Sonja Winkler

Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets

Renee Jones, C. Frisina, Sonja Winkler et al. · Food Chemistry · 2010 · 112 citations

Food Chemistry, Nutrition, Vegetable Production +9

Efficacy of chlorine for inactivation of Escherichia coli on vegetables

Julia Behrsing, Sonja Winkler, Peter Franz et al. · Postharvest Biology and Technology · 2000 · 104 citations

Engineering, Microbial Contamination, Environmental Engineering +8

Effect of Storage and Cooking on β-Carotene Isomers in Carrots (Daucus carota L. cv. ‘Stefano’)

Michael Imsic, Sonja Winkler, B. Tomkins et al. · Journal of Agricultural and Food Chemistry · 2010 · 61 citations

Nutrition, Botany, Food Analysis +18

Glucoraphanin and flavonoid levels remain stable during simulated transport and marketing of broccoli (Brassica oleracea var. italica) heads

Sonja Winkler, John D. Faragher, Peter Franz et al. · Postharvest Biology and Technology · 2006 · 55 citations

Food Chemistry, Agricultural Chemistry, Botany +7

Reduced nitrogen availability during growth improves quality in red oak lettuce leaves by minimizing nitrate content, and increasing antioxidant capacity and leaf mineral content

D. Stefanelli, Sonja Winkler, Rod Jones · Agricultural Sciences · 2011 · 41 citations · Full text