This is a current list of sweetpotato publications authored by this Unit with the most recent first. Contact Sandra Parker with questions or for any issues downloading the documents.

 

175.  Nakitto M, Reuben S, Johanningsmeier SD, Moyo M, De Kock H, Berget I, Okello J, Mayanga S, Tinyiro S, Mendes T, Bugaud C. 2024. Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials. J Sci Food Agric 104(8):4615-4625. https://doi.org/10.1002/jsfa.12883.

174.  Amankwaah V, Williamson S, Reynolds R, Ibrahem R, Pectoa K, Zhang X, Olukolu B, Truong V-D, Carey E, Zum Felde T, Ssali R, Yencho G. 2024. Development of NIRS calibration curves for sugars in baked sweetpotato. J Sci Food Agric 104(8):4801-4807. https://doi.org/10.1002/jsfa.12800.

173.  Amankwaah V, Williamson S, Olukolu B, Truong V-D, Carey E, Ssali R, Yencho G. 2024. Interrelations of α- and ß-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots. J Sci Food Agric 104(8):4662-4670. https://doi.org/10.1002/jsfa.12832.

172.  George J, Reddy GV, Wadl PA, Rutter WB, Culbreath JR, Lau PW, Rashid T, Allan MC, Johanningsmeier SD, Nelson AM, Wang ML, Gubba A, Ling K, Meng Y, Collins DJ, Ponniah SK, Gowda PH. 2024. Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities. Agron J 116:360-660. http://doi.org/10.1002/agj2.21539.

171.  Allan MC, Johanningsmeier SD, Nakitto M, Guambe O, Abugu M, Pecota KV, Yencho G. 2024. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chem X 21:101072. https://doi.org/10.1016/j.fochx.2023.101072.

170.  Allan MC, Read QD, Johanningsmeier SD. 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.

169.  Allan MC, Johanningsmeier SD. 2022. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. J Food Sci 87(9):3995-4008. https://doi.org/10.1111/1750-3841.16267. (pdf)

168.  Nakitto M, Johanningsmeier SD, Moyo M, Buguad C, De Kock H, Khakhasa E, Forestier-Chiron N, Dahdouh L, Ricci J, Mestres C, Muzhingi T. 2022. Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda. Food Qual Preference 101:104628. https://doi.org/10.1016/j.foodqual.2022.104628. (pdf)

167.  Allan MC, Marinos N, Johanningsmeier SD, Sato A, Truong VD. 2021. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. J Food Sci 86:1819-1834. https://doi.org/10.1111/1750-3841.15725. (pdf)

166.  Dery EK, Carey EE, Ssali RT, Low JW, Johanningsmeier SD, Oduro I, Boakye A, Omodamiro R, Yusuf H. 2021. Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa. Int J Food Sci Technol 56(3):1419-1431. https://doi.org/10.1111/ijfs.14847. (pdf)

165.  Mwanga RO, Mayanja S, Swanckaert J, Nakitto M, Zum Felde T, Gruneberg W, Mudege N, Moyo M, Banda L, Tinyiro S, Kisakye S, Bamwirire D, Anena B, Babirye Magala D, Yada B, Carey E, Andrade M, Johanningsmeier SD, Muzhingi T. 2021. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. Int J Food Sci Technol 56(3):1385-1398. https://doi.org/10.1111/ijfs.14792. (pdf)

164.  Zuleta-Correa A, Chinn MS, Alfaro-Cordoba M, Truong VD, Yencho G, Bruno-Barcena JM. 2020. Use of unconventional mixed Acetone-Butanol-Ethanol solvents for anthocyanin extraction from Purple-Fleshed sweetpotatoes. Food Chem 314:125959. https://doi.org/10.1016/j.foodchem.2019.125959. (pdf)

163.  Qiu X, Reynolds R, Johanningsmeier SD, Truong V. 2020. Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry. J Food Compos Anal 92:103522. https://doi.org/10.1016/j.jfca.2020.103522. (pdf)

162.  Chilungo S, Muzhingi T, Truong VD, Allen J. 2019. Effect of storage and packaging materials on color and carotenoid content of orange-fleshed sweetpotato flours. Int J Innovative Sci Res Technol 4(9):362-369. (pdf)

161.  Chilungo S, Muzhingi T, Truong VD, Allen J. 2019. Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes. Int J Food Sci Technol 54(6):2055-2063. https://doi.org/10.1111/ijfs.14106. (pdf)

160.  Truong AN, Thor Y, Harris K, Simunovic J, Truong V. 2019. Acid inhibition on polyphenol oxidase and peroxidase in processing of anthocyanin-rich juice and co-product recovery from purple-fleshed sweetpotatoes. J Food Sci 84(7):1730:1736. https://doi.org/10.1111/1750-3841.14664. (pdf)

159.  Sato A, Truong VD, Reynolds R, Johanningsmeier SD, Pecota KV, Yencho CG. 2018. Chemical constituents of sweetpotato genotypes in relation to textural characteristics of processed French fries. J Food Sci 83(1):60-73. doi: 10.1111/1750-3841.13978 (pdf)

158.  Truong VD, Avula RY, Pecota K, Yencho G. 2018. Sweetpotato production, processing and nutritional quality. In: Siddiq M, Uebersax MA, editors. Handbook of Vegetables and Vegetable Processing. Ames, IA: Wiley-Blackwell Publishing Co. Chapter 35. p. 811-838. (pdf)

157.  Simunovic J, Swartzel KR, Truong VD, Cartwright GD, Sandeep KP, Parrott DL, Coronel P. 2017. Methods and apparatuses for thermal treatment of foods and other biomaterials, and products obtained thereby. Patent no. 9,615,593 B2. (pdf)

156.  Barkley SL, Schultheis JR, Chaudhari S, Johanningsmeier SD, Jennings KM, Truong VD, Monks DW. 2017. Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina. HortTechnol 27(2):281-290. (pdf)

155.  Adedipe OE, Johanningsmeier SD, Truong V, Yencho G. 2016. Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato. J Agric Food Chem 64:1850-1860. DOI: 10.1021/acs.jafc.5b04733. (pdf)

154.  Todd S, Truong VD, Pecota KV, Yencho G. 2015. Combining ability of sweetpotato germplasm for yield, dry matter content, and anthocyanin production. J Am Soc Hort Sci 140(3):272-279. (pdf)

153.  Grace MH, Truong AN, Truong V, Raskin I, Lila M. 2015. Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients. Food Sci Nutr 3(5):415-424. DOI: 10.1002/fsn3.234. (pdf)

152.  Simunovic J, Swartzel KR, Truong VD, Cartwright G, Coronel P, Sandeep KP, Parrott D. 2014. Methods and apparatuses for thermal treatment of foods and other biomaterials, and products obtained thereby. Patent No. 8,742,305 B2. (pdf)

151.  Diaz JT, Chinn MS, Truong VD. 2014. Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction. Ind Crops Prod 62:53-60. (pdf)

150.  Maloney KP, Truong V, Allen JC. 2014. Susceptibility of sweetpotato (Ipomoea batatas) peel proteins to digestive enzymes. Food Sci Nutr 2(4):351–360. doi: 10.1002/fsn3.110. (pdf)

149.  Truong VD, Pascua YT, Reynolds R, Thompson RL, Palazoglu K, Mogol B, Gokmen V. 2014. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. J Agric Food Chem 62:310-316. (pdf)

148.  Grace MH, Yousef GG, Gustafson SJ, Truong VD, Yencho GC, Lila MA. 2014. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties. Food Chem 145:717-724. (pdf)

147.  Adu-Kwarteng E, Ayernor G, Truong VD, Shih F, Daigle K. 2014. Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage. Int J Food Prop 17(2):410-420. (pdf)

146.  Koskiniemi CB, Truong VD, McFeeters RF, Simunovic J. 2013. Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT - Food Sci Technol 54:157-164. (pdf)

145.  Koskiniemi CB, Truong VD, McFeeters RF, Simunovic J. 2013. Effects of acid, salt and soaking time on the dielectric properties of acidified vegetables. Int J Food Prop 16:917-927. (pdf)

