BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

299 related articles for article (PubMed ID: 19053373)

  • 1. Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.
    Mulinacci N; Ieri F; Giaccherini C; Innocenti M; Andrenelli L; Canova G; Saracchi M; Casiraghi MC
    J Agric Food Chem; 2008 Dec; 56(24):11830-7. PubMed ID: 19053373
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh.
    Lachman J; Hamouz K; Musilová J; Hejtmánková K; Kotíková Z; Pazderů K; Domkářová J; Pivec V; Cimr J
    Food Chem; 2013 Jun; 138(2-3):1189-97. PubMed ID: 23411230
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Freeze-drying affects the starch digestibility of cooked potato tubers.
    Larder CE; Abergel M; Kubow S; Donnelly DJ
    Food Res Int; 2018 Jan; 103():208-214. PubMed ID: 29389607
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers.
    Yang Y; Achaerandio I; Pujolà M
    Food Chem; 2016 Apr; 197 Pt B():1301-10. PubMed ID: 26675872
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Metabolite profiling of red and blue potatoes revealed cultivar and tissue specific patterns for anthocyanins and other polyphenols.
    Oertel A; Matros A; Hartmann A; Arapitsas P; Dehmer KJ; Martens S; Mock HP
    Planta; 2017 Aug; 246(2):281-297. PubMed ID: 28664422
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition.
    Bellumori M; Chasquibol Silva NA; Vilca L; Andrenelli L; Cecchi L; Innocenti M; Balli D; Mulinacci N
    Molecules; 2020 Jul; 25(14):. PubMed ID: 32664446
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Resistant starch and other dietary fiber components in tubers from a high-amylose potato.
    Zhao X; Andersson M; Andersson R
    Food Chem; 2018 Jun; 251():58-63. PubMed ID: 29426424
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Molecular structures of the stem tuber anthocyanins of colored potatoes and their coloring effects on the tubers.
    Zhao CL; Wen GS; Mao ZC; Xu SZ; Liu ZJ; Zhao MF; Lin C
    Nat Prod Commun; 2015 Mar; 10(3):461-6. PubMed ID: 25924530
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes.
    Ruiz A; Aguilera A; Ercoli S; Parada J; Winterhalter P; Contreras B; Cornejo P
    Food Chem; 2018 Dec; 268():577-584. PubMed ID: 30064800
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro.
    Ek KL; Wang S; Copeland L; Brand-Miller JC
    Br J Nutr; 2014 Feb; 111(4):699-705. PubMed ID: 24103358
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes.
    Im HW; Suh BS; Lee SU; Kozukue N; Ohnisi-Kameyama M; Levin CE; Friedman M
    J Agric Food Chem; 2008 May; 56(9):3341-9. PubMed ID: 18386928
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of beta-carotene, alpha-tocopherol, chlorogenic acid, and petanin.
    Andre CM; Oufir M; Guignard C; Hoffmann L; Hausman JF; Evers D; Larondelle Y
    J Agric Food Chem; 2007 Dec; 55(26):10839-49. PubMed ID: 18044831
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Phenolic Acid Content and Antioxidant Properties of Edible Potato (
    Cebulak T; Krochmal-Marczak B; Stryjecka M; Krzysztofik B; Sawicka B; Danilčenko H; Jarienè E
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613318
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers.
    Gutiérrez-Quequezana L; Vuorinen AL; Kallio H; Yang B
    Food Chem; 2020 Oct; 326():126966. PubMed ID: 32416419
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization and quantitation of anthocyanins and other phenolics in native Andean potatoes.
    Giusti MM; Polit MF; Ayvaz H; Tay D; Manrique I
    J Agric Food Chem; 2014 May; 62(19):4408-16. PubMed ID: 24745827
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Modification of the health-promoting value of potato tubers field grown under drought stress: emphasis on dietary antioxidant and glycoalkaloid contents in five native andean cultivars (Solanum tuberosum L.).
    Andre CM; Schafleitner R; Guignard C; Oufir M; Aliaga CA; Nomberto G; Hoffmann L; Hausman JF; Evers D; Larondelle Y
    J Agric Food Chem; 2009 Jan; 57(2):599-609. PubMed ID: 19105644
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Potato phenolics impact starch digestion and glucose transport in model systems but translation to phenolic rich potato chips results in only modest modification of glycemic response in humans.
    Moser S; Aragon I; Furrer A; Van Klinken JW; Kaczmarczyk M; Lee BH; George J; Hamaker BR; Mattes R; Ferruzzi MG
    Nutr Res; 2018 Apr; 52():57-70. PubMed ID: 29525611
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Content of polyphenols in coloured and yellow fleshed potatoes during dices processing.
    Rytel E; Tajner-Czopek A; Kita A; Aniołowska M; Kucharska AZ; Sokół-Łętowska A; Hamouz K
    Food Chem; 2014 Oct; 161():224-9. PubMed ID: 24837944
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chemical constituents of fresh-cut potato as affected by cultivar, age, storage, and cooking.
    Dite Hunjek D; Pelaić Z; Čošić Z; Pedisić S; Repajić M; Levaj B
    J Food Sci; 2021 May; 86(5):1656-1671. PubMed ID: 33884628
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Inhibitory effect of chlorogenic acid on digestion of potato starch.
    Karim Z; Holmes M; Orfila C
    Food Chem; 2017 Feb; 217():498-504. PubMed ID: 27664664
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.