NMR- and LCMS-metabolomics studies on non-organic versus organic soybeans (Glycine max), and their fermentation by Rhizopus oligosporus.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12355
Abstract: BACKGROUND Soybean (Glycine max) is high in proteins and isoflavones that offer many benefits to human health, while the fermentation process suggested enhancing the nutrients of the soybeans. Organic foods are perceived as better than… read more here.
Keywords: organic soybeans; soybeans glycine; glycine max; fermentation ... See more keywords
Organic cattle products: Authenticating production origin by analysis of serum mineral content.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.044
Abstract: An authentication procedure for differentiating between organic and non-organic cattle production on the basis of analysis of serum samples has been developed. For this purpose, the concentrations of fourteen mineral elements (As, Cd, Co, Cr,… read more here.
Keywords: production; non organic; analysis; analysis serum ... See more keywords
The impact of long-term organic farming on soil-derived greenhouse gas emissions
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DOI: 10.1038/s41598-018-38207-w
Abstract: Agricultural practices contribute considerably to emissions of greenhouse gases. So far, knowledge on the impact of organic compared to non-organic farming on soil-derived nitrous oxide (N2O) and methane (CH4) emissions is limited. We investigated N2O… read more here.
Keywords: non organic; long term; farming; soil derived ... See more keywords
‘Organic’ and ‘non-organic’: a tale of two turnips
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DOI: 10.1136/practneurol-2017-001660
Abstract: Neurologists use the word ‘organic’ a lot. We like to think we can spot when things are ‘organic’ or indeed ‘non-organic’. But what exactly do we mean? The Oxford English Dictionary (OED) gives us eight… read more here.
Keywords: neurology; non organic; tale two; organic tale ... See more keywords
Organic vs. Non-Organic Plant-Based Foods—A Comparative Study on Phenolic Content and Antioxidant Capacity
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DOI: 10.3390/plants12010183
Abstract: A plant’s stress response involves the production of phytochemicals, including phenolic compounds. Their synthesis can be modulated by organic (ORG) or non-organic (NORG) farming systems in which they are grown. To examine this issue, thirteen… read more here.
Keywords: capacity; plant based; antioxidant capacity; non organic ... See more keywords