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Burgos, G. ,  Munoa, L.P. ,  Sosa, P. ,  Bonierbale, Merideth W. ,  Felde, T. zum ,  Díaz, C. ,  [In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes.] ,  In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes.

Bonierbale, Merideth W. ,  Gruneberg, W.J. ,  Amoros, W. ,  Burgos, G. ,  Salas, E. ,  Porras, E. ,  Felde, T. zum ,  [Total and individual carotenoid profiles in Solanum phureja cultivated potatoes. 2: Development and application of near-infrared reflectance spectroscopy (NIRS) calibrations for germplasm characterization.] ,  Total and individual carotenoid profiles in Solanum phureja cultivated potatoes. 2: Development and application of near-infrared reflectance spectroscopy (NIRS) calibrations for germplasm characterization.

Andre, C.M. ,  Evers, D. ,  Ziebel, J. ,  Guignard, C. ,  Hausman, J.F. ,  Bonierbale, Merideth W. ,  Felde, T. zum ,  Burgos, G. ,  [In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations] ,  In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations

Burgos, G. ,  Munoa, L.P. ,  Sosa, P. ,  Felde, T. zum ,  Bonierbale, Merideth W. ,  Díaz, M. ,  [Bioaccesibilidad de carotenoides y antocianinas en papas cocidas.] ,  Bioaccesibilidad de carotenoides y antocianinas en papas cocidas.

Burgos, G. ,  Salas, E. ,  Amoros, W. ,  Auqui, M. ,  Munoa, L. ,  Kimura, M. ,  Bonierbale, Merideth W. ,  [Total and individual carotenoid profiles in Solanum phureja of cultivated potatoes. 1: Concentrations and relationships as determined by spectrophotometry and HPLC.] ,  Total and individual carotenoid profiles in Solanum phureja of cultivated potatoes. 1: Concentrations and relationships as determined by spectrophotometry and HPLC.

Burgos, G. ,  Amoros, W. ,  Salas, E. ,  Munoa, L.P. ,  Sosa, P. ,  Díaz, C. ,  Bonierbale, Merideth W. ,  [Carotenoid concentrations of native Andean potatoes as affected by cooking.] ,  Carotenoid concentrations of native Andean potatoes as affected by cooking.