Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment

The effects of light-emitting diode lighting on greenhouse plant growth and quality

(2018) Margit Olle et al.   AGRICULTURAL AND FOOD SCIENCE

Plasticity of photosynthesis after the ‘red light syndrome’ in cucumber

(2016) Govert Trouwborst et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Leaf Morphology, Photosynthetic Performance, Chlorophyll Fluorescence, Stomatal Development of Lettuce (Lactuca sativa L.) Exposed to Different Ratios of Red Light to Blue Light

(2016) Jun Wang et al.   Frontiers in Plant Science

Optimal red:blue ratio in led lighting for nutraceutical indoor horticulture

(2015) Chiara Piovene et al.   SCIENTIA HORTICULTURAE

Influence of Green, Red and Blue Light Emitting Diodes on Multiprotein Complex Proteins and Photosynthetic Activity under Different Light Intensities in Lettuce Leaves (Lactuca sativa L.)

(2014) Sowbiya Muneer et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effects of light quality on the accumulation of phytochemicals in vegetables produced in controlled environments: a review

(2014) Zhong Hua Bian et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid

(2013) Christine Becker et al.   FOOD CHEMISTRY

Early Growth, Pigmentation, Protein Content, and Phenylalanine Ammonia-lyase Activity of Red Curled Lettuces Grown under Different Lighting Conditions

(2012) Jeong-Wook Heo et al.   Korean Journal of Horticultural Science & Technology

The effects of different light qualities on rapeseed (Brassica napus L.) plantlet growth and morphogenesis in vitro

(2012) Huimin Li et al.   SCIENTIA HORTICULTURAE

Effect of Blue and Red LED Light Irradiation on β-Cryptoxanthin Accumulation in the Flavedo of Citrus Fruits

(2011) Gang Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Co-ordination of hydraulic and stomatal conductances across light qualities in cucumber leaves

(2011) Andreas Savvides et al.   JOURNAL OF EXPERIMENTAL BOTANY

Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.)

(2010) Zofia Lisiewska et al.   FOOD CHEMISTRY

Antioxidant Functions of E- AND Z-Ajoene Derived from Japanese Garlic

(2010) Most Tahera Naznin et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Blue light dose-responses of leaf photosynthesis, morphology, and chemical composition of Cucumis sativus grown under different combinations of red and blue light

(2010) S. W. Hogewoning et al.   JOURNAL OF EXPERIMENTAL BOTANY

Genotypic and climatic influences on the concentration and composition of flavonoids in kale (Brassica oleracea var. sabellica)

(2009) Susanne Schmidt et al.   FOOD CHEMISTRY

High-brightness LEDs—Energy efficient lighting sources and their potential in indoor plant cultivation

(2009) Naichia Yeh et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY