Results 301 to 310 of about 391,124 (317)

Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)

Food Chemistry, 2007
exaly  

Amino acid composition of flesh-coloured potatoes as affected by storage conditions

Food Chemistry, 2018
Anna Pęksa, Joanna Miedzianka, Agnieszka Nemś   +2 more
exaly  

“One potato, two potatoes …”

2020
Elin Reikerås, Trude Hoel, Børge Iversen, Aljoscha Jakob Jegodtka   +3 more
openaire   +1 more source

Glycoalkaloids in potatoes: Content of glycoalkaloids in potatoes for consumption

Journal of Food Composition and Analysis, 2009
exaly  

Non-destructive classification of defective potatoes based on hyperspectral imaging and support vector machine

Infrared Physics and Technology, 2019
Laijun Sun, Yingsong Li
exaly  

Potatoes “good,” fried potatoes “bad”?

BMJ
openaire   +2 more sources

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Journal of Food Science and Technology, 2012
Chin-Feng Chan, Wayne C. Liao
exaly  

The quality of protein of coloured fleshed potatoes

Food Chemistry, 2013
exaly  

Field collaborative recognition method and experiment for thermal infrared imaging of damaged potatoes

Computers and Electronics in Agriculture

exaly  

Composition of sulfited potatoes: Comparision with fresh and frozen potatoes

Plant Foods for Human Nutrition, 1995
exaly