Ascorbic acid-ferrous iron (Fe++)complexes and after cooking darkening of 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

The Use of Ascorbic Acid in Processing Foods

J.C. Bauernfeind · Advances in food research · 1953 · 29 citations

Agriculture, Biochemistry, Food Science +9

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

Studies on after-cooking blackening. V. Changes in after-cooking blackening and the chemistry of Majestic and Ulster Beacon tubers during the growing season

J. C. Hughes, James Evans · Potato Research · 1969 · 16 citations

Agriculture, Food Science, Food Preservation +10

Role of citric acid in the after-cooking darkening of .gamma.-irradiated potato tubers

Paul Thomas, Sieghard Adam, J.F. Diehl · Journal of Agricultural and Food Chemistry · 1979 · 15 citations

Agriculture, Chemistry, Food Science +10