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	1.	Impact of potato processing on nutrients, phytochemicals, and human health. [electronic resource] by Furrer, Amber N Chegeni, Mohammad Ferruzzi, Mario G Producer: 20180807 In: Critical reviews in food science and nutrition vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation. [electronic resource] by Furrer, Amber Cladis, Dennis P Kurilich, Anne Manoharan, Ramesh Ferruzzi, Mario G Producer: 20170103 In: Food chemistry vol. 218 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Potato phenolics impact starch digestion and glucose transport in model systems but translation to phenolic rich potato chips results in only modest modification of glycemic response in humans. [electronic resource] by Moser, Sydney Aragon, Ingrid Furrer, Amber Van Klinken, Jan-Willem Kaczmarczyk, Melissa Lee, Byung-Hoo George, Judy Hamaker, Bruce R Mattes, Richard Ferruzzi, Mario G Producer: 20190501 In: Nutrition research (New York, N.Y.) vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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