Results 271 to 280 of about 587,438 (342)

Elemental and Isotopic Fingerprints of Potatoes. [PDF]

Foods
Voica C, Feher I, Puscas R, Iordache AM, Cristea G.   +4 more
europepmc   +1 more source

Physiological and Transcriptomic Analyses of IAA-Induced Inhibition of Chlorophyll Formation in Potato Tubers Post-Harvest. [PDF]

Foods
Lv H, Yang F, Shi B, Zhang C, Ma H, Wang J, Shi K, Li G, Wu Y, Zhang P, Erihemu.   +10 more
europepmc   +1 more source

Equal school meals for all - differentiation of school meals according to school social index. [PDF]

Public Health Pract (Oxf)
Hundeshagen C, Rosmann H.
europepmc   +1 more source

Utility and applicability of a novel online dietary balance survey system: comparison with weighed dietary records. [PDF]

J Nutr Sci
Tousen Y, Sasaki N, Kaneda Y, Shimomura C, Nishiwaki N, Oya H, Fujita M, Hayashi M, Ogasawara K, Fujioka A, Kobori T, Kobori M, Takimoto H.   +12 more
europepmc   +1 more source

A Case Report of Potato Allergy With Atypical Manifestations in a 2-Year-Old Child. [PDF]

Case Rep Pediatr
Kitsos N, Kourentis L.
europepmc   +1 more source

Whey Protein Biopolymer Coatings for Sustainable Preservation of Potato Quality During Storage. [PDF]

Polymers (Basel)
Obeidat H, Tarawneh H, Shawaqfeh S, Al-Jaloudi R, Tawalbeh YH, Tawalbeh D, Jaradat S, ALbtoosh J, Alkadri D, Alsakarneh N, Nawaiseh HK, Zyadeh M, Foufou E, Al-Masad M, Alrabadi N.   +14 more
europepmc   +1 more source

Total and specific potato intake and risk of type 2 diabetes: results from three US cohort studies and a substitution meta-analysis of prospective cohorts.

BMJ
Mousavi SM, Gu X, Imamura F, AlEssa HB, Devinsky O, Sun Q, Hu FB, Manson JE, Rimm EB, Forouhi NG, Willett WC.   +10 more
europepmc   +1 more source

Potatoes

, 2012
openaire   +1 more source

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Antibrowning Compounds for Minimally Processed Potatoes: A Review

Food reviews international (Print), 2020
This review covers some recent advances in browning prevention in minimally processed potatoes (MPP). Polyphenol oxidase (EC 1.10.3.1, PPO) is one of the main enzymes involved in browning of potatoes.
Gloria Bobo-García, C. Arroqui, G. Merino, P. Vírseda   +3 more
semanticscholar   +1 more source