Change in Some Glycoalkaloids of Potato under Different Storage Regimes-Reference-Cited by-同舟云学术

Change in Some Glycoalkaloids of Potato under Different Storage Regimes

Published:2018-04-12 Issue:2 Volume:61 Page:183-193
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res.

Author:

Kasnak Cemal^ORCID,Artik Nevzat

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science

Link

http://link.springer.com/article/10.1007/s11540-018-9367-2/fulltext.html

Reference29 articles.

1. Abreu P, Relva A, Matthew S et al (2007) High-performance liquid chromatographic determination of glycoalkaloids in potatoes from conventional, integrated, and organic crop systems. Food Control 18:40–44. https://doi.org/10.1016/j.foodcont.2005.08.005

2. Bushway R, Ponnampalam R (1981) Alpha-chaconine and alpha-solanine content of potato products and their stability during several modes of cooking. J Agric Food Chem 29:814–817. https://doi.org/10.1021/jf00106a033

3. Edwards EJ, Cobb AH (1996) Improved high-performance liquid chromatographic method for the analysis of potato (Solanum tuberosum) glycoalkaloids. J Agric Food Chem 44:2705–2709. https://doi.org/10.1021/jf9507405

4. FAO (Food and Agriculture Organization of the United Nations) (2015) FAOSTAT—Food and Agriculture Organization of the United Nations Statistics Division. http://faostat3.fao.org/browse/FB/CC/E

5. Friedman M (2004) Analysis of biologically active compounds in potatoes (Solanum tuberosum), tomatoes (Lycopersicon esculentum), and jimson weed (Datura stramonium) seeds. J Chromatogr A 1054:143–155. https://doi.org/10.1016/j.chroma.2004.04.049

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