Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes-Reference-Cited by-同舟云学术

Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes

Published:2024-04-21 Issue: Volume: Page:1-29
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Jia Xiao¹²,An Qi²,Zhang Nawei²,Ren Jingnan²,Pan Siyi²,Zheng Chang¹,Zhou Qi¹^ORCID,Fan Gang²^ORCID

Affiliation:

1. Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China

2. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China

Funder

National Natural Science Foundation of China

Key Research and Development Program in Hubei Province

Hubei Science and Technology Innovation Talent Program

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2338834

Reference122 articles.

1. Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

2. Glucosinolates, volatile constituents and biological activities of Erysimum corinthium Boiss. (Brassicaceae)

3. Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage

4. Glucosinolate-derived amine formation in Brassica oleracea vegetables

5. Glucosinolate hydrolysis and bioavailability of resulting isothiocyanates: Focus on glucoraphanin

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