Chaconine (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chaconine" in English language version.

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11doi.org

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6nih.gov

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2web.archive.org

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1inchem.org

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1medlineplus.gov

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1harvard.edu

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1nii.ac.jp

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1jsbba.or.jp

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doi.org

McKenzie, Marian; Corrigan, Virginia (1 January 2016). "Chapter 12 - Potato Flavor". Advances in Potato Chemistry and Technology (Second Edition): 339–368. doi:10.1016/B978-0-12-800002-1.00012-1. ISBN 9780128000021.
Taylor, Mark A.; McDougall, Gordon J.; Stewart, Derek (2007). "Potato Flavour and Texture". Potato Flavor and Texture. pp. 525–540. doi:10.1016/B978-044451018-1/50066-X. ISBN 9780444510181.
Bushway, Rodney J.; Ponnampalam, Rathy (July 1981). "a-Chaconine and a-Solanine Content of Potato Products and Their Stability during Several Modes of Cooking". Journal of Agricultural and Food Chemistry. 29 (4): 814–817. doi:10.1021/jf00106a033.
Smith, David B.; Roddick, James G.; Jones, J.Leighton (May 2001). "Synergism between the potato glycoalkaloids α-chaconine and α-solanine in inhibition of snail feeding". Phytochemistry. 57 (2): 229–234. Bibcode:2001PChem..57..229S. doi:10.1016/S0031-9422(01)00034-6. PMID 11382238.
Friedman, Mendel; Levin, Carol E. (2009). "Analysis and Biological Activities of Potato Glycoalkaloids, Calystegine Alkaloids, Phenolic Compounds, and Anthocyanins". Advances in Potato Chemistry and Technology: 127–161. doi:10.1016/B978-0-12-374349-7.00006-4. ISBN 9780123743497.
Sawai, S.; Ohyama, K.; Yasumoto, S.; Seki, H.; Sakuma, T.; Yamamoto, T.; Takebayashi, Y.; Kojima, M.; Sakakibara, H.; Aoki, T.; Muranaka, T.; Saito, K.; Umemoto, N. (1 September 2014). "Sterol Side Chain Reductase 2 Is a Key Enzyme in the Biosynthesis of Cholesterol, the Common Precursor of Toxic Steroidal Glycoalkaloids in Potato". The Plant Cell. 26 (9): 3763–3774. doi:10.1105/tpc.114.130096. PMC 4213163. PMID 25217510.
Finotti, Enrico; Bertone, Aldo; Vivanti, Vittorio (2006). "Balance between nutrients and anti-nutrients in nine Italian potato cultivars". Food Chemistry. 99 (4): 698–701. doi:10.1016/j.foodchem.2005.08.046.
Shindo, T.; Ushiyama, H.; Kan, K.; Yasuda, K.; Saito, K. (2004). "Contents and its Change during Storage of a-Solanine and a-Chaconine in Potatoes". Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan. 45 (5): 277–282. doi:10.3358/shokueishi.45.277. PMID 15678944.
Takagi, Kayoko; Toyoda, Masatake; Fujiyama, Yuki; Saito, Yukio (1990). "Effect of Cooking on the Contents of α-Chaconine and α-Solanine in Potatoes". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 31: 67–73. doi:10.3358/shokueishi.31.67. Retrieved 2021-03-15.
Rytel, Elżbieta (2012). "Changes in the Levels of Glycoalkaloids and Nitrates After the Dehydration of Cooked Potatoes". American Journal of Potato Research. 89 (6): 501–507. doi:10.1007/s12230-012-9273-0.
Sinden, Stephen L.; Sanford, Lind L.; Cantelo, William W.; Deahl, Kenneth L. (1986). "Leptine Glycoalkaloids and Resistance to the Colorado Potato Beetle (Coleoptera: Chrysomelidae) in Solanum chacoense". Environmental Entomology. 15 (5): 1057–1062. doi:10.1093/ee/15.5.1057. Retrieved 2021-03-15.

