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Volatile compounds produced by broccoli under anaerobic conditions

https://doi.org/10.1021/jf00012a032
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inferred← citeshttps://doi.org/10.2139/ssrn.4680836openalex-extracted
Quality and Volatiles Changes in Ready-to-Use Broccoli Raab (Brassica Rapa L. Subsp. Sylvestris) as Affected by Packaging Type
inferred← citeshttps://doi.org/10.1002/9780470622834.ch32openalex-snapshot
Chemistry and Biochemistry of Some Vegetable Flavors
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Factors affecting phytochemical stability
inferred← citeshttps://doi.org/10.1002/ffj.3669openalex-snapshot
Identification of aroma compounds in raw and cooked broccoli
inferred← citeshttps://doi.org/10.1002/ptr.3591openalex-snapshot
Myrosinase Hydrolysates of Brassica oleraceae L. Var. italica Reduce the Risk of Colon Cancer
inferred← citeshttps://doi.org/10.1007/978-1-4615-4783-9_11openalex-snapshot
Emission of Blanched Broccoli Volatiles in Headspace During Cooking
inferred← citeshttps://doi.org/10.1007/978-3-540-49339-6_7openalex-snapshot
Fruits and Vegetables of Moderate Climate
inferred← citeshttps://doi.org/10.1007/978-3-642-79660-9_2openalex-snapshot
Induction of Fruit Aroma and Quality by Post-Harvest Application of Natural Metabolites or Anaerobic Conditions
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Anaerobic biodegradation of methyl esters byAcetobacterium woodii andEubacterium limosum
inferred← citeshttps://doi.org/10.1007/s00289-026-06603-2openalex-snapshot
Smart and active biocomposite films from tamarind seed starch, MCC, and trans-cinnamaldehyde for sustainable food packaging
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Production of methyl sulfide and dimethyl disulfide from soil-incorporated plant materials and implications for controlling soilborne pathogens
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Role of internal atmosphere on fruit ripening and storability—a review
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Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.09.003openalex-snapshot
Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.10.017openalex-snapshot
Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120253openalex-snapshot
Volatile organic compounds as non-destructive biomarkers for postharvest quality and disease detection in vegetables
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2005.03.001openalex-snapshot
The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2006.03.003openalex-snapshot
A review of the influence of postharvest treatments on quality and glucosinolate content in broccoli (Brassica oleracea var. italica) heads
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2017.01.017openalex-snapshot
Influence of hormetic heat treatment on quality and phytochemical compounds of broccoli florets during storage
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2018.10.019openalex-snapshot
Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2020.111169openalex-snapshot
Enhancing the ascorbate–glutathione cycle reduced fermentation by increasing NAD+ levels during broccoli head storage under controlled atmosphere
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2025.113996openalex-snapshot
Mixed packaging-induced fresh-cut carrot and broccoli flavor change is associated with respiratory and energy metabolism
inferred← citeshttps://doi.org/10.1016/s0925-5214(01)00086-2openalex-snapshot
Chlorophyll fluorescence, fermentation product accumulation, and quality of stored broccoli in modified atmosphere packages and subsequent air storage
inferred← citeshttps://doi.org/10.1016/s0925-5214(01)00093-xopenalex-snapshot
Changes in acetaldehyde, ethanol and amino acid concentrations in broccoli florets during air and controlled atmosphere storage
