Inheritance patterns of reducing sugars in potato tubers after storage at 12 C and 4 C followed by reconditioning

Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes

Gonzalo J. Márquez, M. C. Añón · Journal of Food Science · 1986 · 201 citations

Agriculture, Biochemistry, Food Science +15

HPLC Determination of Fructose, Glucose, and Sucrose in Potatoes

A. M. WILSON, Therese M. Work, A. A. Bushway et al. · Journal of Food Science · 1981 · 182 citations

Agriculture, Biochemistry, Food Science +17

Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections

Robert Coffin, Rickey Y. Yada, Kirk L. Parkin et al. · Journal of Food Science · 1987 · 136 citations

Agriculture, Crop Sciences, Plant Sciences +11

The processing potential of tubers of the cultivated potato,Solanum tuberosum L., after storage at low temperatures. 2. Sugar concentration

J. S. Brown, G. R. Mackay, Henry Bain et al. · Potato Research · 1990 · 50 citations

Agriculture, Agronomy, Plant Sciences +17

Structure and chemical composition of the potato tuber.

William F. Talburt, Sigmund Schwimmer, H. K. Burr · 1987 · 40 citations

Life Sciences, Biochemistry, Plant Sciences +12