Textural change and antioxidant properties of broccoli under different cooking treatments

Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

Natural Sciences, Biochemistry, Chemistry +6

Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion

Kazuko Shimada, Kuniko. Fujikawa, Keiko. Yahara et al. · Journal of Agricultural and Food Chemistry · 1992 · 3.2K citations

Agriculture, Food Science, Food Analysis +7

A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure.

Yuesheng Zhang, Paul Talalay, C G Cho et al. · Proceedings of the National Academy of Sciences · 1992 · 1.7K citations

Life Sciences, Biochemistry, Toxicology +16

Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands

Michaël G. L. Hertog, P.C.H. Hollman · Journal of Agricultural and Food Chemistry · 1992 · 1.4K citations · Full text

Agriculture, Food Science, Nutrition +9

Role of ferritin as a lipid oxidation catalyst in muscle food

Eric A. Decker, Barbara Welch · Journal of Agricultural and Food Chemistry · 1990 · 1.2K citations

Agriculture, Biochemistry, Food Science +6