harvard.edu

ui.adsabs.harvard.edu

Smith, David B.; Roddick, James G.; Jones, J.Leighton (May 2001). "Synergism between the potato glycoalkaloids α-chaconine and α-solanine in inhibition of snail feeding". Phytochemistry. 57 (2): 229–234. Bibcode:2001PChem..57..229S. doi:10.1016/S0031-9422(01)00034-6. PMID 11382238.

inchem.org

Kuiper-Goodman, T.; Nawrot, P.S. "Toxin profile: Solanine and Chaconine IPCS, INCHEM". Archived from the original on 2001-02-25. Retrieved 2021-03-15.

jsbba.or.jp

katosei.jsbba.or.jp

Umemoto, Naoyuki. "Is It Possible to Breed Toxin-Free Potato?: Identification and Application of Glycoalkaloid Biosynthetic Genes".

medlineplus.gov

"Potato plant poisoning - green tubers and sprouts".

nih.gov

pubmed.ncbi.nlm.nih.gov

Smith, David B.; Roddick, James G.; Jones, J.Leighton (May 2001). "Synergism between the potato glycoalkaloids α-chaconine and α-solanine in inhibition of snail feeding". Phytochemistry. 57 (2): 229–234. Bibcode:2001PChem..57..229S. doi:10.1016/S0031-9422(01)00034-6. PMID 11382238.
Sawai, S.; Ohyama, K.; Yasumoto, S.; Seki, H.; Sakuma, T.; Yamamoto, T.; Takebayashi, Y.; Kojima, M.; Sakakibara, H.; Aoki, T.; Muranaka, T.; Saito, K.; Umemoto, N. (1 September 2014). "Sterol Side Chain Reductase 2 Is a Key Enzyme in the Biosynthesis of Cholesterol, the Common Precursor of Toxic Steroidal Glycoalkaloids in Potato". The Plant Cell. 26 (9): 3763–3774. doi:10.1105/tpc.114.130096. PMC 4213163. PMID 25217510.
Shindo, T.; Ushiyama, H.; Kan, K.; Yasuda, K.; Saito, K. (2004). "Contents and its Change during Storage of a-Solanine and a-Chaconine in Potatoes". Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan. 45 (5): 277–282. doi:10.3358/shokueishi.45.277. PMID 15678944.

pubchem.ncbi.nlm.nih.gov

"alpha-Chaconine". pubchem.ncbi.nlm.nih.gov.

ncbi.nlm.nih.gov

Sawai, S.; Ohyama, K.; Yasumoto, S.; Seki, H.; Sakuma, T.; Yamamoto, T.; Takebayashi, Y.; Kojima, M.; Sakakibara, H.; Aoki, T.; Muranaka, T.; Saito, K.; Umemoto, N. (1 September 2014). "Sterol Side Chain Reductase 2 Is a Key Enzyme in the Biosynthesis of Cholesterol, the Common Precursor of Toxic Steroidal Glycoalkaloids in Potato". The Plant Cell. 26 (9): 3763–3774. doi:10.1105/tpc.114.130096. PMC 4213163. PMID 25217510.

ntp.niehs.nih.gov

"Review of Toxicological Literature" (PDF). Archived (PDF) from the original on 2013-11-07. Retrieved 2021-03-15.

nii.ac.jp

ci.nii.ac.jp

Takagi, Kayoko; Toyoda, Masatake; Fujiyama, Yuki; Saito, Yukio (1990). "Effect of Cooking on the Contents of α-Chaconine and α-Solanine in Potatoes". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 31: 67–73. doi:10.3358/shokueishi.31.67. Retrieved 2021-03-15.

web.archive.org

Kuiper-Goodman, T.; Nawrot, P.S. "Toxin profile: Solanine and Chaconine IPCS, INCHEM". Archived from the original on 2001-02-25. Retrieved 2021-03-15.
"Review of Toxicological Literature" (PDF). Archived (PDF) from the original on 2013-11-07. Retrieved 2021-03-15.