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The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage

Food chemistry, 2021-05, Vol.343, p.128401-128401, Article 128401

2021

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Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage

Food chemistry, 2019-06, Vol.283, p.445-453

2019

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Toxic metal interactions affect the bioaccumulation and dietary intake of macro- and micro-nutrients

Chemosphere (Oxford), 2016-03, Vol.146, p.121-128

2016

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Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes

International journal of biological macromolecules, 2020-10, Vol.160, p.660-668

2020

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Phenolic Compounds in the Potato and Its Byproducts: An Overview

International journal of molecular sciences, 2016-06, Vol.17 (6), p.835-835

2016

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Extraction, structure, and emulsifying properties of pectin from potato pulp

Food chemistry, 2018-04, Vol.244, p.197-205

2018

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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

Food chemistry, 2021-04, Vol.342, p.128526, Article 128526

2021

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Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties

International journal of biological macromolecules, 2020-07, Vol.155, p.27-35

2020

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The Great Irish Famine: Identifying Starvation in the Tissues of Victims Using Stable Isotope Analysis of Bone and Incremental Dentine Collagen

PloS one, 2016-08, Vol.11 (8), p.e0160065-e0160065

2016

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Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

Food chemistry, 2018-09, Vol.260, p.7-12

2018

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Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

Carbohydrate polymers, 2020-07, Vol.239, p.116247-116247, Article 116247

2020

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Nitrogen-doped porous carbon derived from biomass waste for high-performance supercapacitor

Bioresource technology, 2015-12, Vol.197, p.137-142

2015

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Morphology, transport characteristics and viscoelastic polymer chain confinement in nanocomposites based on thermoplastic potato starch and cellulose nanofibers from pineapple leaf

Carbohydrate polymers, 2017-08, Vol.169, p.176-188

2017

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Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes

Food chemistry, 2021-06, Vol.348, p.129132-129132, Article 129132

2021

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Pullulanase modification of granular sweet potato starch: Assistant effect of dielectric barrier discharge plasma on multi-scale structure, physicochemical properties

Carbohydrate polymers, 2021-11, Vol.272, p.118481, Article 118481

2021

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Modeling and optimization of anaerobic codigestion of potato waste and aquatic weed by response surface methodology and artificial neural network coupled genetic algorithm

Bioresource technology, 2016-08, Vol.214, p.386-395

2016

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Development of antimicrobial and antioxidant electrospun soluble potato starch nanofibers loaded with carvacrol

International journal of biological macromolecules, 2019-10, Vol.139, p.1182-1190

2019

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Ultrasound assisted acid hydrolyzed structure modification and loading of antioxidants on potato starch nanoparticles

Ultrasonics sonochemistry, 2019-03, Vol.51, p.444-450

2019

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Structural, functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels

Food chemistry, 2016-08, Vol.205, p.97-105

2016

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Gelatin/potato starch edible biocomposite films: Correlation between morphology and physical properties

Carbohydrate polymers, 2017-02, Vol.157, p.1162-1172

2017

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Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch

Food chemistry, 2016-02, Vol.192, p.15-24

2016

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Resistant starch and other dietary fiber components in tubers from a high-amylose potato

Food chemistry, 2018-06, Vol.251, p.58-63

2018

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Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

Food chemistry, 2017-04, Vol.220, p.76-86

2017

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Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying

Food chemistry, 2021-06, Vol.347, p.129080, Article 129080

2021

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Anthocyanin-rich extract from purple potatoes decreases postprandial glycemic response and affects inflammation markers in healthy men

Food chemistry, 2020-04, Vol.310, p.125797-125797, Article 125797

2020

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