Potato composition: III. Tissue selection and its effects on total nitrogen, free amino acid nitrogen and enzyme activity (polyphenolase, monophenolase, peroxidase and catalase)

[1]  M. L. Weaver,et al.  Potato composition: I. Tissue selection and its effects on solids content and amylose/amylopectin ratios , 1978, American Potato Journal.

[2]  M. L. Weaver,et al.  Potato composition: II. Tissue selection and its effects on total sugar, total reducing sugar, glucose, fructose and sucrose contents , 1978, American Potato Journal.

[3]  C. M. Jones,et al.  The effect of nitrogen fertilization on the composition of the free amino acid pool of poato tubers , 1971, American Potato Journal.

[4]  E. Hautala,et al.  Study of hydrogen peroxide, potato enzymes and blackspot , 1970, American Potato Journal.

[5]  E. Hautala,et al.  Distribution of oxidase enzymes in potato tubers relative to blackspot susceptibility. I. Phenolases , 1970, American Potato Journal.

[6]  F. B. Johnston,et al.  Distribution of mineral constituents and dry matter in the potato tuber , 1968, American Potato Journal.

[7]  S. J. Peloquin,et al.  Potato variety identification by use of electrophoretic patterns of tuber proteins and enzymes , 1968, American Potato Journal.

[8]  T. Fitzpatrick,et al.  Changes in the sugars and amino acids in chips made from fresh, stored and reconditioned potatoes , 1966, American Potato Journal.

[9]  N. Mondy,et al.  Relationship of specific gravity to the nitrogen and ascorbic acid content of potatoes , 1964, American Potato Journal.

[10]  W. L. Porter,et al.  Chemical composition of potatoes. VII Relationship of the free amino acid concentrations to specific gravity and storage time , 1964, American Potato Journal.

[11]  E. Hautala,et al.  Distribution of oxidase enzymes in potato tubers relative to blackspot susceptibility II. Peroxidase and Catalase , 2008, American Potato Journal.

[12]  T. Fitzpatrick,et al.  Chemical composition of potatoes. IV. Relationship of the free amino acid concentrations to specific gravity and storage time , 2008, American Potato Journal.

[13]  B. P. Klein,et al.  The interrelationships of potato discoloration, polyphenol oxidase activity, and nitrogen content of potatoes , 2008, American Potato Journal.

[14]  N. Vertregt.  Relation between black spot and composition of the potato tuber , 1968, European Potato Journal.

[15]  S. Schwimmer,et al.  Structure and chemical composition of the potato tuber. , 1987 .

[16]  M. Okun,et al.  Biochemical studies of the peroxidase-mediated oxidation of tyrosine to melanin: demonstration of the hydroxylation of tyrosine by plant and human peroxidases. , 1971, The Biochemical journal.

[17]  M. L. Weaver.  Studies of oxidase enzymes with reference to their location in potato tubers, bruising and susceptibility to blackspot, Phenolase , 1970 .

[18]  E. Hautala,et al.  Recovery and stability of phenolase, peroxidase and catalase activity in dried potato tissue , 1969 .

[19]  C. L. Bedford,et al.  Multiple Forms of Phenoloxidase , 1967 .

[20]  N. Ashford,et al.  The Relation of Sulfhydryl Groups to Rest Period in Potato Tubers , 1965 .

[21]  T. Swain,et al.  Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubers , 1963 .

[22]  B. P. Klein,et al.  THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOESa , 1960 .

[23]  Ora Smith,et al.  Food Color Changes, Role of the Sugars in the Browning Reaction in Potato Chips , 1959 .

[24]  M. Gagnon,et al.  New Method for Catalase Determination , 1959 .

[25]  F. A. Haskins.  Changes in the Activities of Several Enzymes during Germination and Seedling Development in Corn (Zea mays L.). , 1955, Plant physiology.

[26]  G. A. Swan,et al.  A study of the evolution of carbon dioxide during melanin formation, including the use of 2-(3 : 4-dihydroxyphenyl)[1-14C]- and 2-(3 : 4-dihydroxyphenyl)[2-14C]-ethylamine , 1954 .

[27]  H. Chick,et al.  Distribution and nutritive value of the nitrogenous substances in the potato. , 1949, Biochemical Journal.

[28]  F. Sanger,et al.  The nitrogen of the potato. , 1942, The Biochemical journal.