ライフサイエンスコーパス: cabbage

1 red cabbage, broccoli, Galega kale and Penca cabbage).

2 in fruit and vegetables (apple, broccoli and cabbage).

3 a (kale) and B. oleracea ssp. oleracea (wild cabbage).

4 their degradation products in a boiled white cabbage.

5 ncreased (up to 6-fold), with respect to raw cabbage.

6 mparison to fermented, stored and stewed red cabbage.

7 tage in improving the nutritional quality of cabbage.

8 e shortly boiled blue cabbage instead of red cabbage.

9 yonnaise-salad dressing intake, and possibly cabbage.

10 y after the consumption of shredded or puree cabbage.

11 higher VOSC levels were found in autumn red cabbage.

12 rm the heading trait specifically in Chinese cabbage.

13 ghest with W, R and B lights in broccoli and cabbage.

14 , B + FR in broccoli and W, R + FR, R + B in cabbage.

15 tion in the heat stress of flowering Chinese cabbage.

16 kg(-1) fw) was most frequent in winter head cabbage.

17 9F1 and SUR1 were up-regulated in irradiated cabbage.

18 volunteers consumed fresh and fermented red cabbage.

19 was over 10% higher than from fermented red cabbage.

20 ile released from glucoiberin) in the boiled cabbage.

21 from rosette leaf to heading leaf in Chinese cabbages.

22 anosulfur compounds (VOSCs) in white and red cabbages.

23 inolate hydrolysis were observed only in red cabbages.

24 anthocyanin compound was extracted from red cabbage (1785 +/- 235 mg/L) and encapsulated with gelati

25 erall contents were similar in white and red cabbages (3.2-10.2 and 3.9-10.3 umol/g fresh weight, res

26 No pesticide was detected in 94.4% cabbage, 34.5% green chilli, and 61% okra samples.

27 However, shortly boiled blue cabbage (5 min) had the highest isothiocyanate levels (0

28 The highest levels were found in red cabbage (857 pg/g DW) radish (536 pg/g DW) and broccoli

29 esults suggest snails consuming contaminated cabbage accumulated higher tungsten concentrations relat

30 Chinese cabbage acquired through domestication a leafy head inde

31 tic hydrolysis, Brassica vegetables, such as cabbage, also often yield nitriles and epithionitriles a

32 with high recovery of anthocyanins from red cabbage, among which extraction with organic solvents is

33 Among the tested vegetable mixtures, red cabbage and baby spinach when co-digested demonstrated t

34 carrot), Asteraceae (lettuce), Brassicaceae (cabbage and broccoli), and Solanaceae (tomato).

35 n that initiated the leaf heading in Chinese cabbage and cabbage provide a new perspective for future

36 phases of two headingBrassica crops, Chinese cabbage and cabbage, with the non-heading morphotype Tai

37 arugula and the aliphatic GLs related to red cabbage and cauliflower were identified as discriminant

38 ersistence behaviour of pyridalyl in tomato, cabbage and cultivated field soil over two consecutive s

39 e shelf life of minimally processed shredded cabbage and its role in down-regulation of PAL gene expr

40 ent water, tablet, rice, tea leaves, tomato, cabbage and lettuce samples.

41 s model solutions (pH 3.0) coloured with red cabbage and purple sweet potato extracts as compared to

42 ompound exhibited low persistence in tomato, cabbage and soil.

43 n different produce types including lettuce, cabbage and strawberry.

44 sinolates (GLS) during fermentation of white cabbage and the formation of corresponding breakdown pro

45 , in both laboratory bioassays and trials on cabbage and tomato plants, that this can extend the effi

46 sed with W, R, R + FR lights in broccoli and cabbage and with the R + B + FR and B + FR in radish mic

47 ade up approximately 1% of the dry matter of cabbages and the overall contents were similar in white

48 The closely related capitata (cabbage) and sabauda (Savoy cabbage) subtaxa consistentl

49 lected Brassica vegetables (kohlrabi and red cabbage) and subsequently boiled.

50 igned for the analysis of vegetable samples (cabbage) and the other for the analysis of soil samples.