144.  Maloney KP, Truong VD, Allen JC. 2012. Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel. J Food Sci 77(11):E307-E312. (pdf)

143.  Truong VD, Hu Z, Thompson RL, Yencho G, Pecota KV. 2012. Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes. J Food Comp Anal 26:96-103. (pdf)

142.  Leksrisompong PP, Whitson ME, Truong VD, Drake MA. 2012. Sensory attributes and consumer acceptance of sweetpotato cultivars with varying flesh colors. J Sens Stud 27:59-69. (pdf)

141.  Allen JC, Corbitt AD, Maloney KP, Butt MS, Truong VD. 2012. Glycemic index of sweetpotato as affected by cooking methods. Open Nutr J 6:1-11. (pdf)

140.  Cervantes-Flores JC, Sosinski B, Pecota K, Mwanga RM, Catignani GL, Truong VD, Watkins RH, Ulmer MR, Yencho G. 2011. Identification of quantitative trait Loci for dry-matter, starch, and ß-carotene content in Sweetpotato. Mol Breeding 28(2):201-216. (pdf)

139.  Koskiniemi CB, Truong VD, Simunovic J, McFeeters RF. 2011. Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system. J Food Eng 105:149-160. (pdf)

138.  Truong VD, Avula RY, Pecota K, Yencho CG. 2011. Sweetpotatoes. In: Sinha NK, editor. Handbook of vegetables & vegetable processing. New Jersey: Wiley-Blackwell. p 717-737. (pdf)

137.  Kumar P, Sandeep KP, Alawi S, Truong VD. 2011. A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites. J Food Sci. 76(1):E2-E14. (pdf)

136.  Bridgers E, Chinn MS, Truong VD. 2010. Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Ind Crops Prods. 32(3):613-620. (pdf)

135.  Kumar P, Sandeep KP, Alawi S, Truong VD, Gorga RE. 2010. Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion. J Food Eng 100(3):480-489. (pdf)

134.  Truong VD, Avula RY. 2010. Sweet potato purees and powders for functional food ingredients. In: Ray RC, Tomlins KI, editors. Sweet potato: Post harvest aspects in food, feed and industry. New York: Nova Science Publishers, Inc. p 117-161. (pdf)

133.  Kumar P, Sandeep KP, Alawi S, Truong VD, Gorga RE. 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. J Food Sci 75(5):N46-N56. (pdf)

132. Truong VD, Deighton N, Thompson RL, McFeeters RF, Dean LL, Pecota KV, Yencho G. 2010. Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS. J Agric Food Chem 58:404-410. (pdf)

131.  Steed LE, Truong VD, Simunovic J, Sandeep KP, Kumar P, Cartwright GD, Swartzel KR. 2008. Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees. J Food Sci 73(9):E455-E462. (pdf)

130.  Yencho G, Pecota KV, Schultheis JR, Pesic-Vanesbroeck Z, Holmes GJ, Little BE, Thornton AC, Truong VD. 2008. ‘ Covington ’Sweetpotato. HortSci 43(6):1911-1914. (pdf)

129.  Pérez-Díaz IM, Truong VD, Webber AM, McFeeters RF. 2008. Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweetpotato Puree. J Food Prot 71(3):639-642. (pdf)

128.  Kumar P, Coronel P, Truong VD, Simunovic J, Swartzel KR, Sandeep KP, Cartwright GD. 2008. Overcoming Issues Associated With the Scale-Up of a Continuous Flow Microwave System for Aseptic Processing of Vegetable Purees. Food Res Int 41(5):454-461. (pdf)

127.  Steed LE, Truong VD. 2008. Anthocyanin Content, Antioxidant Activity and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees. J Food Sci 73(5):S215-S221. (pdf)

126.  Brinely TA, Truong VD, Coronel P, Simunovic J, Sandeep KP. 2008. Dielectric Properties of Sweetpotato Purees at 915 MHz As Affected By Temperature and Chemical Composition. Int J Food Prop 11:158-172. (pdf)

125.  Grabowski JA, Truong VD, Daubert CR. 2007. Nutritional and Rheological Characterization of Spray Dried Sweetpotato Powder. LWT 41:206-216. (pdf)

