Franziska S. Hanschen

plant quality and food security

H指数:31

被引数:2,840

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Biochemical characterization of two Brassica oleracea nitrile-specifier proteins

Frontiers in Plant Science

IF4.8

2026-01-300

OAAI

Dual and Single-species Nematode Infections Distinctly Modulate Defense Metabolism in Brassica nigra Roots

双生和单生线虫感染显著调节黑芥根部的防御代谢。

JOURNAL OF CHEMICAL ECOLOGY

IF1.8

2025-09-100

OAAI

Temperature and Light Regimes Shape Seasonal Variation in Glucosinolate Hydrolysis in Red Cabbage

温度和光照条件塑造了大红甘蓝中芥子油苷水解的季节性变化

Journal of Agricultural and Food Chemistry

IF6.2

2025-08-050

Season-dependent variation in the contents of glucosinolates and S-methyl-L-cysteine sulfoxide and their hydrolysis in Brassica oleracea

季节依赖性的葡糖硫苷和S-甲基-L-半胱氨酸亚砜含量变化及其在芸苔属植物中的水解

FOOD CHEMISTRY

IF9.8

2025-02-010

OAAI

Glucosinolate profile and specifier protein activity determine the glucosinolate hydrolysis product formation in kohlrabi ( Brassica oleracea var. gongylodes) in a tissue-specific way

FOOD CHEMISTRY

IF9.8

2025-02-010

Non-enzymatic degradation of aliphatic Brassicaceae isothiocyanates during aqueous heat treatment

FOOD CHEMISTRY

IF9.8

2024-08-010

Essentials in the acquisition, interpretation, and reporting of plant metabolite profiles

PHYTOCHEMISTRY

IF3.4

2024-04-019

OAAI

Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N'-dialk(en)yl thioureas during domestic boiling of red cabbage

FOOD CHEMISTRY

IF9.8

2024-03-016

Acidification and tissue disruption affect glucosinolate and S-methyl-L-cysteine sulfoxide hydrolysis and formation of amines, isothiocyanates and other organosulfur compounds in red cabbage (Brassica oleracea var. capitata f. rubra)

FOOD RESEARCH INTERNATIONAL

IF8

2024-02-013

OAAI

Effect of long-term storage on glucosinolate and S-methyl-L-cysteine sulfoxide hydrolysis in cabbage (Brassica oleracea var. capitata)

FOOD CHEMISTRY

IF9.8

2024-01-015

Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds

FOOD CHEMISTRY

IF9.8

2024-01-013

A monocentric, randomized, double-blind, controlled crossover trial of nasturtium (Tropaeolum majus) on the lipid regulator prostaglandin E2

FRONTIERS IN NUTRITION

IF5.1

2023-08-031

OAAI

Glucosinolate Accumulation and Hydrolysis in Leafy Brassica Vegetables Are Influenced by Leaf Age

叶龄影响叶菜类蔬菜中芥子油苷的积累和水解

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-07-186

Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths

植物基质浓度和氧化还原状态会影响选定的芸苔蔬菜肉汤中的硫代葡萄糖苷热稳定性和腈的形成

FOOD CHEMISTRY

IF9.8

2023-03-0113

Glucosinolate-derived amine formation in Brassica oleracea vegetables

甘草菜中芥子油苷衍生的胺形成

FOOD CHEMISTRY

IF9.8

2023-03-0114

Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.)

FOOD RESEARCH INTERNATIONAL

IF8

2022-08-011

PRE

Assessing Bioavailability and Bioactivity of 4-Hydroxythiazolidine-2-Thiones, Newly Discovered Glucosinolate Degradation Products Formed During Domestic Boiling of Cabbage

FRONTIERS IN NUTRITION

IF5.1

2022-07-221

OAAI

Formation of volatile sulfur compounds and S-methyl-L-cysteine sulfoxide in Brassica oleracea vegetables

甘草菜中挥发性硫化合物和S-甲基-L-半胱氨酸亚砜的形成

FOOD CHEMISTRY

IF9.8

2022-07-0122

Novel transformation products from glucosinolate-derived thioglucose and isothiocyanates formed during cooking

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-018

OAAI

Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition

FRONTIERS IN IMMUNOLOGY

IF5.9

2021-04-2017

OAAI

Franziska S. Hanschen

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