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Cieslik, E., Leszczynska, T., Filipiak-Florkiewicz, A., Sikora, E. and Pisulewski, P.M. (2007) Effects of Some Technological Processes on Glucosinolate Contents in Cruciferous Vegetables. Food Chemistry, 105, 976-981.
https://doi.org/10.1016/j.foodchem.2007.04.047

has been cited by the following article:

• TITLE: Comparison of Nutritional Composition of Bird Egg Varieties Found in Southern Nigeria: A Preliminary Study

  AUTHORS: Eridiong O. Onyenweaku, Henrietta N. Ene-Obong, Ima O. Williams, Chinaka O. Nwaehujor

  KEYWORDS: Egg, Chicken, Turkey, Quail, Guinea Fowl, Nutrient, Mineral, Vitamin

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.7, July 26, 2018

  ABSTRACT: This study was aimed at comparing nutrient composition of some bird eggs in their raw and boiled forms. The different varieties were exotic chicken, local chicken, turkey, quail and guinea fowl eggs. The eggs were shelled and their contents (boiled and raw) lyophilized. Standard AOAC methods were used for determination of proximate, mineral and vitamin compositions. Results showed the boiled eggs having higher nutrient concentrations than the raw eggs across all species. Guinea fowl egg had significantly higher (p