ArticleMolecules (Basel, Switzerland)2017
Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time.
Article in Molecules (Basel, Switzerland), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed, 65 citations in OpenAlex.
- Influence of Cutting Styles on Antioxidant Capabilities of Fresh-Cut Cauliflower by Regulating ROS Metabolism and Antioxidant Enzyme Activity.Antioxidants (Basel, Switzerland) · 2025Article
- A Comprehensive Antioxidant and Nutritional Profiling of Brassicaceae Microgreens.Antioxidants (Basel, Switzerland) · 2025Article
- Boosting Health Benefits in Vegetables: A Novel Ultraviolet B (UVB) Device for Rapid At-Home Enhancement of Phytochemicals and Bioactivity.Foods (Basel, Switzerland) · 2024Article
- Biofortification of Broccoli Microgreens (Foods (Basel, Switzerland) · 2023Article
- Immunomodulatory and Antioxidant Effects of Spray-Dried Encapsulated Kale Sprouts afterFoods (Basel, Switzerland) · 2023Article
- Impact of Novel Active Layer-by-Layer Edible Coating on the Qualitative and Biochemical Traits of Minimally Processed 'Annurca Rossa del Sud' Apple Fruit.International journal of molecular sciences · 2023Article
- Cross-Talk and Physiological Role of Jasmonic Acid, Ethylene, and Reactive Oxygen Species in Wound-Induced Phenolic Biosynthesis in Broccoli.Plants (Basel, Switzerland) · 2023Article
- Characterization of anti-proliferative and anti-oxidant effects of nano-sized vesicles from Brassica oleracea L. (Broccoli).Scientific reports · 2022Article
- Control of fruit softening and Ascorbic acid accumulation by manipulation of SlIMP3 in tomato.Plant biotechnology journal · 2022Article
- Angioprevention of Urologic Cancers by Plant-Derived Foods.Pharmaceutics · 2022Review
- Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables.Frontiers in microbiology · 2022Review
- Chemical Genetics Applied to Elucidate the Physiological Role of Stress-Signaling Molecules on the Wound-Induced Accumulation of Glucosinolates in Broccoli.Plants (Basel, Switzerland) · 2021Article
- Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes.Foods (Basel, Switzerland) · 2021Article
- The Integrative Role of Sulforaphane in Preventing Inflammation, Oxidative Stress and Fatigue: A Review of a Potential Protective Phytochemical.Antioxidants (Basel, Switzerland) · 2020Review
- Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient.International journal of environmental research and public health · 2020Article
- Measuring Sulforaphane and Its Metabolites in Human Plasma: A High Throughput Method.Molecules (Basel, Switzerland) · 2020Article
- Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli.Molecules (Basel, Switzerland) · 2019Article
- Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes ofFoods (Basel, Switzerland) · 2019Article
- Kinetic study of sulforaphane stability in blanched and un-blanched broccoli (Journal of food science and technology · 2018Article
- Comparative Study of Predominant Phytochemical Compounds and Proapoptotic Potential of Broccoli Sprouts and Florets.Plant foods for human nutrition (Dordrecht, Netherlands) · 2018Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Broccoli contains bioactive molecules and thus its consumption is related with the prevention of chronic and degenerative diseases. The application of wounding stress to horticultural crops is a common practice, since it is the basis for the fresh-cut produce industry. In this study, the effect of four different cutting styles (CSs) (florets (CS1), florets cut into two even pieces (CS2), florets cut into four even pieces (CS3), and florets processed into chops (CS4)) and storage time (0 and 24 h at 20 °C) on the content of bioactive compounds in broccoli was evaluated. Immediately after cutting, 5-
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Registered trials
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