selected publications
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article
- In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes. Plant Foods for Human Nutrition. 68:385-390. 2013
- Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling.. Journal of Food Composition and Analysis. 30:6-12. 2013
- Carotenoid concentrations of native Andean potatoes as affected by cooking. Food Chemistry. 133:1131-1137. 2012
- Total and individual carotenoid profiles in Solanum phureja of cultivated potatoes: I. Concentrations and relationships as determined by spectrophotometry and HPLC. Journal of Food Composition and Analysis. 22:503-508. 2009