Metabolic Biosynthesis of Potato (Solanum tuberosum l.) Antioxidants and Implications for Human Health

cDNA microarray analysis of metabolism-related genes in inoculated potato leaves expressing moderate quantitative resistance toPhytophthora infestans

(2016) B. L. Wang et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

(2013) Gabriela Burgos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Differential effects of environment on potato phenylpropanoid and carotenoid expression

(2012) Raja S Payyavula et al.   BMC PLANT BIOLOGY

Potato- An Important Source of Nutritional Kynurenic Acid

(2012) Michal P. Turski et al.   PLANT FOODS FOR HUMAN NUTRITION

Carotenoid concentrations of native Andean potatoes as affected by cooking

(2011) Gabriela Burgos et al.   FOOD CHEMISTRY

Do polyphenols enter the brain and does it matter? Some theoretical and practical considerations

(2011) Sebastian Schaffer et al.   Genes and Nutrition

Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity

(2011) Balunkeswar Nayak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

On the antioxidant properties of kynurenic acid: Free radical scavenging activity and inhibition of oxidative stress

(2011) R. Lugo-Huitrón et al.   NEUROTOXICOLOGY AND TERATOLOGY

Increased accumulation of anthocyanins in transgenic potato tubers by overexpressing the 3GT gene

(2011) Qing Wei et al.   Plant Biotechnology Reports

The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

(2010) Duroy A. Navarre et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

(2010) Tyann Blessington et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Distribution, Synthesis, and Absorption of Kynurenic Acid in Plants

(2010) Michal Turski et al.   PLANTA MEDICA

Protein damage and death by radiation in Escherichia coli and Deinococcus radiodurans

(2010) A. Krisko et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Positioning the Potato as a Primary Food Source of Vitamin C

(2009) S. L. Love et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Potatoes and Human Health

(2009) Mary Ellen Camire et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phenolic Content, Composition, Antioxidant Activity, and Their Changes during Domestic Cooking of Potatoes

(2009) Xiaoyun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Zeaxanthin is bioavailable from genetically modified zeaxanthin-rich potatoes

(2008) Achim Bub et al.   EUROPEAN JOURNAL OF NUTRITION

Antioxidant Compounds and Antioxidant Activity in “Early Potatoes”

(2008) Lucia Leo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ascorbic acid concentration of native Andean potato varieties as affected by environment, cooking and storage

(2008) G. Burgos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Carotenoid Metabolism: Biosynthesis, Regulation, and Beyond

(2008) Shan Lu et al.   Journal of Integrative Plant Biology

Engineered native pathways for high kaempferol and caffeoylquinate production in potato

(2008) Caius M. Rommens et al.   PLANT BIOTECHNOLOGY JOURNAL

Variability of Phytonutrient Content of Potato in Relation to Growing Location and Cooking Method

(2008) C. R. Brown et al.   POTATO RESEARCH