Publications in collaboration with researchers from International Potato Center (3)

2013

  1. In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes

    Plant Foods for Human Nutrition, Vol. 68, Núm. 4, pp. 385-390

  2. 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

2012

  1. Carotenoid concentrations of native Andean potatoes as affected by cooking

    Food Chemistry, Vol. 133, Núm. 4, pp. 1131-1137