Domestic cooking methods affect the nutritional quality of red cabbage.

Domestic cooking methods affect the nutritional quality of red cabbage.

Item
http://www.wikidata.org/entity/Q50471111
Bioavailability of Glucosinolates and Their Breakdown Products: Impact of ProcessingOintment of Brassica oleracea var. capitata Matures the Extracellular Matrix in Skin Wounds of Wistar Rats.Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates.Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts.Assessment of bioactive metabolites and hypolipidemic effect of polyphenolic-rich red cabbage extract.Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet.The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods.Anti-inflammatory Effects of Brassica oleracea Var. capitata L. (Cabbage) Methanol Extract in Mice with Contact Dermatitis.Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating AgentsModification of glucosinolates in turnip greens (Brassica rapasubsp.rapaL.) subjected to culinary heat processesHigh Tomato and Tomato Product Consumption is Protective Against the Decline in Handgrip Strength Among Japanese Adults: The Oroshisho StudyInfluence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant
P2860

Domestic cooking methods affect the nutritional quality of red cabbage.

Item
http://www.wikidata.org/entity/Q50471111
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年学术文章
@wuu
2014年学术文章
@zh
2014年学术文章
@zh-cn
2014年学术文章
@zh-hans
2014年学术文章
@zh-my
2014年学术文章
@zh-sg
2014年學術文章
@yue
2014年學術文章
@zh-hant
name
Domestic cooking methods affect the nutritional quality of red cabbage.
@en
Domestic cooking methods affect the nutritional quality of red cabbage.
@nl
type
label
Domestic cooking methods affect the nutritional quality of red cabbage.
@en
Domestic cooking methods affect the nutritional quality of red cabbage.
@nl
prefLabel
Domestic cooking methods affect the nutritional quality of red cabbage.
@en
Domestic cooking methods affect the nutritional quality of red cabbage.
@nl
P1433
P1476
P2093
P304
P31
P356
P478
P577
P698
P356
P1433
P1476
Domestic cooking methods affect the nutritional quality of red cabbage.
@en
P2093
P304
P31
P356
10.1016/J.FOODCHEM.2014.04.025
P478
P577
P698