Vitamin C (L-ascorbic acid) has been known as an antioxidant for most people. However, its
physiological role is much larger and encompasses very different processes ranging from …

Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers,
pesticides, feed additives and genetically modified organisms and by the application of …

Growing and purchasing demand for organic fresh produce is increasing rapidly.
Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients …

The rapidly growing organic food market has prompted many researchers to compare
numerous aspects of organically and conventionally grown foods. This review of literature …

The CIEL* a* b* and sensory color and anthocyanin, ascorbic acid and total phenolic
contents were determined in strawberries (Fragaria× ananassa Duch, cv Selva) grown in the …

Grapes are rich in polyphenols with biologically active properties. Although the bioactive
potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca …

An increasing interest in organic agriculture for food production is seen throughout the world
and one key reason for this interest is the assumption that organic food consumption is …

Foods that are commonly consumed in the diet are considered to provide more than 40
different carotenoids. However, the content in carotenoids varies considerably in both …

Ascorbic acid (AA) is a water-soluble vitamin mainly present in fruits and vegetables. Food
Composition Databases (FCDB) provide detailed information on nutritionally important …

The effect of organic and conventional agricultural systems on the physicochemical
parameters, bioactive compounds content, and sensorial attributes of tomatoes (“Redondo” …