Santos, C.S.P., Cunha, S. and Casal, S. (2015) Bioactive Components in Potatoes as Influenced by Thermal Processing. In: Preedy, V.R., Ed., Processing and Impact on Active Components in Food, Academic Press, Elsevier Inc., London, 111-119.
http://dx.doi.org/10.1016/b978-0-12-404699-3.00014-7

has been cited by the following article:

• TITLE: Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing

  AUTHORS: Reena Grittle Pinhero, Rong Tsao, Qiang Liu, James Alan Sullivan, Benoit Bizimungu, Rickey Y. Yada

  KEYWORDS: Potato, Phenolic Content, Anthocyanins, Antioxidant Potential, Protein

  JOURNAL NAME: American Journal of Plant Sciences, Vol.7 No.1, January 21, 2016

  ABSTRACT: The effects of processing and genotype (fourteen early potato varieties) were evaluated for their phytochemicals, total phenolics (TPC), total flavonoids (TFC), total anthocyanins (TAC), antioxidant activities measured by ORAC, FRAP and DPPH assays and protein content. While all these profiles were highly dependent on the potato variety and processing, F09085, F10090, French Fingerlings, Purple Fiesta, Red Thumb, Ciklamen and Norland were identified as nutritionally rich in phytochemicals such as TPC, TFC, TAC, higher antioxidant capacities and protein (p p 2, 0.63, 0.83, 0.88, 0.87, 0.69 for uncooked, 0.48, 0.84, 0.76, 0.89, 0.79 cooked and 0.40, 0.87, 0.88, 0.60, 0.68 retrograded samples, respectively, p