Selected Publications

Santosh G. Lavhale, Esam Emragi, Mansor Hamed, Larry Kramer, Jacob M. Blauer, Michael Thornton, Vidyasagar Sathuvalli, and Sastry S. Jayanty (2026). Predicting End-Use Quality in Russet Potatoes Through Biochemical and Starch Analysis. Journal of Food Science (Accepted).

Santosh G Lavhale, Pinky Raigond, Vidyasagar Sathuvalli, and Sastry Jayanty (2024). Molecular Regulation of Cold-Induced Sweetening and Management of Storage Methods. In: Khurana, S.M.P., Bradshaw, J.E., Bhardwaj, V. (eds) Approaches for Potato Crop Improvement and Stress Management. Springer, Singapore. https://doi.org/10.1007/978-981-97-1223-6_14

Pinky Raigond, Sastry S. Jayanty, Vandana Parmar, Som Dutt, Sushil S. Changan, Satish Kumar Luthra, Brajesh Singh (2023). Health-Promoting Compounds. In Potatoes: Tuber Exhibiting Great Potential For Human Health. Food Chemistry 424, 136368, https://doi.org/10.1016/j.foodchem.2023.136368.

Lawrence Kramer, David A. Reckhow, Vidyasagar Sathuvalli, and Sastry Jayanty (2023). Identification of Tropane Alkaloid Chemotypes and Genotypes in Hyoscyamus niger L. J. AMER. SOC. HORT. SCI. https://doi.org/10.21273/JASHS05309-23

Pinky Raigond*, Vandana Parmar, Satish Kumar Luthra, Asha Thakur, Vinod Kumar, Som Dutt, Dalamu, Sastry S Jayanty, Brajesh Singh (2023). In vitro bioaccessibility of biguanide-related compounds and phenolics from yellow, red, and purple-fleshed potatoes. JFSA Reports. DOI: 10.1002/jsf2.168.

Esam Emragi, Diganta Kalita, and Sastry S. Jayanty*. (2022). Effect of Edible Coating on Weight Loss and Bioactive Compounds of Potato Tubers Under Cold and Room Temperature Storage. LWT- Food Science & Technology. https://doi.org/10.1016/j.lwt.2021.112580.

Chetan Sharma, Sastry S. Jayanty, Edgar Chambers IV, Sathuvalli Rajakalyan, Vidyasagar; Holm, David and Martin Talavera. (2020). Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars. Journal of Sensory Studies DOI:10.1111/joss.12577.

Raven A. Bough, David G. Holm, and Sastry S. Jayanty*. (2019). Evaluation of Cooked Flavor for Fifteen Potato Genotypes and the Correlation of Sensory Analysis to Instrumental Methods. American Journal of Potato Research, 97(1), 63-77. DOI :10.1007/s12230-019-09757-0.

Diganta Kalita, David G. Holm, Daniel V. LaBarbera, J. Mark Petrash, Sastry S. Jayanty*. (2018). Inhibition of α-glucosidase, α-amylase, and aldose reductase by potato polyphenolic compounds. PLoS ONE. 13(1): e0191025. https://doi.org/10.1371/journal.pone.0191025.