Microgreens, a hypothesized term used for the emerging food product that is developed from
various commercial food crops, such as vegetables, grains, and herbs, consist of developed …

With the growing interest of society in healthy eating, the interest in fresh, ready-to-eat,
functional food, such as microscale vegetables (sprouted seeds and microgreens), has been …

Microgreens are young, tender greens that are used to enhance the color, texture, or flavor
of salads and main dishes. They can be grown in small scales and indoors, making them …

Abstract Background Broccoli (Brassica oleracea var. italica Plenck) is one of the most
common cruciferous vegetables in the world. Broccoli florets and sprouts are usually used …

The design of novel and functional foods is a major driver of innovation in the food industry,
which strives to meet consumer's rising demand and expectations for healthy foods. In …

Microgreens are edible young plants that have recently attracted interest because of their
color and flavor diversity, phytonutrient abundance, short growth cycle, and minimal space …

Microgreens are novel foods with high concentrations of bioactive compounds and can be
grown easily and sustainably. Among all the microgreens genera produced, Brassicaceae …

Our planet is facing food scarcity due to a rapidly growing population. Hence, food
production and sources must adapt to accommodate a growing population and a changing …

The current review investigates the effects of microgreens on human health and their use in
different food items. In recent decades, various extraction methods, such as cold pressing …

Aromatic plant essential oils (EOs) represent a promising alternative to synthetic compounds
for humans, food and crop protection from insect pests. However, although many studies …