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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

106 related items for PubMed ID: 8910723

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  • 4. Effects of steroidal glycoalkaloids from potatoes (Solanum tuberosum) on in vitro bovine embryo development.
    Wang S, Panter KE, Gaffield W, Evans RC, Bunch TD.
    Anim Reprod Sci; 2005 Feb; 85(3-4):243-50. PubMed ID: 15581508
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  • 8. [Contents and its change during storage of alpha-solanine and alpha-chaconine in potatoes].
    Shindo T, Ushiyama H, Kan K, Yasuda K, Saito K.
    Shokuhin Eiseigaku Zasshi; 2004 Oct; 45(5):277-82. PubMed ID: 15678944
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  • 9. Isolation and chemoenzymatic treatment of glycoalkaloids from green, sprouting and rotting Solanum tuberosum potatoes for solanidine recovery.
    Koffi GY, Remaud-Simeon M, Due AE, Combes D.
    Food Chem; 2017 Apr 01; 220():257-265. PubMed ID: 27855898
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  • 13. 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 01; 77(3):T58-61. PubMed ID: 22329893
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  • 15. Glycoalkaloid and calystegine contents of eight potato cultivars.
    Friedman M, Roitman JN, Kozukue N.
    J Agric Food Chem; 2003 May 07; 51(10):2964-73. PubMed ID: 12720378
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  • 16. [Study of the interaction of main potato glycoalkaloids in inhibition of immobilized butyryl cholinesterase].
    Arkhypova VM, Dziadevych SV, Jaffrezic-Renault N, Martelet C, Soldatkin OP.
    Ukr Biokhim Zh (1999); 2006 May 07; 78(5):155-61. PubMed ID: 17290795
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  • 17. [Solanine and chaconine: occurrence, properties, methods for determination].
    Badowski P, Urbanek-Karłowska B.
    Rocz Panstw Zakl Hig; 1999 May 07; 50(1):69-75. PubMed ID: 10474295
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  • 19. Potato glycoalkaloids in soil-optimising liquid chromatography-time-of-flight mass spectrometry for quantitative studies.
    Jensen PH, Juhler RK, Nielsen NJ, Hansen TH, Strobel BW, Jacobsen OS, Nielsen J, Hansen HC.
    J Chromatogr A; 2008 Feb 22; 1182(1):65-71. PubMed ID: 18221744
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  • 20. The glycoalkaloids: naturally of interest (but a hot potato?).
    Hopkins J.
    Food Chem Toxicol; 1995 Apr 22; 33(4):323-8. PubMed ID: 7737605
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