Concepedia

Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)

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

LWT · 2015 · 142 citations · 14 references

DOI

Concepts

References

14

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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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

, , +11

The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents

T. Swain, W. E. Hillis · Journal of the Science of Food and Agriculture · 1959 · 3.7K citations

, , +14

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

, , +12

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

, , +15