138 related articles for article (PubMed ID: 25051641)
1. A rapid method for quantifying chlorogenic acid levels in potato samples.
Weidel E; Schantz M; Richlingi E
J AOAC Int; 2014; 97(3):902-7. PubMed ID: 25051641
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. Purification of chlorogenic acid from Heijingang potatoes and evaluation of its binding properties to recombinant human serum albumin.
Zhang X; Zeng L; Sun T; Liu X; Hou J; Ma Q; Li Y; Lu Q; Chen S
J Chromatogr B Analyt Technol Biomed Life Sci; 2019 Mar; 1110-1111():87-93. PubMed ID: 30785082
[TBL] [Abstract][Full Text] [Related]
6. Chlorogenic Acid Biosynthesis Appears Linked with Suberin Production in Potato Tuber (Solanum tuberosum).
Valiñas MA; Lanteri ML; ten Have A; Andreu AB
J Agric Food Chem; 2015 May; 63(19):4902-13. PubMed ID: 25921651
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Content of free phenolic compounds in cultivars of potatoes harvested in Tenerife (Canary Islands).
Verde Méndez Cdel M; Rodríguez Delgado MA; Rodríguez Rodríguez EM; Díaz Romero C
J Agric Food Chem; 2004 Mar; 52(5):1323-7. PubMed ID: 14995140
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Simultaneous Qualitation and Quantitation of Chlorogenic Acids in Kuding Tea Using Ultra-High-Performance Liquid Chromatography-Diode Array Detection Coupled with Linear Ion Trap-Orbitrap Mass Spectrometer.
Che Y; Wang Z; Zhu Z; Ma Y; Zhang Y; Gu W; Zhang J; Rao G
Molecules; 2016 Dec; 21(12):. PubMed ID: 27999287
[TBL] [Abstract][Full Text] [Related]
13. Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg.
Deusser H; Guignard C; Hoffmann L; Evers D
Food Chem; 2012 Dec; 135(4):2814-24. PubMed ID: 22980877
[TBL] [Abstract][Full Text] [Related]
14. Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity.
Joly N; Souidi K; Depraetere D; Wils D; Martin P
Molecules; 2020 Dec; 26(1):. PubMed ID: 33396560
[TBL] [Abstract][Full Text] [Related]
15. Glycoalkaloids (α-chaconine and α-solanine) contents of selected Pakistani potato cultivars and their dietary intake assessment.
Aziz A; Randhawa MA; Butt MS; Asghar A; Yasin M; Shibamoto T
J Food Sci; 2012 Mar; 77(3):T58-61. PubMed ID: 22329893
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves.
Lima Jde P; Farah A; King B; de Paulis T; Martin PR
J Agric Food Chem; 2016 Mar; 64(11):2361-70. PubMed ID: 26924157
[TBL] [Abstract][Full Text] [Related]
18. Quantitative fate of chlorogenic acid during enzymatic browning of potato juice.
Narváez-Cuenca CE; Vincken JP; Gruppen H
J Agric Food Chem; 2013 Feb; 61(7):1563-72. PubMed ID: 23360289
[TBL] [Abstract][Full Text] [Related]
19. Synthesis and regulation of chlorogenic acid in potato: Rerouting phenylpropanoid flux in HQT-silenced lines.
Payyavula RS; Shakya R; Sengoda VG; Munyaneza JE; Swamy P; Navarre DA
Plant Biotechnol J; 2015 May; 13(4):551-64. PubMed ID: 25421386
[TBL] [Abstract][Full Text] [Related]
20. Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking.
Tudela JA; Cantos E; Espín JC; Tomás-Barberán FA; Gil MI
J Agric Food Chem; 2002 Oct; 50(21):5925-31. PubMed ID: 12358461
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
