Affiliation: Wageningen University
Country: The Netherlands
- Dealing with variability in food production chains: a tool to enhance the sensitivity of epidemiological studies on phytochemicalsMatthijs Dekker
Wageningen University, Product Design and Quality Management Group, Dept of Agrotechnology and Food Sciences, P O Box 8129, The Netherlands
Eur J Nutr 42:67-72. 2003..Examples of components that have been indicated to have a potential protective effect in food and vegetables include antioxidants, allium compounds and glucosinolates...
- Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatmentsRuud Verkerk
Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P O Box 8129, NL 6700 EV Wageningen, The Netherlands
J Agric Food Chem 52:7318-23. 2004..Higher retention of GSs and controllable amounts of active myrosinase can offer increasing health-promoting properties of microwave-prepared Brassica vegetables...
- Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human healthRuud Verkerk
Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands
Mol Nutr Food Res 53:S219. 2009..Furthermore, the effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper...
- Rapid estimation of glucosinolate thermal degradation rate constants in leaves of Chinese kale and broccoli (Brassica oleracea) in two seasonsKristin Hennig
Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands
J Agric Food Chem 60:7859-65. 2012..Furthermore, a methodology to estimate rate constants rapidly is provided to enable the analysis of high sample numbers for future studies...
- Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processingKristin Hennig
Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P O Box 8129, 6700 EV, Wageningen, The Netherlands
Theor Appl Genet 126:2323-34. 2013..The study identified QTL for glucosinolate degradation, giving the opportunity to breed vegetables with a high retention of glucosinolates during food processing, although the underlying mechanisms remain unknown. ..
- Quantitative trait loci for glucosinolate accumulation in Brassica rapa leavesPing Lou
Laboratory of Plant Breeding, Wageningen University, 6700AJ, Wageningen, The Netherlands
New Phytol 179:1017-32. 2008..rapa allowed the selection of genes involved in the glucosinolate biosynthesis pathway that may account for the identified QTL...
- Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba)Jon Volden
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway
J Agric Food Chem 56:2068-73. 2008..Identification of the kinetics of decline of GLS during cooking can aid in designing processing and preparation methods and determining the conditions for the optimal effects of ingestion of Brassicaceae toward cancer prevention...
- Chemoprevention of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)-induced colonic and hepatic preneoplastic lesions in the F344 rat by cruciferous vegetables administered simultaneously with the carcinogenFekadu Kassie
Institute of Cancer Research, Borschkegasse 8a, 1090 Vienna, Austria
Carcinogenesis 24:255-61. 2003..Our findings support the assumption that Brassica vegetables protect against the carcinogenic effects of heterocyclic amines...
- Re: Fruit and vegetable intake and risk of major chronic diseaseMatthijs Dekker
J Natl Cancer Inst 97:607-8; author reply 608-9. 2005