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Quality Assessment of Fermented Broccoli as a New Special Dietary Food Based on Physicochemical Properties and Flavor Profiles

https://doi.org/10.2139/ssrn.4822106
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Addressing the inter‐individual variation in response to consumption of plant food bioactives: Towards a better understanding of their role in healthy aging and cardiometabolic risk reduction
inferredcites →https://doi.org/10.1007/s00217-018-3126-0openalex-extracted
Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage
inferredcites →https://doi.org/10.1007/s10068-021-00948-2openalex-extracted
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
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A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing
inferredcites →https://doi.org/10.1016/j.crfs.2022.08.007openalex-extracted
Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper
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Health benefits and possible risks of broccoli – An overview
inferredcites →https://doi.org/10.1016/j.foodchem.2014.05.154openalex-extracted
Composition of pigments and colour changes in green table olives related to processing type
inferredcites →https://doi.org/10.1016/j.foodchem.2016.01.144openalex-extracted
A novel method for qualitative analysis of edible oil oxidation using an electronic nose
inferredcites →https://doi.org/10.1016/j.foodchem.2018.01.009openalex-extracted
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128732openalex-extracted
Corema album spp: Edible wild crowberries with a high content in minerals and organic acids
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128880openalex-extracted
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
inferredcites →https://doi.org/10.1016/j.ifset.2005.07.001openalex-extracted
Study of pulsed electric field treated citrus juices
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.07.010openalex-extracted
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
inferredcites →https://doi.org/10.1016/j.jff.2019.103461openalex-extracted
Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree
inferredcites →https://doi.org/10.1016/j.meatsci.2020.108338openalex-extracted
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue
inferredcites →https://doi.org/10.1016/j.meatsci.2020.108345openalex-extracted
Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
inferredcites →https://doi.org/10.1016/j.meatsci.2021.108658openalex-extracted
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
inferredcites →https://doi.org/10.1016/j.postharvbio.2010.08.005openalex-extracted
End of day harvest delays postharvest senescence of broccoli florets
inferredcites →https://doi.org/10.1016/j.postharvbio.2018.10.019openalex-extracted
Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry
inferredcites →https://doi.org/10.1021/jf021065jopenalex-extracted
Health-Promoting Compounds in Broccoli as Influenced by Refrigerated Transport and Retail Sale Period
inferredcites →https://doi.org/10.1021/jf0483826openalex-extracted
Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry
inferredcites →https://doi.org/10.1038/s41598-021-81047-4openalex-extracted
Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration
inferredcites →https://doi.org/10.1080/10408398.2015.1028023openalex-extracted
Food systems approach to cancer prevention
inferredcites →https://doi.org/10.1080/10408398.2018.1496900openalex-extracted
Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review
inferredcites →https://doi.org/10.1080/10408398.2019.1666250openalex-extracted
Fermentation for tailoring the technological and health related functionality of food products
inferredcites →https://doi.org/10.1111/aab.12318openalex-extracted
Nutritional and phytochemical value of Brassica crops from the agri‐food perspective
inferredcites →https://doi.org/10.2525/ecb.57.45openalex-extracted
Influence of Cold or Frozen Storage on Temporal Changes in Sulforaphane and Objective Taste Values of Broccoli (Brassica oleracea var. italica) Florets
inferredcites →https://doi.org/10.3389/fmicb.2019.01091openalex-extracted
Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina
inferredcites →https://doi.org/10.3390/foods9040398openalex-extracted
Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli
inferredcites →https://doi.org/10.3390/microorganisms8091324openalex-extracted
Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade
inferredcites →https://doi.org/10.3390/molecules23112983openalex-extracted
Anti-Carcinogenic Glucosinolates in Cruciferous Vegetables and Their Antagonistic Effects on Prevention of Cancers
inferredcites →https://doi.org/10.3390/molecules24081512openalex-extracted
Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation
inferredcites →https://doi.org/10.3390/molecules24183305openalex-extracted
Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach
inferredcites →https://doi.org/10.3390/molecules25030763openalex-extracted
Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles
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