Index Catalog // ScholarsArchive@OSU

Creator:: Whitworth, Jonathan L., Novy, Richard G., Stark, Jeffrey C., Love, Stephen L., Thornton, Michael K., Charlton, Brian A., Yilma, Solomon, Knowles, N. Richard, Pavek, Mark J., Wang, Xiaohong, and Pavek, Joseph J.
Abstract:: Huckleberry Gold is a purple-skin, yellow-flesh fresh market cultivar with similar culinary qualities to the market standard Yukon Gold. It has lower specific gravity, sucrose and vitamin C content, but a significantly higher level of tuber antioxidants than Yukon Gold. Notable disease resistant characteristics are Potato virus X resistance based...
Resource Type:: Article
Full Text:: ) Jonathan L. Whitworth & Richard G. Novy & Jeffrey C. Stark & Stephen L. Love & Michael K. Thornton & Brian

Creator:: Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., and Endelman, Jeffrey B.
Abstract:: Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a...

Creator:: Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., and Endelman, Jeffrey B.
Abstract:: Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a...

Creator:: Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., and Endelman, Jeffrey B.
Abstract:: Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a...
Full Text:: Processing Trial Yi Wang,* Paul C. Bethke, Alvin J. Bussan, Martin T. Glynn, David G. Holm, Felix M. Navarro

Creator:: Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., and Endelman, Jeffrey B.
Abstract:: Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a...
Resource Type:: Article

ScholarsArchive@OSU