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S. T. Jones, K. J. Aryana and J. N. Losso, “Storage Stability of Lutein During Ripening of Cheddar Cheese,” Journal of Dairy Science, Vol. 88, No. 5, 2005, pp. 1661-1670. doi:10.3168/jds.S0022-0302(05)72838-1

has been cited by the following article:

• TITLE: Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.)

  AUTHORS: Kerrie L. Kaspar, Jean Soon Park, Charles R. Brown, Karen Weller, Carolyn F. Ross, Bridget D. Mathison, Boon P. Chew

  KEYWORDS: Pigmented Potatoes; Antioxidants; Sensory Evaluation; Sensory Preference; Anthocyanins; Carotenoids

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.1, January 17, 2013

  ABSTRACT: Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P P P