Biochemical composition of broccoli seeds and sprouts at different stages of seedling development

Microencapsulation of sulforaphane from broccoli seed extracts by gelatin/gum arabic and gelatin/pectin complexes

Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour ( Zea mays L.) and process optimization

Separation and purification of sulforaphane (1-isothiocyanato-4-(methylsulfinyl) butane) from broccoli seeds by consecutive steps of adsorption-desorption-bleaching

Validation of a micro-assay based on the pH differential method to quantify total monomeric anthocyanins in red cabbage (Brassica oleracea var. capitata f rubra)

[Sulforaphane (1-isothiocyanato-4-(methylsulfinyl)-butane) content in cruciferous vegetables].