Improving Potato Quality: A Problem of Definition and Measurement
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-64414-7_4
Reference177 articles.
1. Akilen R, Deljoomanesh N, Hunschede S, Smith CE, Arshad MU, Kubant R, Anderson GH (2016) The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children. Nutr Diabetes 6:e195. https://doi.org/10.1038/nutd.2016.1
2. Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V (2016) Phenolic compounds in the potato and its byproducts: an overview. Int J Mol Sci 17:835. https://doi.org/10.3390/ijms17060835
3. Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Biedermann-Brem S, Grob K, Keiser A, Realini P, Escher F, Amadò R (2003) Potential of formation, sugars, and free in potatoes: a comparison of cultivars and farming . J Agric Food Chem 51:5556–5560
4. Andre CM, Legay S, Iammarino C, Ziebel J, Guignard C, Larondelle Y, Hausman J-F, Evers D, Miranda LM (2014) The potato in the human diet: a complex matrix with potential health benefits. Potato Res 57:201–214
5. Andre CM, Evers D, Ziebel J, Guignard C, Hausman J-F, Bonierbale M, zum Felde T, Burgos G (2015) In vitro and of from potatoes with varying vitamin , carotenoid, and phenolic concentrations. J Agric Food Chem 63:9012–9021. https://doi.org/10.1021/acs.jafc.5b02904
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