42 research outputs found
Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts
No full textGlycoalkaloid content, cooking quality and sensory evaluation of early introductions of potatoes into New Zealand
No full textHPLC-analysis of the concentrations of free asparagine and glutamine in potato tubers grown with varying amounts of nitrogen
No full text
C22 Isomerization in α-Tomatine-to-Esculeoside A Conversion during Tomato Ripening Is Driven by C27 Hydroxylation of Triterpenoidal Skeleton
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