Chlorophylls are a group of naturally occurring pigments that are responsible for the green
color in plants. This pigment group could have numerous health benefits due to its high …

Brassicaceae vegetables are important crops consumed worldwide due to their unique
flavor, and for their broadly recognized functional properties, which are directly related to …

The plant defense system is immediately triggered by UV-B irradiation, particularly the
production of metabolites and enzymes involved in the UV-B response. Although substantial …

Kale (Brassica oleracea L. var. acephala DC) is a popular cruciferous vegetable originating
from Central Asia, and is well known for its abundant bioactive compounds. This review …

Elevated levels of reactive oxygen species (ROS) are caused by ultraviolet B radiation (UV-
B) stress. In response, plants strengthen their cell membranes, impeding photosynthesis …

Pea protein isolates contain high-quality plant protein. However, they have sensory
drawbacks, notably bitterness and astringency, that have limited their use in commercial …

Ultraviolet B (UVB) radiation in low but ecological-relevant doses acts as a regulator in the
plant's secondary metabolism. This study investigates the effect of UVB radiation from light …

Kale sprouts contain health-promoting compounds that could be increased by applying plant
nutrients or exogenous phytohormones during pre-harvest. The effects of selenium (Se) …

Bread structure is a determinant of loaf volume and resilience, as well as the sensation
perceived during eating, and its analysis comprises the study of the fluid phase (air), also …

Phenolic compounds (PCs) are mainly responsible for the antioxidant capacity of bread,
which is affected by several factors such as the type of flour, microbial dynamics …