Beneficial phytochemicals in potato — a review

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Food Research International

• Publication date

  2013-03-01

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.1016/J.FOODRES.2011.04.025
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots

  2011cited by this paper
• HPLC profiling of phenolics in diverse potato genotypes

  2011cited by this paper
• Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

  2010influential reference
• Storage

  2010influential reference
• Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

  2010cited by this paper
• Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS.

  2010cited by this paper
• The Bioactive Compounds α-Chaconine and Gallic Acid in Potato Extracts Decrease Survival and Induce Apoptosis in LNCaP and PC3 Prostate Cancer Cells

  2010cited by this paper
• The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

  2010influential reference
• Influence of environment and genotype on polyphenol compounds and in vitro antioxidant capacity of native Andean potatoes (Solanum tuberosum L.)

  2009cited by this paper
• Total and individual carotenoid profiles in Solanum phureja cultivated potatoes: II. Development and application of near-infrared reflectance spectroscopy (NIRS) calibrations for germplasm characterization

  2009influential reference
• The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

  2009cited by this paper
• Functional food characteristics of potato cultivars (Solanum tuberosum L.): Phytochemical composition and inhibition of 1-methyl-1-nitrosourea induced breast cancer in rats

  2009cited by this paper
• Total and individual carotenoid profiles in Solanum phureja of cultivated potatoes: I. Concentrations and relationships as determined by spectrophotometry and HPLC

  2009cited by this paper
• Effects of processing parameters on colour stability of strawberry nectar from puree

  2009cited by this paper
• Influence of copigmentation on stability of anthocyanins from purple potato peel in both liquid state and solid state.

  2009cited by this paper
• Changes in glycoalkaloids and phenolic contents in potato tubers stored under different conditions.

  2009cited by this paper
• Effects of pulsed electric fields on bioactive compounds in foods: a review

  2009cited by this paper
• Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

  2009cited by this paper
• Tuber quality and nutritional components of “early” potato subjected to chemical haulm desiccation

  2009cited by this paper
• Folate is higher in developmentally younger potato tubers

  2009cited by this paper
• Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

  2009cited by this paper
• Advances in Potato Chemistry and Technology

  2009cited by this paper
• Changes in the nutrient composition of potatoes during home preparation: III. Minerals

  2008cited by this paper
• Hydroxyhydroquinone-free coffee: a double-blind, randomized controlled dose-response study of blood pressure.

  2008cited by this paper
• Variability of Phytonutrient Content of Potato in Relation to Growing Location and Cooking Method

  2008cited by this paper
• Breeding for Phytonutrient Enhancement of Potato

  2008influential reference
• Effect of growing location on the processing quality of two potato cultivars stored at low temperature

  2008cited by this paper
• Dietary antioxidants and the long-term incidence of age-related macular degeneration: the Blue Mountains Eye Study.

  2008cited by this paper
• Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program

  2008influential reference
• Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: effects on hepatic glucose release and glycaemia

  2008cited by this paper
• Protective effect of potato peel extract against carbon tetrachloride-induced liver injury in rats.

  2008cited by this paper
• 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.

  2008cited by this paper
• Interspecific Variability for Antioxidant Activity and Phenolic Content Among Solanum Species

  2008cited by this paper
• Engineered native pathways for high kaempferol and caffeoylquinate production in potato.

  2008cited by this paper
• Effect of production site and storage on antioxidant levels in specialty potato (Solanum tuberosum L.) tubers

  2008influential reference
• Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.

  2008cited by this paper
• Antioxidant-mediated protective effect of potato peel extract in erythrocytes against oxidative damage.

  2008cited by this paper
• Phenolic constituents levels in cv. Agria potato under microwave processing

  2008cited by this paper
• Metabolic Engineering of Potato Carotenoid Content through Tuber-Specific Overexpression of a Bacterial Mini-Pathway

  2007cited by this paper
• Effects of anthocyanin-rich purple potato flakes on antioxidant status in F344 rats fed a cholesterol-rich diet

  2007cited by this paper
• Effect of propagule type and growing environment on antioxidant activity and total phenolic content in potato germplasm

  2007cited by this paper
• Anthocyanin fraction from potato extracts is cytotoxic to prostate cancer cells through activation of caspase-dependent and caspase-independent pathways.

  2007cited by this paper
• Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

  2007cited by this paper
• Anthocyanin-Rich Red Potato Flakes Affect Serum Lipid Peroxidation and Hepatic SOD mRNA Level in Rats

  2007cited by this paper
• Determination of folate concentrations in diverse potato germplasm using a trienzyme extraction and a microbiological assay.

