Ruth E. Stark to Plant Tubers
This is a "connection" page, showing publications Ruth E. Stark has written about Plant Tubers.
Connection Strength
3.639
-
Dastmalchi K, Perez Rodriguez M, Lin J, Yoo B, Stark RE. Temporal resistance of potato tubers: Antibacterial assays and metabolite profiling of wound-healing tissue extracts from contrasting cultivars. Phytochemistry. 2019 Mar; 159:75-89.
Score: 0.686
-
Huang W, Serra O, Dastmalchi K, Jin L, Yang L, Stark RE. Comprehensive MS and Solid-State NMR Metabolomic Profiling Reveals Molecular Variations in Native Periderms from Four Solanum tuberosum Potato Cultivars. J Agric Food Chem. 2017 Mar 15; 65(10):2258-2274.
Score: 0.604
-
Dastmalchi K, Wang I, Stark RE. Potato wound-healing tissues: A rich source of natural antioxidant molecules with potential for food preservation. Food Chem. 2016 Nov 01; 210:473-80.
Score: 0.570
-
Dastmalchi K, Kallash L, Wang I, Phan VC, Huang W, Serra O, Stark RE. Defensive Armor of Potato Tubers: Nonpolar Metabolite Profiling, Antioxidant Assessment, and Solid-State NMR Compositional Analysis of Suberin-Enriched Wound-Healing Tissues. J Agric Food Chem. 2015 Aug 05; 63(30):6810-22.
Score: 0.541
-
Dastmalchi K, Cai Q, Zhou K, Huang W, Serra O, Stark RE. Solving the jigsaw puzzle of wound-healing potato cultivars: metabolite profiling and antioxidant activity of polar extracts. J Agric Food Chem. 2014 Aug 06; 62(31):7963-75.
Score: 0.504
-
Serra O, Chatterjee S, Huang W, Stark RE. Mini-review: what nuclear magnetic resonance can tell us about protective tissues. Plant Sci. 2012 Oct; 195:120-4.
Score: 0.437
-
Dastmalchi K, Chira O, Rodriguez MP, Yoo B, Serra O, Figueras M, Stark RE. A chemical window into the impact of RNAi silencing of the StNAC103 gene in potato tuber periderms: Soluble metabolites, suberized cell walls, and antibacterial defense. Phytochemistry. 2021 Oct; 190:112885.
Score: 0.205
-
Wang W, Tian S, Stark RE. Isolation and identification of triglycerides and ester oligomers from partial degradation of potato suberin. J Agric Food Chem. 2010 Jan 27; 58(2):1040-5.
Score: 0.092