Accumulation of hydroxycoumarins during post-harvest deterioration of tuberous roots of cassava (Manihot esculenta Crantz).

By H. Buschmann, M. X. Rodríguez, Joe Tohme, J. Beeching. 2000

115 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/e6a1367a0f2f14b33b073539985569f01437f5dc

How researchers see this paper

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

In Food Science

1. O. J. Caleb
2. Amarachi D. Uchechukwu-Agua
3. Umezuruike Linus Opara

In Plant Science

1. O. J. Caleb
2. Amarachi D. Uchechukwu-Agua
3. Umezuruike Linus Opara

Citations in the corpus

• Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, background): “Also, total amount of carotenoids in the roots is proportional to the rate of postharvest physiological deterioration in the root, this means that higher carotenoid can reduce or delay the onsets of PPD and extend the shelf life of the root, thereby broadening the industrial uses of cassava (Chávez ”