Protein nutritive value of potatoes is improved by fertilization with nitrogen von Talley, Eugene A.

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Composition of raw and cooked potato peel and flesh: amino acid content von Talley, E.A, Toma, R.B, Orr, P.H

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Loss of amino acids and water soluble vitamins during potato processing von Sullivan, J.F, Kozempel, M.F, Egoville, M.J, Talley, E.A

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Letter to the Editor von Zacharius, R.M., Talley, E.A., Porter, W.L.

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Extraction of free amino acids von Talley, Eugene A., Egoville, Mary Jo

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Application of leaching model to describe potato nutrient losses in hot water blanching von Kozempel, M.F, Sullivan, J.F, Della Monica, E.S, Egoville, M.J, Talley, E.A

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Amino acid composition of freshly harvested and stored potatoes von Talley, E. A., Toma, R. B., Orr, P. H.

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Non-nitrogenous ninhydrin-positive compounds in ion-exchange chromatography identification of levulinic in hydrolyzed plant fractions von Zacharius, R.M., Talley, E.A.

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Potato tuber callus: validation as biochemical tool von Shaw, R, Varns, J.L, Miller, K.A, Talley, E.A

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Tiazofurin‐induced autosecretion of IL‐6 and hemoglobin production in K562 human leukemia cells von Talley, C.J., Turner, E.A., Hatcher, F.M., Aguinaga, P.M., Chakrabarti, P.

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