124.  Truong VD, McFeeters RF, Thompson RL, Dean LL, Shofran B. 2007. Phenolic Acid Content and composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States. J Food Sci 72(6):C343-C349. (pdf)

123.  Brinley TA, Dock CN, Truong VD, Coronel P, Kumar P, Simunovic J, Sandeep KP, Cartwright GD, Swartzel KR, Jaykus L. 2007. Feasibility of Utilizing Bio-indicators for Testing Microbial Inactivation in Sweetpotato Purees Processed with a Continuous Flow Microwave System. J Food Sci 72(5):E235-E242. (pdf)

122.  Kumar P, Coronel P, Simunovic J, Truong VD and Sandeep KP. 2007. Measurement of Dielectric Properties of Pumpable Food Materials Under Static and Continuous Flow Conditions. J Food Sci 72(4):E177-E183. (pdf)

121.  Teow CC, Truong VD, McFeeters RF, Thompson RL, Pecota KV, Yencho GC. 2007. Antioxidant activities, phenolic and ß-carotene contents of sweet potato genotypes with varying flesh colours. Food Chem 103:829-838. (pdf)

120.  Grabowski JA, Truong VD, Daubert CR. 2006. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. J Food Sci 71(5):E209-E217. (pdf)

119.  Shih FF, Truong VD, Daigle KM. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. J Food Qual 29:97-107. (pdf)

118.  Coronel P, Truong VD, Simunovic J, Sandeep KP. 2005. Aseptic processing of sweetpotato purees using a continuous flow microwave system. J Food Sci 70(9):E531-E536. (pdf)

117.  McConnell RY, Truong VD, Walter WM Jr, McFeeters RF. 2005. Physical, chemical and microbial changes in shredded sweetpotatoes. J Food Process Preserv 29:246-267. (pdf)

116.  Williams SH, Wright BW, Truong VD, Daubert CR, Vinyard CJ. 2005. Mechanical properties of foods used in experimental studies of primate masticatory function. Am J Primatology 67:329-346. (pdf)

115.  Truong VD, Clare DA, Catignani GL, Swaisgood HE. 2004. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. J Agric Food Chem 52(5):1170-1176. (pdf)

114.  Fasina OO, Farkas BE, Fleming HP. 2003. Thermal and dielectric properties of sweetpotato puree. Int J Food Prop 6 (3):461-472. (pdf)

113.  Walter WM Jr, Truong VD, Simunovic N, McFeeters RF. 2003. Low-temperature blanching of sweetpotatoes to improve firmness retention: Effect on compositional and textural properties. J Food Sci 68(4):1244-1247. (pdf)

112.  Fasina OO, Walter WM Jr, Fleming HP, Simunovic N. 2003. Viscoelastic properties of restructured sweetpotato puree. Intern. J Food Sci Technol 38:421-425. (pdf)

111.  Walter WM Jr, Truong VD, Espinel RK. 2002. Textural measurements and product quality of restructured sweetpotato French fires. Lebensm -Wiss u -Technol 35(3):209-215. (pdf)

110.  Walter WM Jr, Truong VD, Espinel RK. 2001. Methods for producing cooked sweetpotato products and compositions thereof. U.S. Patent No. 6,197,363B1. (pdf)

109.  Walter WM Jr, Truong VD, Wiesenborn DP, Carvajal P. 2000. Rheological and physicochemical properties of starches from moist- and dry-type sweetpotatoes. J Agric Food Chem 48(7):2937-2942. (pdf)

108.  Walter WM Jr, Truong VD, Espinel KR. 1999. Effects of puree processing methods on the textural characteristics of an alginate-texturized sweet potato product. J Food Qual 22:631-640. (pdf)

107.  Numfor FA, Walter WM Jr, Schwartz SJ. 1998. Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours. Int J Food Sci Technol 33:455-460. (pdf)

106. Truong VD, Walter WM Jr, Bett KL. 1998. Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching. J Food Sci 63(4):739-743. (pdf)

105.  Garcia AM, Walter WM Jr. 1998. Physicochemical characterization of starch from Peruvian sweetpotato selections. Starch/Stärke 50(8):331-337. (pdf)

