York cabbage was blanched between 80 and 100° C with an increment of 5° C for up to
14min and kinetics of the different physicochemical properties were studied. Significant …

With recent progress in active research on flooding and hypoxia/anoxia tolerance in native
and agricultural crop plants, vast knowledge has been gained on both individual tolerance …

Cabbage (Brassica oleracea) is popular winter vegetables cultivated all over Bangladesh
and contains essential nutrients. This study aimed to evaluate the efficacy of pre-blanching …

In this study, the effects of different cooking methods on health-promoting phytochemicals
and antioxidant activity of fresh kale were investigated. Results showed that water soluble …

Black rot disease, caused by Xanthomonas campestris pv. campestris (Xcc), results in
significant yield losses in Brassica oleracea crops worldwide. To find black rot disease …

Bean is one of the most consumed pulse crops in the world. Hence, the quality of the protein
and mineral content is important for producers and consumers. Line× tester methods were …

Heading cabbage is a nutritionally rich and economically important cruciferous vegetable.
Black rot disease, caused by the bacterium Xanthomonas campestris pv. campestris …

Abstract Strawberry (Fragaria× ananassa Duch.) is rich source of dietary antioxidants,
minerals and nutrients. Dietary antioxidants have been known as beneficial for enhancing …

Key message Ogura CMS fertility-restored materials, with 18 chromosomes, normal seed
setting, stable fertility and closer genetic background to the parent Chinese kale, were …

The study aimed to evaluate the effect of boiling, air-frying and microwave methods of
cooking on the phytochemical and antinutritional activity of some vegetables. Total phenolic …