K. Hamouz

Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

J. Lachman, K. Hamouz, Miloslav Šulc et al. · Food Chemistry · 2008 · 173 citations

Food Chemistry, Total Anthocyanins, Phytochemistry +5

Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

J. Lachman, K. Hamouz, Matyáš Orsák et al. · Food Chemistry · 2011 · 135 citations

Food Chemistry, Health Sciences, Agricultural Economics +6

The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

Agnieszka Kita, Anna Bąkowska-Barczak, K. Hamouz et al. · Journal of Food Composition and Analysis · 2013 · 124 citations

Food Chemistry, Purple-fleshed Potatoes, Food Bioactive Compound +7

Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

J. Lachman, K. Hamouz, Janette Musilová et al. · Food Chemistry · 2012 · 120 citations

Food Chemistry, Food Analysis, Phytochemical +6

Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing

Dagmar Šimková, J. Lachman, K. Hamouz et al. · Food Chemistry · 2013 · 105 citations

Crop Production, Sustainable Agriculture, Agricultural Economics +6