“…Three-dimensional printed drug development is nowadays an active area in the pharmaceutical industry, where the search for an appropriate edible carrier that permits the thermal processing of the mixture at temperature levels that are safe for the drug is an important field of study. Here, potato starch and hydroxypropyl cellulose based mixtures loaded with paracetamol up to 50% in weight were processed by hot melt extrusion at 85 °C to test their suitability to be thermally processed. …”
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“…Crude extract (CE), purified extract (PE), and ethyl acetate (PEAF) and water (PEWF) fractions of PE were used in enzymatic assays to evaluate their inhibitory potential against α-amylase with potato and rice starch as substrate, α-glucosidase using maltose and sucrose as substrate, the antioxidant capacity (ABTS, ORAC and FRAP assays), antiglycation (BSA-fructose and BSA-glucose model) properties. …”
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“…This study aimed to identify the host processes targeted by the RXLR class of host-translocated effectors of the potato blight pathogen Phytophthora infestans. To this end, we performed an in planta protein–protein interaction screen by transiently expressing P. infestans RXLR effectors in Nicotiana benthamiana leaves followed by coimmunoprecipitation and liquid chromatography-tandem mass spectrometry. …”
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“…Male students were found to consume proportionately more fried potatoes of total vegetable intake when compared to females, whereas female students were found to consume more vegetables without fries than males. …”
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“…[Image: see text] In this study, a novel method was adopted to construct a CdS–TiO(2) heterostructure to degrade penicillin under sunlight. A potato extract was used during the synthesis process of CdS QDs as a stabilizer and a modifier. …”
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“…Coatings were prepared based on blends of potato starch (2 g/100 g), carvacrol (0.1 g/100 g), polysorbate 80, glycerol, and water and applied to the cheese’s surface by brushing. …”
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“…Infection of Nicotiana benthamiana plants with a potato virus X (PVX)‐based vector carrying the ALCScV C5 gene resulted in more severe disease symptoms and higher virus accumulation levels. …”
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“…Constraining the diet-related carbon dioxide equivalents of omnivores to 1.57 kg/day resulted in a diet associated with a reduction of meat, dairy products, and processed foods and an increase in potatoes, pulses, eggs and seafood. Climate-friendly, nutritionally adequate diets for pescatarians, vegetarians and vegans contained fewer foods and included considerable amounts of fortified dairy and meat substitutes. …”
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“…Increases in sedentariness (p < 0.005), emotional eating (p < 0.001), the consumption of potatoes, fries, breads, cheese, cake (p < 0.05), chips, candy, ice-cream, and soft drinks (p < 0.005) were all positively correlated with weight gain. …”
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“…Early blight (EB) disease, caused mainly by Alternaria solani, and brown spot, caused by Alternaria alternata, are major concerns in potato, tomato and eggplant production. The development of EB is strongly linked to varieties, crop development stages, environmental factors, cultivation and field management. …”
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“…Hours of paid work were associated with a higher intake of rice and lower intake of vegetables, potatoes, soy products, and seaweeds and nutrients including protein, dietary fiber, and most vitamins and minerals. …”
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“…Following MeDi recommendations for consumption of other foods (cereals, potato, eggs, vegetables, fruits and dairy) were also associated with body mass composition parameters and laboratory findings. …”
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“…RESULTS: Pharyngalgia was the most common reported symptom, followed by trismus, odynophagia, fever, hot potato voice, malaise, and cervical lymphadenopathy. …”
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“…Here, the performance of polylactide (PLA), glossy paper, and potato starch as a sensing layer is compared to that of nonbiodegradable polyethylene terephthalate (PET). …”
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“…Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low with respect to widely consumed heat-processed food including flatbreads. …”
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“…The other compounds identified are 3-methylbutanal (malty), 2,3-butanedione (cheesy), isovaleric acid (cheesy), 3-(methylthio)-propanal (boiled potato), butanoic acid (vinegar), (E)-2-nonenal (fatty), ethyl furaneol (burnt sugar), dimethyl trisulfide (cabbage), and acetic acid (vinegar).…”
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“…The estimated levels of ACR in potato chips and coffee samples by the sensor were in agreement with those of high-performance liquid chromatography.…”
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“…During storage, intense, sulphury and meat-like aromas decreased in intensity, while with longer storage time hay-like, green-like and potato-like flavours and aromas became more apparent. …”
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“…To date, the roles of GSTs in xenobiotic adaptation in the Colorado potato beetle (CPB), a notorious agricultural pest of plants within Solanaceae, have not been well studied. …”
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“…This DP was characterized by high intakes of poultry, whole-grain cereals, coffee and tea, condiments, and potatoes, and the chance of T2DM was 45% higher per 1 DP score-SD (Model 2). …”
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