Concepedia

Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen, André Jablonski, Simone Hickmann Flôres, Alessandro de Oliveira Rios

Food Chemistry · 2014 · 92 citations · 18 references

DOI

Concepts

References

18

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

Cristiana Miglio, Emma Chiavaro, Attilio Visconti et al. · Journal of Agricultural and Food Chemistry · 2007 · 566 citations

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The biological properties of carotenoids

Norman I. Krinsky · Pure and Applied Chemistry · 1994 · 304 citations · Full text

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Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis

Anna Maria Nuutila, Kari Kammiovirta, Kirsi‐Marja Oksman‐Caldentey · Food Chemistry · 2002 · 302 citations

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Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana et al. · Journal of Agricultural and Food Chemistry · 2010 · 291 citations

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