Ruud Verkerk

Summary

Affiliation: Wageningen University
Country: The Netherlands

Publications

  1. ncbi request reprint Dealing with variability in food production chains: a tool to enhance the sensitivity of epidemiological studies on phytochemicals
    Matthijs 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
  2. ncbi request reprint Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatments
    Ruud 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
  3. doi request reprint Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health
    Ruud Verkerk
    Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands
    Mol Nutr Food Res 53:S219. 2009
  4. doi request reprint Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing
    Kristin Hennig
    Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands
    Theor Appl Genet 126:2323-34. 2013
  5. doi request reprint Rapid estimation of glucosinolate thermal degradation rate constants in leaves of Chinese kale and broccoli (Brassica oleracea) in two seasons
    Kristin Hennig
    Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands
    J Agric Food Chem 60:7859-65. 2012
  6. doi request reprint Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)
    Radhika Bongoni
    Food Quality and Design, Wageningen University, Wageningen, The Netherlands
    Int J Food Sci Nutr 65:809-15. 2014
  7. doi request reprint Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance
    Radhika Bongoni
    Food Quality and Design, Wageningen University, 6700 AA, Wageningen, The Netherlands
    Plant Foods Hum Nutr 69:228-34. 2014
  8. doi request reprint A mechanistic perspective on process-induced changes in glucosinolate content in brassica vegetables: a review
    Probo Y Nugrahedi
    a Food Quality and Design Group, Department of Agrotechnology and Food Science, Wageningen University, Wageningen, The Netherlands
    Crit Rev Food Sci Nutr 55:823-38. 2015
  9. doi request reprint In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions
    Teresa Oliviero
    Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
    Mol Nutr Food Res 58:1447-56. 2014
  10. doi request reprint Quantitative trait loci for glucosinolate accumulation in Brassica rapa leaves
    Ping Lou
    Laboratory of Plant Breeding, Wageningen University, 6700AJ, Wageningen, The Netherlands
    New Phytol 179:1017-32. 2008

Collaborators

Detail Information

Publications13

  1. ncbi request reprint Dealing with variability in food production chains: a tool to enhance the sensitivity of epidemiological studies on phytochemicals
    Matthijs 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...
  2. ncbi request reprint Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatments
    Ruud 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...
  3. doi request reprint Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health
    Ruud 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...
  4. doi request reprint Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing
    Kristin Hennig
    Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, 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. ..
  5. doi request reprint Rapid estimation of glucosinolate thermal degradation rate constants in leaves of Chinese kale and broccoli (Brassica oleracea) in two seasons
    Kristin 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...
  6. doi request reprint Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)
    Radhika Bongoni
    Food Quality and Design, Wageningen University, Wageningen, The Netherlands
    Int J Food Sci Nutr 65:809-15. 2014
    ..This study demonstrates that for optimum liking, carrots should be in the range of medium firmness. This can be obtained through either cooking methods but steamed carrots possess a higher amount of β-carotene and maintains liking...
  7. doi request reprint Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance
    Radhika Bongoni
    Food Quality and Design, Wageningen University, 6700 AA, Wageningen, The Netherlands
    Plant Foods Hum Nutr 69:228-34. 2014
    ..It is concluded that the health aspects of broccoli can be improved without reducing the sensory aspects by optimising the cooking method...
  8. doi request reprint A mechanistic perspective on process-induced changes in glucosinolate content in brassica vegetables: a review
    Probo Y Nugrahedi
    a Food Quality and Design Group, Department of Agrotechnology and Food Science, Wageningen University, Wageningen, The Netherlands
    Crit Rev Food Sci Nutr 55:823-38. 2015
    ..Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize processing conditions for health benefits of these compounds. ..
  9. doi request reprint In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions
    Teresa Oliviero
    Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
    Mol Nutr Food Res 58:1447-56. 2014
    ..To study the effect of residual myrosinase (MYR) activity in differently processed broccoli on sulforaphane (SR) and iberin (IB) formation, bioavailability, and excretion in human volunteers...
  10. doi request reprint Quantitative trait loci for glucosinolate accumulation in Brassica rapa leaves
    Ping 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...
  11. doi request reprint 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...
  12. ncbi request reprint Re: Fruit and vegetable intake and risk of major chronic disease
    Matthijs Dekker
    J Natl Cancer Inst 97:607-8; author reply 608-9. 2005
  13. ncbi request reprint 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 carcinogen
    Fekadu 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...