Publications at this Location

ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

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2022 Publications (listed by order of acceptance date)

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Displaying 1 to 15 of 15 Records

	Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (Peer Reviewed Journal)	(1-Dec-22)
	Fatty acid profile driven by maternal diet shapes the composition of human breast milk microbiota (Peer Reviewed Journal)	(24-Oct-22)
	Isolated sweetpotato starch properties from roots used to make sweetpotato French fries (Database / Dataset)	(29-Sep-22)
	Effect of feeding sweet potato and/or high-oleic peanuts to laying hens on ileal nutrient digestibility (Peer Reviewed Journal)	(13-Sep-22)
	Effect of feeding whole-in-shell peanuts and high-oleic peanuts to laying hens on ileal nutrient digestibility (Peer Reviewed Journal)	(9-Sep-22)
	Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives (Peer Reviewed Journal)	(5-Sep-22)
	Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers (Peer Reviewed Journal)	(6-Jul-22)
	Buffer models for pH and acid changes occurring in cucumber juice fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides (Peer Reviewed Journal)	(3-Jun-22)
	Bacteriophages isolated from turkeys infecting diverse Salmonella serovars (Peer Reviewed Journal)	(2-Jun-22)
	Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda (Peer Reviewed Journal)	(13-May-22)
	Flavor quality and composition of accessions resources in the North Carolina State University peanut breeding program (Peer Reviewed Journal)	(10-May-22)
	Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations (Peer Reviewed Journal)	(23-Mar-22)
	Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles (Peer Reviewed Journal)	(14-Feb-22)
	Vegetable fermentations brined with low salt for reclaiming food waste (Peer Reviewed Journal)	(24-Jan-22)
	Growth of gamma-proteobacteria in cucumber fermentation is prevented by lactobacilli and the cover brine ingredients (Peer Reviewed Journal)	(24-Jan-22)