51 chay (bok choy), squash, and kangkong (swamp cabbage)] and 7, 15, or 29 g fat/d (2.4, 5, or 10 g fat/

52 genotypes were used: a sprouting broccoli, a cabbage, and a wild genotype (Winspit), a high glucosino

53 nt of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts, induces a G(1) cell-cycle

54 ke of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts, protects against tumorige

55 Using single wash of iceberg lettuce, green cabbage, and carrots, we report the first in situ appare

56 Using single wash of iceberg lettuce, green cabbage, and carrots, we report the first in situ appare

57 Incurred broccoli, cabbage, and kale were screened with the same EPI librar

58 OR) were detected in arugula, spinach, kale, cabbage, and lettuce under various conditions following

59 embodied coffee, vegetable, hazelnut, cooked cabbage, and nut descriptors.

60 ine, and gas-producing foods, such as beans, cabbage, and onions), with greater emphasis on how and w

61 ards, blueberry, mizuna, purple mustard, red cabbage, and red mustard green.

62 cysteine (SMLC), found abundantly in garlic, cabbage, and turnips.

63 quince seed mucilage (QSM) hydrogels and red cabbage anthocyanin.

64 Red cabbage anthocyanins are of great interest as natural fo

65 shown that fermentation process affects red cabbage anthocyanins bioavailability and human plasma an

66 Extended to a biological sample, red cabbage anthocyanins incubated with formic acid resulted

67 o develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin.

68 Major red cabbage anthocyanins were isolated using a semi-preparat

69 s based on polysaccharides incorporating red cabbage anthocyanins were prepared.

70 graphic strategy was used to identify 29 red cabbage anthocyanins, predominantly acylated and glucosy

71 ed affected concentration and profile of red cabbage anthocyanins.

72 ae (M'Intosh), a common natural enemy of the cabbage aphid (Brevicoryne brassicae L.), exposed to the

73 in combination with aboveground herbivory by cabbage aphids (Brevicoryne brassicae) or diamondback mo

74 Anthocyanins from red cabbage aqueous extract (RCAE) were used as its analytic

75 Plum and cabbage are rich in carotenoids and polyphenols.

76 Cabbages are good sources for glucosinolates and S-methy

77 Often, white and red cabbages are stored at 0 degrees C for many months befor

78 ted anthocyanins, such as those found in red cabbage, are more heat-, light-, and alkaline pH-stable

79 g inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was th

80 In field trials, the species co-existed on cabbage before insecticide treatments began, but with T.

81 was proposed to quantify anthocyanins in red cabbage, blueberry, and strawberry samples with improved

82 In the red cabbage, boiling resulted in a significant increase in a

83 This investigation employed the cabbage Brassica oleracae and snail Otala lactea as mode

84 s the yield and quality of flowering Chinese cabbage (Brassica campestris L. ssp. chinensis var. util

85 are the main polyphenol components from red cabbage (Brassica oleracea L. Var. Capitata f. Rubra) ex

86 Samples of cabbage (Brassica oleracea) grown in peat fortified with

87 rate that the circadian clock of postharvest cabbage (Brassica oleracea) is entrainable by light-dark

88 Escherichia coli and for partially purified cabbage (Brassica oleracea) PLD alpha.

89 pilla cells to mediate SI in heading Chinese cabbage (Brassica rapa L. ssp.

90 melidae) and identified BrPGIP3 from Chinese cabbage (Brassica rapa ssp. pekinensis) as a candidate.

91 by the larva from its normal food plant (the cabbage, Brassica oleracea).

92 entification, population structure analysis, cabbage breeding, and DUS testing for plant cultivar pro

93 the determination of carbamate pesticides in cabbage, broccoli and apple samples without any spiking

94 While cabbage, broccoli and spinach showed similar degradation

95 ing component of Brassica vegetables such as cabbage, broccoli, and Brussels sprouts, has been shown

96 of Brassicaceae family members (i.e. radish, cabbage, broccoli, and cauliflower).

97 of 15 pesticide residues at trace levels in cabbage, broccoli, cauliflower, lettuce, celery, spinach

98 of four varieties of Brassica oleracea (red cabbage, broccoli, Galega kale and Penca cabbage).

99 tive study, extracts from freeze-dried savoy cabbage, broccoli, kale and spinach were subjected to di

100 thiocyanates in Brassica vegetables, such as cabbage, broccoli, or pak choi.

101 dy, we analysed iron, zinc and phosphorus in cabbage, broccoli, pepper, spinach, kale and rocket afte

102 f Allium (garlic, onion, leek) and Brassica (cabbage, Brussels sprouts) plants juices, on jack bean u

103 Larvae of the European cabbage butterfly, Pieris rapae (Pieridae), are beset wi

104 ed by glandular hairs of caterpillars of the cabbage butterfly, Pieris rapae.

