• 
• 
• 
• Browse by Subjects
• Publications A-Z index

1.

Comparative Analysis of Chemical Compounds Related to Quality of Canned asparagus Sara María Jaramillo-Carmona, Francisco Javier Tejero-Maján, Ana Jiménez-Araujo, Rafael Guillén-Bejarano, Rocío Rodríguez-Arcos Journal of Food and Nutrition Research. 2019 7 (2). doi: 10.12691/jfnr-7-2-10 Keywords: canned asparagus , white and green spears, asparagus variety, chemical composition, nutritional quality, bioactive compounds Context: asparagus cultivation and consumption are widely spread throughout the world. Several investigations about fresh asparagus have evidenced that... Abstract Full Text (PDF) [Epub] Full Text (HTML)

2.

Influence of Selected Factors on the Quality of Seasonable Vegetables Using asparagus As An Example Maria Śmiechowska, Marcin Pigłowski Journal of Food and Nutrition Research. 2025 13 (9). doi: 10.12691/jfnr-13-9-6 Keywords: asparagus , quality, metals, pesticides, production, import, European Union Context: asparagus is a green vegetable, available only seasonally, and interest in it in is growing because of its health benefits. However, since th... Abstract Full Text (PDF) [Epub] Full Text (HTML)

3.

Bitter Foods are Sometimes Better ADENIYI Paulina O. World Journal of Preventive Medicine. 2019 7 (1). doi: 10.12691/jpm-7-1-1 Keywords: bitter foods, bitter components, disease prevention, public health Context: ...this study. All the bitter foods compiled are plant foods and they include: cruciferous vegetables; chicory; chard; artichokes, asparagus , lettuce; bitter leaf; coffee; cocoa powder; ginger; bitter melon; cucumber; olives; charyotes and clove basil. The main bitter comp... Abstract Full Text (PDF) [Epub] Full Text (HTML)

4.

Total Phenolics and Antioxidant Capacity of Vegetables Grown in the Southwestern Andes Region of South America Fuentes Jocelyn, Montoya Paulina, Vio Fernando, Speisky Hernan Journal of Food and Nutrition Research. 2016 4 (12). doi: 10.12691/jfnr-4-12-1 Keywords: antioxidants, vegetables, total phenolics, ORAC Context: ...not consumed raw, the boil-cooking process affected differentially the antioxidant richness; for instance, while in the case of asparagus , chard, and lima beans boil-cooking induced major drops in ORAC (40-60%), in the case of artichoke bottoms a marked increase (35%) i... Abstract Full Text (PDF) [Epub] Full Text (HTML)