Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference39 articles.
1. Biosynthesis of proanthocyanidins in white clover flowers: Cross talk within the flavonoid pathway;Abeynayake;Plant Physiology,2011
2. Variability of sugars in staple-type sweet potato (Ipomoea batatas) cultivars: The effects of harvest time and storage;Adu-Kwarteng;International Journal of Food Properties,2014
3. A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits;Alam;Trends in Food Science & Technology,2021
4. Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa;Banda;Journal of Agriculture and Food Research,2021
5. Effect of home-cooking methods on phenolic composition and antioxidant activity of sweetpotato (Ipomoea batatas (L.) Lam.) cultivars grown in Egypt;Bellail;Food and Nutrition Sciences,2012
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