  2007cited by this paper
• [Does coffee protect against type 2 diabetes?].

  2007cited by this paper
• Enhancing beta-carotene content in potato by rnai-mediated silencing of the beta-carotene hydroxylase gene

  2007cited by this paper
• Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of beta-carotene, alpha-tocopherol, chlorogenic acid, and petanin.

  2007cited by this paper
• La consommation régulière de café réduirait le risque de diabète de type 2

  2007cited by this paper
• Unravelling enzymatic discoloration in potato through a combined approach of candidate genes, QTL, and expression analysis

  2007cited by this paper
• Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)

  2007cited by this paper
• The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue

  2007cited by this paper
• Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients.

  2007cited by this paper
• Anthocyanin, Carotenoid Content, and Antioxidant Values in Native South American Potato Cultivars

  2007cited by this paper
• Determination of caffeine in coffee products by dynamic complexation with 3,4‐dimethoxycinnamate and separation by CZE

  2007cited by this paper
• Phenolic acids in potatoes, vegetables, and some of their products

  2007cited by this paper
• Biodiversity and nutrition: A common path toward global food security and sustainable development

  2006cited by this paper
• Vitamin synthesis in plants: tocopherols and carotenoids.

  2006cited by this paper
• Regulatory role of polyamine in the acid phosphatase from potato tubers.

  2006cited by this paper
• Changes in Caffeic Acid Derivatives in Sweet Potato (Ipomoea batatas L.) during Cooking and Processing

  2006cited by this paper
• Coloured potatoes (Solanum Tuberosum L.) – Anthocyanin Content and Tuber Quality

  2006influential reference
• A phenolic compound, 5-caffeoylquinic acid (chlorogenic acid), is a new type and strong matrix metalloproteinase-9 inhibitor: isolation and identification from methanol extract of Euonymus alatus.

  2005cited by this paper
• Variation of Anthocyanin and Carotenoid Contents and Associated Antioxidant Values in Potato Breeding Lines

  2005cited by this paper
• Dihydrocaffeoyl polyamines (kukoamine and allies) in potato (Solanum tuberosum) tubers detected during metabolite profiling.

  2005cited by this paper
• Antioxidants in potato

  2005influential reference
• Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet

  2005influential reference
• Anthocyanins from pigmented potato (Solanum tuberosum L.) varieties

  2005cited by this paper
• Inhibition of Activator Protein-1, NF-κB, and MAPKs and Induction of Phase 2 Detoxifying Enzyme Activity by Chlorogenic Acid*

  2005cited by this paper
• Copigmentation reactions and color stability of berry anthocyanins

  2005cited by this paper
• Metabolic flux analysis of the phenylpropanoid pathway in elicitor-treated potato tuber tissue.

  2005cited by this paper
• Antioxidant capacity, anthocyanins and total phenolics in purple-and red-fleshed potato (Solanum tuberosum L.) genotypes

  2005cited by this paper
• Carotenogenesis during tuber development and storage in potato.

  2004cited by this paper
• Polyphenols: food sources and bioavailability.

  2004cited by this paper
• Anthocyanins—More Than Nature's Colours

  2004cited by this paper
• Folate bioavailability

  2004cited by this paper
• Promises and Problems of Functional Foods

  2004cited by this paper
• Environmental conditions influence the content and yield of anthocyanins and total phenolics in purple- and red-flesh potatoes during tuber development

  2004cited by this paper
• Antioxidant capacity manipulation in transgenic potato tuber by changes in phenolic compounds content.

  2004cited by this paper
• Metabolic engineering of high carotenoid potato tubers containing enhanced levels of beta-carotene and lutein.

  2004cited by this paper
• Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes (Solanum tuberosum L.).

  2003cited by this paper
• Anthocyanins from a Norwegian potato cultivar

  2003cited by this paper
• Folic acid supplements and fortification affect the risk for neural tube defects, vascular disease and cancer: evolving science.

  2003cited by this paper
• Phytochemical stability and color retention of copigmented and processed muscadine grape juice.

  2003cited by this paper
• Antioxidant activity of anthocyanins and their aglycons.

  2003cited by this paper
• Carotenoid Profiles of Potato Breeding Lines and Selected Cultivars

  2003cited by this paper
• Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking.

  2002cited by this paper
• Antioxidant Flavonoids : Structure , Function and Clinical Usage

  2002cited by this paper
• Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes.

  2002cited by this paper
• Carotenoids and carotenoid esters in potatoes (Solanum tuberosum L.): new insights into an ancient vegetable.

  2002cited by this paper
• Effect of caffeic acid on the color of red wine.