104.  Walter WM Jr, Sylvia KE, Truong VD. 1998. Alkali-neutralization process maintains the firmness and sensory quality of canned sweetpotato pieces. J Food Qual 21:421-431. (pdf)

103.  Truong VD., Walter WM Jr, Hamann DD. 1997. Relationship between instrumental and sensory parameters of cooked sweetpotato texture. J Text Stud 28:163-185. (pdf)

102.  Walter WM Jr, Collins WW, Truong, VD, Fine TI. 1997. Physical, compositional and sensory properties of French fry-type products from five sweetpotato selections. J Agric Food Chem 45(2):383-388. (pdf)

101.  Sylvia KE, Walter WM Jr, Giesbrecht FG. 1997. Alkali-processed sweetpotato French fries. J Food Qual 20:17-30. (pdf)

100.  Numfor FA, Walter WM Jr, Schwartz SJ. 1996. Effect of emulsifiers on the physical properties of native and fermented cassava starches. J Agric Food Chem 44(9):2595-2599. (pdf)

99.  Walter WM Jr, Fleming HP, Thompson RL, Fine TI. 1996. Effect of sodium chloride concentration on calcium uptake into brined cucumbers. J Food Qual 19:161-172. (pdf)

98.  Walter WM Jr, Palma CS. 1996. Effect of long-term storage on cell wall neutral sugars and galacturonic acid of two sweetpotato cultivars. J Agric Food Chem 44(1):278-281. (pdf)

97.  Truong VD, Walter WM Jr, Giesbrecht FG. 1995. Texturization of sweetpotato puree with alginate: Effects of tetrasodium pyrophosphate and calcium sulfate. J Food Sci 60(5):1054-1059, 1074. (pdf)

96.  Numfor FA, Walter WM Jr, Schwartz SJ. 1995. Physicochemical changes in cassava starch and flour associated with fermentation: Effect on textural properties. Starch/Stärke 47(3):86-91. (pdf)

95.  Walter WM Jr. 1994. Sweetpotatoes. Not just for the holidays. Agric Res 42:9. (pdf)

94.  Truong VD, Walter WM Jr. 1994. Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives. J Food Sci 59(6):1175-1180. (pdf)

93.  Walter WM Jr, Fleming HP, McFeeters RF. 1993. Base-mediated firmness retention of sweetpotato products. J Food Sci 58(4):813-816. (pdf)

92.  Walter WM Jr, Schwartz SJ. 1993. Controlled heat processing of Jewel sweet potatoes for puree production. J Food Qual 16:71-80. (pdf)

91.  Walter WM Jr, Wilson PW. 1992. Frozen sweetpotato products. In: Hill WA, Bonsi CK, Loretan PA, editors. Sweetpotato Technology for the 21st Century. Tuskegee, AL: Tuskegee University. p 400-406.

90.  Walter WM Jr, Fleming HP, McFeeters RF. 1992. Firmness control of sweetpotato French fry-type product by tissue acidification. J Food Sci 57(1):138-142. (pdf)

89.  Walter WM Jr. 1992. Use of refractive index to monitor changes in sugar content of stored sweetpotatoes. HortSci 27(4):333-335. (pdf)

88.  Collins JL, Walter WM Jr. 1992. Processing and processed products. In: Jones A, Bouwkamp JC, editors. Fifty Years of Cooperative Sweetpotato Research. 1939-1989. Southern Cooperative Series Bulletin No. 369. Baton Rouge, LA: Louisiana Agricultural Experiment Station. p 71-87. (pdf)

87.  Silva JL, S-161 Technical Committee. 1990. Sweetpotatoes. Processing and products. Miss. State Univ. So. Coop. Series Bull. 340. 15 p.

