Nutritional and Phytochemical Composition of Mediterranean Wild Vegetables after Culinary Treatment

Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

(2020) Lucrezia Sergio et al.   Foods

Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy

(2019) Valentina Savo et al.   Evidence-based Complementary and Alternative Medicine

The effects of cooking method on selected quality traits of broccoli and green asparagus

(2019) Marzena Danowska‐Oziewicz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of cooking and packaging conditions on quality of semi-dried green asparagus during cold storage

(2018) L. Sergio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cooking processes increase bioactive compounds in organic and conventional green beans

(2017) Giuseppina Pace Pereira Lima et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Thermal processing affecting phytochemical contents and total antioxidant capacity in broccoli (Brassica oleracea L.)

(2017) Lijuan Zhan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India – An in vitro study

(2015) Augustine Amalraj et al.   FOOD CHEMISTRY

Optimization and Application of FL-HPLC for Folates Analysis in 20 Species of Mediterranean Wild Vegetables

(2014) P. Morales et al.   Food Analytical Methods

Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable

(2014) P. García-Herrera et al.   FOOD RESEARCH INTERNATIONAL

Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest

(2014) P. García-Herrera et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of phytate and minerals on the bioavailability of oxalate from food

(2013) Beenish Israr et al.   FOOD CHEMISTRY

Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants

(2013) Francesca Boari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes

(2013) Paul van Jaarsveld et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Wild vegetable mixes sold in the markets of Dalmatia (southern Croatia)

(2013) Łukasz Łuczaj et al.   Journal of Ethnobiology and Ethnomedicine

Botanists and their childhood memories: an underutilized expert source in ethnobotanical research

(2012) ŁUKASZ JAKUB ŁUCZAJ et al.   BOTANICAL JOURNAL OF THE LINNEAN SOCIETY

Fatty acids profiles of some Spanish wild vegetables

(2012) P Morales et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Carotenoid content of wild edible young shoots traditionally consumed in Spain (Asparagus acutifoliusL.,Humulus lupulusL.,Bryonia dioicaJacq. andTamus communisL.)

(2012) Patricia García-Herrera et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Montia fontana L. (Portulacaceae), an interesting wild vegetable traditionally consumed in the Iberian Peninsula

(2011) J. Tardío et al.   GENETIC RESOURCES AND CROP EVOLUTION

Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds

(2011) M. C. Sánchez-Mata et al.   GENETIC RESOURCES AND CROP EVOLUTION

Tocopherol composition and antioxidant activity of Spanish wild vegetables

(2011) Patricia Morales et al.   GENETIC RESOURCES AND CROP EVOLUTION

The nutrient content of five traditional South African dark green leafy vegetables—A preliminary study

(2011) H.C. Schönfeldt et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS