Volume 96, issue 2, April 2019

Special Issue: The Contribution of Potatoes to Human Nutrition

16 articles in this issue

Introduction to the Special Issue on the Nutritional Value of Potato

Authors
- Shelley Jansky
- Roy Navarre
- John Bamberg
- Content type: Introduction
- Published: 09 January 2019
- Pages: 95 - 97
A Chef’s Perspective on Potatoes and Diet

Authors
- Leif Benson
- Content type: EditorialNotes
- Published: 28 March 2019
- Pages: 98 - 99
Potato and Food Security in China

Authors
- Wang Su
- Jian Wang
- Content type: Commentary
- Published: 07 January 2019
- Pages: 100 - 101
Potatoes, Nutrition and Health

Authors
- Katherine A. Beals
- Content type: Invited Review
- Open Access
- Published: 19 December 2018
- Pages: 102 - 110
Potato Vitamins, Minerals and Phytonutrients from a Plant Biology Perspective

Authors
- Duroy A. Navarre
- Charles R. Brown
- Vidyasagar R. Sathuvalli
- Content type: Invited Review
- Published: 07 February 2019
- Pages: 111 - 126
Potato Starch: a Review of Physicochemical, Functional and Nutritional Properties

Authors
- John H. Dupuis
- Qiang Liu
- Content type: Invited Review
- Published: 07 January 2019
- Pages: 127 - 138
The Contribution of Potatoes to Global Food Security, Nutrition and Healthy Diets

Authors
- Ramani Wijesinha-Bettoni
- Béatrice Mouillé
- Content type: Invited Review
- Published: 02 January 2019
- Pages: 139 - 149
Correction to: The Contribution of Potatoes to Global Food Security, Nutrition and Healthy Diets

Authors
- Ramani Wijesinha-Bettoni
- Béatrice Mouillé
- Content type: Correction
- Published: 06 February 2019
- Pages: 150 - 150
The Nutritional Contribution of Potato Varietal Diversity in Andean Food Systems: a Case Study

Authors (first, second and last of 6)
- Stef de Haan
- Gabriela Burgos
- Merideth Bonierbale
- Content type: Original Research
- Published: 02 January 2019
- Pages: 151 - 163
Potato: an Anti-Inflammatory Food

Authors (first, second and last of 4)
- Lavanya Reddivari
- Tianmin Wang
- Shiyu Li
- Content type: Invited Review
- Published: 14 December 2018
- Pages: 164 - 169
Beneficial Effect of Potato Consumption on Gut Microbiota and Intestinal Epithelial Health

Authors (first, second and last of 6)
- Shima Bibi
- Duroy A. Navarre
- Mei-Jun Zhu
- Content type: Invited Review
- Published: 05 January 2019
- Pages: 170 - 176
Potatoes for Targeting Colon Cancer Stem Cells

Authors
- Jairam K. P. Vanamala
- Content type: Invited Review
- Published: 02 January 2019
- Pages: 177 - 182
Effects of Cooking Methods on Nutritional Content in Potato Tubers

Authors
- Sastry S. Jayanty
- Kalita Diganta
- Bough Raven
- Content type: Invited Review
- Published: 02 January 2019
- Pages: 183 - 194
Improving Flavor to Increase Consumption

Authors
- Wayne L. Morris
- Mark A. Taylor
- Content type: Invited Review
- Published: 07 January 2019
- Pages: 195 - 200
Potato as a Source of Nutrition for Physical Performance

Authors
- Mitch Kanter
- Chelsea Elkin
- Content type: Invited Review
- Open Access
- Published: 13 February 2019
- Pages: 201 - 205
Nutritional and Economic Prospects for Expanded Potato Outlets

Authors
- John Bamberg
- Gina Greenway
- Content type: Invited Review
- Published: 23 January 2019
- Pages: 206 - 215

Volume 96, issue 2, April 2019

Special Issue: The Contribution of Potatoes to Human Nutrition

Introduction to the Special Issue on the Nutritional Value of Potato

A Chef’s Perspective on Potatoes and Diet

Potato and Food Security in China

Potatoes, Nutrition and Health

Potato Vitamins, Minerals and Phytonutrients from a Plant Biology Perspective

Potato Starch: a Review of Physicochemical, Functional and Nutritional Properties

The Contribution of Potatoes to Global Food Security, Nutrition and Healthy Diets

Correction to: The Contribution of Potatoes to Global Food Security, Nutrition and Healthy Diets

The Nutritional Contribution of Potato Varietal Diversity in Andean Food Systems: a Case Study

Potato: an Anti-Inflammatory Food

Beneficial Effect of Potato Consumption on Gut Microbiota and Intestinal Epithelial Health

Potatoes for Targeting Colon Cancer Stem Cells

Effects of Cooking Methods on Nutritional Content in Potato Tubers

Improving Flavor to Increase Consumption

Potato as a Source of Nutrition for Physical Performance

Nutritional and Economic Prospects for Expanded Potato Outlets

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Volume 96, issue 2, April 2019

Special Issue: The Contribution of Potatoes to Human Nutrition

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