Keywords: غذای ارگانیک; Food-related lifestyle; Sustainable consumption; Organic food; Consumer innovativeness; Multi-level latent class analysis
مقالات ISI غذای ارگانیک (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: غذای ارگانیک; Organic food; Social media; Online interaction; Risk perception; Sense-making
Keywords: غذای ارگانیک; Attitude-behavior gap; Green marketing; Organic food; Price; Self-report; Sustainability; Willingness to pay
Eat organic - Feel good? The relationship between organic food consumption, health concern and subjective wellbeing
Keywords: غذای ارگانیک; Organic food; Subjective wellbeing; Health concern; Health beliefs; Label effect;
Organic and conventional coffee differentiation by NMR spectroscopy
Keywords: غذای ارگانیک; Coffea arabica; Roasted coffee; Organic food; NMR spectroscopy; Metabolites;
Application of consumer style inventory (CSI) to predict young Indian consumer's intention to purchase organic food products
Keywords: غذای ارگانیک; Organic food; Consumer behavior; Consumer decision-making styles; Consumer style inventory; Indian consumers;
Rare earth elements in parasol mushroom Macrolepiota procera
Keywords: غذای ارگانیک; Edible parasol mushroom; Fungi; Organic food; Lanthanides; Mushrooms;
Metallic elements and metalloids in Boletus luridus, B. magnificus and B. tomentipes mushrooms from polymetallic soils from SW China
Keywords: غذای ارگانیک; Analytical data; Asia; Foraging; Fungi; Minerals; Medicinal mushrooms; Mushrooms; Organic food;
Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
Keywords: غذای ارگانیک; Sanitisation; Pectin; Atomic force microscopy; Antioxidant activity; Organic food;
Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages
Keywords: غذای ارگانیک; Nanoemulsion; Carvacrol; Nanotechnology; Antimicrobial; Fresh cut; Food safety; Organic food; Organic vegetables; Sanitisation; Escherichia coli; Pichia pastoris; Ultrasonification; High pressure homogenisation;
Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons
Keywords: غذای ارگانیک; Electrolyzed water; Ultrasound; Air-dried cells; Coupon; Atomic force microscopy (AFM); Sanitization; Protein leakage; Mechanism; Escherichia coli; Bacteria; Yeasts; Moulds; Stainless steel; Food safety; Organic food; Optical microscopy (OM);
90Sr in King Bolete Boletus edulis and certain other mushrooms consumed in Europe and China
Keywords: غذای ارگانیک; Mushrooms; Organic food; Wild foods; Radioactivity;
Metallic elements (Ca, Hg, Fe, K, Mg, Mn, Na, Zn) in the fruiting bodies of Boletus badius
Keywords: غذای ارگانیک; Europe; Food; Foraging; Forest; Heavy metals; Organic food
Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis)
Keywords: غذای ارگانیک; Phenolic acids; Extraction temperature; Antioxidants; Organic food; Functional foods; Flavonoids;
Bioconcentration of mercury by mushroom Xerocomus chrysenteron from the spatially distinct locations: Levels, possible intake and safety
Keywords: غذای ارگانیک; Bioconcentration; Forest; Fungi; Mercury; Organic food; Wild food
Characterization of Aspergillus section Flavi isolated from organic Brazil nuts using a polyphasic approach
Keywords: غذای ارگانیک; Aflatoxin; Aspergillus; Brazil nut; Cyclopiazonic acid; Organic food
Paleodieta - czy dieta przodków może zapobiegaÄ chorobom cywilizacyjnym?
Keywords: غذای ارگانیک; paleodieta; choroby cywilizacyjne; żywnoÅÄ organiczna; otyÅoÅÄ; dieta bezglutenowa; Paleodiet; Civilization diseases; Organic food; Obesity; Gluten-free diet;
Positive Attitudes toward Organic, Local, and Sustainable Foods Are Associated with Higher Dietary Quality among Young Adults
Keywords: غذای ارگانیک; Organic food; Local food; Sustainable agriculture; Young adults
You taste what you see: Do organic labels bias taste perceptions?
Keywords: غذای ارگانیک; Organic food; Health halo effect; Caloric estimations; Willingness-to-pay (WTP); Dual-process models
Consumer preferences regarding the introduction of new organic products. The case of the Mediterranean sea bass (Dicentrarchus labrax) in Italy
Keywords: غذای ارگانیک; Fish; Sea bass; Organic food; Choice experiments; Marketing
Are organic consumers preferring or avoiding foods with nutrition and health claims?
