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| animal and human health (14) |
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| Daily intake of selenium and concentrations in blood of residents of Riyadh City, Saudi Arabia | | Environmental geochemistry and health |
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| Antidiabetic, antiatherosclerotic and hepatoprotective properties of decalepis hamiltonii in streptozotocin-induced diabetic rats | | Journal of food biochemistry |
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| The chemistry and medicinal uses of the underutilized Indian fruit tree Garcinia indica Choisy (kokum): A review | | Food research international |
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| Consumer acceptance of lactic acid-fermented sweet potato pickle | | Journal of sensory studies |
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| Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut | | World journal of microbiology and biotechnology |
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| Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria | | European food research and technology |
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| Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut | | Food chemistry |
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| Compounds in functional food fenugreek spice exhibit anti-inflammatory and antioxidant activities | | Food chemistry |
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| Determination of anti-tubercular agent in mango ginger (Curcuma amada Roxb.) by reverse phase HPLC-PDA-MS | | Food chemistry |
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| Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines | | European journal of nutrition |
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| Traditional foods from the Black Sea region as a potential source of minerals | | Journal of the science of food and agriculture |
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| Purification of a fibrinolytic enzyme (myulchikinase) from pickled anchovy and its cytotoxicity to the tumor cell lines | | Biotechnology letters |
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| Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan | | Food chemistry |
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| Optimization of culture medium for the production of phenyllactic acid by Lactobacillus sp. SK007 | | Bioresource technology |
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| disease and pest management (6) |
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| Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles | | Journal of food science |
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| Antidiabetic, antiatherosclerotic and hepatoprotective properties of decalepis hamiltonii in streptozotocin-induced diabetic rats | | Journal of food biochemistry |
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| Indolylfuran, a potent aryl hydrocarbon receptor agonist from sauerkraut, interacts with the oestrogen pathway | | Food chemistry |
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| Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria | | European food research and technology |
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| Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut | | Food chemistry |
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| The effect of heating and fermenting on antioxidant properties of white cabbage | | Food chemistry |
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| epidemiology (1) |
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| Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines | | European journal of nutrition |
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| etiology (3) |
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| Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles | | Journal of food science |
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| Field study on the microbiological quality of pickles in brine and survival of Salmonella Typhimurium and Listeria monocytogenes during storage at 4 °C | | European food research and technology |
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| Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan | | Food chemistry |
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| exposure (1) |
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| Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria | | European food research and technology |
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| pathological processes and conditions (3) |
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| Antidiabetic, antiatherosclerotic and hepatoprotective properties of decalepis hamiltonii in streptozotocin-induced diabetic rats | | Journal of food biochemistry |
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| White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages | | Lebensmittel-Wissenschaft |
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| Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut | | Food chemistry |
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| therapeutics (1) |
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| Antidiabetic, antiatherosclerotic and hepatoprotective properties of decalepis hamiltonii in streptozotocin-induced diabetic rats | | Journal of food biochemistry |
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