Ruud Verkerk

2 ta ish

Wageningen University & Research

1. Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli

   Irmela Sarvan, Evelien Kramer, Hans Bouwmeester +2

   MaqolaOAOchiq kirish20162 iqtibos

   ABIABI:AkademIndex/2026.other.109830

2. Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.)

   Mary-Luz Olivares-Tenorio, Ruud Verkerk, M.A.J.S. van Boekel +1

   Maqola20172 iqtibos

   ABIABI:AkademIndex/2026.other.293786