Spinach (Spinacia oleracea L.) is one of the most consumed leafy vegetables worldwide and it is considered to be highly nutritious. Spinach is a short-cycle leafy crop that has a high demand for nitrogen in order to rapidly come to a harvestable product that has the required dark green colour within a reasonable harvest window. In commercial production of spinach the recovery of N is poor, which may result in environmental pollution. To increase sustainability of both organic and conventional spinach cultivation there is a need to reduce the dependency on high levels of nitrogen. Growers therefore urgently need cultivars with a satisfactory yield under reduced N input conditions. Nitrogen use efficiency (NUE), defined as the ability to prod...
Cropping systems require careful nitrogen (N) management to increase the sustainability of agricultu...
Nitrogen (N) fertilisers are used widely to improve winter oilseed rape (WOSR) yields. However, N is...
Two field experiments were carried out at the Experimental Field, Department of Food Science (TE, It...
Spinach (Spinacia oleracea L.) is one of the most consumed leafy vegetables worldwide and it is cons...
Spinach is a leafy vegetable that requires a high N fertilization to have a satisfactory yield and q...
Spinach is a leafy vegetable that requires a high N fertilization to have a satisfactory yield and q...
Cultivation of spinach requires high amounts of nitrogen (N), which puts a strain on the environment...
<p>Cultivation of spinach requires high amounts of nitrogen (N), which puts a strain on the environm...
Water deficit and environmental pollution owing to excessive nitrogen use have caused considerable a...
Nitrate is the principal source of nitrogen for most higher plants. Particularly leafy vegetables re...
Nitrate is the principal source of nitrogen for most higher plants. Particularly leafy vegetables re...
An optimized nitrogen (N) fertilization may have a positive effect on leafy vegetables by increasing...
Introduction: Spinach is one of the most important leafy vegetables, rich in calcium, phosphorus, po...
An optimized nitrogen (N) fertilization may have a positive effect on leafy vegetables by increasing...
Introduction: The fresh, steamed and boiled spinach were used because of antioxidant compounds that ...
Cropping systems require careful nitrogen (N) management to increase the sustainability of agricultu...
Nitrogen (N) fertilisers are used widely to improve winter oilseed rape (WOSR) yields. However, N is...
Two field experiments were carried out at the Experimental Field, Department of Food Science (TE, It...
Spinach (Spinacia oleracea L.) is one of the most consumed leafy vegetables worldwide and it is cons...
Spinach is a leafy vegetable that requires a high N fertilization to have a satisfactory yield and q...
Spinach is a leafy vegetable that requires a high N fertilization to have a satisfactory yield and q...
Cultivation of spinach requires high amounts of nitrogen (N), which puts a strain on the environment...
<p>Cultivation of spinach requires high amounts of nitrogen (N), which puts a strain on the environm...
Water deficit and environmental pollution owing to excessive nitrogen use have caused considerable a...
Nitrate is the principal source of nitrogen for most higher plants. Particularly leafy vegetables re...
Nitrate is the principal source of nitrogen for most higher plants. Particularly leafy vegetables re...
An optimized nitrogen (N) fertilization may have a positive effect on leafy vegetables by increasing...
Introduction: Spinach is one of the most important leafy vegetables, rich in calcium, phosphorus, po...
An optimized nitrogen (N) fertilization may have a positive effect on leafy vegetables by increasing...
Introduction: The fresh, steamed and boiled spinach were used because of antioxidant compounds that ...
Cropping systems require careful nitrogen (N) management to increase the sustainability of agricultu...
Nitrogen (N) fertilisers are used widely to improve winter oilseed rape (WOSR) yields. However, N is...
Two field experiments were carried out at the Experimental Field, Department of Food Science (TE, It...