Results 291 to 300 of about 6,186,606 (348)

Potato Production

American Potato Journal, 1949
  +4 more sources

POTATO PRODUCTION FROM TRUE POTATO SEED

Acta Horticulturae, 1994
L.C. Sikka, A.S. Bhagari, J.M. Ssebuliba, R. Kanzikwera   +3 more
openaire   +1 more source

Pesticide residues in (treated) wastewater and products of Belgian vegetable- and potato processing companies.

Chemosphere, 2021
A. Sayed, M. Chys, Jasmine De Rop, Liliane Goeteyn, P. Spanoghe, I. Sampers   +5 more
semanticscholar   +1 more source

Progress and Successes of the Specialty Crop Research Initiative on Acrylamide Reduction in Processed Potato Products

American Journal of Potato Research, 2018
P. Bethke
semanticscholar   +1 more source

Determination of Glycoalkaloids in Potatoes and Potato Products by Microwave Assisted Extraction

American Journal of Potato Research, 2017
Narasimharao Kondamudi, Jacob K. Smith, Owen M. McDougal   +2 more
semanticscholar   +1 more source

Consumer Demand for Low-Acrylamide-Forming Potato Products: Evidence from Lab Auctions

American Journal of Potato Research, 2017
Jonathan R. McFadden, W. Huffman
semanticscholar   +1 more source

Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis

Food Chemistry, 2021
Wei Quan, Zhaojun Wang, Zhiyong He
exaly  

Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.

Plant Biotechnology Journal, 2016
Xiaobiao Zhu, H. Gong, Qun-yan He, Zixian Zeng, James S Busse, W. Jin, P. Bethke, Jiming Jiang   +7 more
semanticscholar   +1 more source

Acrylamide in processed potato products: progress made and present status

Acta Physiologiae Plantarum, 2016
V. Paul, bullet R Ezekiel, bullet Rakesh Pandey   +2 more
semanticscholar   +1 more source

The content of anti-nutritional components in frozen fried-potato products

, 2017
D. Kmiecik, J. Kobus‐Cisowska, J. Korczak   +2 more
semanticscholar   +1 more source