相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content
Ines Medina-Lozano et al.
FOOD CHEMISTRY (2021)
Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces
Eva Martinez-Ispizua et al.
MOLECULES (2021)
Enhancing growth and phytochemicals of two amaranth microgreens by LEDs light irradiation
Soborn Meas et al.
SCIENTIA HORTICULTURAE (2020)
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
Christophe El-Nakhel et al.
ANTIOXIDANTS (2020)
Phenolic Constitution, Phytochemical and Macronutrient Content in Three Species of Microgreens as Modulated by Natural Fiber and Synthetic Substrates
Marios C. Kyriacou et al.
ANTIOXIDANTS (2020)
Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces
Ramon Gisbert-Mullor et al.
ANTIOXIDANTS (2020)
Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective
Thanh Ninh Le et al.
PLANTS-BASEL (2020)
Nutrient composition, oxalate content and nutritional ranking of ten culinary microgreens
Manjula D. Ghoora et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)
Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties
Aneta Wojdylo et al.
MOLECULES (2020)
Functional quality in novel food sources: Genotypic variation in the nutritive and phytochemical composition of thirteen microgreens species
Marios C. Kyriacou et al.
FOOD CHEMISTRY (2019)
Antioxidant and Mineral Composition of Three Wild Leafy Species: A Comparison Between Microgreens and Baby Greens
Anna Lenzi et al.
FOODS (2019)
Improving vegetable quality in controlled environments
Youssef Rouphael et al.
SCIENTIA HORTICULTURAE (2018)
Shift in accumulation of flavonoids and phenolic acids in lettuce attributable to changes in ultraviolet radiation and temperature
Oksana Sytar et al.
SCIENTIA HORTICULTURAE (2018)
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
Uyory Choe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
The Science behind Microgreens as an Exciting New Food for the 21st Century
Uyory Choe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Microgreens: Production, shelf life, and bioactive components
Shabir Ahmad Mir et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Plant Growth and Photosynthesis Response to Low Potassium Conditions in Three Lettuce (Lactuca sativa) Types
Geng Zhang et al.
HORTICULTURE JOURNAL (2017)
Nondestructive detection and biochemical quantification of buckwheat leaves using visible (VIS) and near-infrared (NIR) hyperspectral reflectance imaging
Oksana Sytar et al.
JOURNAL OF CENTRAL EUROPEAN AGRICULTURE (2017)
Nutritional quality of ten leafy vegetables harvested at two light intensities
Emma Colonna et al.
FOOD CHEMISTRY (2016)
Red Cabbage Microgreens Lower Circulating Low-Density Lipoprotein (LDL), Liver Cholesterol, and Inflammatory Cytokines in Mice Fed a High-Fat Diet
Haiqiu Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Phytochemicals and Overall Quality of Leafy Lettuce (Lactuca sativa L.) Varieties Grown in Closed Hydroponic System
Bevly M. Mampholo et al.
JOURNAL OF FOOD QUALITY (2016)
Micro-scale vegetable production and the rise of microgreens
Marios C. Kyriacou et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Non-destructive Phenotyping of Lettuce Plants in Early Stages of Development with Optical Sensors
Ivan Simko et al.
FRONTIERS IN PLANT SCIENCE (2016)
Leaf Morphology, Photosynthetic Performance, Chlorophyll Fluorescence, Stomata! Development of Lettuce (Lactuca sativa L.) Exposed to Different Ratios of Red Light to Blue Light
Jun Wang et al.
FRONTIERS IN PLANT SCIENCE (2016)
Antagonistic effects of iron and/or magnesium deficiencies on enzyme activities in lettuce (Lactuca sativaL.) plants
N. Msilini et al.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY (2016)
The effect of growth conditions on flavonols and anthocyanins accumulation in green and red lettuce
Klaudia Bruckova et al.
JOURNAL OF CENTRAL EUROPEAN AGRICULTURE (2016)
Comparison between the mineral profile and nitrate content of microgreens and mature lettuces
Edgar Pinto et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)
Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens
Zhenlei Xiao et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)
Determination of Phytochemicals and Antioxidant Activity in Butterhead Lettuce Related to Leaf Age and Position
Gabriela Elena Viacava et al.
JOURNAL OF FOOD BIOCHEMISTRY (2014)
Rootstock alleviates PEG-induced water stress in grafted pepper seedlings: Physiological responses
Consuelo Penella et al.
JOURNAL OF PLANT PHYSIOLOGY (2014)
Potential of Underutilized Traditional Vegetables and Legume Crops to Contribute to Food and Nutritional Security, Income and More Sustainable Production Systems
Andreas W. Ebert
SUSTAINABILITY (2014)
Effectiveness of pre- and post-veraison calcium applications to control decay and maintain table grape fruit quality during storage
Adelaide Ciccarese et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)
Nutritional quality of outer and inner leaves of green and red pigmented lettuces (Lactuca sativa L.) consumed as salads
Marouane Baslam et al.
SCIENTIA HORTICULTURAE (2013)
Yield and nutritional quality of greenhouse lettuce as affected by shading and cultivation season
C. Kosma et al.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2013)
Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens
Zhenlei Xiao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Influence of preharvest calcium applications, fruit injury, and storage atmospheres on postharvest brown rot of apple
Imre J. Holb et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2012)
Nutritional Quality of Lettuce
Beiquan Mou
CURRENT NUTRITION & FOOD SCIENCE (2012)
Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils
Aleksandra Szydlowska-Czerniak et al.
FOOD CHEMISTRY (2011)
Yield and Postharvest Quality of Lettuce in Response to Nitrogen, Phosphorus, and Potassium Fertilizers
M. Murshidul Hoque et al.
HORTSCIENCE (2010)
The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce
Olive Kenny et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Nutrient Content of Lettuce and its Improvement
Beiquan Mou
CURRENT NUTRITION & FOOD SCIENCE (2009)
Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole
Rafael Llorach et al.
FOOD CHEMISTRY (2008)
Influence of light on health-promoting phytochemicals of broccoli sprouts
Santiago Perez-Balibrea et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Breeding line selection based on multiple traits
Weikai Yan et al.
CROP SCIENCE (2008)
Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation
Jin-Yuarn Lin et al.
FOOD CHEMISTRY (2007)
Total phenolic content and DPPH center dot radical scavenging activity of lettuce (Lactuca sativa L.) grown in Colorado
Xiangfei Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Magnesium deficiency induced oxidative stress and antioxidant responses in mulberry plants
RK Tewari et al.
SCIENTIA HORTICULTURAE (2006)
Bioactivity and protective effects of natural carotenoids
W Stahl et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE (2005)
Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer
PM Kris-Etherton et al.
AMERICAN JOURNAL OF MEDICINE (2002)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation
YT Szeto et al.
BRITISH JOURNAL OF NUTRITION (2002)
Preventive effects of dietary cabbage acylated anthocyanins on paraquat-induced oxidative stress in rats
K Igarashi et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2000)
分享论文
