Water deficit improved the capacity of arbuscular mycorrhizal fungi (AMF) for inducing the accumulation of antioxidant compounds in lettuce leaves

Arbuscular Mycorrhizal Fungi (AMF) Improved Growth and Nutritional Quality of Greenhouse-Grown Lettuce

(2011) Marouane Baslam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars

(2010) Qi You et al.   FOOD CHEMISTRY

Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of 5 Lettuce Cultivars

(2010) Marisa L. Bunning et al.   JOURNAL OF FOOD SCIENCE

Agroecology: the key role of arbuscular mycorrhizas in ecosystem services

(2010) Silvio Gianinazzi et al.   MYCORRHIZA

The cellular redox state in plant stress biology – A charging concept

(2010) Geert Potters et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Lettuce quality loss under conditions that favor the wilting phenomenon

(2010) M.V. Agüero et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

In vitro evaluation of red and green lettuce (Lactuca sativa) for functional food properties

(2009) Vanisree Mulabagal et al.   FOOD CHEMISTRY

Chicoric acid found in basil (Ocimum basilicum L.) leaves

(2008) Jungmin Lee et al.   FOOD CHEMISTRY

Plant-growth-promoting rhizobacteria and arbuscular mycorrhizal fungi modify alleviation biochemical mechanisms in water-stressed plants

(2008) Josef Kohler et al.   FUNCTIONAL PLANT BIOLOGY

Berry Fruits: Compositional Elements, Biochemical Activities, and the Impact of Their Intake on Human Health, Performance, and Disease

(2008) Navindra P. Seeram   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Secondary metabolism and antioxidants are involved in environmental adaptation and stress tolerance in lettuce

(2008) Myung-Min Oh et al.   JOURNAL OF PLANT PHYSIOLOGY

Evolution of plant water status indices during butterhead lettuce growth and its impact on post-storage quality

(2008) Mónica Barg 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