Items where Author is "Baranski, M"

Journal article

WANG, J., SUFAR, E.K., BERNHOFT, A., SEAL, C., REMPELOS, L., HASANALIYEVA, G., ZHAO, B., IVERSEN, P.O., BARANSKI, M., VOLAKAKIS, N. and LEIFERT, C., 2024. Mycotoxin contamination in organic and conventional cereal grain and products: a systematic literature review and meta‐analysis. Comprehensive Reviews in Food Science and Food Safety, 23 (3): e13363. ISSN 1541-4337

HASANALIYEVA, G., CHATZIDIMITROU, E., WANG, J., BARANSKI, M., VOLAKAKIS, N., PAKOS, P., SEAL, C., ROSA, E.A.S., MARKELLOU, E., IVERSEN, P.O., VIGAR, V., WILLSON, A., BARKLA, B., LEIFERT, C. and REMPELOS, L., 2021. Effect of organic and conventional production methods on fruit yield and nutritional quality parameters in three traditional Cretan grape varieties: results from a farm survey. Foods, 10 (2): 476.

REMPELOS, L., BARANSKI, M., WANG, J., ADAMS, T.N., ADEBUSUYI, K., BECKMAN, J.J., BROCKBANK, C.J., DOUGLAS, B.S., FENG, T., GREENWAY, J.D., GÜR, M., IYAREMYE, E., KONG, C.L., KORKUT, R., KUMAR, S.S., KWEDIBANA, J., MASSELOS, J., MUTALEMWA, B.N., NKAMBULE, B.S., ODUWOLE, O.B., OLADIPO, A.K., OLUMEH, J.O., PETROVIC, L., RÖHRIG, N., WYLD, S.A., XU, L., PAN, Y., CHATZIDIMITRIOU, E., DAVIS, H., MAGISTRALI, A., SUFAR, E., HASANALIYEVA, G., KALEE, H.H.H.A., WILLSON, A., THAPA, M., DAVENPORT, P., ŚREDNICKA-TOBER, D., VOLAKAKIS, N., WATSON, A., SEAL, C.J., GOLTZ, M., KINDERSLEY, P., IVERSEN, P.O. and LEIFERT, C., 2021. Integrated soil and crop management in organic agriculture: a logical framework to ensure food quality and human health? Agronomy, 11 (12): 2494.

WANG, J., CHATZIDIMITRIOU, E., WOOD, L., HASANALIEVA, G., MARKELLOU, E., IVERSEN, P.O., SEAL, C., BARANSKI, M., VIGAR, V., ERNST, L., WILLSON, A., THAPA, M., BARKLA, B.J., LEIFERT, C. and REMPELOS, L., 2020. 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 – 2. Antioxidant activity, and phenolic and mineral content. Food Chemistry: X, 6: 100091. ISSN 2590-1575