The physico-chemical changes produced by the cooking of potatoes

THE PROTEIDS OF THE POTATO.²

Thomas B. Osborne, George F. Campbell · Journal of the American Chemical Society · 1896 · 37 citations

Agriculture, Crop Sciences, Food Science +6

An Investigation of the Behaviour of Pectic Materials in Apples and other Plant Tissues1

Marjorie Harriotte Carré, A. S. Horne · Annals of Botany · 1927 · 25 citations · Full text

Agriculture, Botany, Plant Sciences +14

Fat metabolism in muscular exercise

Corbet Page Stewart, R. Gaddie, D. M. Dunlop · Biochemical Journal · 1931 · 23 citations · Full text

Life Sciences, Biochemistry, Physiology +17

The blackening of potatoes after cooking

Charles Kenneth Tinkler · Biochemical Journal · 1931 · 21 citations · Full text

Agriculture, Food Science, Plant Sciences +8

Studies upon Starch

Carl L. Alsberg · Industrial & Engineering Chemistry · 1926 · 19 citations

Education, Literature, Item Response Theory +5