Effect of thermal treatments on phytochemicals in conventionally and organically grown berries-Reference-Cited by-同舟云学术

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Effect of thermal treatments on phytochemicals in conventionally and organically grown berries

Published:2010-02-17 Issue:5 Volume:90 Page:769-778
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sablani Shyam S,Andrews Preston K,Davies Neal M,Walters Thomas,Saez Hector,Syamaladevi Roopesh M,Mohekar Pallavi R

Funder

Biological and Organic Agriculture

Center for Sustaining Agriculture

Natural Resources at Washington State University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3882/fullpdf

Reference36 articles.

1. Granatstein D Kirby E 2007 http://organic.tfrec.wsu.edu/OrganicStats/OrgTreeFruitTrends_Feb07.pdf [19 May 2008]

2. A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods;Bourn;Crit Rev Food Sci Nutr,2002

3. Chemical safety of conventionally and organically produced foodstuffs: a tentative comparison under Belgian conditions;Pussemier;Food Control,2006

4. Pseudomonas spp.-mediated regulation of total phenolic and rosmarinic acid levels in shoot-based clonal lines of thyme (Thymus vulgaris L);Kwok;J Food Biochem,1997

5. Human tumor cell growth inhibition by nontoxic anthocyanidins, the pigments in fruits and vegetables;Zhang;Life Sci,2005

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