289 related articles for article (PubMed ID: 25442540)
1. Anthocyanin and antioxidant activity of snacks with coloured potato.
Nemś A; Pęksa A; Kucharska AZ; Sokół-Łętowska A; Kita A; Drożdż W; Hamouz K
Food Chem; 2015 Apr; 172():175-82. PubMed ID: 25442540
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. The quality of protein of coloured fleshed potatoes.
Pęksa A; Kita A; Kułakowska K; Aniołowska M; Hamouz K; Nemś A
Food Chem; 2013 Dec; 141(3):2960-6. PubMed ID: 23871046
[TBL] [Abstract][Full Text] [Related]
4. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
Azeem M; Mu TH; Zhang M
Food Sci Technol Int; 2020 Jul; 26(5):388-402. PubMed ID: 31870191
[TBL] [Abstract][Full Text] [Related]
5. The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato.
Rytel E; Tajner-Czopek A; Aniołowska M; Hamouz K
Food Chem; 2013 Dec; 141(3):2495-500. PubMed ID: 23870986
[TBL] [Abstract][Full Text] [Related]
6. Combined effects of storage and processing on the bioactive compounds and pro-apoptotic properties of color-fleshed potatoes in human colon cancer cells.
Madiwale GP; Reddivari L; Stone M; Holm DG; Vanamala J
J Agric Food Chem; 2012 Nov; 60(44):11088-96. PubMed ID: 23039105
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties.
Miedzianka J; Pęksa A; Nemś A; Drzymała K; Zambrowicz A; Kowalczewski P
J Environ Sci Health B; 2020; 55(1):42-51. PubMed ID: 31453739
[TBL] [Abstract][Full Text] [Related]
9. Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.
Tian J; Chen J; Lv F; Chen S; Chen J; Liu D; Ye X
Food Chem; 2016 Apr; 197 Pt B():1264-70. PubMed ID: 26675866
[TBL] [Abstract][Full Text] [Related]
10. Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals.
Linderborg KM; Salo JE; Kalpio M; Vuorinen AL; Kortesniemi M; Griinari M; Viitanen M; Yang B; Kallio H
Int J Food Sci Nutr; 2015 Aug; 67(5):581-91. PubMed ID: 27163964
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
Sampaio SL; Lonchamp J; Dias MI; Liddle C; Petropoulos SA; Glamočlija J; Alexopoulos A; Santos-Buelga C; Ferreira ICFR; Barros L
Food Chem; 2021 Apr; 342():128526. PubMed ID: 33223300
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Storage elevates phenolic content and antioxidant activity but suppresses antiproliferative and pro-apoptotic properties of colored-flesh potatoes against human colon cancer cell lines.
Madiwale GP; Reddivari L; Holm DG; Vanamala J
J Agric Food Chem; 2011 Aug; 59(15):8155-66. PubMed ID: 21736387
[TBL] [Abstract][Full Text] [Related]
15. Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread.
Gumul D; Korus J; Surma M; Ziobro R
PLoS One; 2020; 15(9):e0229841. PubMed ID: 32946470
[TBL] [Abstract][Full Text] [Related]
16. Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours.
Nayak B; Liu RH; Berrios Jde J; Tang J; Derito C
J Agric Food Chem; 2011 Aug; 59(15):8233-43. PubMed ID: 21615124
[TBL] [Abstract][Full Text] [Related]
17. Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods.
Díaz-García MC; Castellar MR; Obón JM; Obón C; Alcaraz F; Rivera D
J Sci Food Agric; 2015 Apr; 95(6):1283-93. PubMed ID: 25042091
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices.
Qiu G; Wang D; Song X; Deng Y; Zhao Y
Food Res Int; 2018 Mar; 105():121-128. PubMed ID: 29433199
[TBL] [Abstract][Full Text] [Related]
20. Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (
Franková H; Musilová J; Árvay J; Šnirc M; Jančo I; Lidiková J; Vollmannová A
Molecules; 2022 Mar; 27(6):. PubMed ID: 35335244
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
