Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches

Metabolites profiling reveals gut microbiome-mediated biotransformation of green tea polyphenols in the presence of N-nitrosamine as pro-oxidant

(2021) Mohamed A. Farag et al.   FOOD CHEMISTRY

Nutrient components and bioactive compounds in tartary buckwheat bran and flour as affected by thermal processing

(2020) Rui Hong Ge et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evaluation of growth and nutritional value of Brassica microgreens grown under red, blue and green LEDs combinations

(2020) Khaled Y. Kamal et al.   PHYSIOLOGIA PLANTARUM

Applying Blue Light Alone, or in Combination with Far-red Light, during Nighttime Increases Elongation without Compromising Yield and Quality of Indoor-grown Microgreens

(2020) Qinglu Ying et al.   HORTSCIENCE

Microgreen nutrition, food safety, and shelf life: A review

(2020) Ellen R. Turner et al.   JOURNAL OF FOOD SCIENCE

Selenium Biofortification Impacts the Nutritive Value, Polyphenolic Content, and Bioactive Constitution of Variable Microgreens Genotypes

(2020) Antonio Pannico et al.   Antioxidants

Accumulation of Agmatine, Spermidine, and Spermine in Sprouts and Microgreens of Alfalfa, Fenugreek, Lentil, and Daikon Radish

(2020) Irena Kralj Cigić et al.   Foods

Effect of Packaging and Coating Technique on Postharvest Quality and Shelf Life of Raphanus sativus L. and Hibiscus sabdariffa L. Microgreens

(2020) Manjula D. Ghoora et al.   Foods

Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH4:NO3 Molar Ratio and Strength of the Nutrient Solution

(2020) Onofrio Davide Palmitessa et al.   Foods

Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

(2020) Vito Michele Paradiso et al.   Foods

Nutrient composition, oxalate content and nutritional ranking of ten culinary microgreens

(2020) Manjula D. Ghoora et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Sensory Attributes and Consumer Acceptability of 12 Microgreens Species

(2020) Francesco Caracciolo et al.   Agronomy-Basel

Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

(2020) Thanh Ninh Le et al.   Plants-Basel

Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity

(2020) Mariola Drozdowska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

(2020) Aneta Wojdyło et al.   MOLECULES

Innovative breeding technologies in lettuce for improved post-harvest quality

(2020) Annabelle Damerum et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

(2020) Angelica Galieni et al.   Agronomy-Basel

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

(2020) Ludmila Motelica et al.   Foods

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

(2020) José S. Câmara et al.   Foods

Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements

(2019) Ugo De Corato   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biofortification of common buckwheat microgreens and seeds with different forms of selenium and iodine

(2019) Mateja Germ et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Vertical farming: a summary of approaches to growing skywards

(2019) Andrew M. Beacham et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Profile of chlorophylls and carotenoids of wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) microgreens

(2019) Anuj Niroula et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Intensity of Sole-source Light-emitting Diodes Affects Growth, Yield, and Quality of Brassicaceae Microgreens

(2019) Chase Jones-Baumgardt et al.   HORTSCIENCE

Production of selenium‐biofortified microgreens from selenium‐enriched seeds of basil

(2019) M. Puccinelli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Overexpression of the MYB29 transcription factor affects aliphatic glucosinolate synthesis in Brassica oleracea

(2019) Diana L. Zuluaga et al.   PLANT MOLECULAR BIOLOGY

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

(2019) Beatriz de la Fuente et al.   Foods

Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables

(2019) Charlène Leneveu-Jenvrin et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review

(2019) Li-Zhen Deng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Strategic enhancement of genetic gain for nutraceutical development in buckwheat: A genomics-driven perspective

(2019) Dinesh C. Joshi et al.   BIOTECHNOLOGY ADVANCES

Broccoli or Sulforaphane: Is It the Source or Dose That Matters?

