Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars-Reference-Cited by-同舟云学术

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Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars

Published:2018-03 Issue: Volume:242 Page:217-224
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gutiérrez-Quequezana Liz,Vuorinen Anssi L.,Kallio Heikki,Yang Baoru

Funder

Center of International Mobility-Finland

Turku University Foundation

The Finnish Food Research Foundation

IANA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Andre, C. M., Ghislain, M., Bertin, P., Oufir, M., Herrera, M. del R., Hoffmann, L., Hausman, J., Larondelle, Y., Evers, D. (2007). Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. Journal of Agricultural and Food Chemistry, 55(2), 366–78. doi: 10.1021/jf062740i.

2. Bell, D. R., & Gochenaur, K. (2006). Direct vasoactive and vasoprotective properties of anthocyanin-rich extracts. Journal of Applied Physiology (Bethesda, Md.: 1985), 100(4), 1164–70. doi: 10.1152/japplphysiol.00626.2005.

3. Differences in X-Chromosome transcriptional activity and cholesterol metabolism between placentae from swine breeds from Asian and Western origins;Bischoff;PLoS One,2013

4. Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte;Bontempo;Food and Chemical Toxicology,2013

5. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling;Burgos;Journal of Food Composition and Analysis,2013

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