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Analysis of Phenolic Compounds by High-Performance Liquid Chromatography and Liquid Chromatography/Mass Spectrometry in Potato Plant Flowers, Leaves, Stems, and Tubers and in Home-Processed Potatoes
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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The Development and Evaluation of Capillary Electrophoretic Methods for the Determination of the Major Phenolic Constituents of Potato (Solanum tuberosum) Tubers
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Quality and safety evaluation of genetically modified potatoes Spunta with Cry V gene: Compositional analysis, determination of some toxins, antinutrients compounds and feeding study in rats
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Simultaneous capillary GC of acids and sugars as their silyl(oxime) derivatives: Quantitation of chlorogenic acid, raffinose, and pectin substances
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Development of a rapid colorimetric method for the determination of chlorogenic acid in freeze‐dried potato tubers
inferredcites →https://doi.org/10.1007/bf02986239openalex-snapshot
Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections
inferredcites →https://doi.org/10.1016/j.foodchem.2007.05.081openalex-snapshot
LC–MSn analysis of the cis isomers of chlorogenic acids
inferredcites →https://doi.org/10.1016/j.jfca.2006.05.007openalex-snapshot
Phenolic acids in potatoes, vegetables, and some of their products
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Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds
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Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry
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Chlorophyll, Chlorogenic Acid, Glycoalkaloid, and Protease Inhibitor Content of Fresh and Green Potatoes
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Inhibition of Polyphenol Oxidase by Thiols in the Absence and Presence of Potato Tissue Suspensions
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Ergot alkaloid and chlorogenic acid content in different varieties of morning glory (Ipomoea spp.) seeds
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Inhibition of browning by sulfur amino acids. 3. Apples and potatoes
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Determination of Free and Total Phenolic Acids in Plant-Derived Foods by HPLC with Diode-Array Detection
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Induction of Antioxidant Flavonol Biosynthesis in Fresh-Cut Potatoes. Effect of Domestic Cooking
inferredcites →https://doi.org/10.1021/jf021146fopenalex-snapshot
Glycoalkaloid and Calystegine Contents of Eight Potato Cultivars
inferredcites →https://doi.org/10.1021/jf034482kopenalex-snapshot
Antioxidant Capacity Manipulation in Transgenic Potato Tuber by Changes in Phenolic Compounds Content
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Content of Free Phenolic Compounds in Cultivars of Potatoes Harvested in Tenerife (Canary Islands)
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Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat
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Structure−Activity Relationships of Tea Compounds against Human Cancer Cells
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Andean Potato Cultivars (Solanum tuberosumL.) as a Source of Antioxidant and Mineral Micronutrients
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Kinetics of Light-Induced Cis−Trans Isomerization of Four Piperines and Their Levels in Ground Black Peppers as Determined by HPLC and LC/MS
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Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review
inferredcites →https://doi.org/10.1021/jf9909095openalex-snapshot
Influence of Storage upon Light-Induced Chlorogenic Acid Accumulation in Potato Tubers (Solanum tuberosum L.)
