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1
A major β-amylase expressed in radish taproots
A major β-amylase expressed in radish taproots
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A major β-amylase expressed in radish taproots

Hara, Masakazu ; Sawada, Takashi ; Ito, Atsuko ; Ito, Fumio ; Kuboi, Toru

Food chemistry, 2009-05, Vol.114 (2), p.523-528 [Periódico revisado por pares]

Elsevier Ltd

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2
Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH
Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH
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Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

Jing, Pu ; Zhao, Shu-Juan ; Ruan, Si-Yu ; Xie, Zhuo-Hong ; Dong, Ying ; (Lucy) Yu, Liangli

Food chemistry, 2012-08, Vol.133 (4), p.1569-1576 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Antioxidative effects of daikon sprout ( Raphanus sativus L.) and ginger ( Zingiber officinale Roscoe) in rats
Antioxidative effects of daikon sprout ( Raphanus sativus L.) and ginger ( Zingiber officinale Roscoe) in rats
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Antioxidative effects of daikon sprout ( Raphanus sativus L.) and ginger ( Zingiber officinale Roscoe) in rats

Ippoushi, Katsunari ; Takeuchi, Atsuko ; Ito, Hidekazu ; Horie, Hideki ; Azuma, Keiko

Food chemistry, 2007, Vol.102 (1), p.237-242 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Determination of pork spoilage by colorimetric gas sensor array based on natural pigments
Determination of pork spoilage by colorimetric gas sensor array based on natural pigments
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Determination of pork spoilage by colorimetric gas sensor array based on natural pigments

Huang, Xiao-wei ; Zou, Xiao-bo ; Shi, Ji-yong ; Guo, Yanin ; Zhao, Jie-wen ; Zhang, Jianchun ; Hao, Limin

Food chemistry, 2014-02, Vol.145, p.549-554 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Development of validated high-temperature reverse-phase UHPLC-PDA analytical method for simultaneous analysis of five natural isothiocyanates in cruciferous vegetables
Development of validated high-temperature reverse-phase UHPLC-PDA analytical method for simultaneous analysis of five natural isothiocyanates in cruciferous vegetables
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Development of validated high-temperature reverse-phase UHPLC-PDA analytical method for simultaneous analysis of five natural isothiocyanates in cruciferous vegetables

Robin ; Arora, Rohit ; Arora, Saroj ; Vig, Adarsh Pal

Food chemistry, 2018-01, Vol.239, p.1085-1089 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish ( Raphanus sativus L.)
Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish ( Raphanus sativus L.)
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Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish ( Raphanus sativus L.)

Blažević, I. ; Mastelić, J.

Food chemistry, 2009-03, Vol.113 (1), p.96-102 [Periódico revisado por pares]

Elsevier Ltd

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7
Identification and analysis of isothiocyanates and new acylated anthocyanins in the juice of Raphanus sativus cv. Sango sprouts
Identification and analysis of isothiocyanates and new acylated anthocyanins in the juice of Raphanus sativus cv. Sango sprouts
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Identification and analysis of isothiocyanates and new acylated anthocyanins in the juice of Raphanus sativus cv. Sango sprouts

Matera, Riccardo ; Gabbanini, Simone ; De Nicola, Gina Rosalinda ; Iori, Renato ; Petrillo, Gianna ; Valgimigli, Luca

Food chemistry, 2012-07, Vol.133 (2), p.563-572 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi
Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi
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Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi

Kuda, Takashi ; Kaneko, Natsuki ; Yano, Toshihiro ; Mori, Mayumi

Food chemistry, 2010-05, Vol.120 (2), p.517-522 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Inhibition of cooked food-induced mutagenesis by dietary constituents: Comparison of two natural isothiocyanates
Inhibition of cooked food-induced mutagenesis by dietary constituents: Comparison of two natural isothiocyanates
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Inhibition of cooked food-induced mutagenesis by dietary constituents: Comparison of two natural isothiocyanates

Shishu ; Kaur, Indu Pal

Food chemistry, 2009-02, Vol.112 (4), p.977-981 [Periódico revisado por pares]

Elsevier Ltd

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10
Milk prevents the degradation of daikon (Raphanus sativus L.) isothiocyanate and enhances its absorption in rats
Milk prevents the degradation of daikon (Raphanus sativus L.) isothiocyanate and enhances its absorption in rats
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Milk prevents the degradation of daikon (Raphanus sativus L.) isothiocyanate and enhances its absorption in rats

Ippoushi, Katsunari ; Ueda, Hiroshi ; Takeuchi, Atsuko

Food chemistry, 2014-10, Vol.161, p.176-180 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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