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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » People & Locations » Matthew Allan
Matthew Allan (PhD)
Food Science and Market Quality and Handling Research Unit
Research Associate

Phone: (919) 515-2950
Fax: (919) 513-0180

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Sustainable Sweetpotato Production in the United States: Current Status, Challenges, and Opportunities Reprint Icon - (Review Article)
George, J., Reddy, G.V., Wadl, P.A., Rutter, W.B., Culbreath, J.R., Lau, P.W., Rashid, T., Allan, M.C., Johanningsmeier, S.D., Nelson, A.M., Wang, M.L., Gubba, A., Ling, K., Meng, Y., Collins, D.J., Ponniah, S.K., Gowda, P.H. 2024. Sustainable Sweetpotato Production in the United States: Current Status, Challenges, and Opportunities. Agronomy Journal. 16,2/630-660. https://doi.org/10.1002/agj2.21539.
Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes Reprint Icon - (Peer Reviewed Journal)
Allan, M.C., Johanningsmeier, S.D., Nakitto, M., Guambe, O., Abugu, M., Pecota, K.V., Yencho, G. 2024. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chemistry: X. 21:101072. https://doi.org/10.1016/j.fochx.2023.101072.
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures Reprint Icon - (Peer Reviewed Journal)
Allan, M.C., Read, Q.D., Johanningsmeier, S.D. 2023. Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. Food Hydrocolloids. 137:108377. https://doi.org/10.1016/j.foodhyd.2022.108377.
Isolated sweetpotato starch properties from roots used to make sweetpotato French fries - (Database / Dataset)
Allan, M.C. 2022. Isolated sweetpotato starch properties from roots used to make sweetpotato French fries. Mendeley Data. https://data.demo-uni.com/datasets/nzjrcgt9kp.
Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers Reprint Icon - (Peer Reviewed Journal)
Allan, M.C., Johanningsmeier, S.D. 2022. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. Journal of Food Science. 87(9):3995-4008. https://doi.org/10.1111/1750-3841.16267.
Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries Reprint Icon - (Peer Reviewed Journal)
Allan, M.C., Marinos, N., Johanningsmeier, S.D., Sato, A., Truong, V.D. 2021. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. Journal of Food Science. 86:1819-1834. https://doi.org/10.1111/1750-3841.15725.