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| 1 | Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing显示文摘 | Gliszczyńska-S wigo A Ciska E Pawlak-Lemańska K | 2006 | Food additives and contaminants2006，23，11： | 1 |
| 2 | Effect of light conditions on the contents of glucosinolates in germinating seeds of white mustard, red radish, white radish, and rapeseed显示文摘 | CISKA E HONKE J KOZOWSKA H | 2008 | Journal of Agricultural and Food Chemistry2008，56，： | 1 |
| 3 | Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds显示文摘 | MARTINEZ-VILLALUENGA C PENAS E CISKA E | 2010 | Food Chemistry2010，120，3： | 1 |
| 4 | Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds显示文摘 | MARTINEZ V C PEI~IAS E CISKA E | 2010 | Food Chemistry2010，120，3： | 1 |
| 5 | Content of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic conditions 显示文摘 | Ciska E Martyniak-Przybyszewska B Kozlowska H | 2000 | Journal of Agricultural and Food Chemistry2000，48，7： | 1 |
| 6 | Con- tent of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic con- ditions 显示文摘 | Ciska E Martyniak-Przybyszewska B KozlowskaH | 2000 | Journal of Agricultural and Food Chemistry2000，48，7： | 1 |
| 7 | The effect of cooking on the glucosinolates content in white cabbage显示文摘 | CISKA E KOZLOWSKA H | 2001 | European Food Research and Technology2001，212，5： | 1 |
| 8 | Effect of light conditions on the contents of glucosinolates in germinating seeds of white mustard,red radish,white radish,and rapeseed显示文摘 | CISKA E HONKE J KOZLOWSKA H | 2008 | Journal of Agricultural and Food Chemistry2008，56，19： | 1 |
| 9 | Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing显示文摘 | Gliszczyfiska~wigto A Ciska E PawlakLemafiska K | 2006 | International Journal of Molecular Sciences2006，23，11： | 1 |
| 10 | Effect of boiling onthe content of ascorbigen, indole-3-carbinol,indole-3-acetonitrile, and B, 3’-diindolylmethanein fermented cabbage显示文摘 | Ciska E Verkerk R Honke J | 2009 | J Agric Food Chem2009，57，6： | 1 |
| 11 | Content of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic conditions 显示文摘 | Ciska E Martyniak P B Kozlowska H | 2000 | Journal of Agricultural and Food Chemistry2000，48，7： | 1 |
| 12 | The cereal grains: fo- cus on vitamin E 显示文摘 | Zielinski H Ciska E Kozlowska H | 2001 | Czech Journal of Food Sciences2001，19，5： | 1 |
| 13 | Time dependence of bioactive compounds and antioxidant capacity during germina- tion of different cultivars of broccoli and radish seeds 显示文摘 | Martinez-Villaluenga C Pefias E Ciska E | 2010 | Food Chem2010，120，： | 1 |
| 14 | Changes in the content of heahh-pmmoting corn pounds and antioxidant activity of broccoli after domestic processing显示文摘 | Gliszczyfiska-Swigto A Ciska E Pawlak-Lemafiska K | 2006 | Food Additives & Contaminants2006，23，11： | 1 |
| 15 | Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing显示文摘 | Gliszczyńska-wiglo A Ciska E Pawlak-Lemańska K | 2006 | Food Additives and Contaminants2006，23，11： | 1 |
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