Grains

What have scientists determined in their research about the quality, nutritional characteristics and production practices used in organic agriculture? Below are summaries of peer-reviewed studies by international scientists and researchers regarding grain production as it relates to organic agriculture. Each link provides a summary of the background and methodology, findings, and lists the full reference for further reading. Descriptions about the scientific findings and conclusions are those of the original author, and not this project.

Article Listing:

The Use of Image-Spectroscopy Technology as a Diagnostic Method for Seed Health Testing and Variety Identification.
Life cycle fitness differences in Daphnia magna fed Roundup- Ready soybean or conventional soybean or organic soybean
Effect of crop management and sample year on abundance of soil bacterial communities in organic and conventional cropping systems.
Integrating a complex rotation with no-till improves weed management in organic farming. A review.
Mycotoxins in maize grains grown in organic and conventional agriculture.
Organically vs conventionally grown winter wheat: Effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour.
Organic substitution in fertilizer schedule: Impacts on soil health, photosynthetic efficiency, yield and assimilation in wheat grown in alluvial soil.
Earthworms in a 15 years agricultural trial.
Microbiota in Wheat Roots, Rhizosphere and Soil in Crops Grown in Organic and Other Production Systems.
“Productivity, quality and sustainability of winter wheat under long-term conventional and organic management in Switzerland”
Legume-based forage production systems reduce nitrous oxide emissions.
How can both the health potential and sustainability of cereal products be improved? A French perspective
Up to 92 % increase of cancer-preventing lunasin in organic spring barley.
Wildflower companion plants increase pest parasitation and yield in cabbage fields: Experimental demonstration and call for caution
New Insights into How Increases in Fertility Improve the Growth of Rice at the Seedling Stage in Red Soil Regions of Subtropical China.
Higher Antioxidant and Lower Cadmium Concentrations and Lower Incidence of Pesticide Residues in Organically Grown Crops
Comparison of Soybean Composition
Comparison of Rice in Organic/Conventional Systems
Comparison of Organic vs Conventional Wheat Flours
Comparison of Rice in Organic/Conventional Systems
Mycotoxin Content of Organic and Conventional Oats from Southeastern Poland
Mycotoxins in Organic/Conventional Cereal Products
Mycotoxins in Organic/Conventional Cereal Products
Effect of Organic vs Conventional Ag on Red Rice
Use of Biomarkers for Organic Products
Use of Biomarkers for Organic Products
Chickpea Production: Organic vs Traditional
Wheat Bran Content in Heavy Metals: Organic vs Conventional
Composition and Nutritional Value of Lentils in Organic Ag
Incidence of Mycotoxins in Organic/Conventional Pasta
Mycotoxin Content of Organic and Conventional Oats from Southeastern Poland
Incidence of Mycotoxins in Organic/Conventional Pasta
Mineral Content of Organic Cashew Nuts
Wheat Genotypes of Nutritious Value
Organic v. Conventional Winter Wheat
Health-Promoting Phytochemicals in Wheat Varieties
Organic Fertilization and Hulled Wheat Quality
Differences between Organic and Conventional Winter Wheat
Metals in Organic and Conventional Wheat Flours
Arsenic, Organic Foods and Brown Rice Syrup
Nutritional Mineral Content of Organic Chickpeas
Nutritional Mineral Content of Organic Pistachios
Nutritional Qualities of Bread
Metal Concentrations in Organic/Conventional Wheat
Mineral Content of Organic and Conventional Hazelnuts
Ferulic Acid in Organic and Conventional Wheat
Flavonoids in Conventional and Organic Buckwheat
Nutritional Quality and Safety of Organic Food – A Review
Health Benefits of Organic Food – A Review
Organic and Conventional Oat Quality
Xanthophyll Content of Organic Wheat
Phenolic Acid Content of Winter Wheat
Nutritional Quality of Organic Foods – A Review
Composition of Organic and Conventional Wheat
Grain Protein Content in Organic Winter Wheat
Research Review: No Nutritional Differences Found in Organic/Conventional Foods
Nutritional Quality, Safety of Organic Food
Organic Milk Consumption and Eczema in Children
Characteristics of Organic Winter Wheat
Characteristics of Organic and Inorganic Wheat
Fatty Acid Composition of Edible Organic Oils
Fatty Acid Composition of Organic vs. Conventional Edible Oils
Plant–Based Organic Food and Nutritional Content
Nutrient Composition and Consumer Acceptability of Organic, Inorganic Wheat
Quality of Organic, Conventional Winter Wheat
Effects of Organic vs. Conventional Production Methods on Food Quality, Safety
Wheat Quality in Organic, Conventional Farming
Consumers of Organic Food
Soybeans and Long-Term Storage
Effect of Organic, Inorganic Fertilizers on Rice Quality
Differences in Rice Qualities
Sensory Profiles of Bread Made From Organic vs. Conventional Wheat
Organic Agriculture and Food Quality
Metabolite Profiles of Wheat from Organic, Conventional Systems
Organic Oats & Phenolic Compounds
Sensory Qualities of Organic, Conventional Wholewheat Bread
Grain mineral concentrations in wheat
Organic Farming and Human Health
Organic Farming and Food Assertions in the UK
Organic Food: Good Food-Good Medicine
Composition of Organic vs. Conventional Sunflower Seed Oil
Fast Food / Organic Food
Organic Farming, Cadmium and Other Trace Metal Content of Plant Foods
Concentration of Major and Trace Elements in Organic, Conventional Crops
Organic & Conventional Wholemeal Bread
Organic and Conventional Foods
Organic & Conventional Breads: Nutritional Characteristics