Elizabeth H. Jeffery

The Tomato As a Functional Food

Kirstie Canene‐Adams, Jessica K. Campbell, Susan Zaripheh et al. · Journal of Nutrition · 2005 · 408 citations

Nutrition, Food Function, Novel Food +8

Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli

Nathan V. Matusheski, John A. Juvik, Elizabeth H. Jeffery · Phytochemistry · 2004 · 293 citations

Food Chemistry, Biosynthesis, Biochemistry +5

Carotene, Tocopherol, and Ascorbate Contents in Subspecies of<i>Brassica oleracea</i>

Anne C. Kurilich, Grace J. Tsau, Allan Brown et al. · Journal of Agricultural and Food Chemistry · 1999 · 284 citations

Variation in content of bioactive components in broccoli

Elizabeth H. Jeffery, Allan Brown, Anne C. Kurilich et al. · Journal of Food Composition and Analysis · 2003 · 268 citations

Food Chemistry, Food Function, Bioactive Components +4

Comparison of the Bioactivity of Two Glucoraphanin Hydrolysis Products Found in Broccoli, Sulforaphane and Sulforaphane Nitrile

Nathan V. Matusheski, Elizabeth H. Jeffery · Journal of Agricultural and Food Chemistry · 2001 · 234 citations