U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject "broccoli" Remove constraint Subject: "broccoli"
Start Over

Search

2,386  Search Results

« Previous | 1 - 20 of 2,386 |
Number of results to display per page

Search Results

1. Active learning with MaskAL reduces annotation effort for training Mask R-CNN on a broccoli dataset with visually similar classes

Author:
Pieter M. Blok; Gert Kootstra; Hakim Elchaoui Elghor; Boubacar Diallo; Frits K. van Evert; Eldert J. van Henten
Source:
Computers and electronics in agriculture 2022 v.197 pp. 106917
ISSN:
0168-1699
Subject:
broccoli,   etc   ; agriculture; data collection; electronics; neural networks;     Show all 5 Subjects
Abstract:
... The generalisation performance of a convolutional neural network (CNN) is influenced by the quantity, quality, and variety of the training images. Training images must be annotated, and this is time consuming and expensive. The goal of our work was to reduce the number of annotated images needed to train a CNN while maintaining its performance. We hypothesised that the performance of a CNN can be ...
DOI:
10.1016/j.compag.2022.106917

2. Assessment of Different Object Detectors for the Maturity Level Classification of Broccoli Crops Using UAV Imagery

Author:
Vasilis Psiroukis; Borja Espejo-Garcia; Andreas Chitos; Athanasios Dedousis; Konstantinos Karantzalos; Spyros Fountas
Source:
Remote Sensing 2022 v.14 no.3 pp. -
ISSN:
2072-4292
Subject:
broccoli,   etc   ; altitude; automation; color; georeferencing; humans; models; prototypes;     Show all 8 Subjects
Abstract:
... Broccoli is an example of a high-value crop that requires delicate handling throughout the growing season and during its post-harvesting treatment. As broccoli heads can be easily damaged, they are still harvested by hand. Moreover, human scouting is required to initially identify the field segments where several broccoli plants have reached the desired maturity level, such that they can be harves ...
DOI:
10.3390/rs14030731

3. Insights into profiling of glucosinolates and genes involved in its metabolic pathway accompanying post-harvest yellowing of broccoli

Author:
Qingxi Yang; Qian Zhou; Xin Zhou; Huixin Fang; Yingbo Zhao; Baodong Wei; Shujuan Ji
Source:
Postharvest biology and technology 2022 v.185 pp. 111780
ISSN:
0925-5214
Subject:
broccoli,   etc   ; biochemical pathways; glucoraphanin; hydrolysates; metabolism; nutritive value; sulforaphane; technology;     Show all 8 Subjects
Abstract:
... Postharvest yellowing is the main manifestation in the rapid deterioration of broccoli. Here, we monitored the composition and content changes of glucosinolates accompanying the yellowing process of broccoli to reveal the changes of characteristic bioactive substances along with the appearance changes process. Glucosinolates content was greatly reduced in parallel with the yellowing process. The m ...
DOI:
10.1016/j.postharvbio.2021.111780

4. Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field

Author:
Qiyong Jiang; Min Zhang; Arun S. Mujumdar; Bing Chen
Source:
Food chemistry 2022 v.397 pp. 133751
ISSN:
0308-8146
Subject:
broccoli,   etc   ; ascorbic acid; cauliflower; drip loss; flavor; food chemistry; magnetic fields;     Show all 7 Subjects
Abstract:
... The effects of 1, 3, 5 kV/cm electrostatic field (EF) and 2, 5, 8 mT static magnetic field (MF) on the quality of frozen broccoli and cauliflower (B and C) were studied. The freezing parameters were significantly improved by 3, 5 kV/cm EF or 8 mT MF treatment (P < 0.05), a maximum reduction of nucleation time and phase transition time by 20.14 % and 32.09 % was found in 5 kV/cm EF treated cauliflo ...
DOI:
10.1016/j.foodchem.2022.133751

5. Characterization of ultrafine zein fibers incorporated with broccoli, kale, and cauliflower extracts by electrospinning

Author:
Marjana Radünz; Taiane Mota Camargo; Helen Cristina dos Santos Hackbart; Camila Francine Paes Nunes; Jardel Araújo Ribeiro; Elessandra da Rosa Zavareze
Source:
Journal of the science of food and agriculture 2022 v.102 no.10 pp. 4210-4217
ISSN:
0022-5142
Subject:
broccoli,   etc   ; agriculture; cauliflower; dietary supplements; encapsulation; glucosinolates; kale; thermal stability; zein;     Show all 9 Subjects
Abstract:
... BACKGROUND: Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encapsulation, using zein as a preservative wall material, can expand the applications of the compounds in the food and pharmaceutical industrie ...
DOI:
10.1002/jsfa.11772

