A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods.
about
Fruit and soil quality of organic and conventional strawberry agroecosystemsVariation in broccoli cultivar phytochemical content under organic and conventional management systems: implications in breeding for nutritionOrganic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical PropertiesMolecular gastronomy: a new emerging scientific discipline.Mineral composition of organically grown wheat genotypes: contribution to daily minerals intakeEvaluation of the micronutrient composition of plant foods produced by organic and conventional agricultural methods.Comparison of nutritional quality between conventional and organic dairy products: a meta-analysis.Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.Complex Relationships Between Food, Diet, and the Microbiome.Comparative Study of Elemental Nutrients in Organic and Conventional Vegetables Using Laser-Induced Breakdown Spectroscopy (LIBS).Promoting healthy diets and tackling obesity and diet-related chronic diseases: what are the agricultural policy levers?Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes.Proteomics for the food industry: opportunities and challenges.The Irish organic food market: shortfalls, opportunities and the need for research.Organic agriculture and undernourishment in developing countries: main potentials and challenges.Plant amino acid-derived vitamins: biosynthesis and function.Investigating the organic and conventional production type of olive oil with target and suspect screening by LC-QTOF-MS, a novel semi-quantification method using chemical similarity and advanced chemometrics.Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis.Concentration of some heavy metals in organically grown primitive, old and modern wheat genotypes: implications for human health.Consumer attitudes towards vegetable attributes: potential buyers of pesticide-free vegetables in Accra and Kumasi, Ghana.Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems.Consumer sensory analysis of organically and conventionally grown vegetables.Organic and conventional fertilisation procedures on the nitrate, antioxidants and pesticide content in parts of vegetables.Foodborne Disease Outbreaks Associated with Organic Foods in the United States.Effect of organically and conventionally produced diets on jejunal gene expression in chickens.Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables.Multi-method comparison of carrot quality from a conventional and three organic cropping systems with increasing levels of nutrient recycling.Nutritional and pharmaceutical properties of bioactive compounds in organic and conventional growing kiwifruit.Bioavailability and nutritional effects of carotenoids from organically and conventionally produced carrots in healthy men.Banana cultivars, cultivation practices, and physicochemical properties.Citric acid production from Aspergillus niger MT-4 using hydrolysate extract of the insect Locusta migratoria.Sensory, yield and quality differences between organically and conventionally grown winter wheat.Nutrition Label Use and Sodium Intake in the U.S.Effect of organic poultry purchase frequency on consumer attitudes toward organic poultry meat.Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in Belgium.Preharvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157:H7 in organic and conventional produce grown by Minnesota farmers.Impact of soil management practices on yield, fruit quality, and antioxidant contents of pepper at four stages of fruit development.Chicken manure enhanced yield and quality of field-grown kale and collard greens.Influence of growing system on nitrate accumulation in two varieties of lettuce and red radicchio of Treviso.Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.
P2860
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P2860
A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods.
description
2002 nî lūn-bûn
@nan
2002 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
A comparison of the nutritiona ...... conventionally produced foods.
@ast
A comparison of the nutritiona ...... conventionally produced foods.
@en
type
label
A comparison of the nutritiona ...... conventionally produced foods.
@ast
A comparison of the nutritiona ...... conventionally produced foods.
@en
prefLabel
A comparison of the nutritiona ...... conventionally produced foods.
@ast
A comparison of the nutritiona ...... conventionally produced foods.
@en
P1476
A comparison of the nutritiona ...... conventionally produced foods
@en
P2093
Diane Bourn
P356
10.1080/10408690290825439
P577
2002-01-01T00:00:00Z