Assessing the Salinity Effects on Mineral Composition and Nutritional Quality of Green and Red “Baby” Lettuce

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Lettuce quality loss under conditions that favor the wilting phenomenon

(2010) M.V. Agüero et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce (Lactuca sativa L. cv. Duende)

(2009) Marco Chisari et al.   FOOD CHEMISTRY

Phenolic contents of lettuce, strawberry, raspberry, and blueberry crops cultivated under plastic films varying in ultraviolet transparency

(2009) Matthew Ordidge et al.   FOOD CHEMISTRY

Nutrient solution concentration and growing season affect yield and quality ofLactuca sativaL. var.acephalain floating raft culture

(2009) Carlo Fallovo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In situ and de novo biosynthesis of vitamin C in wild type and transgenic tomato hairy roots: A precursor feeding study

(2009) Ana Laura Wevar Oller et al.   PLANT SCIENCE

Biotechnological approach of improving plant salt tolerance using antioxidants as markers

(2008) M. Ashraf   BIOTECHNOLOGY ADVANCES

Salt in Irrigation Water Affects the Nutritional and Visual Properties of Romaine Lettuce (Lactuca sativa L.)

(2008) Hyun-Jin Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw (Asimina tribloba) fruit pulp from different stages of ripeness

(2008) Grant G. Harris et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality and nutritional value of strawberry fruit under long term salt stress

(2007) Anna J. Keutgen et al.   FOOD CHEMISTRY

Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole

(2007) Rafael Llorach et al.   FOOD CHEMISTRY