105 d diacylated cyanidins was identified in red cabbage by high performance liquid chromatography-diode

106 ptera: Anthomyiidae)] to a host plant (white cabbage cabbage Brassica oleracea var. capitata f. alba

107 posure during growth of broccoli and Chinese cabbage can induce bioactive tryptophan- and glucosinola

108 bidopsis and the Brassica complex (broccoli, cabbage, canola) occurred about 43 Mya.

109 of several species of precooked vegetables (cabbage, carrots, green beans and bell peppers).

110 ound in Brassica species vegetables (such as cabbage, cauliflower, and brussels spouts), exhibits ant

111 ant activity of six Brassica crops-broccoli, cabbage, cauliflower, kale, nabicol and tronchuda cabbag

112 inment of Arabidopsis plants and postharvest cabbage causes cyclical accumulation of metabolites that

113 in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality.

114 d to xylem vessels of four vegetable plants: cabbage, celery, asparagus, and pumpkin.

115 When vegetables (broccoli, cabbage, chicory, lettuce, and spinach) were sprayed wit

116 ica vegetables (broccoli, cauliflower, green cabbage, Chinese cabbage, kale, and Brussels sprouts) we

117 ng transition stage is also conserved in the cabbage clade.

118 Upon fresh cabbage consumption, volunteers plasma showed higher ant

119 Red cabbage contains glucosinolates, precursors to health-pr

120 Cabbage contains precursors of sulforaphane, the most ac

121 lly and in combination, on four crop plants (cabbage, cotton, tobacco and tomato) were analyzed, in c

122 of green vegetable, spinach, broccoli, savoy cabbage, curly kale and green pepper, by measuring the f

123 olar absorptivity (epsilon) of different red cabbage Cy-derivatives and to evaluate their spectral be

124 organic selenium in the extracts from boiled cabbage decreased as much as 4-fold while the release of

125 Acidic boiled red cabbage degraded glucosinolates and increased nitrile fo

126 Four out of 266 candidate genes for Chinese cabbage domestication are speculated to be involved in t

127 In gamma-irradiated cabbage, enhanced sinigrin, a major glucosinolate, has b

128 approximately +0.4) and locally grown green cabbage (epsilon(205)Tl between -2.5 and -5.4).

129 e cruciferous family (broccoli, cauliflower, cabbage, etc.) (P(trend) < 0.005).

130 Red cabbage extract contains mono and di-acylated cyanidin (

131 depth characterization of cyanidine-rich red cabbage extracts and the identification of challenges em

132 The cabbage extracts exhibited antimicrobial activity mainly

133 The effect of red cabbage fermentation on anthocyanin bioavailability and

134 ls in several food crops (e.g., broccoli and cabbage), forms DNA adducts in vitro and is mutagenic to

135 from the secretion if the larva was given a cabbage-free diet but present in the effluent if that di

136 We confirmed here that combining meat with cabbage (fresh or lyophilized), in proportions found in

137 organic and conventional potato, carrot, and cabbage from rigidly controlled long-term field trials a

138 l compounds associated with distinct 'sulfur-cabbage', 'fruity', 'rosy', and 'boiled potato' aroma no

139 applied to determine ITCs in broccoli, white cabbage, garden cress, radish, horseradish and papaya.

140 Savoy cabbage gave the highest ferritin response and analysis

141 Anthocyanin profiles of 27 red cabbage genotypes harvested in consecutive growing seaso

142 While in white cabbage glucosinolate hydrolysis was not much affected,

143 rile formation, while in neutral boiled blue cabbage, glucosinolates were stable.

144 pesticides were determined in 966 samples of cabbage, green chilli, and okra grown in North and North

145 Aged soil bioassays indicated cabbage growth was impaired at 436 mg of W/kg, while sna

146 Fresh red cabbage had stronger antioxidant capacity in comparison

147 ecological studies, fermented vegetables or cabbage have been associated with low death rates in Eur

148 White cabbage heads cultivar "Futoski" and hybrid "Bravo" were

149 Genes and Genomes maps of flowering Chinese cabbage identified the significant role of miRNAs in str

150 ed in gram quantities from turnip or Chinese cabbage inexpensively.

151 bbage salads and prepare shortly boiled blue cabbage instead of red cabbage.

152 er antioxidant capacity than after fermented cabbage intake.

153 Red cabbage is a popular vegetable in Central Europe and a r

154 It is proposed that fermented cabbage is a proof-of-concept of dietary manipulations t

155 Anthocyanin from red cabbage is an important biomolecule suitable for pH sens

156 logenetics supports that the ancestor of all cabbages is non-heading.

