Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program-Reference-Cited by-同舟云学术

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Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program

Published:2008-05-14 Issue:4 Volume:85 Page:267-276
ISSN:1099-209X
Container-title:American Journal of Potato Research
language:en
Short-container-title:Am. J. Pot Res

Author:

Stushnoff C.,Holm D.,Thompson M. D.,Jiang W.,Thompson H. J.,Joyce N. I.,Wilson P.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

http://link.springer.com/content/pdf/10.1007/s12230-008-9032-4.pdf

Reference26 articles.

1. Al-Saikhan, M.S., L.R. Howard, and J.C. Miller Jr. 1995. Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum L.). Journal of Food Science 60: 341–343.

2. Brown, C.R., R. Wrolstadt, R. Durst, C.P. Yang, and B. Clevidence. 2003. Breeding studies in potatoes containing high concentrations of anthocyanins. American Journal of Potato Research 80: 241–249.

3. Cao, G., E. Sofic, and R.L. Prior. 1996. Antioxidant capacity of tea and common vegetables. Journal of Agricultural and Food Chemistry 44: 3426–3431.

4. Esparza Rivera, J.R., M.B. Stone, C. Stushnoff, E. Pilon-Smits, and P. Kendall. 2006. Effects of ascorbic acid applied by two hydrocooling methods on physical and chemical properties of green leaf lettuce stored at 5°C. Journal of Food Science 71: 1–7.

5. Feng, R.T., Y. Lu, L.L. Bowman, Y. Qian, V. Castronova, and M. Ding. 2005. Inhibition of AP-1, NF-kB and MAPKs and induction of phase 2 detoxifying enzyme activity by chlorogenic acid. 21 June. http://www.jbc.org/cgi/reprint/M503347200v1.pdf .

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