Anthocyanins from pigmented potato (Solanum tuberosum L.) varieties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
1. Identification of anthocyanins of pinta boca (Solanum stenotomum) tubers;Alcalde-Eon;Food Chemistry,2004
2. Structure of petanin, an acylated anthocyanin isolated from Solanum tuberosum, using homo- and hetero-nuclear two-dimensional nuclear magnetic resonance techniques;Andersen;Phytochemical Analysis,1991
3. Anthocyanins from tubers and shoots of the purple potato, Solanum tuberosum;Fossen;Journal of Horticultural Science and Biotechnology,2000
4. Anthocyanins from a Norwegian potato cultivar;Fossen;Food Chemistry,2003
5. Influence of trans–cis isomerisation of coumaric acid subtituents on colour variance and stabilisation in anthocyanins;George;Phytochemistry,2001
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1. Anthocyanin profiling of genetically diverse pigmented potato (Solanum tuberosum L.) clonal accessions from north-eastern sub-Himalayan plateau of India;Heliyon;2024-09
2. The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes;International Journal of Molecular Sciences;2024-07-10
3. Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh;Food Science & Nutrition;2024-06-12
4. Starch and Dry Matter Content in Coloured Flesh Table Potato Tubers;2024-04-22
5. Isolation, Purification and Tyrosinase Inhibitory Activity of Anthocyanins and Their Novel Degradation Compounds from Solanum tuberosum L.;Molecules;2024-03-27
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