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Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

C. Severini, Roma Giuliani, Anna De Filippis, Antonio Derossi, Teresa De Pilli

Journal of Food Science and Technology · 2015 · 92 citations · 41 references

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41

Flavonoid intake and risk of chronic diseases

Paul Knekt, Jorma Kumpulainen, Ritva Järvinen et al. · American Journal of Clinical Nutrition · 2002 · 1.8K citations

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Fruit and vegetable intake and risk of cardiovascular disease: the Women’s Health Study

Simin Liu, JoAnn E. Manson, I‐Min Lee et al. · American Journal of Clinical Nutrition · 2000 · 925 citations · Full text

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The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 881 citations

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Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking

Donglin Zhang, Yasunori Hamauzu · Food Chemistry · 2004 · 706 citations

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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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