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Economics, Business and Industry: products and commodities > agricultural products > foods > pickled foods > pickled vegetables
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28 items, grouped by Health and Pathology (view ungrouped items)

animal and human health (7)   
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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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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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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

disease and pest management (4)   
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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

 (Click to View)
Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut
Food chemistry
(Click to View)
The effect of heating and fermenting on antioxidant properties of white cabbage
Food chemistry

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

etiology (1)   
(Click to View)
Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan
Food chemistry

exposure (1)   
(Click to View)
Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria
European food research and technology

pathological processes and conditions (2)   
(Click to View)
White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages
Lebensmittel-Wissenschaft

 (Click to View)
Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut
Food chemistry