(2019) Yoko Yagishita et al.   MOLECULES

Zinc and Iron Agronomic Biofortification of Brassicaceae Microgreens

(2019) Francesco Di Gioia et al.   Agronomy-Basel

Antioxidant and Mineral Composition of Three Wild Leafy Species: A Comparison Between Microgreens and Baby Greens

(2019) Anna Lenzi et al.   Foods

Responses of yield and appearance quality of four Brassicaceae microgreens to varied blue light proportion in red and blue light-emitting diodes lighting

(2019) Qinglu Ying et al.   SCIENTIA HORTICULTURAE

Generic and Shiga toxin-producing Escherichia coli (O157:H7) contamination of lettuce and radish microgreens grown in peat moss and perlite

(2019) Hasan Işık et al.   FOOD CONTROL

Effect of preharvest CaCl 2 spray and postharvest UV-B radiation on storage quality of broccoli microgreens, a richer source of glucosinolates

(2018) Yingjian Lu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The NAC Transcription Factor SlNAP2 Regulates Leaf Senescence and Fruit Yield in Tomato

(2018) Xuemin Ma et al.   PLANT PHYSIOLOGY

Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

(2018) Massimiliano Renna et al.   Nutrients

Under-exploited wild Vigna species potentials in human and animal nutrition: A review

(2018) Difo Voukang Harouna et al.   Global Food Security-Agriculture Policy Economics and Environment

Effect of pre-sowing treatment on seed germination and seedling vigour in endive and chicory

(2018) G. Tzortzakis N   HORTICULTURAL SCIENCE

The Science behind Microgreens as an Exciting New Food for the 21st Century

(2018) Uyory Choe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography–Tandem Mass Spectrometry

(2018) Giuseppe Montevecchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microgreens—A review of food safety considerations along the farm to fork continuum

(2018) Gina M. Riggio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional quality in novel food sources: Genotypic variation in the nutritive and phytochemical composition of thirteen microgreens species

(2018) Marios C. Kyriacou et al.   FOOD CHEMISTRY

Blue light dosage affects carotenoids and tocopherols in microgreens

(2017) Giedrė Samuolienė et al.   FOOD CHEMISTRY

Pulsed Light-Emitting Diodes for a Higher Phytochemical Level in Microgreens

(2017) Viktorija Vaštakaitė et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Blue and Red LED Illumination Improves Growth and Bioactive Compounds Contents in Acyanic and Cyanic Ocimum basilicum L. Microgreens

(2017) Andrei Lobiuc et al.   MOLECULES

Microgreens as a Component of Space Life Support Systems: A Cornucopia of Functional Food

(2017) Marios C. Kyriacou et al.   Frontiers in Plant Science

Microgreens: Production, shelf life, and bioactive components

(2016) Shabir Ahmad Mir et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Minimally processed ready-to-eat baby-leaf vegetables: Production, processing, storage, microbial safety, and nutritional potential

(2016) Ramesh Kumar Saini et al.   FOOD REVIEWS INTERNATIONAL

Red Cabbage Microgreens Lower Circulating Low-Density Lipoprotein (LDL), Liver Cholesterol, and Inflammatory Cytokines in Mice Fed a High-Fat Diet

(2016) Haiqiu Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microgreens of Brassicaceae: Mineral composition and content of 30 varieties

(2016) Zhenlei Xiao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Different Flavonoids Can Shape Unique Gut Microbiota ProfileIn Vitro

(2016) Jiacheng Huang et al.   JOURNAL OF FOOD SCIENCE

Physicochemical, agronomical and microbiological evaluation of alternative growing media for the production of rapini (Brassica rapaL.) microgreens

(2016) Francesco Di Gioia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Red Light-Dose or Wavelength-Dependent Photoresponse of Antioxidants in Herb Microgreens

(2016) Giedė Samuolienė et al.   PLoS One

Modified atmosphere generated during storage under light conditions is the main factor responsible for the quality changes of baby spinach

(2016) Yolanda Garrido et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Micro-scale vegetable production and the rise of microgreens

(2016) Marios C. Kyriacou et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Plant’s response to space environment: a comprehensive review including mechanistic modelling for future space gardeners

(2016) L. Poulet et al.   Botany Letters

Shelf life extension of fresh fruit and vegetables by chitosan treatment

(2015) Gianfranco Romanazzi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effects of LED illumination spectra and intensity on carotenoid content in Brassicaceae microgreens

