The DOI matches its Crossref record; 18 of the 18 references it cites were found in a registry or an index.
Thermal degradation of glucosinolates in red cabbage
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Citations
Cites
The chemical diversity and distribution of glucosinolates and isothiocyanates among plants
Fahey, J. W., Zalcmann, A. T., & Talalay, P. (2001) · Phytochemistry · doi:10.1016/s0031-9422(00)00316-2 · Cited by 2,964
The myrosinase-glucosinolate system, its organisation and biochemistry
Bones, A. M., & Rossiter, J. T. (1996) · Physiologia Plantarum · doi:10.1034/j.1399-3054.1996.970128.x · Cited by 763
The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods
Mithen, R. F., Dekker, M., Verkerk, R., Rabot, S., & Johnson, I. T. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(20000515)80:7<967::aid-jsfa597>3.0.co;2-v · Cited by 455
Self-citationParameter estimation from multiresponse data
Stewart, W. E., Caracotsios, M., & Sørensen, J. P. (1992) · AIChE Journal · doi:10.1002/aic.690380502 · Cited by 240
Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking
F., V., F., T.-B., & C., G.-V. (2002) · European Food Research and Technology · doi:10.1007/s00217-002-0560-8 · Cited by 232
Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance
Engel, E., Baty, C., le Corre, D., Souchon, I., & Martin, N. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025579u · Cited by 199
Verkerk, R., Dekker, M., & Jongen, W. M. F. (2001) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.854 · Cited by 195
Self-citationVerkerk, R., & Dekker, M. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0493268 · Cited by 183
Self-citationDekker, M., Verkerk, R., & Jongen, W. M. F. (2000) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)00062-5 · Cited by 124
Self-citationPlant-Derived Biomolecules in Fermented Cabbage
Tolonen, M., Taipale, M., Viander, B., Pihlava, J.-M., Korhonen, H., & Ryhänen, E.-L. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0109017 · Cited by 107
Cited by
The enzymic and chemically induced decomposition of glucosinolates
BONES, A., & ROSSITER, J. (2006) · Phytochemistry · doi:10.1016/j.phytochem.2006.02.024 · Cited by 587
A review on the beneficial aspects of food processing
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P. R., & Eisenbrand, G. (2010) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900608 · Cited by 555
The effect of cooking on the phytochemical content of vegetables
Palermo, M., Pellegrini, N., & Fogliano, V. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6478 · Cited by 401
Sangthong, S., & Weerapreeyakul, N. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.01.081 · Cited by 38
Metadata
- Authors
- Oerlemans, K., Barrett, D. M., Suades, C. B., Verkerk, R., & Dekker, M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2006-03
- Volume
- 95
- Issue
- 1
- Pages
- 19-29
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2138687210
- Cited by
- 285
- References
- 18
- FWCI
- 3.23
- Type
- journal article
- Language
- en
- Open access
- green
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- The paper
- Oerlemans, K., Barrett, D. M., Suades, C. B., Verkerk, R., & Dekker, M. (2006). Thermal degradation of glucosinolates in red cabbage. Food Chemistry. https://doi.org/10.1016/j.foodchem.2004.12.013
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
