197 related articles for article (PubMed ID: 27719937)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. Composition of phenolic compounds and glycoalkaloids alpha-solanine and alpha-chaconine during commercial potato processing.
Mäder J; Rawel H; Kroh LW
J Agric Food Chem; 2009 Jul; 57(14):6292-7. PubMed ID: 19534529
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
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. 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]
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. 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]
16. 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]
17. 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]
18. 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]
19. 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]
20. Developmental effects on phenolic, flavonol, anthocyanin, and carotenoid metabolites and gene expression in potatoes.
Payyavula RS; Navarre DA; Kuhl J; Pantoja A
J Agric Food Chem; 2013 Jul; 61(30):7357-65. PubMed ID: 23790036
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
