Determination of Essential Minerals and Trace Elements in Edible Sprouts from Different Botanical Families—Application of Chemometric Analysis

Health Promoting vs Anti-nutritive Aspects of Kohlrabi Sprouts, a Promising Candidate for Novel Functional Food

(2021) Paweł Paśko et al.   PLANT FOODS FOR HUMAN NUTRITION

Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition

(2021) Awadhesh Kumar et al.   FOOD RESEARCH INTERNATIONAL

The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review

(2021) Roberta Fontanive Miyahira et al.   PLANT FOODS FOR HUMAN NUTRITION

Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration

(2021) Simon Okomo Aloo et al.   Nutrients

Synthesis of novel organic selenium compounds and speciation of their metabolites in biofortified kale sprouts

(2021) Paweł Zagrodzki et al.   MICROCHEMICAL JOURNAL

Does selenium fortification of kale and kohlrabi sprouts change significantly their biochemical and cytotoxic properties?

(2020) Paweł Zagrodzki et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

(2020) Carla S.Santos et al.   Foods

Enrichment of Different Plant Seeds with Zinc and Assessment of Health Risk of Zn-Fortified Sprouts Consumption

(2020) Renata Bączek-Kwinta et al.   Agronomy-Basel

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

Comparative Study of the Bioactive Properties and Elemental Composition of Red Clover (Trifolium pratense) and Alfalfa (Medicago sativa) Sprouts during Germination

(2020) Elena Roxana Chiriac et al.   Applied Sciences-Basel

Sprouted Grains: A Comprehensive Review

(2019) Paolo Benincasa et al.   Nutrients

Nutritional quality of fresh and stored legumes sprouts – Effect of Lactobacillus plantarum 299v enrichment

(2019) Michal Swieca et al.   FOOD CHEMISTRY

Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking

(2019) Ji-Hye Mun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A comparative study on the accumulation, translocation and transformation of selenite, selenate, and SeNPs in a hydroponic-plant system

(2019) Yuanxia Li et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Interaction between iodine and glucosinolates in rutabaga sprouts and selected biomarkers of thyroid function in male rats

(2018) Paweł Paśko et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek

(2018) Paulina Pająk et al.   FOOD CHEMISTRY

Nutritional composition of mungbean and soybean sprouts compared to their adult growth stage

(2017) Andreas W. Ebert et al.   FOOD CHEMISTRY

Using combined optimization, GC–MS and analytical technique to analyze the germination effect on phenolics, dietary fibers, minerals and GABA contents of Kodo millet ( Paspalum scrobiculatum )

(2017) Seema Sharma et al.   FOOD CHEMISTRY

Seed soaking in I and Se solutions increases concentrations of both elements and changes morphological and some physiological parameters of pea sprouts

(2017) Ana Jerše et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Broccoli and radish sprouts are safe and rich in bioactive phytochemicals

(2017) Nieves Baenas et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

(2017) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts

(2016) Ren-You Gan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison among beans species for food sprouts yield

(2015) Joseli Viviane Ditzel Nunes et al.   Bioscience Journal

Biofortification and phytoremediation of selenium in China

(2015) Zhilin Wu et al.   Frontiers in Plant Science

Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food

(2014) Pawel Pasko et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Biofortification of soybean sprouts with zinc and bioaccessibility of zinc in the sprouts

(2014) Tao Zou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Serotonin, melatonin, and certain indole derivatives profiles in rutabaga and kohlrabi seeds, sprouts, bulbs, and roots

(2014) Pawel Pasko et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic profile and antioxidant activity in selected seeds and sprouts

(2013) Paulina Pająk et al.   FOOD CHEMISTRY

Role of elicitation on the health-promoting properties of kidney bean sprouts

(2013) Rocio I. Limón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of Folate and Other Potential Health-Promoting Phytochemicals in Legume Seeds As Affected by Germination

(2012) M. J. I. Shohag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contents of D-chiro-Inositol, Vitexin, and Isovitexin in Various Varieties of Mung Bean and Its Products

(2011) Yang YAO et al.   Agricultural Sciences in China

Influence of germination on bioaccessible iron and calcium in pearl millet (Pennisetum typhoideum)

(2011) P. Florence Suma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Avaliação de componentes químicos em brotos de Fabaceae para o consumo humano

(2010) Andrelisa Lina de Lima Machado et al.   CIENCIA E AGROTECNOLOGIA

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

Analysis of selected phenolic acids and flavonoids inAmaranthus cruentusandChenopodium quinoaseeds and sprouts by HPLC

(2008) P. Paśko et al.   ACTA CHROMATOGRAPHICA

Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MSn

(2008) Georg M. Weisz et al.   FOOD CHEMISTRY