86.  Collins WW, Walter WM Jr, Torgersen-Belding S. 1990. Carbohydrate changes in sprouting sweetpotato roots. HortSci 25(8):979. (pdf)

85.  Walter WM Jr, Randall-Schadel B, Schadel WE. 1990. Wound healing in cucumber fruit. J Am Soc Hort Sci 115(3):444-452. (pdf)

84.  Walter WM Jr, Epley DG, McFeeters RF. 1990. Effect of water stress on stored pickling cucumbers. J Agric Food Chem 38(12):2185-2191. (pdf)

83.  Walter WM Jr, Hammett LK, Giesbrecht FG. 1989. Wound healing and weight loss of sweet potatoes harvested at several soil temperatures. J Am Soc Hort Sci 114(1):94-100. (pdf)

82.  Purcell AE, Walter WM Jr, Wilson LG. 1989. Sweet potatoes. In: Eskin NAM, editor. Quality and Preservation of Vegetables. Boca Raton, FL: CRC Press, Inc. p 285-304. (pdf)

81.  Walter WM Jr. 1988. Sweetpotatoes make good French fries. Agric Res 36:5. (pdf)

80.  Purcell AE, Walter WM Jr. 1988. Comparison of carbohydrate components in sweet potatoes baked by convection heating and microwave heating. J Agric Food Chem 36(2):360-362. (pdf)

79.  Schwartz SJ, Walter WM Jr, Carroll DE, Giesbrecht FG. 1987. Chemical, physical and sensory properties of a sweet potato French fry-type product during frozen storage. J Food Sci 52(3):617-619, 633. (pdf)

78.  Walter WM Jr. 1987. Sweet potatoes used to make a French fry-type product. NTIS Tech. Notes, U. S. Dept. of Commerce, Washington, DC. p 126.

77. Walter WM Jr, Moyer JW. 1987. The effect of feathery mottle virus infection on sweet potato sensory properties. J Food Sci 52(5):1298-1301. (pdf)

76. Walter WM Jr. 1987. Effect of curing on sensory properties and carbohydrate composition of baked sweet potatoes. J Food Sci 52(4):1030-1032. (pdf)

75.  Walter WM Jr, Purcell AE. 1986. Protein of the sweet potato. In: Ory RL, editor. Plant Proteins. Applications, Biological Effects and Chemistry. Washington , DC: American Chemical Society. p 234-248. (pdf)

74.  Walter WM Jr, Hoover MW . 1986. Preparation, evaluation and analysis of a French fry-type product from sweet potatoes. J Food Sci 51(4):967-970. (pdf)

73.  Szyperski RJ, Hamann DD, Walter WM Jr. 1986. Controlled alpha amylase process for improved sweet potato puree. J Food Sci 51(2):360-363, 377. (pdf)

72.  Schalk JM, Peterson JK, Jones A, Dukes PD, Walter WM Jr. 1986. The anatomy of sweet potato periderm and its relationship to wireworm, Diabrotica, Systena resistance. J Agric Entomol 3(4):350-356. (pdf)

71.  Walter WM Jr, Croom EM, Jr, Catignani GL, Thresher WC. 1986. Compositional study of Apios priceana tubers. J Agric Food Chem 34(1):39-41. (pdf)

70.  Walter WM Jr, Fleming HP, Trigiano RN. 1985. Comparison of the microstructure of firm and stem-end softened cucumber pickles preserved by brine fermentation. Food Microstruct 4:165-172. (pdf)

69.  Collins WW, Walter WM Jr. 1985. Fresh roots for human consumption. In: Bouwkamp JC, editor. Sweet Potato Products: a Natural Resource for the Tropics. Boca Raton, FL: CRC Press, Inc. p 153-173. (pdf)

68.  Swaisgood HE, Catignani GL, Walter WM Jr. 1984. Enzymes for measuring quality. Res Perspec 3:10-11. (pdf)

67.  Dickey LF, Collins WW, Young CT, Walter WM Jr. 1984. Root protein quantity and quality in a seedling population of sweet potatoes. HortSci 19(5):689-692. (pdf)

66.  Walter WM Jr, Collins WW, Purcell AE. 1984. Sweet potato protein: a review. J Agric Food Chem 32(4):695-699. (pdf)

65. Walter WM Jr, Hoover MW. 1984. Effect of pre-processing storage conditions on the composition, microstructure and acceptance of sweet potato patties. J Food Sci 49(5):1258-1261. (pdf)