157 tent in kale (86.1%; p<0.001) whereas in red cabbage it was significantly reduced (34.6%; p<0.001).

158 roccoli, cauliflower, green cabbage, Chinese cabbage, kale, and Brussels sprouts) were used.

159 and butterhead lettuce, but 0.5-1 nmol/g for cabbage, kale, and red leaf lettuce.

160 and butterhead lettuce, but 0.5-1 nmol/g for cabbage, kale, and red leaf lettuce.

161 iniviruses tomato yellow leaf curl virus and cabbage leaf curl virus (CaLCuV) also bound to pRBR in y

162 plant cells and directly binds the distinct Cabbage leaf curl virus (CaLCuV) and Tobacco mosaic viru

163 AL2 proteins of two New World begomoviruses: Cabbage Leaf Curl Virus (CaLCuV) and Tomato mottle virus

164 opsis thaliana) transcriptome in response to cabbage leaf curl virus (CaLCuV) infection uncovered 5,3

165 g (VIGS) vector derived from the geminivirus Cabbage leaf curl virus (CaLCuV) to assess natural varia

166 Moreover, SEGS-2 enables Cabbage leaf curl virus (CaLCuV) to infect a geminivirus

167 results were seen with another geminivirus, cabbage leaf curl virus (CaLCuV), carrying an L145A muta

168 examined silencing mediated by a DNA virus, cabbage leaf curl virus (CaLCuV), in several silencing-d

169 s of plants inoculated with the geminivirus, cabbage leaf curl virus (CaLCuV, Begomovirus brassicae),

170 presence of CLCuMuB, the symptoms of the NW cabbage leaf curl virus (CbLCuV) are enhanced in Nicotia

171 a system based on the bipartite geminivirus cabbage leaf curl virus (CbLCV) that allows silencing of

172 raction and NSI expression are necessary for cabbage leaf curl virus infection and pathogenicity.

173 pression of AtNSI enhances susceptibility to Cabbage leaf curl virus infection.

174 protein from Tomato golden mosaic virus and Cabbage leaf curl virus interacts with TIFY4B from Arabi

175 Despite this, Cabbage leaf curl virus that expressed each mutated NSP

176 ure, members of the genus Begomovirus (e.g., Cabbage leaf curl virus) encode an AL2 protein that is b

177 ng aptamers also bound to the AL1 protein of cabbage leaf curl virus.

178 sion enhances the efficiency of infection by Cabbage leaf curl virus.

179 ngsten, predominately in the hepatopancreas, cabbage leaves bioaccumulated much higher concentrations

180 d using four different plant extracts, white cabbage leaves, rapeseed leaves, rapeseed roots, and rap

181 the highest levels of W were in the veins of cabbage leaves.

182 colonic fermentation of UVB-exposed Chinese cabbage led to enhanced AhR activation in human intestin

183 likely to have positive skin prick tests to cabbage, lettuce and mustard and sensitization to the LT

184 mutations in SELENBP1 in five patients with cabbage-like breath odor.

185 ant seedlings produce leaves to form a small cabbage-like habit and may occasionally produce sterile

186 act of pathogen-induced defense responses on cabbage looper (Trichoplusia ni) larval feeding.

187 ersicae), and in weight-gain assays with the cabbage looper (Trichoplusia ni), a generalist-chewing l

188 e transposon piggyBac from the genome of the cabbage looper moth Trichoplusia ni has been observed in

189 coding a pheromone gland desaturase from the cabbage looper moth, Trichoplusia ni, a species in which

190 erminal repeat transposable element from the cabbage looper Trichoplusia ni was tested for gene trans

191 nd sublethal developmental disruption in the cabbage looper Trichoplusia ni, an important agricultura

192 n TN-368 cells, a cell line derived from the cabbage looper Trichoplusia ni, but not in IPLB-SF-21 (S

193 A Trichoplusia ni (cabbage looper) and a Helicoverpa zea (corn earworm) emb

194 list lepidopteran herbivore Trichoplusia ni (cabbage looper) and increased salt tolerance.