6. Effects of Fresh-cut and Storage on Glucosinolates Profile Using Broccoli as A Case Study

Author:
Xiaoxin Huang; Bing Cheng; Yaqin Wang; Guangmin Liu; Liping Hu; Xiaolu Yu; Hongju He
Source:
Horticultural plant journal 2022 pp. -
ISSN:
2468-0141
Subject:
broccoli,   etc   ; Brassicaceae; case studies; flavor; florets; glucobrassicin; glucoraphanin; horticultural crops; nutrition;     Show all 9 Subjects
Abstract:
... Glucosinolates (GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower (W), floret (F), quarterly cut floret (QF) and shredded floret (FS) of broccoli, were stored for 0, 1, 2 and 3 day (s) to exp ...
DOI:
10.1016/j.hpj.2022.07.007

7. Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach

Author:
Luis Vargas; Ragya Kapoor; Boris Nemzer; Hao Feng
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.155 pp. 112892
ISSN:
0023-6438
Subject:
broccoli,   etc   ; air; chlorophyll; color; energy; flavonoids; glucosinolates; kale; microstructure; phenolic compounds; spinach;     Show all 11 Subjects
Abstract:
... In this study, quality characteristics of broccoli, kale, and spinach dried with hot air drying (AD), freeze drying (FD) and Refractance Window drying (RWD) were investigated, including phenolics, flavonoids, vitamins, glucosinolates, color, Tg and microstructure. Broccoli, kale and spinach samples dried using RWD had the highest total phenolics content (8.50, 18.77 and 12.40 mg/g, respectively). ...
DOI:
10.1016/j.lwt.2021.112892
CHORUS:
10.1016/j.lwt.2021.112892

8. Diversidad de Bracónidos¹ en San Francisco de Los Romo, Aguascalientes, México

Author:
Julio Cesar Rodríguez; Mariano Flores-Dávila; Juana María Coronado-Blanco; Luis Alberto Aguirre-Uribe
Source:
Southwestern entomologist 2022 v.47 no.1 pp. 137-146
ISSN:
0147-1724
Subject:
broccoli,   etc   ; Aphidius; Chelonus; Diaeretiella rapae; Meteorus; Nealiolus; corn; entomologists; onions; reflectance; Mexico;     Show all 11 Subjects
Abstract:
... The diversity of Braconidae was determined in an area cultivated with maize, chili, broccoli, and onion in the municipality of San Francisco de los Romo, Aguascalientes, Mexico. The collections were made with yellow, blue, red and green sticky traps. Three-hundred thirteen specimens from 11 subfamilies, 19 genera, and 30 species were captured. Adialytus Forster, Chelonus insularis Cresson, Homolob ...
DOI:
10.3958/059.047.0113

9. Phthalate’s multiple hormonal effects and their supplementary dietary regulation scheme of health risks for children

Author:
Zhenzhen Han; Jiaqi Xue; Yu Li
Source:
Environmental science and pollution research 2022 v.29 no.19 pp. 29016-29032
ISSN:
0944-1344
Subject:
broccoli,   etc   ; dibutyl phthalate; energy; hormone receptors; kiwifruit; metabolism; phthalic acid; pollution; research;     Show all 9 Subjects
Abstract:
... Four common phthalic acid esters (PAEs), namely, butylbenzyl phthalate (BBzP), dibutyl phthalate (DBP), di(2-ethylhexyl) phthalate (DEHP), and di-n-octyl phthalate (DNOP) that are known to affect children upon exposure, were selected, and the hormone effects were explored during different supplementary food intakes by using methods such as factorial design experiment, molecular docking, and dynami ...
DOI:
10.1007/s11356-021-17798-4

10. The effect of chlorophyll on the enzyme‐linked immunosorbent assay (ELISA) of procymidone in vegetables and the way to overcome the matrix interference

Author:
Ziang Zhang; Hong Lin; Jianxin Sui; Xiangning Han; Luefeng Wang; Xun Sun; Limin Cao
Source:
Journal of the science of food and agriculture 2022 v.102 no.8 pp. 3393-3399
ISSN:
0022-5142
Subject:
broccoli,   etc   ; agriculture; chlorophyll; cucumbers; enzyme-linked immunosorbent assay; leeks; procymidone; standard deviation;     Show all 8 Subjects
Abstract:
... BACKGROUND: There is now an increasing demand for the immunoassay of procymidone residue in foodstuffs. However, the matrix interference could significantly affect the analysis. Till now there is no detailed information on the source of the interference and the mechanism involved, which greatly limits the real application of these techniques. RESULTS: Significant matrix effect was observed in the ...
DOI:
10.1002/jsfa.11686

