Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health-Reference-Cited by-同舟云学术

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Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health

Published:2023-10 Issue: Volume:424 Page:136368
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Raigond Pinky,Jayanty Sastry S.,Parmar Vandana,Dutt Som,Changan Sushil S.,Luthra Satish Kumar,Singh Brajesh

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference120 articles.

1. Randomized Control Trials A randomized trial to determine the impact of a digestion resistant starch composition on the gut microbiome in older and mid-age adults;Alfa;Clinical Nutrition,2018

2. Chlorogenic acid and hydroxynitrobenzaldehyde : new inhibitors of hepatic glucose 6-phosphatase 1;Arion;Archives of Biochemistry and Biophysics,1997

3. Potato consumption and risk of pancreatic cancer in the HELGA cohort;Åsli;British Journal of Nutrition,2018

4. Protein hydrolysate from potato confers hepatic-protection in hamsters against high fat diet induced apoptosis and fibrosis by suppressing Caspase-3 and MMP2/9 and by enhancing Akt-survival pathway;Asokan;BMC Complementary and Alternative Medicine,2019

5. Antidiabetic effects of a short peptide of potato protein hydrolysate in STZ-induced diabetic mice;Asokan;Nutrients,2019

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1. Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein;Food Hydrocolloids;2024-12

2. Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure;Food Chemistry: X;2024-10

3. Effect of Different Covering Treatments on Chemical Composition of Early Potato Tubers;Potato Research;2024-07-29

4. Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification;International Journal of Biological Macromolecules;2024-06

5. Rheological properties and microstructure of wheat flour dough systems with enzyme‐hydrolyzed mashed potatoes;Journal of Food Science;2024-02

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