Beneficial phytochemicals in potato — a review

By R. Ezekiel, Narpinder Singh, Shagun Sharma, A. Kaur. 2013

405 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/0fd705557041e011429d29637f90a79c224128fc

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Taihua Mu
2. Xingli Liu
3. Miao Zhang
4. Hongnan Sun
5. Jingwang Chen

Citations in the corpus

• Influence of potato flour on dough rheological properties and quality of steamed bread (2016, background): “Moreover, potato flour contains several phytochemicals such as polyphenolics and flavonoids, which have antioxidant, anticancer, anti-hypertension activity, and so on (Ezekiel et al. 2013).”