Organic Black Beans (Phaseolus vulgaris L.) from Rio de Janeiro State, Brazil, Present More Phenolic Compounds and Better Nutritional Profile Than Nonorganic

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

(2020) María S. Cid-Gallegos et al.   Nutrients

Microbial inoculants: reviewing the past, discussing the present and previewing an outstanding future for the use of beneficial bacteria in agriculture

(2019) Mariana Sanches Santos et al.   AMB Express

Food quality assessment in organic vs. conventional agricultural produce: Findings and issues

(2018) Tiziano Gomiero   APPLIED SOIL ECOLOGY

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

(2018) Qiong-Qiong Yang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Metals and micronutrients in some edible crops and their cultivation soils in eastern-central region of Tunisia: A comparison between organic and conventional farming

(2018) Sabrine Hattab et al.   FOOD CHEMISTRY

Association of Frequency of Organic Food Consumption With Cancer Risk

(2018) Julia Baudry et al.   JAMA Internal Medicine

Analysis of 17 polyphenolic compounds in organic and conventional legumes by high-performance liquid chromatography-diode array detection (HPLC-DAD) and evaluation of their antioxidant activity

(2017) Federica Giusti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits

(2017) Kumar Ganesan et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health

(2017) et al.   MOLECULES

Organic farming enhances soil microbial abundance and activity—A meta-analysis and meta-regression

(2017) Martina Lori et al.   PLoS One

Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

(2015) Martha R. Moreno-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

(2015) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Valle Agricola lentil, an unknown lentil (Lens culinaris Medik.) seed from Southern Italy as a novel antioxidant and prebiotic source

(2015) Nicola Landi et al.   Food & Function

Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses

(2014) Marcin Barański et al.   BRITISH JOURNAL OF NUTRITION

Total antioxidant capacity and phenolic content of the Brazilian diet: a real scenario

(2014) Eloá Angélica Koehnlein et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutritional and Health Perspectives of Beans (Phaseolus vulgarisL.): An Overview

(2013) Imran Hayat et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.)

(2013) Daniel Guajardo-Flores et al.   FOOD CHEMISTRY

Effect of Different Production Systems on Chemical Profiles of Dwarf French Bean (Phaseolus vulgaris L. cv. Top Crop) Pods

(2013) Jerneja Jakopic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Impact of Organic Farming on Quality of Tomatoes Is Associated to Increased Oxidative Stress during Fruit Development

(2013) Aurelice B. Oliveira et al.   PLoS One

Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: Comparison among conventionally and organically grown soybeans

(2012) Diully Mata Balisteiro et al.   FOOD RESEARCH INTERNATIONAL

Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health

(2012) Mercedes Muzquiz et al.   PHYTOCHEMISTRY REVIEWS

Evaluation of the Micronutrient Composition of Plant Foods Produced by Organic and Conventional Agricultural Methods

(2011) Duncan Hunter et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Polyphenol content and antioxidant capacity in organic and conventional plant foods

(2010) A.L.K. Faller et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

(2010) Ulrich Schlemmer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Nutritional quality of organic foods: a systematic review

(2009) Alan D Dangour et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

The polyphenolic profiles of common bean (Phaseolus vulgaris L.)

(2007) Long-Ze Lin et al.   FOOD CHEMISTRY