inferred← citeshttps://doi.org/10.1016/s0925-5214(97)00048-3openalex-snapshot
Non-ethylene, non-respiratory volatiles in harvested fruits and vegetables: their occurrence, biological activity and control
inferred← citeshttps://doi.org/10.1016/s0925-5214(98)00016-7openalex-snapshot
Biosynthesis of sulfur volatile compounds in broccoli seedlings stored under anaerobic conditions
inferred← citeshttps://doi.org/10.1016/s0925-5214(98)00068-4openalex-snapshot
An ethanol biosensor can detect low-oxygen injury in modified atmosphere packages of fresh-cut produce
inferred← citeshttps://doi.org/10.1016/s0950-3293(03)00070-3openalex-snapshot
Influence of packaging material and storage condition on the sensory quality of broccoli
inferred← citeshttps://doi.org/10.1021/acsami.5b02252openalex-snapshot
Nanocellulose–Zeolite Composite Films for Odor Elimination
inferred← citeshttps://doi.org/10.1021/jf010673gopenalex-snapshot
Formation of Methanethiol and Dimethyl Disulfide in Crushed Tissues of Broccoli Florets and Their Inhibition by Freeze−Thawing
inferred← citeshttps://doi.org/10.1021/jf0208280openalex-snapshot
Reversible and Irreversible Emission of Methanethiol and Dimethyl Disulfide from Anaerobically Stored Broccoli
inferred← citeshttps://doi.org/10.1021/jf025579uopenalex-snapshot
Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance
inferred← citeshttps://doi.org/10.1021/jf030631nopenalex-snapshot
Influence of Temperature, Modified Atmosphere Packaging, and Heat Treatment on Aroma Compounds in Broccoli
inferred← citeshttps://doi.org/10.1021/jf200925kopenalex-snapshot
Biofumigation for Control of Pale Potato Cyst Nematodes: Activity of Brassica Leaf Extracts and Green Manures on Globodera pallida in Vitro and in Soil
inferred← citeshttps://doi.org/10.1021/jf980208sopenalex-snapshot
Modified Atmosphere Packaged Cut Iceberg Lettuce: Effect of Temperature and O2Partial Pressure on Respiration and Quality
inferred← citeshttps://doi.org/10.1021/jf980443aopenalex-snapshot
Induction of Volatile Compounds in Broccoli by Postharvest Hot-Water Dips
inferred← citeshttps://doi.org/10.1021/jf990287nopenalex-snapshot
Development of Oxidized Odor and Volatile Aldehydes in Fermented Cucumber Tissue Exposed to Oxygen
inferred← citeshttps://doi.org/10.1039/a809685fopenalex-snapshot
Amperometric detection of gaseous ethanol and acetaldehyde at low concentrations on an Au–Nafion electrode
inferred← citeshttps://doi.org/10.1080/00221589.1994.11516545openalex-snapshot
Timing and control of methanethiol emission from broccoli florets induced by atmospheric modification
inferred← citeshttps://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
inferred← citeshttps://doi.org/10.1080/10496475.2011.652768openalex-snapshot
Brassica oleracea var. Italica : A Nutritional Supplement with Antimicrobial Potential
inferred← citeshttps://doi.org/10.1081/fri-200040601openalex-snapshot
Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review
inferred← citeshttps://doi.org/10.1111/1541-4337.12628openalex-snapshot
Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1993.tb09370.xopenalex-snapshot
Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2003.tb08285.xopenalex-snapshot
Relating Glucosinolate Content and Flavor of Broccoli Cultivars
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2003.tb12292.xopenalex-snapshot
Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein Concentrates
inferred← citeshttps://doi.org/10.1111/j.1745-4557.1997.tb00481.xopenalex-snapshot
STORAGE QUALITY OF MINIMALLY PROCESSED CABBAGE PACKAGED IN PLASTIC FILMS
inferred← citeshttps://doi.org/10.1111/j.1745-4557.1997.tb00486.xopenalex-snapshot
CHEMICAL AND SENSORY QUALITY OF BROCCOLI (BRASSICA OLERACEA L. VAR ITALICA)
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2006.00197.xopenalex-snapshot
