• Pressure bruise incidence and cultivar susceptibility
  • Molecular studies on powdery scab disease in potato
  • Nutritional aspects of potato
    • Antioxidant activities, total phenolics, flavonoids, flavonols, lutein and anthocyanins
    • Resistant starch in potato
    • Acrylamide analysis in french frys, baked tubers and methods to reduce acrylamide formation
    • Biguanides - antidiabetic compounds
    • Selenium accumulation in different cultivars
    • Flavor