64.  Walter WM Jr, Catignani GL, Yow LL, Porter DH. 1983. Protein nutritional value of sweet potato flour. J Agric Food Chem 31(5):947-949. (pdf)

63.  Hoover MW, Walter WM Jr, Giesbrecht FG. 1983. Method of preparation and sensory evaluation of sweet potato patties. J Food Sci 48(5):1568-1569. (pdf)

62.  Anderson JE , Adams DM , Walter WM Jr. 1983. Conditions under which bacterial amylases survive ultrahigh temperature sterilization. J Food Sci 48(6):1622-1625, 1631. (pdf)

61.  Schadel WE, Walter WM Jr, Young CT. 1983. Cotyledon structure of resting peanut (Arachis hypogaea L. cv. Florunner) seed before and after hydraulic pressing. J Food Sci 48(5):1405-1407. (pdf)

60.  Walter WM Jr, Schadel WE. 1983. Structure and composition of normal skin (periderm) and wound tissue from cured sweet potatoes. J Am Soc Hort Sci 108(6):909-914. (pdf)

59.  Purcell AE, Walter WM Jr, Nicholaides JJ, Collins WW, Chancy H. 1982. Nitrogen, potassium, sulfur fertilization and protein content of sweet potato roots. J Am Soc Hort Sci 107(3):425-427. (pdf)

58.  Purcell AE, Walter WM Jr. 1982. Stability of amino acids during cooking and processing of sweet potatoes. J Agric Food Chem 30(3):443-444. (pdf)

57.  Burton JW , Purcell AE, Walter WM Jr. 1982. Methionine concentration in soybean protein from populations selected for increased percent protein. Crop Sci 22:430-432. (pdf)

56.  Walter WM Jr, Schadel WE. 1982. Effect of lye peeling conditions on sweet potato tissue. J Food Sci 47(3):813-817. (pdf)

55.  Walter WM Jr, Giesbrecht FG. 1982. Effect of lye peeling conditions on phenolic destruction, starch hydrolysis and carotene loss in sweet potatoes. J Food Sci 47(3):810-812. (pdf)

54.  Walter WM Jr, Schadel WE. 1982. A rapid method for evaluating curing progress in sweet potatoes. J Am Soc Hort Sci 107(6):1129-1133. (pdf)

53.  Collins WW, Walter WM Jr. 1982. Potential for increasing nutritional value of sweet potatoes. In: Villareal RL, Griggs TD, editors. Sweet Potato. Proceedings of the First International Symposium. AVRDC Pub. No. 82-172. Tainan, Taiwan, China: Hong Wen Printing Works. p 355-363. (pdf)

52.  Walter WM Jr, Catignani GL. 1981. Biological quality and composition of sweet potato protein fractions. J Agric Food Chem 29(4):797-799. (pdf)

51.  Schadel WE, Walter WM Jr. 1981. Localization of phenols and polyphenol oxidase in 'Jewel' sweet potatoes (Ipomoea batatas 'Jewel'). Can J Bot 59(10):1961-1967. (pdf)

50. Walter WM Jr, Schadel WE. 1981. Distribution of phenols in 'Jewel' sweet potato [ Ipomoea batatas (L.) Lam.] roots. J Agric Food Chem 29(5):904-906. (pdf)

49. Ice JR, Hamann DD, Purcell AE. 1980. Effects of pH, enzymes and storage time on the rheology of sweet potato puree. J Food Sci 45(6):1614-1618. (pdf)

48. Purcell AE, Walter WM Jr. 1980. Changes in composition of the nonprotein-nitrogen fraction of 'Jewel' sweet potatoes [ Ipomoea batatas (Lam.)] during storage. J Agric Food Chem 28(4):842-844. (pdf)

47.  Hamann DD, Miller NC, Purcell AE. 1980. Effects of curing on the flavor and texture of baked sweet potatoes. J Food Sci 45:992-994. (pdf)

46.  Schadel WE, Walter WM Jr. 1980. Calcium oxalate crystals in the roots of sweet potato. J Am Soc Hort Sci 105(6):851-854. (pdf)

45.  Walter WM Jr, Purcell AE. 1980. Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars. J Agric Food Chem 28(5):941-944. (pdf)

