Development of kinetic models for prediction of reducing sugar content in potatoes using literature data on multiple potato varieties

Temperature and humidity based models for the prediction of transpiration rate in potatoes during storage

(2020) Priya Kedia et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers

(2019) Cédric Camps et al.   MOLECULES

Modelling the biochemical and sensory changes of strawberries during storage under diverse relative humidity conditions

(2019) Anastasia Ktenioudaki et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Tuber transcriptome profiling of eight potato cultivars with different cold-induced sweetening responses to cold storage

(2019) Helen H. Tai et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions

(2018) Ricardo Scherer Pohndorf et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cold sweetening diversity in Andean potato germplasm from Argentina

(2017) Silvana L Colman et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stereodynamical Origin of Anti-Arrhenius Kinetics: Negative Activation Energy and Roaming for a Four-Atom Reaction

(2015) Nayara D. Coutinho et al.   Journal of Physical Chemistry Letters

Evaluation of sugar content in potatoes using NIR reflectance and wavelength selection techniques

(2015) Ahmed M. Rady et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Post-translational regulation of acid invertase activity by vacuolar invertase inhibitor affects resistance to cold-induced sweetening of potato tubers

(2012) MARIAN J. MCKENZIE et al.   PLANT CELL AND ENVIRONMENT

Long-Term Storage Effects on the Physical Properties of the Potato

(2011) Abdollah Golmohammadi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

(2010) P. B. Bhaskar et al.   PLANT PHYSIOLOGY

EFFECT OF PECTIN-BASED COATING ON THE KINETICS OF QUALITY CHANGE ASSOCIATED WITH STORED AVOCADOS

(2008) N. MAFTOONAZAD et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION