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Journal Abstract Search

347 related items for PubMed ID: 23411230

  • 1.
    ; . PubMed ID:
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  • 2. 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 22; 57(14):6292-7. PubMed ID: 19534529
    [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 26; 55(26):10839-49. PubMed ID: 18044831
    [Abstract] [Full Text] [Related]

  • 4. Modification of the health-promoting value of potato tubers field grown under drought stress: emphasis on dietary antioxidant and glycoalkaloid contents in five native andean cultivars (Solanum tuberosum L.).
    Andre CM, Schafleitner R, Guignard C, Oufir M, Aliaga CA, Nomberto G, Hoffmann L, Hausman JF, Evers D, Larondelle Y.
    J Agric Food Chem; 2009 Jan 28; 57(2):599-609. PubMed ID: 19105644
    [Abstract] [Full Text] [Related]

  • 5. 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 20; 52(21):6516-21. PubMed ID: 15479016
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 197 Pt B():1264-70. PubMed ID: 26675866
    [Abstract] [Full Text] [Related]

  • 7. Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.
    Mulinacci N, Ieri F, Giaccherini C, Innocenti M, Andrenelli L, Canova G, Saracchi M, Casiraghi MC.
    J Agric Food Chem; 2008 Dec 24; 56(24):11830-7. PubMed ID: 19053373
    [Abstract] [Full Text] [Related]

  • 8. 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 14; 56(9):3341-9. PubMed ID: 18386928
    [Abstract] [Full Text] [Related]

  • 9. 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 14; 77(3):T58-61. PubMed ID: 22329893
    [Abstract] [Full Text] [Related]

  • 10. 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 Mar 14; 11(5):e0153980. PubMed ID: 27139188
    [Abstract] [Full Text] [Related]

  • 11. Rapid screening of ascorbic acid, glycoalkaloids, and phenolics in potato using high-performance liquid chromatography.
    Shakya R, Navarre DA.
    J Agric Food Chem; 2006 Jul 26; 54(15):5253-60. PubMed ID: 16848503
    [Abstract] [Full Text] [Related]

  • 12. Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg.
    Deusser H, Guignard C, Hoffmann L, Evers D.
    Food Chem; 2012 Dec 15; 135(4):2814-24. PubMed ID: 22980877
    [Abstract] [Full Text] [Related]

  • 13. 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 11; 57(21):10231-8. PubMed ID: 19831402
    [Abstract] [Full Text] [Related]

  • 14. Effect of selenate supplementation on glycoalkaloid content of potato (Solanum tuberosum L.).
    Turakainen M, Väänänen T, Anttila K, Ollilainen V, Hartikainen H, Seppänen M.
    J Agric Food Chem; 2004 Nov 17; 52(23):7139-43. PubMed ID: 15537329
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 161():224-9. PubMed ID: 24837944
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 80(8):E1725-34. PubMed ID: 26130376
    [Abstract] [Full Text] [Related]

  • 17. Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers.
    Gutiérrez-Quequezana L, Vuorinen AL, Kallio H, Yang B.
    Food Chem; 2020 Oct 01; 326():126966. PubMed ID: 32416419
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 218():47-55. PubMed ID: 27719937
    [Abstract] [Full Text] [Related]

  • 19. Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers.
    Yang Y, Achaerandio I, Pujolà M.
    Food Chem; 2016 Apr 15; 197 Pt B():1301-10. PubMed ID: 26675872
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 169():246-54. PubMed ID: 25236223
    [Abstract] [Full Text] [Related]

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