299 related articles for article (PubMed ID: 19053373)
21. Phytochemicals determination and classification in purple and red fleshed potato tubers by analytical methods and near infrared spectroscopy.
Tierno R; López A; Riga P; Arazuri S; Jarén C; Benedicto L; Ruiz de Galarreta JI
J Sci Food Agric; 2016 Apr; 96(6):1888-99. PubMed ID: 26058597
[TBL] [Abstract][Full Text] [Related]
22. Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means.
Lemos MA; Aliyu MM; Hungerford G
Food Chem; 2015 Apr; 173():462-7. PubMed ID: 25466046
[TBL] [Abstract][Full Text] [Related]
23. Classification of potato cultivars to establish their processing aptitude.
Yang Y; Achaerandio I; Pujolà M
J Sci Food Agric; 2016 Jan; 96(2):413-21. PubMed ID: 25615522
[TBL] [Abstract][Full Text] [Related]
24. A GC-MS-based metabolomics study on the tubers of commercial potato cultivars upon storage.
Uri C; Juhász Z; Polgár Z; Bánfalvi Z
Food Chem; 2014 Sep; 159():287-92. PubMed ID: 24767057
[TBL] [Abstract][Full Text] [Related]
25. Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing.
Šimková D; Lachman J; Hamouz K; Vokál B
Food Chem; 2013 Dec; 141(4):3872-80. PubMed ID: 23993560
[TBL] [Abstract][Full Text] [Related]
26. Borate and phosphite treatments of potato plants (
Fiorillo A; Fogliano V; Marra M; Camoni L
Food Funct; 2021 Oct; 12(19):9372-9379. PubMed ID: 34606543
[TBL] [Abstract][Full Text] [Related]
27. Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions.
Akrimi R; Hajlaoui H; Rizzo V; Muratore G; Mhamdi M
J Sci Food Agric; 2020 Jul; 100(9):3719-3728. PubMed ID: 32248537
[TBL] [Abstract][Full Text] [Related]
28. Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes.
Xu X; Li W; Lu Z; Beta T; Hydamaka AW
J Agric Food Chem; 2009 Nov; 57(21):10231-8. PubMed ID: 19831402
[TBL] [Abstract][Full Text] [Related]
29. Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods.
Han JS; Kozukue N; Young KS; Lee KR; Friedman M
J Agric Food Chem; 2004 Oct; 52(21):6516-21. PubMed ID: 15479016
[TBL] [Abstract][Full Text] [Related]
30. Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena).
Valiñas MA; Lanteri ML; Ten Have A; Andreu AB
Food Chem; 2017 Aug; 229():837-846. PubMed ID: 28372251
[TBL] [Abstract][Full Text] [Related]
31. Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation.
Furrer A; Cladis DP; Kurilich A; Manoharan R; Ferruzzi MG
Food Chem; 2017 Mar; 218():47-55. PubMed ID: 27719937
[TBL] [Abstract][Full Text] [Related]
32. Amylose content decreases during tuber development in potato.
Jansky S; Fajardo D
J Sci Food Agric; 2016 Oct; 96(13):4560-4. PubMed ID: 26931799
[TBL] [Abstract][Full Text] [Related]
33. Isolation, identification and quantification of unsaturated fatty acids, amides, phenolic compounds and glycoalkaloids from potato peel.
Wu ZG; Xu HY; Ma Q; Cao Y; Ma JN; Ma CM
Food Chem; 2012 Dec; 135(4):2425-9. PubMed ID: 22980823
[TBL] [Abstract][Full Text] [Related]
34. Effect of farming systems on the yield, quality parameters and sensory properties of conventionally and organically grown potato (Solanum tuberosum L.) tubers.
Brazinskiene V; Asakaviciute R; Miezeliene A; Alencikiene G; Ivanauskas L; Jakstas V; Viskelis P; Razukas A
Food Chem; 2014 Feb; 145():903-9. PubMed ID: 24128562
[TBL] [Abstract][Full Text] [Related]
35. Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoes.
Btaszczak W; Sadowska J; Fornal J; Vacek J; Flis B; Zagórski-Ostoja W
Nahrung; 2004 Jun; 48(3):169-76. PubMed ID: 15285106
[TBL] [Abstract][Full Text] [Related]
36. Influence of incorporated wild Solanum genomes on potato properties in terms of starch nanostructure and glycoalkaloid content.
Väänänen T; Ikonen T; Rokka VM; Kuronen P; Serimaa R; Ollilainen V
J Agric Food Chem; 2005 Jun; 53(13):5313-25. PubMed ID: 15969512
[TBL] [Abstract][Full Text] [Related]
37. Effect of processing on potato starch: in vitro availability and glycaemic index.
García-Alonso A; Goñi I
Nahrung; 2000 Feb; 44(1):19-22. PubMed ID: 10702994
[TBL] [Abstract][Full Text] [Related]
38. Relationships between composition, microstructure and cooking performances of six potato varieties.
Romano A; D'Amelia V; Gallo V; Palomba S; Carputo D; Masi P
Food Res Int; 2018 Dec; 114():10-19. PubMed ID: 30361005
[TBL] [Abstract][Full Text] [Related]
39. Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products.
Wang Q; Cao Y; Zhou L; Jiang CZ; Feng Y; Wei S
Food Chem; 2015 Feb; 169():246-54. PubMed ID: 25236223
[TBL] [Abstract][Full Text] [Related]
40. Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers.
Ross HA; McDougall GJ; Vincent JF; Stewart D; Verrall S; Taylor MA
J Sci Food Agric; 2010 Jul; 90(9):1527-32. PubMed ID: 20549807
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]