[1]
|
C. J. Dillard and J. B. German, “Phytochemicals: Nutraceuticals and Human Health,” Journal of the Science of Food and Agriculture, Vol. 80, No. 12, 2000, pp. 17441756. http://dx.doi.org/10.1002/1097-0010(20000915)80:12<1744::AID-JSFA725>3.0.CO;2-W
|
[2]
|
F. Nazzaro, F. Fratianni and R. Coppola, “Quorum Sensing and Phytochemicals,” International Journal of Molecular Sciences, Vol. 14, No. 6, 2013, pp. 12607-12619. http://dx.doi.org/10.3390/ijms140612607
|
[3]
|
F. Fratianni, L. De Martino, A. Melone, V. De Feo, R. Coppola and F. Nazzaro, “Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils,” Journal of Food Science, Vol. 75, No. 8, 2010, pp. M528M535. http://dx.doi.org/10.1111/j.1750-3841.2010.01791.x
|
[4]
|
F. Fratianni, A. Di Luccia, R. Coppola and F. Nazzaro, “Mutagenic and Antimutagenic Properties of Aqueous and Ethanolic Extracts from Fresh and Irradiated Tuber aestivum Black Truffle: A Preliminary Study,” Food Chemistry, Vol. 102, No. 2, 2007, pp. 471-474. http://dx.doi.org/10.1016/j.foodchem.2006.04.014
|
[5]
|
M. E. Cartea, M. Francisco, P. Soengas and P. Velasco, “Phenolic Compounds in Brassica Vegetables,” Molecules, Vol. 16, 2011, pp. 251-280. http://dx.doi.org/10.3390/molecules16010251
|
[6]
|
F. Nazzaro, F. Fratianni, R. Riccardi, P. Spigno and R. Coppola, “Antimicrobial and Anti Quorum Sensing Activities of Two Typical Brassica Cultivars Present in the Campania Region (Southern Italy),” Proceedings of the International Conference on Antimicrobial Research (ICAR 2010), Valladolid, 3-5 November 2010, p. 104.
|
[7]
|
A. Podsedek, D. Sosnowska, M. Redzynia and B. Anders, “Antioxidant Capacity and Content of Brassica oleracea Dietary Antioxidants,” International Journal of Food Science and Technology, Vol. 41, Suppl. 1, 2006, pp. 4958. http://dx.doi.org/10.1111/j.1365-2621.2006.01260.x
|
[8]
|
V. L. Singleton and J. A. Rossi, “Colorimetry of Total Phenolic with Phosphomolybdic-Phosphotungstic Acid Reagents,” American Journal of Enology and Viticulture, Vol. 16, No. 3, 1965, pp. 144-158.
|
[9]
|
W. Brand-Williams, M. E. Cuvelier and C. Berset, “Use of a Free Radical Method to Evaluate Antioxidant Activity,” LWT—Food Science and Technology, Vol. 22, No. 1, 1995, pp. 25-30.
|
[10]
|
F. Fratianni, R. Coppola and F. Nazzaro, “Phenolic Composition and Antimicrobial and Antiquorum Sensing Activity of an Ethanolic Extract of Peels from the Apple Cultivar Annurca,” Journal of Medicinal Food, Vol. 14, No. 9, 2011, pp. 957-963. http://dx.doi.org/10.1089/jmf.2010.0170
|
[11]
|
T. Bahorun, A. Luximon-Ramma, A. Crozier and O. I. Aruoma, “Total Phenol, Flavonoid, Proanthocyanidin and Vitamin C Levels and Antioxidant Activities of Mauritian Vegetables,” Journal of the Science of Food and Agriculture, Vol. 84, No. 12, 2004, pp. 1553-1561. http://dx.doi.org/10.1002/jsfa.1820
|
[12]
|
G. W. Plumb, K. R. Price, M. J. C. Rhodes and G. Williamson, “Antioxidant Properties of the Major Polyphenolic Compounds in Broccoli,” Free Radical Research, Vol. 27, No. 4, 1997, pp. 429-435. http://dx.doi.org/10.3109/10715769709065782
|
[13]
|
R. Llorach, J. C. Espin, F. A. Tomas-Barberan and F. Ferreres, “Valorization of Cauliflower (Brassica oleracea L. var. botrytis) by-Products as a Source of Antioxidant Phenolics,” Journal of Agricultural and Food Chemistry, Vol. 51, No. 8, 2003, pp. 2181-2187. http://dx.doi.org/10.1021/jf021056a
|
[14]
|
Z. X. Fang, Y. X. Hu, D. H. Liu, J. C. Chen and X. Q. Ye, “Changes of Phenolic Acids and Antioxidant Activities during Potherb Mustard (Brassica juncea, Coss.) Pickling,” Food Chemistry, Vol. 108, No. 3, 2008, pp. 811817. http://dx.doi.org/10.1016/j.foodchem.2007.11.033
|
[15]
|
F. Ferreres, C. Sousa, D. M. Pereira, P. Valentao, M. Taveira, A. Martins, J. A. Pereira, R. M. Seabra and P. B. Andrade, “Screening of Antioxidant Phenolic Compounds Produced by in Vitro Shoots of Brassica oleracea L. var. costata DC,” Combinatorial Chemistry & High Throughput Screening, Vol. 12, No. 3, 2009, pp. 230-240. http://dx.doi.org/10.2174/138620709787581756
|
[16]
|
M. Taveira, D. M. Pereira, C. Sousa, F. Ferreres, P. B. Andrade, A. Martins, J. A. Pereira and P. Valentao, “In Vitro Cultures of Brassica oleracea L. var. costata DC: Potential Plant Bioreactor for Antioxidant Phenolic Compounds,” Journal of Agricultural and Food Chemistry, Vol. 57, No. 4, 2009, pp. 1247-1252. http://dx.doi.org/10.1021/jf803496x
|
[17]
|
J. Onyilagha, A. Bala, R. Hallett, M. Gruber, J. Soroka and N. Westcott, “Leaf Flavonoids of the Cruciferous Species, Camelina sativa, Crambe spp. Thlaspi arvense and Several Other Genera of the Family Brassicaceae,” Biochemical Systematics and Ecology, Vol. 31, No. 11, 2003, pp. 1309-1322. http://dx.doi.org/10.1021/jf803496x
|
[18]
|
A. Scalbert and G. Williamson, “Dietary Intake and Bioavailability of Polyphenols,” Journal of Nutrition, Vol. 130, No. 8, 2000, pp. 2073S-2085S.
|