The Seasonal Variation in Bioactive Compounds Content in Juice from Organic and Non-organic Tomatoes

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

(2012) Ewelina Hallmann   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Agroecosystem Management and Nutritional Quality of Plant Foods: The Case of Organic Fruits and Vegetables

(2011) K. Brandt et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Is there any difference between the phenolic content of organic and conventional tomato juices?

(2011) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Fruit Quality and Bioactive Compounds with Antioxidant Activity of Tomatoes Grown On-Farm: Comparison of Organic and Conventional Management Systems

(2009) Peter Juroszek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of conventional and organic production systems on the yield and quality of field tomato cultivars grown in Tunisia

(2009) Anissa Riahi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

(2008) Isabel Odriozola-Serrano et al.   FOOD CHEMISTRY

EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICE

(2008) FALLOU SARR et al.   JOURNAL OF FOOD QUALITY

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

(2008) Joy Rickman Pieper et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE