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Page 1
The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage.
Molecules. 2021 Mar 2;26(5):1322. doi: 10.3390/molecules26051322.
Molecules. 2021.
PMID: 33801283
Free PMC article.
Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.
Tajner-Czopek A, Rytel E, Kita A, Sokół-Łętowska A, Kucharska AZ.
Tajner-Czopek A, et al. Among authors: rytel e.
Antioxidants (Basel). 2023 Jan 29;12(2):311. doi: 10.3390/antiox12020311.
Antioxidants (Basel). 2023.
PMID: 36829870
Free PMC article.
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Application of vibrational and fluorescence spectroscopy to the compositional analysis of colored-flesh potatoes.
Pielorz S, Kita A, Rytel E, Szostak R, Mazurek S.
Pielorz S, et al. Among authors: rytel e.
J Sci Food Agric. 2024 Feb;104(3):1399-1407. doi: 10.1002/jsfa.13021. Epub 2023 Oct 18.
J Sci Food Agric. 2024.
PMID: 37782467
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Study of Antioxidant Activity of some Medicinal Plants Having High Content of Caffeic Acid Derivatives.
Tajner-Czopek A, Gertchen M, Rytel E, Kita A, Kucharska AZ, Sokół-Łętowska A.
Tajner-Czopek A, et al. Among authors: rytel e.
Antioxidants (Basel). 2020 May 12;9(5):412. doi: 10.3390/antiox9050412.
Antioxidants (Basel). 2020.
PMID: 32408518
Free PMC article.
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The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato.
Rytel E, Tajner-Czopek A, Aniołowska M, Hamouz K.
Rytel E, et al.
Food Chem. 2013 Dec 1;141(3):2495-500. doi: 10.1016/j.foodchem.2013.04.131. Epub 2013 May 24.
Food Chem. 2013.
PMID: 23870986
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