Concepedia
Journal of Food Science and Technology · 2015 · 15 citations · 9 references
Open access
Food ChemistryNutritionFood Bioactive CompoundIndian Potato SnacksFood AnalysisFood QualityPhytochemicalHealth Sciences
9
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
Shizuko Yamaguchi, T. Yoshikawa, Shingo Ikeda et al. · Journal of Food Science · 1971 · 484 citations
Chemical characterization of tomato pomace
M. Del Valle, Montaña Cámara, Maria‐Esperanza Torija · Journal of the Science of Food and Agriculture · 2006 · 255 citations
Nutrition, Food Packaging, Chemical Composition +17
Structure and Texture Properties of Fried Potato Products
Misael L. Miranda, José Miguel Aguilera · Food Reviews International · 2006 · 128 citations
Nutrition, Food Packaging, Food Analysis +19
Umami Compounds Are a Determinant of the Flavor of Potato (Solanum tuberosum L.)
Wayne L. Morris, Heather A. Ross, Laurence J. M. Ducreux et al. · Journal of Agricultural and Food Chemistry · 2007 · 61 citations
Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars
S. Craig Duckham, Andrew T. Dodson, J. Bakker et al. · Food / Nahrung · 2001 · 49 citations