11. Plant sprout foods: Biological activities, health benefits, and bioavailability

Author:
Jingzhang Geng; Jiaxuan Li; Fengmei Zhu; Xiangning Chen; Bin Du; Honglei Tian; Jun Li
Source:
Journal of food biochemistry 2022 v.46 no.3 pp. e13777
ISSN:
0145-8884
Subject:
broccoli,   etc   ; animal models; bioavailability; buckwheat sprouts; chemoprevention; humans; mung beans; soybeans; wheat;     Show all 9 Subjects
Abstract:
... Plant sprout foods exhibit a lot of biological activities including anti‐inflammatory, antioxidative, anticancer, antidiabetes, anti‐infection, and antiviral activities. Up to the present moment, plant sprout foods have received much attention due to their abundance, good bioavailability, and health benefits for human. This review highlights the biological activities of different plant sprout food ...
DOI:
10.1111/jfbc.13777

12. Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation

Author:
Yao Zhang; Nyasha Makaza; Chunmin Jiang; Yaqing Wu; Sabir Z Nishanbaev; Ligen Zou; Juan Sun; Xinjie Song; Yuanfeng Wu
Source:
Food chemistry 2022 v.395 pp. 133651
ISSN:
0308-8146
Subject:
broccoli,   etc   ; antineoplastic activity; food chemistry; hydrolysis; isothiocyanates; pH; sinigrin; thermal stability; thioglucosidase;     Show all 9 Subjects
Abstract:
... Brassica vegetables, especially broccoli, have health benefits such as anticancer activity, which are attributed to isothiocyanate (ITC), products of glucosinolate hydrolysis. This study aimed to explore the effect of cooking time and addition of exogenous myrosinase (MYR) from moringa seeds on the yield of ITCs. The results showed that raw broccoli produced a significantly high amount of ITCs, wh ...
DOI:
10.1016/j.foodchem.2022.133651

13. Whole-transcriptome RNA sequencing highlights the molecular mechanisms associated with the maintenance of postharvest quality in broccoli by red LED irradiation

Author:
Zhicheng Yan; Junyan Shi; Shuzhi Yuan; Dongying xu; Shufang Zheng; Lipu Gao; Caie Wu; Jinhua Zuo; Qing Wang
Source:
Postharvest biology and technology 2022 v.188 pp. 111878
ISSN:
0925-5214
Subject:
broccoli,   etc   ; ambient temperature; biosynthesis; chlorophyll; glucosinolates; glutamic acid; irradiation; microRNA; storage quality;     Show all 9 Subjects
Abstract:
... Irradiation of green vegetables with different wavelengths of light represents a safe and effective technology that can be used to maintain postharvest quality. In this regard, our previous research demonstrated that red LED irradiation (50 μmol m⁻² s⁻¹) helped to delay the senescence of broccoli stored at room temperature. In the present study, a total of 20,246 differentially expressed mRNAs (DE ...
DOI:
10.1016/j.postharvbio.2022.111878

14. Effect of different LED lights on aliphatic glucosinolates metabolism and biochemical characteristics in broccoli sprouts

Author:
Li Zhuang; Guoqing Huang; Xiaodan Li; Junxia Xiao; Liping Guo
Source:
Food research international 2022 v.154 pp. 111015
ISSN:
0963-9969
Subject:
broccoli,   etc   ; anthocyanins; ascorbic acid; biosynthesis; food research; glucoraphanin; glucose; sulforaphane; thioglucosidase; water content;     Show all 10 Subjects
Abstract:
... In this study, various LED lights (white, red, yellow, green, blue and purple) were applied to evaluate their effects on the biochemical parameters, aliphatic glucosinolates synthesis and sulforaphane formation in broccoli sprouts. The length of broccoli sprouts and bulk water content were decreased after LED light treatments, especially white, green, and purple LED lights. The highest contents of ...
DOI:
10.1016/j.foodres.2022.111015

15. Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching

Author:
Andrea Mahn; Carmen Elena Pérez; Víctor Zambrano; Herna Barrientos
Source:
Foods 2022 v.11 no.13 pp. -
ISSN:
2304-8158
Subject:
broccoli,   etc   ; dietary supplements; germination; glucoraphanin; health promotion; hydrolysis; response surface methodology; sulforaphane; temperature;     Show all 9 Subjects
Abstract:
... Broccoli sprouts are a recognized source of health-promoting compounds, such as glucosinolates, glucoraphanin, and sulforaphane (SFN). Maximization of SFN content can be achieved by technological processing. We investigated the effect of blanching conditions to determine the optimal treatment that maximizes sulforaphane content in broccoli sprouts. Broccoli seeds (cv. Traditional) grown under cont ...
DOI:
10.3390/foods11131906