inferredcites →https://doi.org/10.1024/0300-9831.73.2.152openalex-snapshot
Influence of Cooking Process on Phenolic Marker Compounds of Vegetables
inferredcites →https://doi.org/10.1111/j.1365-2621.1998.tb17924.xopenalex-snapshot
Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.tb08304.xopenalex-snapshot
Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb08886.xopenalex-snapshot
Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States
inferredcites →https://doi.org/10.1111/j.1750-3841.2006.00090.xopenalex-snapshot
HPLC Analysis of Catechins, Theaflavins, and Alkaloids in Commercial Teas and Green Tea Dietary Supplements: Comparison of Water and 80% Ethanol/Water Extracts
inferredcites →https://doi.org/10.1271/bbb.50552openalex-snapshot
Antioxidative Activity of Bound-Form Phenolics in Potato Peel
inferredcites →https://doi.org/10.4315/0362-028x-66.10.1811openalex-snapshot
Antibacterial Activities of Phenolic Benzaldehydes and Benzoic Acids against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica
inferredcites →https://doi.org/10.4315/0362-028x-68.3.602openalex-snapshot
Synergistic Inhibitory Effect of Citral with Selected Phenolics against Zygosaccharomyces bailii
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Changes of biologically active compound level in potatoes during storage under fluorescent light
inferred← citeshttps://doi.org/10.2298/jsc091109055wopenalex-snapshot
Discrimination and classification of tobacco wastes by identification and quantification of polyphenols with LC-MS/MS
inferred← citeshttps://doi.org/10.2478/prolas-2022-0013openalex-snapshot
Effect of Storage Conditions on Biologically Active Compounds in Purple-Fleshed Potatoes
inferred← citeshttps://doi.org/10.24925/turjaf.v9i8.1606-1611.4589openalex-snapshot
Phenolic Contents of Different Potato Genotypes Grown in the Central Northern Region in Turkey
inferred← citeshttps://doi.org/10.3390/antiox12020311openalex-snapshot
Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh
inferred← citeshttps://doi.org/10.3390/antiox8100419openalex-snapshot
Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
inferred← citeshttps://doi.org/10.3390/app122211593openalex-snapshot
Health Parameters of Potato Tubers under the Influence of Soil Applied Bio-Preparations and Bio-Stimulants
inferred← citeshttps://doi.org/10.3390/foods12112145openalex-snapshot
Functional Food Based on Potato
inferred← citeshttps://doi.org/10.3390/foods7030036openalex-snapshot
Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato
inferred← citeshttps://doi.org/10.3390/foods8070228openalex-snapshot
Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders
inferred← citeshttps://doi.org/10.3390/foods8100517openalex-snapshot
The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
inferred← citeshttps://doi.org/10.3390/foods9091216openalex-snapshot
Characterization of Local Products for Their Industrial Use: The Case of Italian Potato Cultivars Analyzed by Untargeted and Targeted Methodologies
inferred← citeshttps://doi.org/10.3390/foods9111598openalex-snapshot
Emerging Processing Technologies for the Recovery of Valuable Bioactive Compounds from Potato Peels
inferred← citeshttps://doi.org/10.3390/ijms17060835openalex-snapshot
Phenolic Compounds in the Potato and Its Byproducts: An Overview
inferred← citeshttps://doi.org/10.3390/molecules16032218openalex-snapshot
Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels
inferred← citeshttps://doi.org/10.3390/molecules31172948openalex-snapshot
Effects of Organic Acids on Phenolic Compounds and Antioxidant Activity During the Processing of Potatoes with Colored Flesh
inferred← citeshttps://doi.org/10.36632/mejar/2022.11.4.87openalex-snapshot
Efficacy of the active substances of some Trichoderma isolates to control early blight in potatoes plants
inferred← citeshttps://doi.org/10.3934/agrfood.2019.3.807openalex-snapshot
Potato peel waste-its nutraceutical, industrial and biotechnological applacations
inferred← citeshttps://doi.org/10.4161/psb.5.8.12405openalex-snapshot
Unraveling ferulate role in suberin and periderm biology by reverse genetics
inferred← citeshttps://doi.org/10.4236/ajps.2016.71008openalex-snapshot
Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing
inferred← citeshttps://doi.org/10.5567/pharmacologia.2016.272.277openalex-snapshot
Reversal of Reserpine-induced Orofacial Dyskinesia by Chlorogenic Acid in Rats
inferred← citeshttps://doi.org/10.5772/31077openalex-snapshot
Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health
inferred← citeshttps://doi.org/10.5821/dissertation-2117-95815openalex-snapshot
Study of effects of cooking methods on physical properties and bioactive compounds in selected potato cultivars (Solanum tuberosum L)
inferred← citeshttps://doi.org/10.7897/2277-4343.120254openalex-snapshot
A REVIEW ON PHYTOCHEMICAL, ANALYTICAL, PHARMACOLOGICAL AND NUTRITIONAL SIGNIFICANCE OF SOLANUM TUBEROSUM
inferred← citeshttps://doi.org/10.7939/r33t9dm0hopenalex-snapshot
Potato peels: A source of nutritionally and pharmacologically interesting compounds - A review
inferred← citeshttps://doi.org/10.82308/50180openalex-snapshot
Optimization of microwave-assisted extraction of antioxidants from potato peels
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