  2002influential reference
• Dietary flavonoids: bioavailability, metabolic effects, and safety.

  2002cited by this paper
• The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet.

  2002cited by this paper
• Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

  2001cited by this paper
• Folate intake of the Dutch population according to newly established liquid chromatography data for foods.

  2001influential reference
• Carotenoid Content and Color in Diploid Potatoes

  2001cited by this paper
• Review of non-enzymatic browning and antioxidant capacity in processed foods ☆

  2000cited by this paper
• Effect of low temperature, desprouting and gibberellic acid treatment on little tuber formation on potatoes during storage.

  2000cited by this paper
• Anthocyanins from tubers and shoots of the purple potato, Solanum tuberosum

  2000cited by this paper
• Current Protocols in Food Analytical Chemistry

  2000cited by this paper
• Anthocyanins – nature, occurrence and dietary burden

  2000cited by this paper

• Formulation development on the basis of the effect of temperature treatment of semi-finished high-protein flour products on the glycemic index

  2026cites this paper
• Potato (Solanum Tuberosum L.): A Staple Food for The Poor and A Culinary Delicacy for The Affluent—Socio-Economic Impact and Future Prospects

  2026cites this paper
• Transcriptomic analysis of the sprout-suppressive effects of rosemary essential oil on potato tubers

  2026cites this paper
• Content of polyphenols and carotenoids in edible potato tubers with colored flesh

  2025cites this paper
• The impact of fertilization practices and soil amendments on potato (Solanum tuberosum L.) growth, nutrition, physiological performance, and tuber quality

  2025cites this paper
• Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values

  2025cites this paper
• Novel Approaches for Potato Drying: Intermittent Microwave Drying with Pretreatments (Ethanol, Hot Water Blanching, and Citric Acid), Drying and Quality Properties, and Energy Consumption

  2025cites this paper
• Integrated transcriptomic and metabolomic analyses reveal optimized cultivation strategies for purple potatoes (Solanum tuberosum L.)

  2025cites this paper
• Bacterial Communities and Soil Interactions in Sifra and Mondial Potatoes: Pathways to Sustainable Potato Production

  2025cites this paper
• Expression and analysis of StNR and StNiRs, key enzyme genes of nitrogen assimilation in potato (Solanum tuberosum L.) with different nitrogen efficiencies

  2025cites this paper
• Ergothioneine inhibits surface discoloration and quality deterioration of fresh-cut potato slices during cold storage

  2025cites this paper
• BIOFORTIFICATION IN POTATOES:A SYSTEMATIC REVIEW

  2025cites this paper
• Biological, dietetic and pharmacological properties of vitamin B9

  2025cites this paper
• A Critical Review on Machine Vision in Potato Production: From Cultivation to Storage

  2025cites this paper
• The Effect of Freeze-Dried Cherry Pomace and Red Potato Pulp on the Content of Bioactive Substances in Pasta

  2025cites this paper
• In vitro biological activity and nutritional evaluation of purple potato (Solanum tuberosum L. var. Vitelotte)

  2025cites this paper
• Geographic Variation in Nutritional Composition of Northern Nigerian Sweet Potato Varieties: Proximate, Vitamin (A, B₂), and Antinutrient Differences Among Zaria, Kano, and Minna Cultivars

  2025cites this paper
• Recovery of Proteins and Bioactive Peptides From Potato Peels

  2025cites this paper
• A Comprehensive Review on Pre- and Post-Harvest Perspectives of Potato Quality and Non-Destructive Assessment Approaches

  2025cites this paper
• Nuclear Phylogenomics of Angiosperms and Evolutionary Implications

  2025cites this paper
• Postharvest Exposure to Magnetic Fields Influences the Activity and Quantity of Antioxidants in Potatoes During Storage

  2025cites this paper
• Effects of delayed tuber cutting after catalytic infrared heat treatment on browning of fresh-cut potatoes and its potential mechanisms.

  2025cites this paper
• Phytochemical Contents and Bioactive Compounds in Widely Consumed Cereals, Legumes, and Vegetables in Abruzzo Region, Italy: A Critical Review

  2025cites this paper
• Valorization of guava seeds in the formulation of Tortilla chips: Influence on masa rheology, product characteristics, and storage studies

  2025cites this paper
• Genetic resistance of some potato (Solanum tuberosum L.) cultivars to late blight caused by Phytophthora infestans (Mont) de Bary under natural conditions

  2025cites this paper
• Development of technology for obtaining and formulating high-protein potato food products with a low glycemic index

  2025cites this paper
• Feasibility of near-infrared spectroscopy as a tool to estimate carotenoid content in ‘IAC Rurik’ specialty potato cultivar

  2024cites this paper
• Polyphenol and Quality Attributes from Some Potato Cultivars and it's Affected by Date of Planting and Salicylic Acid Treatments

  2024cites this paper
• Genetic Diversity and Genome-Wide Association Study of Total Phenolics, Flavonoids, and Antioxidant Properties in Potatoes (Solanum tuberosum L.)

  2024cites this paper
• Evaluation of Quality and Sensory Attributes of Potato Chips Fried in Different Oils and Their Blends, and Chemical Changes Occurred in Oils During Different Frying Counts

  2024cites this paper
• Effect of UV-C Treatment on the Quality of Fresh-Cut Potatoes Obtained from Tubers of Different Ages

  2024cites this paper
• Genotype and Plant Biostimulant Treatments Influence Tuber Size and Quality of Potato Grown in the Pedoclimatic Conditions in Northern Apennines in Italy

  2024cites this paper
• Research on detection of potato varieties based on spectral imaging analytical algorithm.

  2024cites this paper
• Correlation and Path Analysis for Agronomic and Processing Quality Traits of Potato (<i>Solanum tuberosum</i> L.) at Holetta, Central Ethiopia

  2024cites this paper
• Investigating potato flour processing methods and ratios for noodle production

  2024cites this paper
• Effects of water deficit stress and salicylic acid preharvest treatments on postharvest biochemical parameters of potato

  2024cites this paper
• Investigation of Carotenoid Content in the Color Change of Potato Mutant Produced by Gamma Irradiation

  2024cites this paper
• Potato Intake and the Risk of Overweight/Obesity, Hypertension, Diabetes, and Cardiovascular Disease: A Systematic Review and Meta-analysis of Observational Studies.

  2024cites this paper
• A Highly Accurate Detection Platform for Potato Seedling Canopy in Intelligent Agriculture Based on Phased Array LiDAR Technology

  2024cites this paper
• Anthocyanin profiling of genetically diverse pigmented potato (Solanum tuberosum L.) clonal accessions from north-eastern sub-Himalayan plateau of India

  2024cites this paper
• Evaluation of tuber quality, yield and yield related traits of potato (Solanum tuberosum L.) genotypes at Holetta, Central Ethiopia

  2024cites this paper
• Integrative Phytohormone and Transcriptome Analyses Reveal the Inhibitory Mechanism of Ethylene on Potato Tuber Sprouting at Room Temperature

  2024cites this paper
• Studying anthocyanins in the skin and flesh of the tubers of some potato hybrids (Solanum tuberosum L.)

  2024cites this paper
• Nano-zinc oxide foliar application at the tuber initiation stage enhances the starch synthesis and zinc bioaccumulation in potato tubers

  2024cites this paper
• Extraction of 4-hydroxy benzoic acid from potato processing industrial waste

  2024cites this paper
• Nutritional supplement and pharmaceutical potential of Ipomea batata L. leaves: A review

  2024cites this paper
• Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes

  2024cites this paper
• A Conceptual Review on Classification, Extraction, Bioactive Potential and Role of Phytochemicals in Human Health

  2024cites this paper
• Oranges, potatoes and phytonutrients; why are they good for human health

  2024cites this paper
• Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review

  2023cites this paper
• Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study

  2023cites this paper
• The Postharvest Application of Carvone, Abscisic Acid, Gibberellin, and Variable Temperature for Regulating the Dormancy Release and Sprouting Commencement of Mini-Tuber Potato Seeds Produced under Aeroponics

  2023cites this paper
• Phytophthora: an underestimated threat to agriculture, forestry, and natural ecosystems in sub-Saharan Africa

  2023cites this paper
• Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition

  2023cites this paper
• Protein and sugar content of tubers in potato plants treated with biostimulants

  2023cites this paper
• Morphological, Nutritional Characteristics, and Antioxidant Compounds of Ten (10) Native Potato Varieties from Apurímac-Perú Region

  2023cites this paper
• Identification and quantification of minerals and vitamins of purple sweet potato (Ipomoea batatas) leave

  2023cites this paper
• Transcriptomic analysis and volatile profiling reveals the regulatory mechanism of flavor volatiles in fresh-cut potatoes

  2023cites this paper
• Antioxidant and Anti-Inflammatory Compounds from Edible Plants with Anti-Cancer Activity and Their Potential Use as Drugs

  2023cites this paper
• Morpho-Physiological Evaluation of Potato Genotypes Reveals Differential Responses to Drought Stress under Field Conditions