16. Why Insect Pollinators Important in Crop Improvement?

Author:
Amarjit S Tanda
Source:
Indian journal of entomology 2022 v.84 no.1 pp. 223-236
ISSN:
0974-8172
Subject:
broccoli,   etc   ; bees; diet; economic valuation; entomology; food production; fruits; humans; landscapes; pollinating insects;     Show all 10 Subjects
Abstract:
... Three out of four plants provide fruits or seeds for human consumption as crops rely on insect pollinators across the world. Many fruit and vegetable crops such as almonds, apples, cranberries, melons, broccoli, cherries and blueberries are dependent upon insect pollinator services. Thus, healthy and nutritious diet to humans is offered by the bee pollinators. These natural servants help in the fe ...
DOI:
10.55446/IJE.2021.42

17. Purple light-emitting diode (LED) lights controls chlorophyll degradation and enhances nutraceutical quality of postharvest broccoli florets

Author:
Chunyu Xie; Juan Tang; Junxia Xiao; Xin Geng; Liping Guo
Source:
Scientia horticulturae 2022 v.294 pp. 110768
ISSN:
0304-4238
Subject:
broccoli,   etc   ; biosynthesis; carotenoids; chlorophyll; dietary supplements; florets; glucoraphanin; light emitting diodes; sulforaphane; thioglucosidase;     Show all 10 Subjects
Abstract:
... The aim of this study was to evaluate the effect of white, red, green, yellow, blue and purple LED lights on visual and nutraceutical quality of broccoli florets during storage at 20 °C for 5 days. The results showed that purple LED light exhibited the best effect on reducing yellowing and retaining chlorophyll via down-regulating expression of genes related to chlorophyll degradation, including B ...
DOI:
10.1016/j.scienta.2021.110768

18. Vegetable finger foods - Preferences among older adults with motoric eating difficulties

Author:
Sarah Forsberg; Viktoria Olsson; Wender L.P. Bredie; Karin Wendin
Source:
International journal of gastronomy and food science 2022 v.28 pp. 100528
ISSN:
1878-450X
Subject:
broccoli,   etc   ; Parkinson disease; carrots; cauliflower; fried foods; gastronomy; mouth; surveys; sweet peppers; tomatoes;     Show all 10 Subjects
Abstract:
... Older adults, who have developed motoric eating difficulties as in Parkinson's disease have difficulty consuming foods with common tableware. They may be offered alternative servings developed for eating by their fingers. The present study investigated which kind of vegetables and cooking techniques suited this consumer group in order to accomplish a high level of acceptance. Vegetable preferences ...
DOI:
10.1016/j.ijgfs.2022.100528

19. Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity

Author:
Abad Arturo López-Hernández; Ana Sofia Ortega-Villarreal; Jesús Alberto Vázquez Rodríguez; Manuel López-Cabanillas Lomelí; Blanca Edelia González-Martínez
Source:
International journal of gastronomy and food science 2022 v.28 pp. 100510
ISSN:
1878-450X
Subject:
broccoli,   etc   ; Brassica oleracea var. italica; antioxidant activity; ascorbic acid; gastronomy; nutritive value; polyphenols;     Show all 7 Subjects
Abstract:
... The analysis of the effect of different cooking methods (boiling, steaming, and microwaving) and cooking times (0, 1, 3, 5 and 10 min), in phenolic compounds and ascorbic acid concentration and their antioxidant activity in broccoli samples were investigated in this study. The results show that total polyphenol content increased to 12% on microwaving at 5 min and decreased to 60% in boiling at 10  ...
DOI:
10.1016/j.ijgfs.2022.100510

20. Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)

Author:
Hang Li; Yu Xia; Hong-Yan Liu; Huan Guo; Xiao-Qin He; Yi Liu; Ding-Tao Wu; Ying-Hui Mai; Hua-Bin Li; Liang Zou; Ren-You Gan
Source:
Trends in food science & technology 2022 v.119 pp. 288-308
ISSN:
0924-2244
Subject:
broccoli,   etc   ; Brassica oleracea var. italica; antioxidants; encapsulation; florets; glucosinolates; metabolic diseases; phytochemicals; technology;     Show all 9 Subjects
Abstract:
... Broccoli (Brassica oleracea var. italica Plenck) is one of the most common cruciferous vegetables in the world. Broccoli florets and sprouts are usually used for consumption, while its other parts, such as stalks and leaves, are wasted during harvesting.This review summarizes and compares the main nutrients and phytochemicals in different botanical parts of broccoli. In addition, the recent advanc ...
DOI:
10.1016/j.tifs.2021.12.015