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Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing.
Food Chem. 2016 Apr 15;197(Pt A):992-1001. doi: 10.1016/j.foodchem.2015.11.072. Epub 2015 Nov 14.
Food Chem. 2016.
PMID: 26617045
Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh.
Lachman J, Hamouz K, Musilová J, Hejtmánková K, Kotíková Z, Pazderů K, Domkářová J, Pivec V, Cimr J.
Lachman J, et al. Among authors: hamouz k.
Food Chem. 2013 Jun 1;138(2-3):1189-97. doi: 10.1016/j.foodchem.2012.11.114. Epub 2012 Dec 5.
Food Chem. 2013.
PMID: 23411230
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Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L.) tubers.
Šulc M, Kotíková Z, Paznocht L, Pivec V, Hamouz K, Lachman J.
Šulc M, et al. Among authors: hamouz k.
Food Chem. 2017 Dec 15;237:981-988. doi: 10.1016/j.foodchem.2017.05.155. Epub 2017 May 31.
Food Chem. 2017.
PMID: 28764096
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Content of polyphenols in coloured and yellow fleshed potatoes during dices processing.
Rytel E, Tajner-Czopek A, Kita A, Aniołowska M, Kucharska AZ, Sokół-Łętowska A, Hamouz K.
Rytel E, et al. Among authors: hamouz k.
Food Chem. 2014 Oct 15;161:224-9. doi: 10.1016/j.foodchem.2014.04.002. Epub 2014 Apr 12.
Food Chem. 2014.
PMID: 24837944
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Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing.
Šimková D, Lachman J, Hamouz K, Vokál B.
Šimková D, et al. Among authors: hamouz k.
Food Chem. 2013 Dec 15;141(4):3872-80. doi: 10.1016/j.foodchem.2013.06.080. Epub 2013 Jun 28.
Food Chem. 2013.
PMID: 23993560
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The quality of protein of coloured fleshed potatoes.
Pęksa A, Kita A, Kułakowska K, Aniołowska M, Hamouz K, Nemś A.
Pęksa A, et al. Among authors: hamouz k.
Food Chem. 2013 Dec 1;141(3):2960-6. doi: 10.1016/j.foodchem.2013.05.125. Epub 2013 Jun 5.
Food Chem. 2013.
PMID: 23871046
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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. Among authors: hamouz k.
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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Anthocyanin and antioxidant activity of snacks with coloured potato.
Nemś A, Pęksa A, Kucharska AZ, Sokół-Łętowska A, Kita A, Drożdż W, Hamouz K.
Nemś A, et al. Among authors: hamouz k.
Food Chem. 2015 Apr 1;172:175-82. doi: 10.1016/j.foodchem.2014.09.033. Epub 2014 Sep 16.
Food Chem. 2015.
PMID: 25442540
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