Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates

Discovery of a Bacterial Gene Cluster for Deglycosylation of Toxic Potato Steroidal Glycoalkaloids α-Chaconine and α-Solanine

(2020) Rosanna C. Hennessy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Foam and emulsion properties of potato protein isolate and purified fractions

(2018) Jesper Malling Schmidt et al.   FOOD HYDROCOLLOIDS

Change in Some Glycoalkaloids of Potato under Different Storage Regimes

(2018) Cemal Kasnak et al.   POTATO RESEARCH

A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials

(2017) J. M. Schmidt et al.   Food and Bioprocess Technology

Improved Extraction and Sample Cleanup of Tri-glycoalkaloids α-Solanine and α-Chaconine in Non-denatured Potato Protein Isolates

(2016) Marc C. Laus et al.   Food Analytical Methods

Amino acid composition and nutritional value of four cultivated South American potato species

(2015) Veronika Bártová et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Synergistic cytotoxicity induced by α-solanine and α-chaconine

(2013) Shiro Yamashoji et al.   FOOD CHEMISTRY

Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

(2012) Jaromír Lachman et al.   FOOD CHEMISTRY

Separation of patatins and protease inhibitors from potato fruit juice with clay minerals as cation exchangers

(2012) Kathrin Ralla et al.   JOURNAL OF SEPARATION SCIENCE

Degradation of the potato glycoalkaloid α-solanine in three agricultural soils

(2009) Pia H. Jensen et al.   CHEMOSPHERE

A 28-day repeat dose toxicity study of steroidal glycoalkaloids, α-solanine and α-chaconine in the Syrian Golden hamster

(2009) Søren Langkilde et al.   FOOD AND CHEMICAL TOXICOLOGY