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Heider, B.Tumwegamire, SilverTukamuhabwa, PhinehasNdirigwe, J.Bouwe, G.Bararyenya, A.Hell, K.Leclercq, J.Lautie, E.Wassens, R.Burgos, G.Felde, T. zumThiele, GrahamGruneberg, W.J.[Nutritional improvement of yam bean and sustainability of farming systems in Central and West Africa.]Nutritional improvement of yam bean and sustainability of farming systems in Central and West Africa.

High temperatures affect potato production in the tropics, putting tuber yield and quality at risk and leading to increased glycoalkaloid concentration the cause of the bitter taste in potatoes and a cause for concern for human health. The International Potato Center (CIP), has developed new heat...


Gastelo, M.Díaz, L.Burgos, G.Felde, T. zumBonierbale, Merideth W.[Heritability for yield and glycoalkaloid content in potato breeding under warm environments.]Heritability for yield and glycoalkaloid content in potato breeding under warm environments.

Breeding efforts to develop high iron and zinc potatoes require a fast and inexpensive technique to evaluate mineral concentrations in large numbers of samples. In this study, we evaluated the feasibility of applying X-ray fluorescence spectrometry to estimate iron and zinc in freeze-dried and mi...


Sosa, P.Guild, G.Burgos, G.Felde, T. zumBonierbale, Merideth W.[Potential and application of X-ray fluorescence spectrometry to estimate iron and zinc concentration in potato tubers]Potential and application of X-ray fluorescence spectrometry to estimate iron and zinc concentration in potato tubers

Burgos, G.Munoa, L.P.Sosa, P.Bonierbale, Merideth W.Felde, T. zumDíaz, 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.
Kubow, S.Iskandar, M.M.Sabally, K.Azadi, B.Ekbatan, S.S.Kumarathasan, P.Das, D.D.Prakash, S.Brugos, G.Felde, T. zum[Biotransformation of anthocyanins from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system.]Biotransformation of anthocyanins from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system.
Sánchez, T.Ceballos, H.Dufour, D.L.Ortiz, D.Morante, NelsonCalle, FFelde, T. zumDomínguez, M.Davrieux, Fabrice[Prediction of carotenoids, cyanide and dry matter contents in fresh cassava root using NIRS and Hunter color techniques]Prediction of carotenoids, cyanide and dry matter contents in fresh cassava root using NIRS and Hunter color techniques
Fuentes, S.Heider, B.Tasso, R.C.Romero, E.Felde, T. zumKreuze, J.F.[Complete genome sequence of a potyvirus infecting yam beans (Pachyrhizus spp.) in Peru.]Complete genome sequence of a potyvirus infecting yam beans (Pachyrhizus spp.) in Peru.
Tumwegamire, SilverKapinga, R.Rubaihayo, P.R.LaBonte, D.R.Gruneberg, W.J.Burgos, G.Felde, T. zumCarpio, R.Pawelzik, E.Mwanga, R.O.M.[Evaluation of dry matter, protein, starch, sucrose, <beta>-carotene, iron, zinc, calcium, and magnesium in East African sweetpotato [Ipomoea batatas (L.) Lam germplasm.]Evaluation of dry matter, protein, starch, sucrose, <beta>-carotene, iron, zinc, calcium, and magnesium in East African sweetpotato [Ipomoea batatas (L.) Lam germplasm.
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.

The purpose of this study was to compare the in vitro iron availability from diverse iron biofortified International Potato Center (CIP) potato clones grown in the Peruvian Andes and, thereby, to provide key information to breeders seeking to increase bioavailable iron from potato.


Andre, C.M.Evers, D.Ziebel, J.Guignard, C.Hausman, J.F.Bonierbale, Merideth W.Felde, T. zumBurgos, 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

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