Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis

Effects of intensive and alternative production systems on the technological and quality parameters of rapeseed seed (Brassica napus L. ‘Siska’)

“…The analysis of the 32 soil samples did not show any significant effect of different production systems on the nine soil parameters measured in 2009, prior to trial initiation, or in 2012 after the maize harvest (Table ). Similar results were observed in studies on the long‐term impact of alternative production systems on soil and different types of fertilizers . The inclusion of additional parameters, such as soil microbial parameters and soil organic matter composition, would contribute to a complex evaluation of the effects of the soil matrix, but a more detailed assessment of soil samples was outside the scope of the current study.…”

Comparison of organically and conventionally produced Batavia type lettuce stored in modified atmosphere packaging for postharvest quality and nutritional parameters

“…During cold storage, we found that the total phenolic content of conventionally grown lettuce heads was higher than that of organically produced ones. Flores et al . and Kapoulas et al .…”

“…found that the effects of production system on total chlorophyll content were significant, and the total chlorophyll content of organically grown products was higher than in conventionally produced cima di rapa. However, Flores et al . reported that the effects of production system were not statistically significant in lettuce.…”

“…For example, Conversa et al . on cima di rapa (antioxidant activity, ascorbic acid, and phenolic content), Flores et al . on sweet pepper and lettuce (vitamin C and phenolic content), and Caliskan et al .…”

Foodomics: A new tool to differentiate between organic and conventional foods

“…Other studies have been carried out in cauliflowers, sweet peppers and lettuce and green coffee and milk . A targeted approach using LC, GC‐MS and spectrophotometric techniques was applied to green cauliflowers (HF1 Emeraude and the local variety, Velox) grown under organic and conventional management .…”