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High-pressure homogenization enhances the physicochemical properties and extraction of broccoli leaf bioactives.

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Title: High-pressure homogenization enhances the physicochemical properties and extraction of broccoli leaf bioactives.
Authors: Carvalho R; Australian Research Council Industrial Transformation Training Centre for the Facilitated Advancements of Australia's Bioactives, Sydney 2109, New South Wales, Australia; School of Natural Sciences, Faculty of Science and Engineering, Macquarie University, Sydney 2113, New South Wales, Australia., Stamatiou NE; Whole Green Foods, Mount Claremont, 6010, Western Australia, Australia., Sunna A; Australian Research Council Industrial Transformation Training Centre for the Facilitated Advancements of Australia's Bioactives, Sydney 2109, New South Wales, Australia; School of Natural Sciences, Faculty of Science and Engineering, Macquarie University, Sydney 2113, New South Wales, Australia., Garcia-Bennett AE; Australian Research Council Industrial Transformation Training Centre for the Facilitated Advancements of Australia's Bioactives, Sydney 2109, New South Wales, Australia; School of Natural Sciences, Faculty of Science and Engineering, Macquarie University, Sydney 2113, New South Wales, Australia. Electronic address: alf.garcia@mq.edu.au.
Source: Food chemistry [Food Chem] 2026 Apr 15; Vol. 508 (Pt A), pp. 148121. Date of Electronic Publication: 2026 Jan 23.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Carvalho+R%22">Carvalho R</searchLink>; Australian Research Council Industrial Transformation Training Centre for the Facilitated Advancements of Australia's Bioactives, Sydney 2109, New South Wales, Australia; School of Natural Sciences, Faculty of Science and Engineering, Macquarie University, Sydney 2113, New South Wales, Australia.<br /><searchLink fieldCode="AU" term="%22Stamatiou+NE%22">Stamatiou NE</searchLink>; Whole Green Foods, Mount Claremont, 6010, Western Australia, Australia.<br /><searchLink fieldCode="AU" term="%22Sunna+A%22">Sunna A</searchLink>; Australian Research Council Industrial Transformation Training Centre for the Facilitated Advancements of Australia's Bioactives, Sydney 2109, New South Wales, Australia; School of Natural Sciences, Faculty of Science and Engineering, Macquarie University, Sydney 2113, New South Wales, Australia.<br /><searchLink fieldCode="AU" term="%22Garcia-Bennett+AE%22">Garcia-Bennett AE</searchLink>; Australian Research Council Industrial Transformation Training Centre for the Facilitated Advancements of Australia's Bioactives, Sydney 2109, New South Wales, Australia; School of Natural Sciences, Faculty of Science and Engineering, Macquarie University, Sydney 2113, New South Wales, Australia. Electronic address: alf.garcia@mq.edu.au.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Apr 15; Vol. 508 (Pt A), pp. 148121. <i>Date of Electronic Publication: </i>2026 Jan 23.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.148121
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              Text: 2026 Apr 15
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