Carlos
Díaz Romero
Full Professor
International Potato Center
Lima, PerúPublications in collaboration with researchers from International Potato Center (3)
2013
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Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
Journal of Food Composition and Analysis, Vol. 30, Núm. 1, pp. 6-12
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In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes
Plant Foods for Human Nutrition, Vol. 68, Núm. 4, pp. 385-390
2012
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Carotenoid concentrations of native Andean potatoes as affected by cooking
Food Chemistry, Vol. 133, Núm. 4, pp. 1131-1137