Effect of Cooking and Reconstitution Methods on the Loss of Bioactive Compounds in Pigmented and Unpigmented Potatoes

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ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

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Submission

"Effect of Cooking and Reconstitution Methods on the Loss of Bioactive Compounds in Pigmented and Unpigmented Potatoes"
written by Mohammed Z. Alam, Gefu Wang-Pruski, Mark Hodges, Garry R. Hawkins, Martin Dino Kubik, Sherry A. E. Fillmore,
published by Food and Nutrition Sciences, Vol.8 No.1, 2017

has been cited by the following article(s):

[1]	Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions
	2020

[2]	Comportamiento de parámetros biométricos de clones para la obtención de papa baby con pulpa pigmentada
	2018

[3]	Biochemistry of Vegetables: Secondary Metabolites in Vegetables—Terpenoids, Phenolics, Alkaloids, and Sulfur‐Containing Compounds
	Handbook of Vegetables and Vegetable Processing, 2018