenous pretreatment and contact ultrasound-assisted air drying on the metabolic pathway of glucoraphanin in broccoli florets
inferred← citeshttps://doi.org/10.1038/s41598-021-02160-yopenalex-snapshot
Antioxidant and tyrosinase inhibitory activities of traditional fermented Rosa from Dali Bai communities, Northwest Yunnan, China
inferred← citeshttps://doi.org/10.1039/c9fo02089fopenalex-snapshot
Mild heat combined with lactic acid fermentation: a novel approach for enhancing sulforaphane yield in broccoli puree
inferred← citeshttps://doi.org/10.1039/d4fo03528copenalex-snapshot
Bioaccessibility and unravelling of polyphenols, sulforaphane, and indoles biotransformation after in vitro gastrointestinal digestion of a novel lactofermented broccoli beverage
inferred← citeshttps://doi.org/10.1080/10408398.2019.1666250openalex-snapshot
Fermentation for tailoring the technological and health related functionality of food products
inferred← citeshttps://doi.org/10.1080/10408398.2022.2059441openalex-snapshot
The recent advances of glucosinolates and their metabolites: Metabolism, physiological functions and potential application strategies
inferred← citeshttps://doi.org/10.1080/87559129.2026.2661102openalex-snapshot
Extraction Methods, Biological Activities, and Applications of Plant-Derived Isothiocyanates: A Review
inferred← citeshttps://doi.org/10.11002/fsp.2025.32.6.1067openalex-snapshot
Development of cabbage fermented powder with enhanced enzyme activity using microorganisms isolated from nuruk
inferred← citeshttps://doi.org/10.1111/1541-4337.13305openalex-snapshot
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies
inferred← citeshttps://doi.org/10.1111/1750-3841.16486openalex-snapshot
Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying
inferred← citeshttps://doi.org/10.15517/vqvmkf75openalex-snapshot
Evaluación de métodos fermentativos de hojas de Brassica oleracea var. italica con potencial bionematicida
inferred← citeshttps://doi.org/10.2478/cipms-2023-0036openalex-snapshot
Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition
inferred← citeshttps://doi.org/10.31883/pjfns/134282openalex-snapshot
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
inferred← citeshttps://doi.org/10.3389/fnut.2025.1670009openalex-snapshot
Fermented broccoli stalk by-product with lactic acid bacteria ameliorates high-fat diet-induced obesity in C57BL/6 mice
inferred← citeshttps://doi.org/10.3389/fnut.2026.1823095openalex-snapshot
Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices
inferred← citeshttps://doi.org/10.3390/biom11020321openalex-snapshot
Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients
inferred← citeshttps://doi.org/10.3390/fermentation12030122openalex-snapshot
Desirability Function-Based Optimization of Apple Pomace Extraction to Produce a Fermentable Must Using Central Composite Design Methodology (CCD) for the Development of Non- or Low-Alcohol Beverages
inferred← citeshttps://doi.org/10.3390/fermentation8050236openalex-snapshot
Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree
inferred← citeshttps://doi.org/10.3390/fermentation9050474openalex-snapshot
Antioxidant Capacity Changes and Untargeted Metabolite Profile of Broccoli during Lactic Acid Bacteria Fermentation
inferred← citeshttps://doi.org/10.3390/foods11233775openalex-snapshot
Microorganisms—An Effective Tool to Intensify the Utilization of Sulforaphane
inferred← citeshttps://doi.org/10.3390/foods12193526openalex-snapshot
Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients
inferred← citeshttps://doi.org/10.3390/foods13223585openalex-snapshot
Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products
inferred← citeshttps://doi.org/10.3390/foods15030537openalex-snapshot
From Functional Ingredients to Functional Foods: Focus on Brassicales Plant Species and Glucosinolates
inferred← citeshttps://doi.org/10.3390/foods9121803openalex-snapshot
Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice
inferred← citeshttps://doi.org/10.3390/ijms21061998openalex-snapshot
Functional Ingredients From Brassicaceae Species: Overview and Perspectives
inferred← citeshttps://doi.org/10.3390/life13041044openalex-snapshot
Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More
inferred← citeshttps://doi.org/10.3390/microorganisms11081920openalex-snapshot
Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice
inferred← citeshttps://doi.org/10.3390/molecules28124594openalex-snapshot
Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum
inferred← citeshttps://doi.org/10.3390/nu18162624openalex-snapshot
From Glucosinolate Content to Isothiocyanate Yield: Rethinking Brassica Functionality
inferred← citeshttps://doi.org/10.4014/jmb.2302.02025openalex-snapshot
Physicochemical and Functional Properties of Yeast-Fermented Cabbage
inferred← citeshttps://doi.org/10.5897/jabsd2022.0393openalex-snapshot
Biochemical evaluation of autoclaved and solid state fermented tropical pasture grasses
inferred← citeshttps://doi.org/10.9734/jabb/2024/v27i71050openalex-snapshot
Impact of Different Technologies and Methods to Increase the Shelf Life and Maintain the Sulforaphane Content in Broccoli: A Review
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