Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

By J. Lachman, K. Hamouz, M. Orsák, V. Pivec, K. Hejtmánková, K. Pazderů, Petr Dvořák, Jaroslav Čepl. 2012

137 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2a88a9f3e8f1eebcf9efc09f92e8b64079f1fec8

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1. R. Schouten
2. R. Visser
3. A. Bovy
4. Y. Tikunov
5. Y. Liu
6. L. Marcelis

Citations in the corpus

• Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review (2018, background): “It is noteworthy that color deepening is strongly associated with increased levels of malvidin glycosides (Lewis et al., 1998; Lachman et al., 2012; Jiang Z. et al., 2016).”