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Showing results for jorge potato
Search for Jorge Potito instead (1 results)
Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity.
Romano R, Aiello A, De Luca L, Pizzolongo F, Durazzo A, Lucarini M, Severino P, Souto EB, Santini A. Romano R, et al. Heliyon. 2022 Apr 26;8(5):e09337. doi: 10.1016/j.heliyon.2022.e09337. eCollection 2022 May. Heliyon. 2022. PMID: 35540937 Free PMC article.
The potato is a root vegetable native to the Americas; it consists of the starchy tuber of the plant Solanum tuberosum. ...Purple fleshed potatoes are widely considered one of the best-tasting purple potatoes varieties, they have a nice taste an …
The potato is a root vegetable native to the Americas; it consists of the starchy tuber of the plant Solanum tuberosum. …
Hybrid Silver(I)-Doped Soybean Oil and Potato Starch Biopolymer Films to Combat Bacterial Biofilms.
Fernandes TA, Costa IFM, Jorge P, Sousa AC, André V, Cabral RG, Cerca N, Kirillov AM. Fernandes TA, et al. ACS Appl Mater Interfaces. 2022 Jun 8;14(22):25104-25114. doi: 10.1021/acsami.2c03010. Epub 2022 May 27. ACS Appl Mater Interfaces. 2022. PMID: 35621184 Free PMC article.
Both compounds act as active antimicrobial agents for producing bioCP-doped biopolymer films based on epoxidized soybean oil acrylate (SBO) or potato starch (PS) as model biopolymer materials with a different rate of degradability and silver release. ...
Both compounds act as active antimicrobial agents for producing bioCP-doped biopolymer films based on epoxidized soybean oil acrylate (SBO) …
Yellow sweet potato flour: use in sweet bread processing to increase beta-carotene content and improve quality.
Nogueira AC, Sehn GAR, Rebellato AP, Coutinho JP, Godoy HT, Chang YK, Steel CJ, Clerici MTPS. Nogueira AC, et al. An Acad Bras Cienc. 2018 Jan-Mar;90(1):283-293. doi: 10.1590/0001-3765201820150804. Epub 2018 Feb 1. An Acad Bras Cienc. 2018. PMID: 29424387 Free article.
To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9 …
To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to e …
The intensification of amyloglucosidase-based saccharification by ultrasound.
Oliveira HM, Pinheiro AQ, Fonseca AJM, Cabrita ARJ, Maia MRG. Oliveira HM, et al. Ultrason Sonochem. 2018 Dec;49:128-136. doi: 10.1016/j.ultsonch.2018.07.040. Epub 2018 Jul 29. Ultrason Sonochem. 2018. PMID: 30100267 Free article.
Based on the optimum conditions established by the experimental design, we also evaluated the role of US in the glucose yield resulting from the hydrolysis of pure starches (corn, rice, potato, wheat). In this case, US led to higher glucose yields in all conditions tested. …
Based on the optimum conditions established by the experimental design, we also evaluated the role of US in the glucose yield resulting from …
Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried Potatoes.
Boukandoul S, Zaidi F, Santos CSP, Casal S. Boukandoul S, et al. Foods. 2023 Dec 8;12(24):4416. doi: 10.3390/foods12244416. Foods. 2023. PMID: 38137220 Free PMC article.
When the potatoes fried at the ninth hour of heating are compared, MOO and OO were still able to protect potato ascorbic acid better than SFO, due to the low oxidative stress imposed by their fatty-acid composition. ...Acrylamide content was generally low, as were t …
When the potatoes fried at the ninth hour of heating are compared, MOO and OO were still able to protect potato ascorbic acid …
Small-spored Alternaria spp. (section Alternaria) are common pathogens on wild tomato species.
Schmey T, Small C, Einspanier S, Hoyoz LM, Ali T, Gamboa S, Mamani B, Sepulveda GC, Thines M, Stam R. Schmey T, et al. Environ Microbiol. 2023 Oct;25(10):1830-1846. doi: 10.1111/1462-2920.16394. Epub 2023 May 12. Environ Microbiol. 2023. PMID: 37171093
Comparative genetic diversity analyses show a larger diversity in this wild system than in studies of cultivated Solanum species. As A. alternata has been reported to be an increasing problem in cultivated tomatoes, investigating the evolutionary potential of this pathogen …
Comparative genetic diversity analyses show a larger diversity in this wild system than in studies of cultivated Solanum species. As …
An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying.
Gonçalves Albuquerque T, Sanches-Silva A, Santos L, Costa HS. Gonçalves Albuquerque T, et al. Int J Food Sci Nutr. 2012 Sep;63(6):713-7. doi: 10.3109/09637486.2011.644768. Epub 2011 Dec 16. Int J Food Sci Nutr. 2012. PMID: 22171702
Eighteen brands of potato crisps, frequently consumed, were analyzed to establish their nutritional value in relation to salt, fat and fatty acid (FA) composition. ...Nevertheless, some brands of potato crisps still use palm oil or a blend of palm oil and other fats …
Eighteen brands of potato crisps, frequently consumed, were analyzed to establish their nutritional value in relation to salt, fat an …
Fried potatoes: Impact of prolonged frying in monounsaturated oils.
Santos CSP, Molina-Garcia L, Cunha SC, Casal S. Santos CSP, et al. Food Chem. 2018 Mar 15;243:192-201. doi: 10.1016/j.foodchem.2017.09.117. Epub 2017 Sep 27. Food Chem. 2018. PMID: 29146328
Fresh potatoes were intermittently deep-fried up to recommended limits (175C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolong …
Fresh potatoes were intermittently deep-fried up to recommended limits (175C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut o …
Development of a quantitative approach using Raman spectroscopy for carotenoids determination in processed sweet potato.
Sebben JA, da Silveira Espindola J, Ranzan L, Fernandes de Moura N, Trierweiler LF, Trierweiler JO. Sebben JA, et al. Food Chem. 2018 Apr 15;245:1224-1231. doi: 10.1016/j.foodchem.2017.11.086. Epub 2017 Nov 23. Food Chem. 2018. PMID: 29287346
The orange-fleshed sweet potato is a vegetable-rich in carotenoids. The thermic treatment for sweet potato processing can decrease the content of these constituents in the foods, lowering their bioactive properties. ...
The orange-fleshed sweet potato is a vegetable-rich in carotenoids. The thermic treatment for sweet potato processing can decr …
Trans fatty acids in the Portuguese food market.
Costa N, Cruz R, Graça P, Breda J, Casal S. Costa N, et al. Food Control. 2016 Jun;64:128-134. doi: 10.1016/j.foodcont.2015.12.010. Food Control. 2016. PMID: 27274619 Free PMC article.
Samples were categorized as margarines and shortenings (n = 16), spreadable chocolate fats (n = 6), fried potatoes and chips (n = 25), industrial bakery (n = 4), breakfast cereals (n = 3), pastry products (n = 120), seasonings (n = 5), instant soups (n = 5), instant desser …
Samples were categorized as margarines and shortenings (n = 16), spreadable chocolate fats (n = 6), fried potatoes and chips (n = 25) …
28 results