  2023cites this paper
• Influence of Magnetic Field Intensity on the Quality Characteristics of Steamed Bread Enriched with Potato Pulp

  2023cites this paper
• Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch

  2023cites this paper
• Effect of growing season on some qualitative and functional attributes of different potato genotypes

  2023cites this paper
• Nuclear phylogeny and insights into whole-genome duplications and reproductive development of Solanaceae plants

  2023cites this paper
• The Content of Total Carotenoids, Vitamin C and Antioxidant Properties of 65 Potato Cultivars Characterised under the European Project ECOBREED

  2023cites this paper
• Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds

  2023cites this paper
• Using biospeckle and LIBS techniques with artificial intelligence to monitor phthalocyanine-gold nanoconjugates as a new drug delivery mediator for in vivo PDT

  2023cites this paper
• Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh

  2023influential citation
• The role of polyamines in plants: A review

  2023cites this paper
• Identifying priority sites for the on-farm conservation of landraces and systematic diversity monitoring through an integrated multi-level hotspot analysis: the case of potatoes in Peru

  2023cites this paper
• Valorization of by-products Derived from Onions and Potato: Extraction Optimization, Metabolic Profile, Outstanding Bioactivities, and Industrial Applications

  2023cites this paper
• Comparative Chemical Characterization of Potato Powders Using 1H NMR Spectroscopy and Chemometrics

  2023cites this paper
• Experimental study on a novel vacuum sublimation-rehydration thawing of frozen potatoes.

  2023cites this paper
• The ‘Edge Effect’ Phenomenon in Plants: Morphological, Biochemical and Mineral Characteristics of Border Tissues

  2023cites this paper
• Biostimulants improves the content of polyphenol in the potato tubers

  2023cites this paper
• Adding Value of mango and potato peels extract: A case of Edible biopolymer film for processed cheese

  2023cites this paper
• Potato Leaf Area Index Estimation Using Multi-Sensor Unmanned Aerial Vehicle (UAV) Imagery and Machine Learning

  2023cites this paper
• Effects of field inoculation of potato tubers with the arbuscular mycorrhizal fungus Rhizophagus irregularis DAOM 197198 are cultivar dependent

  2023cites this paper
• Effect of Drought Stress on Bioactives and Starch in Chilean Potato Landraces

  2022cites this paper
• Response of Two Potato Cultivars to Organic Fertilization and Potassium Foliar Application

  2022cites this paper
• The Promising Therapeutic and Preventive Properties of Anthocyanidins/Anthocyanins on Prostate Cancer

  2022cites this paper
• Genetic Diversity and Health Properties of Polyphenols in Potato

  2022cites this paper
• Anthocyanin regulatory networks in Solanum tuberosum L. leaves elucidated via integrated metabolomics, transcriptomics, and StAN1 overexpression

  2022cites this paper
• 1H-NMR and LC-MS Based Metabolomics Analysis of Potato (Solanum tuberosum L.) Cultivars Irrigated with Fly Ash Treated Acid Mine Drainage

  2022cites this paper
• Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

  2022cites this paper
• Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development

  2022cites this paper
• Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity

  2022cites this paper
• Antioxidant Capacity and Phenolic Content of New Turkish Cultivars of Potato

  2022influential citation
• Effect of Storage Conditions on Biologically Active Compounds in Purple-Fleshed Potatoes

  2022cites this paper
• Effect of Drought Stress on Bioactives and Starch in Chilean Potato Landraces

  2022cites this paper
• CHANGES IN POLYPHENOLIC CONTENTS AND ANTIOXIDANT POTENTIAL OF THE LEAFY VEGETABLE, TALINUM PORTULACIFOLIUM BY MOIST HEAT COOKING

  2022cites this paper
• Soluble Carbohydrates in Several Transylvanian Potato Cultivars

  2022cites this paper
• Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours

  2022cites this paper
• Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (Solanum tuberosum L.)

  2022cites this paper
• Health Parameters of Potato Tubers under the Influence of Soil Applied Bio-Preparations and Bio-Stimulants

  2022cites this paper
• Sweet potato extract alleviates high-fat-diet-induced obesity in C57BL/6J mice, but not by inhibiting pancreatic lipases

  2022cites this paper
• Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

  2022cites this paper
• Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits

  2022cites this paper
• THE AMAZING COLORS OF PERUVIAN BIODIVERSITY: SELECT PERUVIAN PLANTS FOR USE AS FOOD COLORANTS

  2022cites this paper
• The content of biologically active compounds in potato tubers of Ismena (yellow flesh) and Provita (purple flesh) varieties – a comparison

  2022cites this paper