American Journal of Plant Sciences

American Journal of Plant Sciences

ISSN Print: 2158-2742
ISSN Online: 2158-2750
www.scirp.org/journal/ajps
E-mail: ajps@scirp.org
"Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)"
written by Maria E. Jimenez, Analia M. Rossi, Norma C. Sammán,
published by American Journal of Plant Sciences, Vol.6 No.5, 2015
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes
Potato Research, 2022
[2] Sedge Foodplants Growing in the Cradle of Humankind, South Africa, and Cyperus Esculentus Tubers (Patrysuintjies) as a C4 Superfood
Open Quaternary, 2022
[3] KARAKTERISASI SIFAT FISIK DAN AKTIVITAS ANTIOKSIDAN PADA TEPUNG BUAH PEDADA (Sonneratia caseolaris) DENGAN SUHU PENGERINGAN BERBEDA
Marinade, 2022
[4] Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato
2020
[5] Antibrowning effect of commercial and acid‐heat coagulated whey on potatoes during refrigerated storage
2020
[6] Comparative evaluation of carbon footprints between rice and potato food considering the characteristic of Chinese diet
2020
[7] Pretreatment and Freezing Rate Effect on Physical, Microstructural, and Nutritional Properties of Fried Sweet Potato
2019
[8] WATER PH INFLUENCE AND COOKING TIME OVER TEXTURE, GELATINIZATION AND RETROGRADATION FROM ANDEAN TUBERS.
2018
[9] WATER PH INFLUENCE AND COOKING TIME OVER TEXTURE, GELATINIZATION AND RETROGRADATION FROM ANDEAN TUBERS
2018
[10] Influencia del pH del agua y tiempo de cocción sobre la textura, gelatinización y retrogradación de la papa (Solanum tuberosum), mashua (Tropaeolum tuberosum) …
2018
[11] Potato (Solanum tuberosum L.) nutritional changes associated with French fry processing: Comparison of low-temperature long-time and high-temperature short-time …
LWT, 2018
[12] The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber
Food Research International, 2018
[13] Growth and bioactive properties of native potatoes under drought stress-Development of an integrated approach from the field to the market
2017
[14] سينتيک کاهش قندهاي احياکننده، تشکيل آکريل آميد و تغييرات رنگ طي سرخ کردن خلال سيب زميني‎
English Journals Database of Iran, 2017
[15] Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars
Journal of Food Science and Technology, 2017
[16] سینتیک کاهش قند‌های احیا کننده، تشکیل آکریل آمید و تغییرات رنگ طی سرخ کردن خلال سیب زمینی‎
2017
[17] Culinary properties of selected potato cultivars in relation to storage
2017
[18] Kinetics of reducing sugars decreasing, acrylamide formation and color changes during frying of potato strips
2017
[19] Vliv vybraných faktorů na kvalitu bramborových hranolek-inovace laboratorních cvičení
2017
[20] Pengaruh Perbedaan Varietas Singkong (Manihot utilissima) terhadap Karakteristik Singkong Siap Saji Selama Penyimpanan Dingin
2017
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top