Organic foods contribution to nutritional quality and value

Author:

Popa Mona Elena,Mitelut Amalia Carmen,Popa Elisabeta ElenaORCID,Stan Andreea,Popa Vlad Ioan

Funder

CORE Organic Plus

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference22 articles.

1. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices;Asami;Journal of Agricultural and Food Chemistry,2003

2. Transforming food & farming - an organic vision for Europe in 2030;Barabanova,2015

3. Influence of organic versus conventional agricultural practice on the antioxidant microconstituent content of tomatoes and derived purees; consequences on antioxidant plasma status in humans;Caris-Veyrat;Journal of Agricultural and Food Chemistry,2004

4. Organic food contain higher levels of certain nutrients, lower levels of pesticides,and may provide health benefits for the consumer;Crinnion;Alternative Medicine Review,2010

5. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking;Faller;Food Research International,2009

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