The Nutritional Quality Potential of Microgreens, Baby Leaves, and Adult Lettuce: An Underexploited Nutraceutical Source

Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces

(2021) Eva Martínez-Ispizua et al.   MOLECULES

Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content

(2021) Inés Medina-Lozano et al.   FOOD CHEMISTRY

Enhancing growth and phytochemicals of two amaranth microgreens by LEDs light irradiation

(2020) Soborn Meas et al.   SCIENTIA HORTICULTURAE

Variation in Macronutrient Content, Phytochemical Constitution and In Vitro Antioxidant Capacity of Green and Red Butterhead Lettuce Dictated by Different Developmental Stages of Harvest Maturity

(2020) Christophe El-Nakhel et al.   Antioxidants

Phenolic Constitution, Phytochemical and Macronutrient Content in Three Species of Microgreens as Modulated by Natural Fiber and Synthetic Substrates

(2020) Marios C. Kyriacou et al.   Antioxidants

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

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

Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces

(2020) Ramón Gisbert-Mullor et al.   Antioxidants

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

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

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

(2019) Anna Lenzi et al.   Foods

Improving vegetable quality in controlled environments

(2018) Youssef Rouphael et al.   SCIENTIA HORTICULTURAE

Shift in accumulation of flavonoids and phenolic acids in lettuce attributable to changes in ultraviolet radiation and temperature

(2018) Oksana Sytar et al.   SCIENTIA HORTICULTURAE

Chemical Compositions of Cold-Pressed Broccoli, Carrot, and Cucumber Seed Flours and Their in Vitro Gut Microbiota Modulatory, Anti-inflammatory, and Free Radical Scavenging Properties

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

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

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

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

Plant Growth and Photosynthesis Response to Low Potassium Conditions in Three Lettuce (Lactuca sativa) Types

(2017) Geng Zhang et al.   Horticulture Journal

Microgreens: Production, shelf life, and bioactive components

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

Nutritional quality of ten leafy vegetables harvested at two light intensities

(2016) Emma Colonna et al.   FOOD CHEMISTRY

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

Phytochemicals and Overall Quality of Leafy Lettuce (Lactuca sativaL.) Varieties Grown in Closed Hydroponic System

(2016) Bevly M. Mampholo et al.   JOURNAL OF FOOD QUALITY

Micro-scale vegetable production and the rise of microgreens

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

Non-destructive Phenotyping of Lettuce Plants in Early Stages of Development with Optical Sensors

(2016) Ivan Simko et al.   Frontiers in Plant Science

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

Antagonistic effects of iron and/or magnesium deficiencies on enzyme activities in lettuce (Lactuca sativaL.) plants

(2016) N. Msilini et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

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

Yield and nutritional quality of greenhouse lettuce as affected by shading and cultivation season

(2015) C Kosma et al.   Emirates Journal of Food and Agriculture

Rootstock alleviates PEG-induced water stress in grafted pepper seedlings: Physiological responses

(2014) Consuelo Penella et al.   JOURNAL OF PLANT PHYSIOLOGY

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

Determination of Phytochemicals and Antioxidant Activity in Butterhead Lettuce Related to Leaf Age and Position

(2013) Gabriela Elena Viacava et al.   JOURNAL OF FOOD BIOCHEMISTRY

Nutritional quality of outer and inner leaves of green and red pigmented lettuces (Lactuca sativa L.) consumed as salads

(2013) Marouane Baslam et al.   SCIENTIA HORTICULTURAE

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

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

Influence of preharvest calcium applications, fruit injury, and storage atmospheres on postharvest brown rot of apple

(2012) Imre J. Holb et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effectiveness of pre- and post-veraison calcium applications to control decay and maintain table grape fruit quality during storage

(2012) Adelaide Ciccarese et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils

(2011) Aleksandra Szydłowska-Czerniak et al.   FOOD CHEMISTRY

The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce

(2009) Olive Kenny et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of light on health-promoting phytochemicals of broccoli sprouts

(2008) Santiago Pérez-Balibrea et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2007) Rafael Llorach et al.   FOOD CHEMISTRY