Potato Production, Usage, and Nutrition—A Review

A method for the determination of acrylamide in a broad variety of processed foods by GC–MS using xanthydrol derivatization

(2012) Kumiko Yamazaki et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities

(2012) Hongyan Li et al.   FOOD RESEARCH INTERNATIONAL

High-Antioxidant Potatoes: Acute in Vivo Antioxidant Source and Hypotensive Agent in Humans after Supplementation to Hypertensive Subjects

(2012) Joe A. Vinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar Variability of Patatin Biochemical Characteristics: Table versus Processing Potatoes (Solanum tuberosum L.)

(2012) Jan Bárta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrylamide in Foods: A Review of the Science and Future Considerations

(2012) David R. Lineback et al.   Annual Review of Food Science and Technology

Correlation or causation? Income inequality and infant mortality in fixed effects models in the period 1960–2008 in 34 OECD countries

(2012) Mauricio Avendano   SOCIAL SCIENCE & MEDICINE

A case of severe allergic reaction to cooked potato

(2011) G Monti et al.   ACTA PAEDIATRICA

The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products

(2011) A. Tajner-Czopek et al.   FOOD CHEMISTRY

Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

(2011) Jaromír Lachman et al.   FOOD CHEMISTRY

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

(2011) Raquel Medeiros Vinci et al.   FOOD CHEMISTRY

Direct analysis for the distribution of toxic glycoalkaloids in potato tuber tissue using matrix-assisted laser desorption/ionization mass spectrometric imaging

(2011) Miyoung Ha et al.   FOOD CHEMISTRY

Analysis of acrylamide using gas chromatography-nitrogen phosphorus detector (GC-NPD)

(2011) Sim Hae Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparative study of the mineral composition of several varieties of potatoes (Solanum tuberosum L.) from different countries cultivated in Canary Islands (Spain)

(2011) Gara Luis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A retail market study of organic and conventional potatoes (Solanum tuberosum): mineral content and nutritional implications

(2011) Andrea M. Griffiths et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls

(2011) Raquel Medeiros Vinci et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT-RICH VALUE-ADDED FOODS

(2011) BALUNKESWAR NAYAK et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems

(2011) Fan Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

(2011) Franco Pedreschi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibitory Effect of Antioxidant Extracts From Various Potatoes on the Proliferation of Human Colon and Liver Cancer Cells

(2011) Quanyi Wang et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

White potatoes, including french fries, contribute shortfall nutrients to children's and adolescents' diets

(2011) Marjorie R. Freedman et al.   NUTRITION RESEARCH

A Matter Of Degrees: Advancing Our Understanding of Acrylamide

(2010) Angela Spivey   ENVIRONMENTAL HEALTH PERSPECTIVES

Effect of antioxidants on elimination and formation of acrylamide in model reaction systems

(2010) Shiyi Ou et al.   JOURNAL OF HAZARDOUS MATERIALS

Pigmented Potato Consumption Alters Oxidative Stress and Inflammatory Damage in Men

(2010) Kerrie L. Kaspar et al.   JOURNAL OF NUTRITION

Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program

(2009) C. Stushnoff et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Potatoes and Human Health

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

Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System

(2009) Robert A. Levine et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

(2008) Jaromír Lachman et al.   FOOD CHEMISTRY

Determination of Acrylamide during Roasting of Coffee

(2008) Kristina Bagdonaite et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic constituents levels in cv. Agria potato under microwave processing

(2008) Anna Angela Barba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

(2007) Frédéric Mestdagh et al.   FOOD CHEMISTRY