Organic acids in potato tubers: Part 1—The effect of storage temperatures and time on citric and malic acid contents of potato tubers

Potato science and technology

Nell I. Mondy · Trends in Food Science & Technology · 1990 · 238 citations

Agriculture, Crop Sciences, Plant Sciences +9

After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experiments

J. C. Hughes, T. Swain · Journal of the Science of Food and Agriculture · 1962 · 48 citations

Agriculture, Food Science, Plant Sciences +14

The effect of storage temperature on reducing sugars, pH, and phosphorylase enzyme activity in potato tubers

Ryan Hyde, J. W. Morrison · American Journal of Potato Research · 1964 · 37 citations

Life Sciences, Biochemistry, Plant Sciences +16

After‐Cooking Discoloration of Potatoes Role of the Organic Acids

E. G. Heisler, James Siciliano, C. F. Woodward et al. · Journal of Food Science · 1964 · 26 citations

Agriculture, Crop Sciences, Horticultural Sciences +14

Prevention of after-cooking darkening of irradiated potatoes

Paul Thomas, M. R. Joshi · Potato Research · 1977 · 23 citations

Agriculture, Food Science, Horticultural Sciences +14