195 generalist insect herbivore Trichoplusia ni (cabbage looper) readily consumes Arabidopsis and can com

196 bivorous larvae of the moth Trichoplusia ni (cabbage looper) to characterize mechanisms involved in s

197 to herbivory by an insect (Trichoplusia ni, cabbage looper), but this susceptibility is not caused b

198 the resistance to the Bt toxin Cry1Ac in the cabbage looper, Trichoplusia ni, evolved in greenhouses,

199 opr3, like aos, is susceptible to cabbage loopers (Trichoplusia ni) but, relative to aos,

200 We found that cabbage loopers (Trichoplusia ni) display rhythmic feedi

201 The cabbage material caused the monophasic course of the inh

202 ntrast, during heat treatment of homogenized cabbage material, methylsulfinylalkylamine levels increa

203 S systems, when analysing 22 pesticides in a cabbage matrix.

204 r efficiency in multiresidue analysis in the cabbage matrix.

205 -dicoumaric acids, in wheat sprouts, Chinese cabbage, millet sprouts, light beer and parsley.

206 For cabbage morphotypes with their typical leaf-heading trai

207 urvival of fifth stadium Mamestra brassicae (cabbage moth) larvae.

208 als evidenced the minor perception of cooked cabbage note with added tannins.

209 However, raw cabbage often releases mainly epithionitriles and nitril

210 oiled red cabbage versus neutral boiled blue cabbage) on glucosinolate degradation were investigated

211 , steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoi

212 r fermentation (7-9 days) in contrast to raw cabbage or stored sauerkraut.

213 ybean crop, and were not detected in cotton, cabbage, or green bean plant matter.

214 l as the PLD from Streptomyces chromofuscus, cabbage, or peanuts, and no PA production could be detec

215 ter turnip (P for trend < 0.001) and Chinese cabbage (P for trend = 0.049) intakes had a significantl

216 f the dominant tree species, Sabal palmetto (cabbage palm) and Juniperus virginiana (southern red ced

217 We found that 82% of cabbage PDVs were destroyed under conditions mimicking t

218 hod whereby lyophilized Eudragit S100-coated cabbage PDVs were packaged into a capsule (Cap-cPDVs).

219 ervices from six non-crop plants in managing cabbage pests in Ghana over three successive field seaso

220 ndently from the origins of heading in other cabbages; phylogenetics supports that the ancestor of al

221 species were exposed to insecticide treated cabbage plants, F. occidentalis became the predominant s

222 ioactive compounds was investigated in white cabbage, processed according to traditional Chinese ferm

223 The study has shown that red cabbage products are valuable vegetables for daily consu

224 Red cabbage products contained 20 different nonacylated and

225 Red cabbage products contained twenty different nonacylated

226 ated the leaf heading in Chinese cabbage and cabbage provide a new perspective for future studies of

227 rassica vegetable consumption (e.g., Chinese cabbage) provides isothiocyanates (ITC) and other glucos

228 ion is valuable for the incorporation of red cabbage, radish and broccoli germinated seeds into the d

229 l compounds in all edible seeds, showing red cabbage, radish and broccoli the highest contents (21.6,

230 rom elderberry (EB), black currant (BC), red cabbage (RC) and purple carrot (PC) in the presence of f

231 Red cabbage (RC) represents a source of anthocyanins acylate

232 n-based extracts (hibiscus calyxes - HC, red cabbage - RC, and butterfly pea flower - BPF) as natural

233 Red chicory (RCH) and red cabbage (RCA) are rich sources of polyphenols (PP), espe

234 (CNCs), and anthocyanins extracted from red cabbage (RCA).

235 in fermented and stewed (30 and 60-min) red cabbage, respectively.

236 study, we evaluated behavioral responses of cabbage root flies [Delia radicum L.

237 nce may have altered visual cues used by the cabbage root flies in their host plant selection.

238 d field settings, landing and oviposition by cabbage root fly females were positively affected by R-A

239 emmifera) primary roots to feeding damage by cabbage root fly larvae (Delia radicum), alone or in com

240 cantly increased isothiocyanate formation of cabbage salad from 0.09 to 0.21 umol/g fresh weight, whi

241 hiocyanates it is recommended to acidify raw cabbage salads and prepare shortly boiled blue cabbage i

242 All pomegranate, cauliflower and cabbage samples were pesticides-free.

243 zymatic-like conversion of ITCs to amines in cabbage samples.

244 othiophene was also observed in cooked white cabbage samples.

