A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods

By D. Bourn, J. Prescott. Critical reviews in food science and nutrition, 2002

919 citations recorded by the source corpus.

Subfields: Ecology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/21bf6139b76c808e4f1834fca840d41d54581a8d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology

1. S. Dara
2. E. Carey
3. John Th⊘gersen
4. Weiqun Wang
5. R. Sanderson
6. K. Brandt
7. C. Leifert
8. A. Tal

In Food Science

1. E. Carey
2. John Th⊘gersen
3. Weiqun Wang
4. A. Singh
5. R. Sanderson
6. Y. Shin
7. K. Brandt
8. S. Dara

In Plant Science

1. S. Dara
2. A. Mushunje
3. S. Yusuf
4. G. Eyinade
5. E. Carey
6. Denise M. Rennie
7. K. Severt
8. John Th⊘gersen

Citations in the corpus

• Does Organic Production Enhance Phytochemical Content of Fruit and Vegetables? Current Knowledge and Prospects for Research (2006, background): “Unfortunately, these factors are generally not well addressed in most comparisons between organic and conventional production (Bourn and Prescott, 2002).”
• The New Integrated Pest Management Paradigm for the Modern Age (2019, positive): “Nutritional quality of organic foods is more for certain nutrients, while it is more for conventional foods for others (Worthington 2001, Dangour et al. 2009, Bourn and Prescott 2010, Popa et al. 2018).”
• The willingness to consume organic food: A review (2021, background): “Apart from food safety, health, and environment concerns, several other product characteristics, such as taste, appearance, nutritive value, freshness, colour and other sensory characteristics, influence consumer preference (Bourn & Prescott, 2002; Petrescu et al., 2020; Udomkun et al., 2018).”
• Consumers’ Willingness to Pay for Organic Products: A Case From Kathmandu Valley (2009, background): “Bourn and Prescott (2002) reported that besides health, food safety and environmental considerations, several other product characteristics such as nutritive value, taste, freshness, appearance, color and other sensory characteristics influence consumer preferences.”
• The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus (2018, background): “While previous studies demonstrated mixed results in comparing organic food with conventionally grown food in terms of its nutritional value and environmental impact, there is a general perception that organic food is a healthier and more environmentally friendly option (Bourn and Prescott, 2002).”