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Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

https://doi.org/10.1155/2017/3742183

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What this work says

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Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets

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The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

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Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism

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Chemical and biological characterisation of nutraceutical compounds of broccoli

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Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli

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Optimization of a process to obtain selenium-enriched freeze-dried broccoli with high antioxidant properties

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Polyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen Conditions

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Extraction of Polyphenolics from Plant Material for Functional Foods—Engineering and Technology

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Optimization of an Extraction Process to Obtain a Food-Grade Sulforaphane-Rich Extract from Broccoli (Brassica oleracea var. italica)

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