Effect of abiotic elicitation on the quality and antioxidant potential of lettuce and endive during storage
Author:
Affiliation:
1. Department of Biochemistry and Food Chemistry; University of Life Sciences; Lublin 20-704 Poland
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12428/fullpdf
Reference47 articles.
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2. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa);Altunkaya;Food Chemistry,2009
3. Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology;Ansorena;Food Science and Technology (Campinas),2012
4. Elicitation: A tool for enriching the bioactive composition of foods;Baenas;Molecules (Basel, Switzerland),2014
5. Changes in the nutrients content of some green vegetables during storage and thermal processing;Balan;Romanian Biotechnological Letters,2016
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2. Bioactive compounds in vegetables, Is there consistency in the published information? A systematic review;The Journal of Horticultural Science and Biotechnology;2021-06-21
3. Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch);Foods;2020-03-11
4. Effect of arachidonic and jasmonic acid elicitation on the content of phenolic compounds and antioxidant and anti-inflammatory properties of wheatgrass (Triticum aestivum L.);Food Chemistry;2019-08
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