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There are 6377 results for: content related to: Qualitative and Nutritional Differences in Processing Tomatoes Grown under Commercial Organic and Conventional Production Systems

  1. Cultivar choice provides options for local production of organic and conventionally produced tomatoes with higher quality and antioxidant content

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 15, December 2010, Pages: 2548–2555, Heather Troxell Aldrich, Karen Salandanan, Patricia Kendall, Marisa Bunning, Frank Stonaker, Oktay Külen and Cecil Stushnoff

    Article first published online : 17 AUG 2010, DOI: 10.1002/jsfa.4116

  2. Micronutrient contents in organic and conventional tomatoes (Solanum lycopersicum L.)

    International Journal of Food Science & Technology

    Volume 46, Issue 8, August 2011, Pages: 1561–1568, Luis Eduardo Ordóñez-Santos, M. Lourdes Vázquez-Odériz and M. Angeles Romero-Rodríguez

    Article first published online : 4 JUL 2011, DOI: 10.1111/j.1365-2621.2011.02648.x

  3. Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum Mill.)

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 5, 30 March 2009, Pages: 743–749, Luis Eduardo Ordóñez-Santos, Enrique Arbones-Maciñeira, José Fernández-Perejón, Matilde Lombardero-Fernández, Lourdes Vázquez-Odériz and Angeles Romero-Rodríguez

    Article first published online : 2 FEB 2009, DOI: 10.1002/jsfa.3505

  4. Perceived Risks of Conventional and Organic Produce: Pesticides, Pathogens, and Natural Toxins

    Risk Analysis

    Volume 21, Issue 2, April 2001, Pages: 319–330, Pamela R. D. Williams and James K. Hammitt

    Article first published online : 24 MAY 2002, DOI: 10.1111/0272-4332.212114

  5. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12019

  6. Sensory evaluation and physico-chemical measurements of tomatoes commonly consumed in New Zealand

    International Journal of Consumer Studies

    Volume 32, Issue 5, September 2008, Pages: 535–544, Janette M. Busch, Geoffrey P. Savage and Bruce P. Searle

    Article first published online : 23 APR 2008, DOI: 10.1111/j.1470-6431.2008.00685.x

  7. Effects of organic and conventional production systems on quality and nutritional parameters of processing tomatoes

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 2, 30 January 2009, Pages: 177–194, Joy Rickman Pieper and Diane M Barrett

    Article first published online : 13 NOV 2008, DOI: 10.1002/jsfa.3437

  8. Consumer Sensory Analysis of Organically and Conventionally Grown Vegetables

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: S87–S91, Xin Zhao, Edgar Chambers IV, Ziad Matta, Thomas M. Loughin and Edward E. Carey

    Article first published online : 12 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00277.x

  9. The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 14, November 2012, Pages: 2840–2848, Ewelina Hallmann

    Article first published online : 20 FEB 2012, DOI: 10.1002/jsfa.5617

  10. You have free access to this content
    A Review of the Nutrition Claims Made by Proponents of Organic Food

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 3, May 2010, Pages: 270–277, Joseph D. Rosen

    Article first published online : 29 APR 2010, DOI: 10.1111/j.1541-4337.2010.00108.x

  11. A long-term comparison of the influence of organic and conventional crop management practices on the content of the glycoalkaloid α-tomatine in tomatoes

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 7, May 2013, Pages: 1537–1542, Eunmi Koh, Stephen Kaffka and Alyson E Mitchell

    Article first published online : 9 NOV 2012, DOI: 10.1002/jsfa.5951

  12. Comparison of the Microbiological Quality of Environmentally Friendly and Conventionally Grown Vegetables Sold at Retail Markets in Korea

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: M1739–M1744, Jee-Hoon Ryu, Minju Kim, Eun-Gyeong Kim, Larry R. Beuchat and Hoikyung Kim

    Article first published online : 14 AUG 2014, DOI: 10.1111/1750-3841.12531

  13. You have free access to this content
    Industrial Applications of Selected JFS Articles

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: v–vi,

    Article first published online : 20 NOV 2007, DOI: 10.1111/j.1750-3841.2007.00614.x

  14. Conventional, organic and biodynamic farming: differences in polyphenol content and antioxidant activity of Batavia lettuce

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 3, February 2012, Pages: 551–556, Daniela Heimler, Pamela Vignolini, Paola Arfaioli, Laura Isolani and Annalisa Romani

    Article first published online : 20 SEP 2011, DOI: 10.1002/jsfa.4605

  15. Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum)

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 5, 15 April 2005, Pages: 720–726, Annette L Wszelaki, Jeannine F Delwiche, Sonia D Walker, Rachel E Liggett, Joseph C Scheerens and Matthew D Kleinhenz

    Article first published online : 28 JAN 2005, DOI: 10.1002/jsfa.2051

  16. Risk Perceptions and Food Choice: An Exploratory Analysis of Organic- Versus Conventional-Produce Buyers

    Risk Analysis

    Volume 10, Issue 3, September 1990, Pages: 367–374, James K. Hammitt

    Article first published online : 29 MAY 2006, DOI: 10.1111/j.1539-6924.1990.tb00519.x

  17. Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity)

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 6, 30 April 2010, Pages: 981–988, Martin Talavera-Bianchi, Edgar Chambers IV, Edward E Carey and Delores H Chambers

    Article first published online : 3 MAR 2010, DOI: 10.1002/jsfa.3907

  18. Furanocoumarins in vegetables: influence of farming system and other factors on levels of toxicants

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 15, December 2007, Pages: 2763–2767, Věra Schulzová, Jana Hajšlová, Petr Botek and Radek Peroutka

    Article first published online : 21 SEP 2007, DOI: 10.1002/jsfa.3062

  19. Phenolic compounds and fatty acid composition of organic and conventional grown pecan kernels

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 13, October 2009, Pages: 2207–2213, Nasir SA Malik, Jose L Perez, Leonardo Lombardini, Rosaria Cornacchia, Luis Cisneros-Zevallos and Joe Braford

    Article first published online : 5 AUG 2009, DOI: 10.1002/jsfa.3708

  20. The influence of organic/integrated production on the content of phenolic compounds in apple leaves and fruits in four different varieties over a 2-year period

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 14, November 2010, Pages: 2366–2378, Maja Mikulic Petkovsek, Ana Slatnar, Franci Stampar and Robert Veberic

    Article first published online : 26 JUL 2010, DOI: 10.1002/jsfa.4093