(2015) Aušra Brazaitytė et al.   FOOD CHEMISTRY

Metabolomic Assessment Reveals an Elevated Level of Glucosinolate Content in CaCl2 Treated Broccoli Microgreens

(2015) Jianghao Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison between the mineral profile and nitrate content of microgreens and mature lettuces

(2015) Edgar Pinto et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens

(2015) Zhenlei Xiao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review

(2015) M. Oliveira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Molecular-Level Landscape of Diet-Gut Microbiome Interactions: Toward Dietary Interventions Targeting Bacterial Genes

(2015) Yueqiong Ni et al.   mBio

Biofortification of oilseed Brassica juncea with the anti-cancer compound glucoraphanin by suppressing GSL-ALK gene family

(2015) Rehna Augustine et al.   Scientific Reports

Temperature abuse timing affects the rate of quality deterioration of commercially packaged ready-to-eat baby spinach. Part I: Sensory analysis and selected quality attributes

(2014) Liping Kou et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Potential of Underutilized Traditional Vegetables and Legume Crops to Contribute to Food and Nutritional Security, Income and More Sustainable Production Systems

(2014) Andreas Ebert   Sustainability

NF- B, an Active Player in Human Cancers

(2014) Y. Xia et al.   Cancer Immunology Research

Overview of Recent Events in the Microbiological Safety of Sprouts and New Intervention Technologies

(2013) Yishan Yang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

(2013) R. K. Dhall   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of light exposure on sensorial quality, concentrations of bioactive compounds and antioxidant capacity of radish microgreens during low temperature storage

(2013) Zhenlei Xiao et al.   FOOD CHEMISTRY

Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSn

(2013) Jianghao Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Diet rapidly and reproducibly alters the human gut microbiome

(2013) Lawrence A. David et al.   NATURE

Pre-harvest calcium application increases biomass and delays senescence of broccoli microgreens

(2013) Liping Kou et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Plants vs. Cancer: A Review on Natural Phytochemicals in Preventing and Treating Cancers and Their Druggability

(2012) Hu Wang et al.   Anti-Cancer Agents in Medicinal Chemistry

The Nrf2 cell defence pathway: Keap1-dependent and -independent mechanisms of regulation

(2012) Holly K. Bryan et al.   BIOCHEMICAL PHARMACOLOGY

Factors Affecting Quality and Safety of Fresh-Cut Produce

(2012) G. A. Francis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chemistry, Technology, and Nutraceutical Functions of Celery (Apium graveolensL.): An Overview

(2012) H. B. Sowbhagya   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Recent Developments in Minimal Processing: A Tool to Retain Nutritional Quality of Food

(2012) Imran Pasha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Retinoic Acid Upregulates Preadipocyte Genes to Block Adipogenesis and Suppress Diet-Induced Obesity

(2012) Daniel C. Berry et al.   DIABETES

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

(2012) Oluwafemi J. Caleb et al.   Food and Bioprocess Technology

Indole-3-carbinol directly targets SIRT1 to inhibit adipocyte differentiation

(2012) Y Choi et al.   INTERNATIONAL JOURNAL OF OBESITY

Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens

(2012) Zhenlei Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

(2012) Nilgün Ertaş et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Shoot tissue pigment levels increase in ‘Florida Broadleaf’ mustard (Brassica juncea L.) microgreens following high light treatment

(2012) Dean A. Kopsell et al.   SCIENTIA HORTICULTURAE

Mission to Mars: Food Production and Processing for the Final Frontier

(2012) Michele H. Perchonok et al.   Annual Review of Food Science and Technology

Changes in microbial population and quality of microgreens treated with different sanitizers and packaging films

(2012) Dulal Chandra et al.   Horticulture Environment and Biotechnology

Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study

(2010) Xenofon Tzounis et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Relationship between Fresh-Packaged Spinach Leaves Exposed to Continuous Light or Dark and Bioactive Contents: Effects of Cultivar, Leaf Size, and Storage Duration

(2010) Gene E. Lester et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce

(2010) Ascensión Martínez-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

(2009) Francisco Artés et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Oxalates in some Indian green leafy vegetables

(2008) M. Radek et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Phytochemicals and regulation of the adipocyte life cycle☆

(2008) S RAYALAM et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY