Nutritional Composition, Bioactive Compounds, and Volatiles Profile Characterization of Two Edible Undervalued Plants: Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass

Functional relationship of vegetable colors and bioactive compounds: implications in human health

(2021) Shweta Sharma et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Five undervalued edible species inherent to autumn-winter season: nutritional composition, bioactive constituents and volatiles profile

(2021) Tamara Fukalova Fukalova et al.   PeerJ

An Updated Checklist of the Sicilian Native Edible Plants: Preserving the Traditional Ecological Knowledge of Century-Old Agro-Pastoral Landscapes

(2020) Salvatore Pasta et al.   Frontiers in Plant Science

Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties

(2020) José Arias-Rico et al.   Foods

Chemical Components and Antibacterial Activity of the Essential Oil of Six Pyrrosia Species

(2020) Demin Gao et al.   CHEMISTRY & BIODIVERSITY

Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review

(2020) Josephine J. Minde et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Safety of foods, food supply chain and environment within the COVID-19 pandemic

(2020) Myrto Rizou et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Morphological Traits and Phenolic Compounds in Tunisian Wild Populations and Cultivated Varieties of Portulaca oleracea L.

(2020) Dorra Sdouga et al.   Agronomy-Basel

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

(2020) Gianfranco Panfili et al.   PLANT FOODS FOR HUMAN NUTRITION

Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach

(2020) Gabriele Rocchetti et al.   Metabolomics

The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability

(2020) Elena Chatzopoulou et al.   Applied Sciences-Basel

Nutritional and Phytochemical Composition of Mediterranean Wild Vegetables after Culinary Treatment

(2020) Patricia García-Herrera et al.   Foods

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Wild Plants Potentially Used in Human Food in the Protected Area "Sierra Grande de Hornachos" of Extremadura (Spain)

(2019) José Blanco-Salas et al.   Sustainability

Nutritional Value, Chemical Composition and Cytotoxic Properties of Common Purslane (Portulaca oleracea L.) in Relation to Harvesting Stage and Plant Part

(2019) Spyridon A. Petropoulos et al.   Antioxidants

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

(2019) Anna Lenzi et al.   Foods

Nutritional Evaluation of Non-Conventional Vegetables in Brazil

(2018) LUIS FELIPE LIMA E SILVA et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

Urtica spp.: Ordinary Plants with Extraordinary Properties

(2018) Dorota Kregiel et al.   MOLECULES

Chemical composition and nutraceutical properties of hempseed: an ancient food with actual functional value

(2018) Giuseppina Crescente et al.   PHYTOCHEMISTRY REVIEWS

Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities

(2018) Zeineb Mzoughi et al.   FOOD RESEARCH INTERNATIONAL

Reductions in global biodiversity loss predicted from conservation spending

(2017) Anthony Waldron et al.   NATURE

Qualitative characterization of cultivated and wild edible plants: mineral elements, phenols content and antioxidant capacity

(2017) Grazia Disciglio et al.   Italian Journal of Agronomy

Identification of (Z)-3:(E)-2-Hexenal Isomerases Essential to the Production of the Leaf Aldehyde in Plants

(2016) Mikiko Kunishima et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Chenopodium album Linn: review of nutritive value and biological properties

(2015) Amrita Poonia et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Brassicaceae: a rich source of health improving phytochemicals

(2015) P. Avato et al.   PHYTOCHEMISTRY REVIEWS

Atmospheric benzenoid emissions from plants rival those from fossil fuels

(2015) P.K. Misztal et al.   Scientific Reports

Reducing Capacity, Chlorogenic Acid Content and Biological Activity in a Collection of Scarlet (Solanum aethiopicum) and Gboma (S. macrocarpon) Eggplants

(2014) Mariola Plazas et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Clinical evidence demonstrating the utility of inorganic nitrate in cardiovascular health

(2014) V. Kapil et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Effect of macronutrient deficiency on withanolides content in the roots ofWithania somniferaand its correlationship with molybdenum content

(2014) Santosh T. Devkar et al.   PHARMACEUTICAL BIOLOGY

Increasing homogeneity in global food supplies and the implications for food security

(2014) C. K. Khoury et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Sesquiterpenoids Lactones: Benefits to Plants and People

(2013) Martin Chadwick et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antioxidant activity and phenolic compounds of fractions from Portulaca oleracea L.

(2012) Naciye Erkan   FOOD CHEMISTRY

HS-SPME study of the volatile fraction of Capsicum accessions and hybrids in different parts of the fruit

(2012) Estela Moreno et al.   SCIENTIA HORTICULTURAE

Extraction efficiency and validation of an HPLC method for flavonoid analysis in peppers

(2011) Haejin Bae et al.   FOOD CHEMISTRY

Monitoring programme on nitrates in vegetables and vegetable-based baby foods marketed in the Region of Valencia, Spain: levels and estimated daily intake

(2010) O. Pardo-Marín et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated

(2009) Sara Arranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary nitrate in Japanese traditional foods lowers diastolic blood pressure in healthy volunteers

(2009) Tanja Sobko et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY