The current article provides an updated review of scientific advances regarding nitrate
accumulation in plant tissues and a critical examination of the genetic, agroenvironmental …

Background Advanced glycation end-products (AGEs) are a sort of complex products formed
by the Maillard reaction between the carbonyls of reducing sugars and the free amino …

The nutritional composition of ten leafy vegetables (chicory, green lettuce, lamb's lettuce,
mizuna, red chard, red lettuce, rocket, spinach, Swiss chard, and tatsoi) and quality traits of …

Basil (Ocimum basilicum L.) is an essential ingredient of the Mediterranean cuisine due to its
distinctive aroma. Genovese basil leaves are used to prepare “pesto”, a condiment that has …

Introduction Originally regarded as garnish greens, microgreens are increasingly valued for
their nutritional profile, including their mineral content. Methods A study was conducted …

Nitrite and biogenic amines (BAs) are widely found in fermented vegetables, while there is
no research about the nitrite and BAs of Cantonese pickle. Therefore, the nitrite and BAs …

To improve the safety of Chinese pickles, lactic acid bacteria were isolated from traditional
fermented foods to test for nitrite degradation during the pickling process. Lactobacillus …

Sweet basil (Ocimum basilicum L.) is one of the most produced aromatic herbs in the world,
exploiting hydroponic systems. It has been widely assessed that macronutrients, like …

To investigate nitrate and nitrite content in fresh vegetables, 264 samples were randomly
collected in the farmers' markets in Shanghai, Southeast China. The results indicate that …

Pickle is a type of mildly lactic acid fermented vegetable and is a traditional dish favored in
China, Japan, and Korea. Corruption of spoilage bacteria and accumulation of nitrite during …