Organic and Conventional Comparisons
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 comparing organic and conventional methods of 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:
- Stable Isotope Composition of Retail Organic, Conventional Irish Beef
- Salicylic Acid Content in Vegetables From Organic and Conventional Origin
- Quality, Nutritional Value of Processing Tomatoes, Organic and Conventional
- Antioxidant Potential of Some Organic and Non–organic Wines
- Fatty Acid in Conventional, Organic Rabbit Meat
- Sugar and Amino Acid Content in Conventional, Organic Potatoes
- Total Polyphenol Content in Organic, Conventional Peach and Pear
- Plant–Based Organic Food and Nutritional Content
- Nitrogen Metabolism as a Tool to Discriminate Organic and Conventional Citrus Fruits
- Need for Reserach to Support Consumer Confidence in the Growing Market
- Multi–Element Isotope Ratios of Vegetables
- Nutritional Comparisons of Pasture, Conventional Livestock
- Organic Food Increase Human Plasma Antioxidant Capacity Then Conventional Food
- Organic Diet and Fatty Acids in Breast Milk
- Organic Agriculture and Food Quality
- Fast-Food Diets and Metabolic Response
- Fatty Acid Composition of Organic, Conventional Edible Oils
- Effects of Organic, Conventional Production Methods on Food Quality, Safety
- Bacteria in Organic, Conventional Dairy: A Review from U.S. and Europe
- Nutritional Quality, Safety of Organic Food
- Research Review: No Nutritional Differences Found in Organic/Conventional Foods
- Nitrogen Isotopes as a Screening Tool for Organic, Nonorganic Produce
- Nitrogen Isotope Composition of Organic, Conventional Produce
- Effect of Diet on Flavonoids and Antioxidative Defense
- Distinguishing Organic from Conventional Wine
- Organic Milk Consumption and Eczema in Children
- Composition of Organic, Conventional Sunflower Seed Oil
- Organic Foods: Health Facts
- Quality of Organic Animal Products
- Meat Quality of Organic and Conventional Pigs
- Fatty Acids in Meat, Antioxidants and Meat Quality
- Organic Food: Good Food-Good Medicine
- Organic Farming and Food Assertions in the UK
- Organic Foods and Swedish Consumers
- Organic Food: Nutritious Food?
- Organic and Conventional Foods
- Organic and Conventional Foods: Nutritional Value and Food Safety
- Fast Food / Organic Food
- Organic Farming and Human Health
- Quality of Organic and Conventional Plant Foods
- Nutrition and Biodynamics