kw.\*:("Tubérculo")
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Metabolic and Developmental Adaptations of Growing Potato Tubers in Response to Specific Manipulations of the Adenylate Energy StatusRIEWE, David; GROSMAN, Lukasz; ZAUBER, Henrik et al.Plant physiology (Bethesda). 2008, Vol 146, Num 4, pp 1579-1598, issn 0032-0889, 20 p.Article
Role of tuber density in potato sloughingBLAHOVEC, Jiri; HEJLOVA, Anna.Journal of texture studies. 2006, Vol 37, Num 2, pp 165-178, issn 0022-4901, 14 p.Article
The role of auditory cues in modulating the perceived crispness and staleness of potato chipsZAMPINI, Massimiliano; SPENCE, Charles.Journal of sensory studies. 2004, Vol 19, Num 5, pp 347-363, issn 0887-8250, 17 p.Article
Energy requirement in mechanical chipping of tapiocaVISVANATHAN, R; SREENARAYANAN, V. V; GOTHANDAPANI, L et al.Journal of food science and technology (Mysore). 1990, Vol 27, Num 4, pp 191-194, issn 0022-1155Article
ARSENIC CONTAMINATION IN RADISH TUBER INVESTIGATED BY MEANS OF MRI AND ICP OESMARCONI, Simona; BENI, Claudio; CIAMPA, Alessandra et al.Journal of food quality. 2010, Vol 33, Num 4, pp 529-543, issn 0146-9428, 15 p.Article
Evaluation of the texture of fried potatoesPEDRESCHI, Franco; SEGNINI, Sandra; DEJMEK, Petr et al.Journal of texture studies. 2004, Vol 35, Num 3, pp 277-291, issn 0022-4901, 15 p.Article
Processing and functional properties of yam beans (Sphenostylis stenocarpa)OBATOLU, V. A; FASOYIRO, S. B; OGUNSUNMI, L et al.Journal of food processing and preservation. 2007, Vol 31, Num 2, pp 240-249, issn 0145-8892, 10 p.Article
Influence of cell size and cell wall volume fraction on failure properties of potato and carrot tissueZDUNEK, Artur; UMEDA, Mikio.Journal of texture studies. 2005, Vol 36, Num 1, pp 25-43, issn 0022-4901, 19 p.Article
mTOR cascade activation distinguishes tubers from focal cortical dysplasiaBAYBIS, Marianna; JIA YU; LEE, Allana et al.Annals of neurology. 2004, Vol 56, Num 4, pp 478-487, issn 0364-5134, 10 p.Article
ATTITUDES TOWARD RICE COMPARED WITH POTATOES AND PASTA AMONG BRITISH, FRENCH, DUTCH AND BELGIAN CONSUMERSSUPAKORNCHUWONG, Chatbovon; SUWANNAPORN, Prisana.Journal of sensory studies. 2012, Vol 27, Num 2, pp 71-77, issn 0887-8250, 7 p.Article
TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPSALVAREZ, Maria Dolores; FERNANDEZ, Cristina; JIMENEZ, Maria Jose et al.Journal of texture studies. 2011, Vol 42, Num 6, pp 413-429, issn 0022-4901, 17 p.Article
METHODS TO ROUTINELY PREDICT THE TEXTURE QUALITY OF POTATOES BY TUBER SPECIFIC GRAVITYOCHSENBEIN, Christian; HOFFMANN, Thomas; ESCHER, Felix et al.Journal of texture studies. 2010, Vol 41, Num 1, pp 1-16, issn 0022-4901, 16 p.Article
MOISTURE-SORPTION ISOTHERMS OF IRISH AND SWEET POTATOESSOPADE, P. A; AJISEGIRI, E. S. A; CHUKWU, O et al.Journal of food process engineering. 2010, Vol 33, Num 3, pp 385-397, issn 0145-8876, 13 p.Article
RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF RAW AND PAR-COOKED TAEWA (MAORI POTATOES) OF NEW ZEALANDSINGH, J; KAUR, L; MCCARTHY, O. J et al.Journal of texture studies. 2008, Vol 39, Num 3, pp 210-230, issn 0022-4901, 21 p.Article
DEVELOPMENT OF A ROTARY PULVERIZER FOR CASSAVA CAKE IN GARI PRODUCTIONSANNI, L. A; OGUNSINA, B. S; OLADIGBO, C et al.Journal of food process engineering. 2008, Vol 31, Num 6, pp 783-797, issn 0145-8876, 15 p.Article
MODELING CONSUMER ACCEPTABILITY OF β-CAROTENE RICH SWEET POTATO CURDSETHURAMAN SIVAKUMAR, P; PANDA, Smita H; RAY, Ramesh C et al.Journal of sensory studies. 2008, Vol 23, Num 6, pp 791-803, issn 0887-8250, 13 p.Article
Functional properties of hydroxypropylated, cross-linked, and hydroxypropylated cross-linked tuber and root starchesGUNARATNE, Anil; CORKE, Harold.Cereal chemistry. 2007, Vol 84, Num 1, pp 30-37, issn 0009-0352, 8 p.Article
A rapid blade-cutting method for the evaluation of osmotic dehydration of apples and potatoesNUNAK, N; SCHLEINING, G.Journal of texture studies. 2006, Vol 37, Num 1, pp 80-93, issn 0022-4901, 14 p.Article
Prediction of the sensory texture of a yam thick paste (AMALA) using instrumental and physicochemical parametersAKISSOE, Noël; MESTRES, Christian; HOUNHOUIGAN, Joseph et al.Journal of texture studies. 2006, Vol 37, Num 4, pp 393-412, issn 0022-4901, 20 p.Article
A Survey of Total Hydrocyanic Acid Content in Ready-to-Eat Cassava-Based Chips Obtained in the Australian Market in 2008MILES, David; JANSSON, Edward; MAI, My Chi et al.Journal of food protection. 2011, Vol 74, Num 6, pp 980-985, issn 0362-028X, 6 p.Article
Options for legal measures to reduce acrylamide contents in the most relevant foodsGROB, K.Food additives and contaminants. 2007, Vol 24, pp 71-81, issn 0265-203X, 11 p., SUP1Article
Molecular characterisation of a Tuber borchii Smt3 geneZEPPA, S; GUIDI, C; BARBIERI, E et al.Plant physiology and biochemistry (Paris). 2006, Vol 44, Num 7-9, pp 506-510, issn 0981-9428, 5 p.Article
Physical properties of two popular indian potato varietiesSINGH, D. K; GOSWAMI, T. K; CHOURASIA, M. K et al.Journal of food process engineering. 2006, Vol 29, Num 4, pp 337-348, issn 0145-8876, 12 p.Article
Ketocarotenoid formation in transgenic potatoGERJETS, Tanja; SANDMANN, Gerhard.Journal of experimental botany. 2006, Vol 57, Num 14, pp 3639-3645, issn 0022-0957, 7 p.Article
Tubers on Conocephalum conicum (L.) Lindb. thalliPATON, J. A.Journal of bryology. 1993, Vol 17, pp 503-505, issn 0373-6687, 3Article