Methionine is the Methyl Group Donor for Sulfite‐Associated Methanethiol Formation in Isolated Soy Proteins
inferred← citeshttps://doi.org/10.1111/pce.12164openalex-snapshot
Phytogenic biosynthesis and emission of methyl acetate
inferred← citeshttps://doi.org/10.1201/9780203910092.ch25openalex-snapshot
Leafy,Floral,and Succulent Vegetables
inferred← citeshttps://doi.org/10.1201/9780203911310.ch21openalex-snapshot
Potential Applications of Volatile Monitoring in Storage
inferred← citeshttps://doi.org/10.1201/9781420008678.ch5openalex-snapshot
Modified atmosphere packaging for vegetable crops using high-water-vapor-permeable films
inferred← citeshttps://doi.org/10.1201/9781420036657-9openalex-snapshot
Controlled and Modified Atmosphere Storage
inferred← citeshttps://doi.org/10.1201/9781420039610.ch6openalex-snapshot
Flavor and Volatile Metabolism in Produce
inferred← citeshttps://doi.org/10.1201/9781420069587-11openalex-snapshot
Effects on Flavor
inferred← citeshttps://doi.org/10.1201/9781420069587.ch7openalex-snapshot
Effects on Flavor
inferred← citeshttps://doi.org/10.1533/9780857092953.2.143openalex-snapshot
Fresh-cut produce packaging and the use of biaxial stretched films
inferred← citeshttps://doi.org/10.1533/9781845694296.2.103openalex-snapshot
Postharvest flavor deployment and degradation in fruits and vegetables
inferred← citeshttps://doi.org/10.2004/wjst.v1i2.188openalex-snapshot
Changes in Ascorbic Acid Content, Antioxidant Capacity and Sensory Quality of Fresh-cut Mangosteens During Storage
inferred← citeshttps://doi.org/10.21273/hortsci.30.2.313openalex-snapshot
Cooling Method Influences the Postharvest Quality of Broccoli
inferred← citeshttps://doi.org/10.21273/hortsci.30.5.1054openalex-snapshot
Hot-water Dips Extend the Shelf Life of Fresh Broccoli
inferred← citeshttps://doi.org/10.21273/hortsci.34.4.696openalex-snapshot
Anaerobic Production of Methanethiol and Other Compounds by Brassica Vegetables
inferred← citeshttps://doi.org/10.21273/hortsci.35.5.885openalex-snapshot
Yellowing of Broccoli in Storage Is Reduced by 1-Methylcyclopropene
inferred← citeshttps://doi.org/10.21273/horttech.10.3.507openalex-snapshot
Impacts of Modified Atmosphere Packaging and Controlled Atmospheres on Aroma, Flavor, and Quality of Horticultural Commodities
inferred← citeshttps://doi.org/10.21273/jashs.128.3.0403openalex-snapshot
Ozone and 1-Methylcyclopropene Alter the Postharvest Quality of Broccoli
inferred← citeshttps://doi.org/10.2174/1573401313666161121160006openalex-snapshot
Effect of Post-Harvest Radiation Processing and Storage on Volatile Profile of Minimally Processed Ready-to-Cook (RTC) Cauliflower
inferred← citeshttps://doi.org/10.2212/spr.2008.3.5openalex-snapshot
Flavour loss during postharvest handling and marketing of fresh-cut produce
inferred← citeshttps://doi.org/10.2503/jjshs.65.867openalex-snapshot
Formation of Volatile Sulfur Compounds in Broccoli Stored under Anaerobic Condition
inferred← citeshttps://doi.org/10.2503/jjshs.66.621openalex-snapshot
Methanethiol Formation in Disrupted Tissue Solution of Fresh Broccoli.
inferred← citeshttps://doi.org/10.2503/jjshs.67.544openalex-snapshot
Effects of Pre-Storage Duration and Storage Temperatures on the Formation of Volatile Sulfur Compounds in Broccoli under Anaerobic Conditions.
inferred← citeshttps://doi.org/10.3390/foods14244283openalex-snapshot
Headspace Volatile Profile of Fresh-Cut Broccoli Raab in PET Packaging as Affected by Microperforation
inferred← citeshttps://doi.org/10.34257/gjsfri259157openalex-snapshot
Fresh-Cut Broccoli Packaging Strategies to Reduce Food Waste: The Role of Plastics and Microperforation
inferred← citeshttps://doi.org/10.6090/jarq.39.293openalex-snapshot
Production of Volatile Sulfur Compounds in Polyethylene Film Packaged Broccoli Held at Different Temperatures
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