potato, 9005-25-8

Articles:

PubMed:	Chips in black boxes? Convenience life span, parafood, brandwidth, families, and co-creation.
J-Stage:	Toxoflavin Lyase Enzyme as a Marker for Selecting Potato Plant Transformants
Info:	Braise \| Tour de Farms
J-Stage:	Isolation of Borrelidin as a Phytotoxic Compound from a Potato Pathogenic Streptomyces Strain
PubMed:	GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.
PubMed:	Encapsulation altered starch digestion: toward developing starch-based delivery systems.
PubMed:	Applications and functions of food-grade phosphates.
PubMed:	Synthesis of 9-oxononanoic acid, a precursor for biopolymers.
PubMed:	Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed:	An outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities.
PubMed:	Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.
PubMed:	Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:	Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:	Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:	Influence of heating and acidification on the flavor of whey protein isolate.
PubMed:	Nursing research across a large health care system: sparking nurses' clinical inquiry.
PubMed:	The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
PubMed:	Long-term flavor recognition in humans with prenatal garlic experience.
PubMed:	Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
PubMed:	Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA).
PubMed:	Reducing the fat content in ground beef without sacrificing quality: a review.
PubMed:	Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps).
PubMed:	Comparison of nonfried apple snacks with commercially available fried snacks.
PubMed:	Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
PubMed:	Tastier and healthier alternatives to French fries.
PubMed:	Frying performance of palm-based solid frying shortening.
PubMed:	Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
PubMed:	Characterization of flavor of whey protein hydrolysates.
PubMed:	Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people.
PubMed:	Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
PubMed:	Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
PubMed:	Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed:	The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.
PubMed:	Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:	Review of methods for the reduction of dietary content and toxicity of acrylamide.
PubMed:	Reducing acrylamide precursors in raw materials derived from wheat and potato.
PubMed:	Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:	Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:	Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
PubMed:	Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).
PubMed:	Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
PubMed:	Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:	Intragenic crop improvement: combining the benefits of traditional breeding and genetic engineering.
PubMed:	Representation, comparison, and interpretation of metabolome fingerprint data for total composition analysis and quality trait investigation in potato cultivars.
PubMed:	Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors.
PubMed:	Plate versus bulk trolley food service in a hospital: comparison of patients' satisfaction.
PubMed:	Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.
PubMed:	A meat and potato war: implications for cancer etiology.
PubMed:	Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:	Flavor improvement in pork from barrows and gilts via inhibition of intestinal skatole formation with resistant potato starch.
PubMed:	Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
PubMed:	Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:	Study of precursors responsible for off-flavor formation during storage of potato flakes.
PubMed:	On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.
PubMed:	Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat products.
PubMed:	Real-time flavor release from French fries using atmospheric pressure chemical ionization-mass spectrometry.
PubMed:	Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed:	Profiling flavor compounds of potato crisps during storage using solid-phase microextraction.
PubMed:	Culture Conditions Affecting the Optimal Mycelial Growth of Cystoderma amianthinum.
PubMed:	Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
PubMed:	Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.
PubMed:	Comparison of fatty acid and polar lipid contents of tubers from two potato species, Solanum tuberosum and Solanum phureja.
PubMed:	Influence of steam-peeled potato-processing waste inclusion level in beef finishing diets: effects on digestion, feedlot performance, and meat quality.
PubMed:	Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.
PubMed:	Influence of cooking process on phenolic marker compounds of vegetables.
PubMed:	Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:	Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
PubMed:	Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
PubMed:	Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:	Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed:	Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:	Consumer acceptance of vegetarian sweet potato products intended for space missions.
PubMed:	Volatile flavor components of stored nonfat dry milk.
PubMed:	Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
PubMed:	Formation of Strecker aldehydes and pyrazines in a fried potato model system.
PubMed:	Change in the flavor of black tea drink during heat processing.
PubMed:	Aroma-active components of nonfat dry milk.
PubMed:	Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking.
PubMed:	Evidence of starch inclusion complexation with lactones.
PubMed:	Relation between PROP taster status and fat perception, touch, and olfaction.
PubMed:	Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.
PubMed:	Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
PubMed:	Glutamate and the flavor of foods.
PubMed:	Effect of the moderate consumption of olestra in patients receiving long-term warfarin therapy.
PubMed:	Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes.
PubMed:	Impact of high-temperature food processing on fats and oils.
PubMed:	Flavor generation during extrusion cooking.
PubMed:	Effects of gamma irradiation on the flavor composition of food commodities.
PubMed:	Is starch flavor unitary? Evidence from studies of cooked starch.
PubMed:	Starch flavor: apparent discrimination between amylopectin and amylose by rats.
PubMed:	[Sensory evaluation of bread with potato flour].
PubMed:	Potato glycoalkaloids.