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Impact of potato processing on nutrients, phytochemicals, and human health.
Crit Rev Food Sci Nutr. 2018 Jan 2;58(1):146-168. doi: 10.1080/10408398.2016.1139542. Epub 2017 Jul 11.
Crit Rev Food Sci Nutr. 2018.
PMID: 26852789
Review.
Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation.
Furrer A, Cladis DP, Kurilich A, Manoharan R, Ferruzzi MG.
Furrer A, et al.
Food Chem. 2017 Mar 1;218:47-55. doi: 10.1016/j.foodchem.2016.08.126. Epub 2016 Sep 8.
Food Chem. 2017.
PMID: 27719937
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Potato phenolics impact starch digestion and glucose transport in model systems but translation to phenolic rich potato chips results in only modest modification of glycemic response in humans.
Moser S, Aragon I, Furrer A, Van Klinken JW, Kaczmarczyk M, Lee BH, George J, Hamaker BR, Mattes R, Ferruzzi MG.
Moser S, et al.
Nutr Res. 2018 Apr;52:57-70. doi: 10.1016/j.nutres.2018.02.001. Epub 2018 Feb 12.
Nutr Res. 2018.
PMID: 29525611
Clinical Trial.
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