Keywords: غذای ارگانیک; Functional food; Organic food; Health claims; Choice experiment; Purchase simulation
Promising ethical arguments for product differentiation in the organic food sector. A mixed methods research approach
Keywords: غذای ارگانیک; Organic food; Consumer behaviour; Ethical consumerism; Information Display Matrix; Mixed methods research; Animal welfare; Local production; Fair producer prices; Attitude behaviour gap
Assessing determinants of organic food consumption using data from the German National Nutrition Survey II
Keywords: غذای ارگانیک; Organic food; Partial least squares; Purchasing motives; Germany
Occurrence and accumulation of mercury in two species of wild grown Pleurotus mushrooms from Southeastern Nigeria
Keywords: غذای ارگانیک; Foods; Heavy metals; Mercury; Organic food; King tuber; Oyster Mushroom; Wild food
Isolation and identification of bacteria from organic foods: Sensitivity to biocides and antibiotics
Keywords: غذای ارگانیک; Biocide; Antibiotic; Resistance; Organic food;
Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food
Keywords: غذای ارگانیک; Fluorescence; PARAFAC; Neoformed contaminants; Processing; Carrot puree; Organic food
Supervising a system of approved private control bodies for certification: The case of organic farming in Germany
Keywords: غذای ارگانیک; Organic food; Third-party certification; Supervision; Adverse selection; Germany;
Product labelling in the market for organic food: Consumer preferences and willingness-to-pay for different organic certification logos
Keywords: غذای ارگانیک; Organic food; Organic logos; Consumer preferences; Willingness-to-pay; Credence goods; Random parameter logit models
Characterization of lettuce (Lactuca sativa L.) grown with biopesticides and deltamethrin
Keywords: غذای ارگانیک; Organic food; Azadirachta indica; Total phenols; Post-harvest; Cassava wastewater; Biofertiliser
Quality and safety aspects of organic and low-input food processing: Results of a Delphi survey from an expert consultation in 13 European countries
Keywords: غذای ارگانیک; Organic food; Processing; Regulation; Standards; Organic processed products
Consumer attitudes towards organic versus conventional food with specific quality attributes
Keywords: غذای ارگانیک; Choice experiment; Preference heterogeneity; Latent class model; Organic food
Organic food and impact on human health: Assessing the status quo and prospects of research
Keywords: غذای ارگانیک; Review; Organic food; Health; Humans; Intervention; Observational; In vitro studies
Response of animal physiology to organic versus conventional food production methods
Keywords: غذای ارگانیک; Organic food; Low input systems; Fertilization; Crop protection; Animal health; Hormones; Immunity; Rat
Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars
Keywords: غذای ارگانیک; Antioxidants; Anthocyanins; Blueberries; HPLC-MS; Organic food; Phenolics
Consumers’ purchase of organic food products. A matter of convenience and reflexive practices
Keywords: غذای ارگانیک; Consumer; Convenience; Reflexive practice; Organic food; Food choice; Denmark
Lifestyle segmentation of US food shoppers to examine organic and local food consumption
Keywords: غذای ارگانیک; Consumer segmentation; Food related lifestyle; Local food; Organic food
Consumers’ willingness to pay for organic chicken breast: Evidence from choice experiment
Keywords: غذای ارگانیک; Organic food; Organic meat; Organic chicken; Choice experiment; Consumer preference; WTP; MNL; RPL; Cheap talk
Concentrations of phytanic acid and pristanic acid are higher in organic than in conventional dairy products from the German market
Keywords: غذای ارگانیک; Organic food; Dairy products; Food authenticity; Branched-chain fatty acids; Phytanic acid; Pristanic acid; Gas chromatography–mass spectrometry
Consumer preferences for additional ethical attributes of organic food
Keywords: غذای ارگانیک; Consumer behaviour; Information acquisition behaviour; Information-Display-Matrix; Ethical consumerism; Organic food
Characteristics and Dietary Patterns of Adolescents Who Value Eating Locally Grown, Organic, Nongenetically Engineered, and Nonprocessed Food
Keywords: غذای ارگانیک; adolescent nutrition; nutrition survey; food; genetically modified; organic food; local food; sustainable agriculture
Fairness and food choice
Keywords: غذای ارگانیک; Inequality aversion; Organic food; Willingness-to-pay;
Shaping professional identity for sustainability. Evidence in Finnish public catering
Keywords: غذای ارگانیک; Catering for sustainability; Catering organisations; Professional identity; Environment; Sustainability; Local food; Organic food; Conventional food
Determinants of pro-environmental consumption: The role of reference groups and routine behavior
Keywords: غذای ارگانیک; D12; Q13; Q42; Pro-environmental consumption; Reference groups; Routine behavior; Solar energy; Green electricity; Organic food;
The private provision of public environment: Consumer preferences for organic production systems
Keywords: غذای ارگانیک; Impure public goods; Green labelling; Organic food; Willingness to pay; Contingent valuation; Health; Organic milk
Predicting intentions to purchase organic food: The role of affective and moral attitudes in the Theory of Planned Behaviour
Keywords: غذای ارگانیک; Organic food; Consumer attitudes; Theory of Planned Behaviour; Moral norms
Attitudes towards genetically modified and organic foods
Keywords: غذای ارگانیک; Genetically modified food; Organic food; Dual-processing; Intuitive thinking; Magical thinking
Food and the relation between values and attitude characteristics
Keywords: غذای ارگانیک; Attitudes; Values; Centrality; Commitment; Ambivalence; Genetic modification; Organic food;