Galliard, T. Lipids of Potato Tubers. Lipid and fatty Acid Composition of Tubers form different varieties of Potato. J. Sci. Food Agric. 1973, 24, 617-622.
Neilson, A. P.; Pahulu, H. F.; Ogden, L. V.; Pike, O. A. Sensory and Nutritional Quality of Dehydrated Potato Flakes in Long-Term Storage. J. Food Sci. 2006, 71, 461-466.
Feussner, I.; Wasternack, C. The lipoxygenase pathway. Annu. Rev. Plant Biol. 2002, 53, 275-297.
Liavonchanka, A.; Feussner, I. Lipoxygenases: Occurrence, functions and catalysis. J. Plant Physiol. 2006, 163, 348-357.
Mueller, M. J.; Mène-Saffrané, L.; Grun, C.; Karg, K.; Farmer, E. E. Oxylipin analysis methods. Plant J. 2006, 45, 472-489.
Laine, G.; Göbel, C.; du Jardin, P.; Feussner, I.; Fauconnier, M. L. Study of Precursors Responsible for Off-Flavor Formation during Storage of Potato Flakes. J. Agric. Food Chem. 2006, 54, 5445-5452.
Boggs, M.; Buttery, R.; Venstrom, D.; Belote, M. Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor Estimates. J. Food Sci. 1964, 29, 487-489.
Tandon, K. S.; Baldwin, E. A.; Shewfelt, R. L. Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation. Postharvest Biol. Technol. 2000, 20, 261-268.
Pan, X.; Ushio, H.; Ohshima, T. Photo-oxidation of Lipids Impregnated on the Surface of Dried Seaweed (Porphyra yezoensis Ueda). Characterization of Volatiles. J. Am. Oil Chem. Soc. 2004, 81, 773-781.
Sapers, G. M. Flavor and Stability of Dehydrated Potato Products. J. Agric. Food Chem. 1975, 23, 1027-1032.
Barros, L.; Baptista, P.; Correia, D. M.; Ś Morais, J.; Ferreira, I. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms. J. Agric. Food Chem. 2007, 55, 4781-4788.
Zhuang, H.; Hildebrand, D. F.; Barth, M. M. Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage. Postharvest Biol. Technol. 1997, 10, 49-58.
Arroqui, C.; Rumsey, T. R.; Lopez, A.; Virseda, P. Losses by diffusion of ascorbic acid during recycled water blanching of potato tissue. J. Food Eng. 2002, 52, 25-30.
Petersen, M. A.; Poll, L.; Larsen, L. M. Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odor profiling and GC-MS. Food Chem. 1997, 61, 461-466.
Brown, C. R. Antioxidants in potato. Am. J. Potato Res. 2005, 82, 163-172.
Takeoka, G. R.; Dao, L.; Flessa, S.; Gillespie, D. M.; Jewell, W. T.; Huebner, B.; Bertow, D.; Ebeler, S. Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes. J. Agric. Food Chem. 2001, 49, 3713-3717.
Rickman, J. C.; Barrett, D. M.; Bruhn, C. M. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J. Sci. Food Agric. 2007, 87, 930-944.
Saad, B.; Sing, Y. Y.; Nawi, M. A.; Hashim, N.; Ali, A. S. M.; Saleh, M. I.; Sulaiman, S. F.; Talib, K. M.; Ahmad, K. Determination of synthetic phenolic antioxidants in food items using reversed-phase HPLC. Food Chem. 2007, 105, 389-394.
Yongjie, L.; Zhao, M. Simple methods for rapid determination of sulfite in food products. Food Control 2006, 17, 975-980.
Göbel, C.; Feussner, I.; Hamberg, M.; Rosahl, S. Oxylipin profiling in pathogen infected potato leaves. Biochim. Biophys. Acta 2002, 1584, 55-64.
Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use of a Free Radical Method to Evaluate Antioxidant Activity. Lebensm.-Wiss.-Technol. 1995, 28, 25-30.
Singleton, V. L.; Rossi, J. A. Colorimetry of total total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.
Morris, W. L.; Ducreux, L.; Griffiths, D. W.; Stewart, D.; Davies, H. V.; Taylor, M. A. Carotenogenesis during tuber development and storage in potato. J. Exp. Bot. 2004, 55, 975-982.
De Pinto, M. C.; Francis, D.; Degara, L. The redox state of the ascorbate-dehydroascorbate pair as a specific sensor of cell division in tobacco TBY2 cells. Protoplasma 1999, 209, 90-97.
Göbel, C.; Feussner, I.; Schmidt, A.; Scheel, D.; Sanchez-Serrano, J.; Hamberg, M.; Rosahl, S. Oxylipin Profiling Reveals the Preferential Stimulation of the 9-Lipoxygenase Pathway in Elicitor-treated Potato Cells. J. Biol. Chem. 2001, 276, 6267-6273.
Kipers, K. Autoxidation of Fatty-Material. A development of Taste and Odors in Can Making. Lubr. Eng. 1990, 46, 418-427.
Berger, S.; Weichert, H.; Porzel, A.; Wasternack, C.; Kühn, H.; Feussner, I. Enzymatic and non-enzymatic lipid peroxidation in leaf development. Biochim. Biophys. Acta 2001, 1533, 266-276.
Royo, J.; Vancanneyt, G.; Pérez, A. G.; Sanz, C.; Störmann, K.; Rosahl, S.; Sánchez-Serrano, J. J. Characterisation of three potato lipoxygenases with distinct enzymatic activities and different organ-specific and wound-regulated expression patterns. J. Biol. Chem. 1996, 271, 21012-21019.
Prior, R. L.; Wu, X.; Schaich, K. Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. J. Agric. Food Chem. 2005, 53, 4290-4302.
Haase, N. U.; Weber, L. Ascorbic acid losses during processing of French fries and potato chips. J. Food Eng. 2003, 56, 207-209.
Graziani, G.; Pernice, R.; Lanzuise, S.; Vitaglione, P.; Anese, M.; Fogliano, V. Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems. Eur. Food Res. Technol. 2003, 216, 116-121.
Schweiggert, U.; Kurz, C.; Schieber, A.; Carle, R. Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.). Eur. Food Res. Technol. 2007, 225, 261-270.
Diretto, G.; Welsch, R.; Tavazza, R.; Mourgues, F.; Pizzichini, D.; Beyer, P.; Giuliano, G. Silencing of beta-carotene hydroxylase increases total carotenoid and beta-carotene levels in potato tubers. BMC Plant Biol. 2007, 7, 2-8.
