Similar articles for PMID: 30309537

Year	Number of Results
1994	1
1996	2
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2004	4
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2007	5
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2018	8
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2024	1

1

Diffuse light affects the contents of vitamin C, phenolic compounds and free amino acids in lettuce plants.

Riga P, Benedicto L, Gil-Izquierdo Á, Collado-González J, Ferreres F, Medina S. Riga P, et al. Food Chem. 2019 Jan 30;272:227-234. doi: 10.1016/j.foodchem.2018.08.051. Epub 2018 Aug 11. Food Chem. 2019. PMID: 30309537

2

LED illumination affects bioactive compounds in romaine baby leaf lettuce.

Samuolienė G, Brazaitytė A, Sirtautas R, Viršilė A, Sakalauskaitė J, Sakalauskienė S, Duchovskis P. Samuolienė G, et al. J Sci Food Agric. 2013 Oct;93(13):3286-91. doi: 10.1002/jsfa.6173. Epub 2013 May 15. J Sci Food Agric. 2013. PMID: 23584932

3

UV-A and FR irradiation improves growth and nutritional properties of lettuce grown in an artificial light plant factory.

He R, Zhang Y, Song S, Su W, Hao Y, Liu H. He R, et al. Food Chem. 2021 May 30;345:128727. doi: 10.1016/j.foodchem.2020.128727. Epub 2020 Nov 27. Food Chem. 2021. PMID: 33307433 Free article.

4

Effects of seasonal variation on sensory properties and total phenolic content of 5 lettuce cultivars.

Bunning ML, Kendall PA, Stone MB, Stonaker FH, Stushnoff C. Bunning ML, et al. J Food Sci. 2010 Apr;75(3):S156-61. doi: 10.1111/j.1750-3841.2010.01533.x. J Food Sci. 2010. PMID: 20492312

5

Supplementary Far-Red and Blue Lights Influence the Biomass and Phytochemical Profiles of Two Lettuce Cultivars in Plant Factory.

Li Y, Wu L, Jiang H, He R, Song S, Su W, Liu H. Li Y, et al. Molecules. 2021 Dec 6;26(23):7405. doi: 10.3390/molecules26237405. Molecules. 2021. PMID: 34885984 Free PMC article.

6

Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia).

Zhan L, Hu J, Ai Z, Pang L, Li Y, Zhu M. Zhan L, et al. Food Chem. 2013 Jan 1;136(1):273-8. doi: 10.1016/j.foodchem.2012.07.123. Epub 2012 Aug 13. Food Chem. 2013. PMID: 23017423

7

Changes in the flavonoid and phenolic acid contents and antioxidant activity of red leaf lettuce (Lollo Rosso) due to cultivation under plastic films varying in ultraviolet transparency.

García-Macías P, Ordidge M, Vysini E, Waroonphan S, Battey NH, Gordon MH, Hadley P, John P, Lovegrove JA, Wagstaffe A. García-Macías P, et al. J Agric Food Chem. 2007 Dec 12;55(25):10168-72. doi: 10.1021/jf071570m. Epub 2007 Nov 15. J Agric Food Chem. 2007. PMID: 18001028

8

Ozonated water extends the shelf life of fresh-cut lettuce.

Beltrán D, Selma MV, Marín A, Gil MI. Beltrán D, et al. J Agric Food Chem. 2005 Jul 13;53(14):5654-63. doi: 10.1021/jf050359c. J Agric Food Chem. 2005. PMID: 15998129

9

Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content.

Medina-Lozano I, Bertolín JR, Díaz A. Medina-Lozano I, et al. Food Chem. 2021 Oct 15;359:129864. doi: 10.1016/j.foodchem.2021.129864. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33962194 Free article.

10

Effect of methyl jasmonate on phenolic compounds and carotenoids of romaine lettuce (Lactuca sativa L.).

Kim HJ, Fonseca JM, Choi JH, Kubota C. Kim HJ, et al. J Agric Food Chem. 2007 Dec 12;55(25):10366-72. doi: 10.1021/jf071927m. Epub 2007 Nov 9. J Agric Food Chem. 2007. PMID: 17990849

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