Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum : Comparative Study of the Effect of Ripening Stage and Cooking Methods von Hamed, Mansor, Kalita, Diganta, Bartolo, Michael E, Jayanty, Sastry S

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Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers von Perla, Venu, Holm, David G., Jayanty, Sastry S.

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Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings von Emragi, Esam, Jayanty, Sastry S.

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Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects von Sharma, Chetan, Jayanty, Sastry S., Chambers, Edgar, Talavera, Martin

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Pyrosequencing Assessment of Soil Microbial Communities in Organic and Conventional Potato Farms von Sugiyama, Akifumi, Vivanco, Jorge M, Jayanty, Sastry S, Manter, Daniel K

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Inhibition of α-glucosidase, α-amylase, and aldose reductase by potato polyphenolic compounds von Kalita, Diganta, Holm, David G, LaBarbera, Daniel V, Petrash, J Mark, Jayanty, Sastry S

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Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions von Emragi, Esam, Kalita, Diganta, Jayanty, Sastry S.

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The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties von Hamed, Mansor, Holm, David G., Bartolo, Michael, Raigond, Pinky, Sathuvalli, Vidyasagar, Jayanty, Sastry S.

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Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health von Raigond, Pinky, Jayanty, Sastry S., Parmar, Vandana, Dutt, Som, Changan, Sushil S., Luthra, Satish Kumar, Singh, Brajesh

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Reduction of acrylamide formation by vanadium salt in potato French fries and chips von Kalita, Diganta, Jayanty, Sastry S.

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Compositional Changes in Potato Carbohydrates and Polyphenols during In vitro Gastrointestinal Digestion von Thakur, Nitasha, Raigond, Pinky, Jayanty, Sastry S., Goel, Gunjan, Dutt, Som, Singh, Brajesh

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Biguanide related compounds in traditional antidiabetic functional foods von Perla, Venu, Jayanty, Sastry S.

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Effects of Cooking Methods on Nutritional Content in Potato Tubers von Jayanty, Sastry S., Diganta, Kalita, Raven, Bough

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Evaluation of Cooked Flavor for Fifteen Potato Genotypes and the Correlation of Sensory Analysis to Instrumental Methods von Bough, Raven A., Holm, David G., Jayanty, Sastry S.

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Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh von Kalita, Diganta, Holm, David G., Jayanty, Sastry S.

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Open‐ended question method investigation: A study with mashed potatoes von Sharma, Chetan, Swaney‐Stueve, Marianne, Chambers, Edgar, Jayanty, Sastry S., Talavera, Martin J.

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Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars von Sharma, Chetan, Chambers, Edgar, Jayanty, Sastry S., Sathuvalli Rajakalyan, Vidyasagar, Holm, David G., Talavera, Martin

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In vitro bioaccessibility of biguanide‐related compounds and phenolics from yellow, red, and purple‐fleshed potatoes von Raigond, Pinky, Parmar, Vandana, Luthra, Satish Kumar, Thakur, Asha, Kumar, Vinod, Dutt, Som, Dalamu, Jayanty, Sastry S., Singh, Brajesh

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The impact of ventilation conditions on the quality of Rio Grande Russet tubers during long-term cold storage von Emragi, Esam, Sathuvalli, Vidyasagar, Jayanty, Sastry S.

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Susceptibility to Pressure Flattening Correlates with Texture Analysis of Potato Tubers von Castleberry, Henry C., Jayanty, Sastry S.

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