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There are 7345 results for: content related to: Qualitative and Nutritional Differences in Processing Tomatoes Grown under Commercial Organic and Conventional Production Systems

  1. Microwave preservation method for DMSP, DMSO, and acrylate in unfiltered seawater and phytoplankton culture samples

    Limnology and Oceanography: Methods

    Volume 14, Issue 3, March 2016, Pages: 196–209, Joanna D. Kinsey and David J. Kieber

    Version of Record online : 12 JAN 2016, DOI: 10.1002/lom3.10081

  2. Electrophoretic patterns of microwaved and γ-irradiated beef liver proteins

    Journal of the Science of Food and Agriculture

    Volume 81, Issue 10, August 2001, Pages: 975–982, R S Farag, R A Hegazy, Kh H El-Khawas and M M Farag

    Version of Record online : 14 JUN 2001, DOI: 10.1002/jsfa.850

  3. You have free access to this content
    Soil pathogenic fungi have the potential to affect the co-existence of two tallgrass prairie species

    Journal of Ecology

    Volume 87, Issue 4, July 1999, Pages: 598–608, Jenny C. Holah and Helen M. Alexander

    Version of Record online : 24 DEC 2001, DOI: 10.1046/j.1365-2745.1999.00383.x


    Journal of Food Processing and Preservation

    Volume 30, Issue 1, February 2006, Pages: 56–70, ELISABETH GARCIA and DIANE M. BARRETT

    Version of Record online : 13 JAN 2006, DOI: 10.1111/j.1745-4549.2005.00047.x

  5. Simplified method of estimating masticatory performance

    Journal of Oral Rehabilitation

    Volume 26, Issue 8, August 1999, Pages: 678–683, F. AL-Ali, M. R. Heath and P. S. Wright

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2842.1999.00429.x

  6. 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

    Version of Record online : 17 AUG 2010, DOI: 10.1002/jsfa.4116

  7. Effect of microwave treatment on the shear bond strength of different types of commercial teeth to acrylic resin


    Volume 27, Issue 3, September 2010, Pages: 236–242, Rafael L. X. Consani, Mariana R. Carmignani, Marcelo F. Mesquita, Lourenço Correr-Sobrinho and Ricardo D. Guiraldo

    Version of Record online : 2 JUN 2010, DOI: 10.1111/j.1741-2358.2009.00333.x

  8. Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 6, April 2016, Pages: 2063–2072, Ginés Benito Martínez-Hernández, Maria Luisa Amodio and Giancarlo Colelli

    Version of Record online : 20 JUL 2015, DOI: 10.1002/jsfa.7319

  9. 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

    Version of Record online : 2 FEB 2009, DOI: 10.1002/jsfa.3505

  10. 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

    Version of Record online : 20 FEB 2012, DOI: 10.1002/jsfa.5617

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    Effect of repeated microwave disinfections on bonding of different commercial teeth to resin denture base


    Volume 29, Issue 2, June 2012, Pages: e553–e559, Rafael L. X. Consani, Tatiane Soave, Marcelo F. Mesquita, Mario A. C. Sinhoreti, Wilson B. Mendes and Ricardo D. Guiraldo

    Version of Record online : 24 JUL 2011, DOI: 10.1111/j.1741-2358.2011.00516.x

  12. Characterisation of potato crisp effective porosity using micro-CT

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 13, October 2016, Pages: 4440–4448, Ryan C Renshaw, John P Robinson, Georgios A Dimitrakis, John R Bows and Samuel W Kingman

    Version of Record online : 3 MAR 2016, DOI: 10.1002/jsfa.7655

  13. 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

    Version of Record online : 4 JUL 2011, DOI: 10.1111/j.1365-2621.2011.02648.x

  14. Effect of molecular weight of chitosan degraded by microwave irradiation on lyophilized scaffold for bone tissue engineering applications

    Journal of Biomedical Materials Research Part A

    Volume 97A, Issue 1, April 2011, Pages: 66–73, Marvin M. Mecwan, Gabriel E. Rapalo, Sanjay R. Mishra, Warren O. Haggard and Joel D. Bumgardner

    Version of Record online : 11 FEB 2011, DOI: 10.1002/jbm.a.33029

  15. Pre-processing effects on cold pressed rapeseed oil quality indicators and phenolic compounds

    European Journal of Lipid Science and Technology

    Daniel McDowell, Christopher T. Elliott and Anastasios Koidis

    Version of Record online : 10 MAR 2017, DOI: 10.1002/ejlt.201600357


    Journal of Food Processing and Preservation

    Volume 36, Issue 4, August 2012, Pages: 348–363, SABRINA COX, NISSREEN ABU-GHANNAM and SHILPI GUPTA

    Version of Record online : 26 OCT 2011, DOI: 10.1111/j.1745-4549.2011.00563.x

  17. The long-term storage of cold-pressed oil from roasted rapeseed: Effects on antioxidant activity and levels of canolol and tocopherols

    European Journal of Lipid Science and Technology

    Volume 118, Issue 7, July 2016, Pages: 1030–1041, Aleksander Siger and Michał Michalak

    Version of Record online : 26 OCT 2015, DOI: 10.1002/ejlt.201500183

  18. 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

    Version of Record online : 23 APR 2008, DOI: 10.1111/j.1470-6431.2008.00685.x

  19. Immunorecognition, ultrastructure and phosphorylation status of astrocytic gap junctions and connexin43 in rat brain after cerebral focal ischaemia

    European Journal of Neuroscience

    Volume 10, Issue 7, July 1998, Pages: 2444–2463, W. E. I. Li, P. A. Y. Ochalski, E. L. Hertzberg and J. I. Nagy

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1460-9568.1998.00253.x

  20. Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

    Flavour and Fragrance Journal

    Volume 29, Issue 4, July 2014, Pages: 240–248, José M. Lorenzo and Rubén Domínguez

    Version of Record online : 27 MAR 2014, DOI: 10.1002/ffj.3201