Výsledky vyhledávání - "Georgios Ampadogiannis"

Akademický článek

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

Autor: Juan Wang, Gultakin Hasanalieva, Liza Wood, Christos Anagnostopoulos, Georgios Ampadogiannis, Eleftheria Bempelou, Maroula Kiousi, Emilia Markellou, Per Ole Iversen, Chris Seal, Marcin Baranski, Vanessa Vigar, Carlo Leifert, Leonidas Rempelos

Publikováno v: Food Chemistry: X, Vol 7, Iss , Pp 100089- (2020)

Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and whi

Externí odkaz: https://doaj.org/article/a0189886e3d742b98c0fdb2efa7c4c6a

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Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour - Results of a retail survey in the UK and Germany - 3. Pesticide residue content

Publikováno v: Food Chemistry: X
Food Chemistry: X, Vol 7, Iss, Pp 100089-(2020)

Highlights • Conventional flour had 4-time higher pesticide residues than organic flour. • Conventional whole-grain flour had 2-time higher pesticide residues than white flour. • Organic whole-grain and white flours had similarly low pesticide

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f111593b05024e7ed6aed16a28203f3
https://pubmed.ncbi.nlm.nih.gov/32637911

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