SV	sous-vide method
SV(x)	sous-vide method in a water bath or convection-steam oven (x—process temperature if more than one parameter was used)
SVMV	sous-vide method in the microwave
LTLT	low temperature, long time
HTST	high temperature, short time
B	boiling in water at 100 °C
B<100°C	boiling in water at below 100 °C
CV	Cook vide
S	steaming
Scso	steaming in a convection steam oven
MV	heat treatment in a microwave oven
O	baking in the oven
Gr	grilling
L*a*b*	CIE LAB color space parameters
ΔE	total color difference value
DPPH	2,2-Diphenyl-1-picrylhydrazyl
FRAP	Ferric Reducing Antioxidant Power
TPC	Total Phenolic Content
TP	Total Polyphenols
TAA	Total Antioxidant Activity
GAE	Gallic Acid Equivalents
ABTS	2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)
MUFA	Monounsaturated fatty acids
TVC	Total Viable Count
CFU	Colony Forming Units
GRA	glucoraphanin
GLS	glukosinolates
GIV	glucoraphenin
GNS	gluconasturtin
HPLC–UV–VIS	High-Performance Liquid Chromatography with UV-VIS detection