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Items: 1 to 20 of 432

1.

Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).

Morris WL, Ross HA, Ducreux LJ, Bradshaw JE, Bryan GJ, Taylor MA.

J Agric Food Chem. 2007 Nov 14;55(23):9627-33. Epub 2007 Oct 19.

PMID:
17944535
2.

Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour.

Morris WL, Shepherd T, Verrall SR, McNicol JW, Taylor MA.

Phytochemistry. 2010 Oct;71(14-15):1765-73. doi: 10.1016/j.phytochem.2010.07.003. Epub 2010 Aug 2.

PMID:
20678781
3.

Comparison of fatty acid and polar lipid contents of tubers from two potato species, Solanum tuberosum and Solanum phureja.

Dobson G, Griffiths DW, Davies HV, McNicol JW.

J Agric Food Chem. 2004 Oct 6;52(20):6306-14.

PMID:
15453705
4.

Comparison of the calystegine composition and content of potato sprouts and tubers from Solanum tuberosum Group Phureja and Solanum tuberosum Group Tuberosum.

Griffiths DW, Shepherd T, Stewart D.

J Agric Food Chem. 2008 Jul 9;56(13):5197-204. doi: 10.1021/jf8003306. Epub 2008 Jun 6.

PMID:
18533664
5.

Glutamate: from discovery as a food flavor to role as a basic taste (umami).

Kurihara K.

Am J Clin Nutr. 2009 Sep;90(3):719S-722S. doi: 10.3945/ajcn.2009.27462D. Epub 2009 Jul 29.

PMID:
19640953
6.

Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of beta-carotene, alpha-tocopherol, chlorogenic acid, and petanin.

Andre CM, Oufir M, Guignard C, Hoffmann L, Hausman JF, Evers D, Larondelle Y.

J Agric Food Chem. 2007 Dec 26;55(26):10839-49. Epub 2007 Nov 29.

PMID:
18044831
7.

Phytochemical diversity in tubers of potato cultivars and landraces using a GC-MS metabolomics approach.

Dobson G, Shepherd T, Verrall SR, Conner S, McNicol JW, Ramsay G, Shepherd LV, Davies HV, Stewart D.

J Agric Food Chem. 2008 Nov 12;56(21):10280-91. doi: 10.1021/jf801370b. Epub 2008 Oct 21.

PMID:
18937493
8.

Modification of the health-promoting value of potato tubers field grown under drought stress: emphasis on dietary antioxidant and glycoalkaloid contents in five native andean cultivars (Solanum tuberosum L.).

Andre CM, Schafleitner R, Guignard C, Oufir M, Aliaga CA, Nomberto G, Hoffmann L, Hausman JF, Evers D, Larondelle Y.

J Agric Food Chem. 2009 Jan 28;57(2):599-609. doi: 10.1021/jf8025452.

PMID:
19105644
9.

Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients.

Andre CM, Ghislain M, Bertin P, Oufir M, Herrera Mdel R, Hoffmann L, Hausman JF, Larondelle Y, Evers D.

J Agric Food Chem. 2007 Jan 24;55(2):366-78.

PMID:
17227067
10.

Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers.

Ross HA, McDougall GJ, Vincent JF, Stewart D, Verrall S, Taylor MA.

J Sci Food Agric. 2010 Jul;90(9):1527-32. doi: 10.1002/jsfa.3979.

PMID:
20549807
11.

Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.

Low MY, Koutsidis G, Parker JK, Elmore JS, Dodson AT, Mottram DS.

J Agric Food Chem. 2006 Aug 9;54(16):5976-83.

PMID:
16881704
12.

Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.

Mulinacci N, Ieri F, Giaccherini C, Innocenti M, Andrenelli L, Canova G, Saracchi M, Casiraghi MC.

J Agric Food Chem. 2008 Dec 24;56(24):11830-7. doi: 10.1021/jf801521e.

PMID:
19053373
13.
14.

Purification of a polyphenol oxidase isoform from potato (Solanum tuberosum) tubers.

Marri C, Frazzoli A, Hochkoeppler A, Poggi V.

Phytochemistry. 2003 Aug;63(7):745-52.

PMID:
12877914
15.

Study of precursors responsible for off-flavor formation during storage of potato flakes.

Laine G, Göbel C, du Jardin P, Feussner I, Fauconnier ML.

J Agric Food Chem. 2006 Jul 26;54(15):5445-52.

PMID:
16848530
16.

Indoleacetic acid concentration and metabolism changes during bud development in tubers of two potato (Solanum tuberosum) cultivars.

Sorce C, Lombardi L, Giorgetti L, Parisi B, Ranalli P, Lorenzi R.

J Plant Physiol. 2009 Jul 1;166(10):1023-33. doi: 10.1016/j.jplph.2008.12.003. Epub 2009 Mar 9.

PMID:
19269711
17.

Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.).

Seefeldt HF, Tønning E, Thybo AK.

J Sci Food Agric. 2011 Jan 15;91(1):104-12. doi: 10.1002/jsfa.4157. Epub 2010 Sep 7.

PMID:
20824687
18.

Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.

Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M.

Biosci Biotechnol Biochem. 2006 May;70(5):1173-80.

19.

LC-MS analysis of solanidane glycoalkaloid diversity among tubers of four wild potato species and three cultivars (Solanum tuberosum).

Shakya R, Navarre DA.

J Agric Food Chem. 2008 Aug 27;56(16):6949-58. doi: 10.1021/jf8006618. Epub 2008 Jul 11.

PMID:
18616273
20.

Effect of selenate supplementation on glycoalkaloid content of potato (Solanum tuberosum L.).

Turakainen M, Väänänen T, Anttila K, Ollilainen V, Hartikainen H, Seppänen M.

J Agric Food Chem. 2004 Nov 17;52(23):7139-43.

PMID:
15537329

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