Influence of bio-fertilizer containing beneficial fungi and rhizospheric bacteria on health promoting compounds and antioxidant activity of Spinacia oleracea L.

Elevation of secondary metabolites synthesis in Brassica campestris ssp. chinensis L. via exogenous inoculation of Piriformospora indica with appropriate fertilizer

(2017) Muhammad Khalid et al.   PLoS One

Interaction matters: Synergy between vermicompost and PGPR agents improves soil quality, crop quality and crop yield in the field

(2015) Xiuchao Song et al.   APPLIED SOIL ECOLOGY

Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry

(2014) María Isabel Alarcón-Flores et al.   Food Analytical Methods

Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.)

(2013) Urszula Złotek et al.   FOOD CHEMISTRY

Effects of plant hormones on main health-promoting compounds and antioxidant capacity of Chinese kale

(2012) Bo Sun et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the total phenolics and quercetin content of foliage in mycorrhizal grape (Vitis vinifera L.) varieties and effect of postharvest drying on quercetin yield

(2012) M. Eftekhari et al.   INDUSTRIAL CROPS AND PRODUCTS

Impact of germination time and type of illumination on the antioxidant compounds and antioxidant capacity of Lens culinaris sprouts

(2012) Michał Świeca et al.   SCIENTIA HORTICULTURAE

The effects of red, blue, and white light-emitting diodes on the growth, development, and edible quality of hydroponically grown lettuce (Lactuca sativa L. var. capitata)

(2012) Kuan-Hung Lin et al.   SCIENTIA HORTICULTURAE

Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables

(2012) Umma Khair Salma Khanam et al.   Journal of Functional Foods

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

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

Analysis of Eleven Phenolic Compounds Including Novel p-Coumaroyl Derivatives in Lettuce (Lactuca sativa L.) by Ultra-high-performance Liquid Chromatography with Photodiode Array and Mass Spectrometry Detection

(2011) Albert Ribas-Agustí et al.   PHYTOCHEMICAL ANALYSIS

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

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

(2009) Vanisree Mulabagal et al.   FOOD CHEMISTRY

Terpene and phenolic constituents of Lactuca indica L.

(2008) Ki Hyun Kim et al.   ARCHIVES OF PHARMACAL RESEARCH

Rhizosphere bacteria help plants tolerate abiotic stress

(2008) Jungwook Yang et al.   TRENDS IN PLANT SCIENCE

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

(2007) Andrea Bunea et al.   FOOD CHEMISTRY

Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants

(2007) Bushra Sultana et al.   FOOD CHEMISTRY

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

(2007) Rafael Llorach et al.   FOOD CHEMISTRY

Differences in the Metabolite Profiles of Spinach (Spinacia oleracea L.) Leaf in Different Concentrations of Nitrate in the Culture Solution

(2007) Keiki Okazaki et al.   PLANT AND CELL PHYSIOLOGY