245 covering a broad range of matrices: mussels, cabbage, seaweed (hijiki), fish protein, rice, wheat, mu

246 egetables, baby spinach co-digested with red cabbage showed synergistic bioactivities in all tested a

247 Red cabbage sprouts produced under light cycles showed the h

248 itional Portuguese brassica varieties, Penca cabbage sprouts produced under light presented higher an

249 The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF),

250 Several insect herbivores, including the cabbage stem flea beetle (Psylliodes chrysocephala), pre

251 sed the long-term population patterns of the cabbage stem flea beetle Psylliodes chrysocephala in win

252 crop management, 8-year cycles persisted for cabbage stem flea beetle throughout the 50 years of data

253 ate hydrolysis was not much affected, in red cabbage storage increased formation of isothiocyanates a

254 g inhibition in minimally processed shredded cabbage stored (10 degrees C) for up to 8 days was inves

255 elated capitata (cabbage) and sabauda (Savoy cabbage) subtaxa consistently had the highest mean shoot

256 ction was, however, unaffected in irradiated cabbage suggesting their non-involvement in glucosinolat

257 Anthocyanins in red cabbage, sweet potato, and Tradescantia pallida leaves w

258 nhanced sinigrin, the major glucosinolate of cabbage that accounted for the enhanced allyl isothiocya

259 GSLs were increased with B light whereas in cabbage, the combination of R + B revealed the highest a

260 nd their degradation products from fresh raw cabbage, throughout fermentation at 20 degrees C and sto

261 ic transfer by consumption of W-contaminated cabbage (tissue concentration of 86 mg/kg; BAF of 0.36).

262 Brassica species, including crops such as cabbage, turnip and oilseed, display enormous phenotypic

263 our small RNA libraries of flowering Chinese cabbage using leaves collected at 0 h, 1 h, 6 h and 12 h

264 All core markers could identify 94 cabbage varieties and determine 17 DUS traits.

265 nucleotide polymorphism markers to identify cabbage varieties and traits of test guidance through cl

266 the chosen boiling method (acidic boiled red cabbage versus neutral boiled blue cabbage) on glucosino

267 s was enhanced by 10-15% (p < 0.05) when red cabbage was co-digested with the carotenoid-rich vegetab

268 of carbendazim and tebuconazole residues in cabbage was developed and validated in LC-MS/MS.

269 fect of acid usage in the preparation of red cabbage was evaluated.

270 vest quality of minimally processed shredded cabbage was investigated.

271 il constituents and glucosinolate profile of cabbage was investigated.

272 ioavailability of anthocyanin from fresh red cabbage was over 10% higher than from fermented red cabb

273 anins as well as antioxidant capacity of red cabbage was studied.

274 These results demonstrate that cabbage was the best source of bioavailable iron out of

275 cal sensor attached to the skin of apple and cabbage was used to detect carbendazim with the same per

276 amines and polyamines content, for "Futoski" cabbage was: salt concentration of 2%, at 18 degrees C,

277 tent of commercially available white and red cabbages was monitored over a three-month period and lin

278 ge, cauliflower, kale, nabicol and tronchuda cabbage-was measured at four plant stages with DPPH and

279 g activity during 20 weeks of storage of red cabbage waste hydroethanolic extract (initial pH = 6.31)

280 Red cabbage waste is a valuable source of anthocyanins which

281 ccumulation factor (BAF) of W from soil into cabbage were 302 mg/kg and 0.55, respectively.

282 Mustard and red cabbage were found to repress glucosinolate accumulation

283 The bioaccessible selenium species from cabbage were studied using an in vitro physiologically-b

284 oplusia ni (soybean, green bean, cotton, and cabbage) were treated with the biopesticide AfMNPV bacul

285 y, we use an artificial diet manipulation in cabbage white butterflies to show that variation in sodi

286 a the only host of C. glomerata is the Small Cabbage White Butterfly [Pieris rapae (L.) (Lepidoptera:

287 The small cabbage white butterfly, Pieris rapae, is a major agricu

288 gy, and phytochemical profile of radish, red cabbage, white mustard, and red mizuna microgreens.

289 d amines during domestic-like cooking of red cabbage with addition of vinegar or baking soda.

290 th an anthocyanin-rich vegetable such as red cabbage with and without salad dressing on the intestina

291 In contrast, the co-digestion of red cabbage with carrot decreased bioaccessibility of total

292 The effects of co-digestion of red cabbage with carrot, baby spinach and/or cherry tomato o

293 g trial involved the consumption of shredded cabbage with chewing and the non-chewing trial involved

294 o headingBrassica crops, Chinese cabbage and cabbage, with the non-heading morphotype Taicai as the c

295 ing trial involved the consumption of pureed cabbage without chewing.