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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED PROCESSES FOR CUCUMBERS, CABBAGE, SWEETPOTATOES, AND PEPPERS TO MAKE HIGH QUALITY, NUTRITIOUS PRODUCTS AND REDUCE POLLUTION Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Effects of acid, salt and soaking time on the dielectric properties of acidified vegetables     Reprint Icon - (Peer Reviewed Journal)
Koskiniemi, C.B., Truong, V., McFeeters, R.F., Simunovic, J. 2013. Effects of acid, salt and soaking time on the dielectric properties of acidified vegetables. International Journal of Food Properties. 16:917-927.
Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F. 2011. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines. Journal of Food Science. 76(2):M120-M123.
Properties of antibacterial polypropylene/nanometal composite fibers     Reprint Icon - (Peer Reviewed Journal)
Gawish, S., Avci, H., Ramadan, A., Mosleh, S., Monticello, R., Breidt, F., Kotek, R. 2012. Properties of antibacterial polypropylene/nanometal composite fibers. Journal of Biomaterials Science, Polymer Edition. 23:43-61.
A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites     Reprint Icon - (Peer Reviewed Journal)
Kumar, P., Sandeep, K.P., Alawi, S., Truong, V. 2011. A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites. Journal of Food Science. 76(1):E2-E14.
Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars     Reprint Icon - (Peer Reviewed Journal)
Bridgers, E., Chinn, M.S., Truong, V. 2010. Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Industrial Crops and Products. 32(3):613-620.
Identification of quantitative trait Loci for dry-matter, starch, and ß-carotene content in Sweetpotato     Reprint Icon - (Peer Reviewed Journal)
Cervantes-Flores, J.C., Sosinski, B., Pecota, K., Mwanga, R.M., Catignani, G.L., Truong, V., Watkins, R.H., Ulmer, M.R., Yencho, G. 2011. Identification of quantitative trait Loci for dry-matter, starch, and ß-carotene content in Sweetpotato. Molecular Breeding. 28(2):201-216.
Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion     Reprint Icon - (Peer Reviewed Journal)
Kumar, P., Sandeep, K.P., Alawi, S., Truong, V., Gorga, R.E. 2010. Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion. Journal of Food Engineering. 100(3):480-489.
Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite     Reprint Icon - (Peer Reviewed Journal)
Kumar, P., Sandeep, K.P., Alawi, S., Truong, V., Gorga, R.E. 2010. Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite. Journal of Food Science. 75(5):N46-N56.
Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Mcfeeters, R.F. 2010. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts. Journal of Food Science. 75(4):M204-M208.
Sequence analysis of Leuconostoc mesenteroides bacteriophage (phi)1-A4 isolated from industrial vegetable fermentation     Reprint Icon - (Peer Reviewed Journal)
Lu, Z., Altermann, E., Breidt, F., Kozyavkin, S. 2010. Sequence analysis of Leuconostoc mesenteroides bacteriophage (phi)1-A4 isolated from industrial vegetable fermentation. Applied and Environmental Microbiology. 76(6):1955-1966.
Fermentation of cucumbers brined with calcium chloride instead of sodium chloride     Reprint Icon - (Peer Reviewed Journal)
McFeeters, R.F., Perez Diaz, I.M. 2010. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride. Journal of Food Science. 75(3):C291-C296.
Sweetpotatoes - (Book / Chapter)
Truong, V., Avula, R.Y., Pecota, K., Yencho, C.G. 2011. Sweetpotatoes. In: Sinha, N.K., editor. Handbook of vegetables & vegetable processing. New Jersey: Wiley-Blackwell. p. 717-737.
Last Modified: 11/26/2014
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