Organically vs conventionally grown winter wheat: effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour.

Since organic food is widely assumed to have a better nutritional quality than conventional food, our aim was to study the effects of organic vs conventional cropping systems on yield and the phenolic composition of winter wheat cv. 'Bologna'. Although organic wheat yielded less than conventional wheat, mainly due to the nitrogen shortage, and its bread-making quality was lower, the cultivation system did not affect the total amounts of phenolics and phenolic acids.