Potato quality IX. Use of sequestering agents in preventing after-cooking darkening in pre-peeled potatoes

Mineral nutrition in relation to the biochemistry and physiology of potatoes

E. G. Mulder · Plant and Soil · 1949 · 93 citations

Agriculture, Agronomy, Nutrition +12

Potato quality VI. Relation of temperature and other factors to blackening of boiled potatoes

Ora Smith, L. B. Nash, A. L. Dittman · American Journal of Potato Research · 1942 · 23 citations

Agriculture, Food Science, Plant Sciences +13

The blackening of potatoes after cooking

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

Agriculture, Food Science, Plant Sciences +8

Potato quality IV relation of variety and environmental condition to partial composition and cooking quality

L. B. Nash · American Journal of Potato Research · 1941 · 19 citations

Agriculture, Crop Sciences, Food Science +12

The problem of causes of blackening in cooked potatoes

W. E. Tottingham, Rudolph Nagy, A. Frank Ross · American Journal of Potato Research · 1936 · 19 citations

Agriculture, Crop Sciences, Food Science +10