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Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables
(Int Nutrition FoundationBostonEUA, 2008)
Assessing seaweed extract as a biostimulant on the yield of organic leafy greens in TennesseeEvaluación de un extracto de alga como un bioestimulante del rendimiento de vegetales de hoja orgánicos en Tennessee
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 2018)
New data on the carotenoid composition of raw salad vegetables
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2005)
CONFIRMAÇÃO DA IDENTIDADE DA alfa-CRIPTOXANTINA E INCIDÊNCIA DE CAROTENÓIDES MINORITÁRIOS PROVITAMÍNICOS A EM VERDURAS FOLHOSAS VERDESCONFIRMATION OF THE IDENTITY OF alpha-CRYPTOXANTHIN AND INCIDENCE OF MINOR PROVITAMIN A CAROTENOIDS IN GREEN LEAFY VEGETABLES
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001)
CAROTENOID COMPOSITION AND VITAMIN-A VALUE OF SOME NATIVE BRAZILIAN GREEN LEAFY VEGETABLES
(Blackwell Science LtdOxfordInglaterra, 1990)
Quantification of Listeria monocytogenes in minimally processed leafy vegetables using a combined method based on enrichment and 16S rRNA real-time PCR
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2010)
Modern lifestyle markedly changed eating habits worldwide, with an increasing demand for ready-to-eat foods, such as minimally processed fruits and leafy greens. Packaging and storage conditions of those products may favor ...
High intensity and red enriched LED lights increased the growth of lettuce and endive
(PagePress, 2022)
Changes in plant responses have been associated with different fractions of the visible spectrum and light intensity. Advances in light-emitting diodes (LED) have enabled the study of the effect of narrow wavelengths on ...
Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
(Wiley Blackwell Publishing, Inc, 2018-02)
The content of bioactive compounds and antioxidant capacity of nine vegetables of conventional and unconventional utilization in salad mixtures were studied. The total phenolic and flavonoid contents ranged between 39.6–148.5 ...