299 related articles for article (PubMed ID: 19053373)
41. Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato.
Narwojsz A; Borowska EJ; Polak-Śliwińska M; Danowska-Oziewicz M
Plant Foods Hum Nutr; 2020 Jun; 75(2):298-304. PubMed ID: 32189232
[TBL] [Abstract][Full Text] [Related]
42. Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.
Grudzińska M; Czerko Z; Zarzyńska K; Borowska-Komenda M
PLoS One; 2016; 11(5):e0153980. PubMed ID: 27139188
[TBL] [Abstract][Full Text] [Related]
43. In vitro antioxidant, antimicrobial and anti-proliferative activities of purple potato extracts (Solanum tuberosum cv Vitelotte noire) following simulated gastro-intestinal digestion.
Ombra MN; Fratianni F; Granese T; Cardinale F; Cozzolino A; Nazzaro F
Nat Prod Res; 2015; 29(11):1087-91. PubMed ID: 25420792
[TBL] [Abstract][Full Text] [Related]
44. LC-MS analysis of solanidane glycoalkaloid diversity among tubers of four wild potato species and three cultivars (Solanum tuberosum).
Shakya R; Navarre DA
J Agric Food Chem; 2008 Aug; 56(16):6949-58. PubMed ID: 18616273
[TBL] [Abstract][Full Text] [Related]
45. Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour.
Morris WL; Shepherd T; Verrall SR; McNicol JW; Taylor MA
Phytochemistry; 2010 Oct; 71(14-15):1765-73. PubMed ID: 20678781
[TBL] [Abstract][Full Text] [Related]
46. Metabolic diversity in tuber tissues of native Chiloé potatoes and commercial cultivars of Solanum tuberosum ssp. tuberosum L.
Inostroza-Blancheteau C; de Oliveira Silva FM; Durán F; Solano J; Obata T; Machado M; Fernie AR; Reyes-Díaz M; Nunes-Nesi A
Metabolomics; 2018 Oct; 14(10):138. PubMed ID: 30830417
[TBL] [Abstract][Full Text] [Related]
47. Optimization of in vitro inhibition of HT-29 colon cancer cell cultures by Solanum tuberosum L. extracts.
Zuber T; Holm D; Byrne P; Ducreux L; Taylor M; Kaiser M; Stushnoff C
Food Funct; 2015 Jan; 6(1):72-83. PubMed ID: 25338312
[TBL] [Abstract][Full Text] [Related]
48. Effect of boiling and frying on the selenium content, speciation, and in vitro bioaccessibility of selenium-biofortified potato (Solanum tuberosum L.).
Dong Z; Liu Y; Dong G; Wu H
Food Chem; 2021 Jun; 348():129150. PubMed ID: 33513529
[TBL] [Abstract][Full Text] [Related]
49. Comparative Phytochemical Characterization, Genetic Profile, and Antiproliferative Activity of Polyphenol-Rich Extracts from Pigmented Tubers of Different
De Masi L; Bontempo P; Rigano D; Stiuso P; Carafa V; Nebbioso A; Piacente S; Montoro P; Aversano R; D'Amelia V; Carputo D; Altucci L
Molecules; 2020 Jan; 25(1):. PubMed ID: 31935970
[TBL] [Abstract][Full Text] [Related]
50. Physico-chemical properties of starches isolated from potato cultivars grown in soils with different phosphorus availability.
Leonel M; Carmo EL; Fernandes AM; Franco CM; Soratto RP
J Sci Food Agric; 2016 Apr; 96(6):1900-5. PubMed ID: 26058732
[TBL] [Abstract][Full Text] [Related]
51. Distribution of glycoalkaloids in potato tubers of 59 accessions of two wild and five cultivated Solanum species.
Kozukue N; Yoon KS; Byun GI; Misoo S; Levin CE; Friedman M
J Agric Food Chem; 2008 Dec; 56(24):11920-8. PubMed ID: 19053181
[TBL] [Abstract][Full Text] [Related]
52. Comparison of fatty acid and polar lipid contents of tubers from two potato species, Solanum tuberosum and Solanum phureja.
Dobson G; Griffiths DW; Davies HV; McNicol JW
J Agric Food Chem; 2004 Oct; 52(20):6306-14. PubMed ID: 15453705
[TBL] [Abstract][Full Text] [Related]
53. Glycoalkaloid development during greening of fresh market potatoes (Solanum tuberosum L.).
Grunenfelder LA; Knowles LO; Hiller LK; Knowles NR
J Agric Food Chem; 2006 Aug; 54(16):5847-54. PubMed ID: 16881686
[TBL] [Abstract][Full Text] [Related]
54. Reconditioning and weather conditions affect black spot damage during storage of potato (Solanum tuberosum L.) tubers.
Grudzińska M; Mańkowski D
J Sci Food Agric; 2019 Aug; 99(11):4913-4921. PubMed ID: 30924948
[TBL] [Abstract][Full Text] [Related]
55. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
Iborra-Bernad C; García-Segovia P; Martínez-Monzó J
J Food Sci; 2015 Aug; 80(8):E1725-34. PubMed ID: 26130376
[TBL] [Abstract][Full Text] [Related]
56. [Biosensors for assay of glycoalkaloids in potato tubers].
Arkhipova VN; Dziadevich SV; Jaffrezic-Renault N; Martelet C; Soldatkin AP
Prikl Biokhim Mikrobiol; 2008; 44(3):347-52. PubMed ID: 18663962
[TBL] [Abstract][Full Text] [Related]
57. Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety.
Raatz SK; Idso L; Johnson LK; Jackson MI; Combs GF
Food Chem; 2016 Oct; 208():297-300. PubMed ID: 27132853
[TBL] [Abstract][Full Text] [Related]
58. Starch phosphorylation associated SNPs found by genome-wide association studies in the potato (Solanum tuberosum L.).
Khlestkin VK; Rozanova IV; Efimov VM; Khlestkina EK
BMC Genet; 2019 Mar; 20(Suppl 1):29. PubMed ID: 30885119
[TBL] [Abstract][Full Text] [Related]
59. Comparison of the calystegine composition and content of potato sprouts and tubers from Solanum tuberosum Group Phureja and Solanum tuberosum Group Tuberosum.
Griffiths DW; Shepherd T; Stewart D
J Agric Food Chem; 2008 Jul; 56(13):5197-204. PubMed ID: 18533664
[TBL] [Abstract][Full Text] [Related]
60. Effects of preparation methods on potato microstructure and digestibility: An in vitro study.
Tian J; Chen S; Wu C; Chen J; Du X; Chen J; Liu D; Ye X
Food Chem; 2016 Nov; 211():564-9. PubMed ID: 27283668
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]