Publications (Clicking on the reprint icon will take you to the publication reprint.)

Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes - (Peer Reviewed Journal)

Truong, V.D., Hu, Z., Thompson, R.L., Yencho, G., Pecota, K.V. 2012. Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes. Journal of Food Composition and Analysis. 26:96-103.

Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS - (Peer Reviewed Journal)

Truong, V., Deighton, N., Thompson, R.L., Mcfeeters, R.F., Dean, L.L., Pecota, K.V., Yencho, G. 2010. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS. Journal of Agriculture and Food Chemistry. 58:404-410.

Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States - (Peer Reviewed Journal)

Truong, V., McFeeters, R.F., Thompson, R.L., Dean, L.L., Shofran, B. 2007. Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. Journal of Food Science. 72(6):C343-C349.

Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations - (Peer Reviewed Journal)

Johanningsmeier, S.D., McFeeters, R.F., Fleming, H.P., Thompson, R.L. 2007. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. Journal of Food Science. 72(5):M166-M172.

Antioxidant activities, phenolic and ß-carotene contents of sweet potato genotypes with varying flesh colours - (Peer Reviewed Journal)

Teow, C.C., Truong, V., McFeeters, R.F., Thompson, R.L., Pecota, K.V., Yencho, C.G. 2007. Antioxidant activities, phenolic and ß-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry. 103:829-838.

Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes - (Peer Reviewed Journal)

Johanningsmeier, S.D., Fleming, H.P., Thompson, R.L., McFeeters, R.F. 2005. Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. Journal of Food Science. 70:S343-S349.

CROSSFLOW FILTRATION OF BRINE FROM CUCUMBER FERMENTATION - (Peer Reviewed Journal)

Fasina, O.O., Fleming, H.P., Humphries, E.G., Thompson, R.L., Reina, L.D. 2003. Crossflow filtration of brine from cucumber fermentation. Applied Engineering in Agriculture. 19(1):107-113.

MASS TRANSFER AND SOLUTE DIFFUSION IN BRINED CUCUMBERS - (Peer Reviewed Journal)

Fasina, O.O., Fleming, H.P., Thompson, R.L. 2002. Mass transfer and solute diffusion in brined cucumbers. Journal of Food Science. 67:181-187.

NOVEL QUANTITATIVE ASSAYS FOR ESTIMATING THE ANTIMICROBIAL ACTIVITY OF FRESH GARLIC JUICE - (Peer Reviewed Journal)

Unal, R., Fleming, H.P., McFeeters, R.F., Thompson, R.L., Breidt, F., Giesbrecht, F.G. 2001. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. J. Food Prot. 64:189-194.

ASSURING MICROBIAL AND TEXTURAL STABILITY OF FERMENTED CUCUMBERS BY PH ADJUSTMENT AND SODIUM BENZOATE ADDITION - (Peer Reviewed Journal) - (18-Feb-96)