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

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 …

There are a number of cutting-edge techniques implemented in the germination process,
including high pressure processing, ultrasonic, ultraviolet, light, non-thermal plasma …

Microgreens constitute natural-based foods with health-promoting properties mediated by
the accumulation of glucosinolates (GLs) and phenolic compounds (PCs), although their …

An exponential growth in global population is expected to reach nine billion by 2050,
demanding a 70% increase in agriculture productivity, thus illustrating the impact of global …

The aim of this study was to compare the concentration of phenolic compounds,
glucosinolates, proteins, sugars and vitamin C between kohlrabi (Brassica oleracea var …

Long-term space missions will require a self-sustaining food production system to meet the
crew's nutritional and health needs. For this purpose, plant-based food production systems …

Young shoots are a completely new and rapidly growing group of foodstuffs. Also known as
“vegetable confetti”, they are a useful addition to commonly consumed meals and often …

A comparative analysis was conducted on seventeen sprouts from vegetable and non-
vegetable sources belonging to various plant families such as Asteraceae, Brassicaceae …