44.  Purcell AE, Later DW, Lee ML. 1980. Analysis of the volatile constituents of baked, 'Jewel' sweet potatoes. J Agric Food Chem 28:939-941. (pdf)

43.  Walter WM Jr, Purcell AE. 1979. Evaluation of several methods for analysis of sweet potato phenolics. J Agric Food Chem 27(5):942-946. (pdf)

42. Walter WM Jr, Purcell AE, McCollum GK. 1979. Use of high pressure liquid chromatography for analysis of sweet potato phenolics. J Agric Food Chem 27(5):938-941. (pdf)

41.  Purcell AE, Walter WM Jr, Giesbrecht FG. 1978. Protein and amino acids of sweet potato (Ipomoea batatas (L.) Lam.) fractions. J Agric Food Chem 26(3):699-701. (pdf)

40.  Purcell AE, Walter WM Jr, Giesbrecht FG. 1978. Root, hill and field variance in protein content of North Carolina sweet potatoes. J Agric Food Chem 26(2):362-364. (pdf)

39.  Purcell AE, Walter WM Jr, Giesbrecht FG. 1978. Changes in dry matter, protein and nonprotein nitrogen during storage of sweet potatoes. J Am Soc Hort Sci 103(2):190-192. (pdf)

38.  Walter WM Jr, Purcell AE, Hoover MW, White AG. 1978. Lipid autoxidation and amino acid changes in protein-enriched sweet potato flakes. J Food Sci 43:1242-1244. (pdf)

37.  Walter WM Jr, Purcell AE, Hoover MW, White AG. 1978. Preparation and storage of sweet potato flakes fortified with plant protein concentrates and isolates. J Food Sci 43:407-411. (pdf)

36.  Walter WM Jr, Purcell AE, McCollum GK. 1978. Laboratory preparation of a protein xanthophyll concentrate from sweet potato leaves. J Agric Food Chem 26(5):1222-1226. (pdf)

35.  Purcell AE, Pope DT, Walter WM Jr, Giesbrecht FG. 1976. Effect of length of growing season on protein content of sweet potato cultivars. HortSci 11(1):31. (pdf)

34.  Purcell AE, Walter WM Jr, Giesbrecht FG. 1976. Distribution of protein within sweet potato roots (Ipomoea batatas L.). J Agric Food Chem 24(1):64-66. (pdf)

33. Walter WM Jr, Purcell AE, Hoover MW . 1976. Changes in amyloid carbohydrates during preparation of sweet potato flakes. J Food Sci 41:1374-1377. (pdf)

32.  Rao VNM, Hamann DD, Purcell AE. 1976. Dynamic structural properties of sweet potato. Trans. ASAE 19(4):771-774. (pdf)

31.  Walter WM Jr, Purcell AE, Nelson AM. 1975. Effects of amylolytic enzymes on "moistness" and carbohydrate changes of baked sweet potato cultivars. J Food Sci 40:793-796. (pdf)

30.  Walter WM Jr, Purcell AE. 1974. Lipid autoxidation in precooked, dehydrated sweet potato flakes stored in air. J Agric Food Chem 22 (2):298-302. (pdf)

29.  Walter WM Jr, Purcell AE. 1974. Water dispersible beta-carotene. U. S. Patent No. 3,790,688. (pdf)

28.  Garlich JD, Bryant DM, Covington HM, Chamblee DS, Purcell AE. 1974. Egg yolk and broiler skin pigmentation with sweet potato vine meals. Poultry Sci 53:692-699. (pdf)

27.  Smittle RB, Gilliland SE, Speck ML, Walter WM Jr. 1974. Relationship of cellular fatty acid composition to survival of Lactobacillus bulgaricus in liquid nitrogen. Appl Microbiol 27:738-743. (pdf)

26.  Walter WM Jr, Purcell AE. 1973. Alpha-amylase in sweet potatoes. A comparison between the amyloclastic and chromogenic starch methods of analysis. J Food Sci 38:548-549. (pdf)

25.  Fleming HP, Walter WM Jr, Etchells JL. 1973. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives. Appl Microbiol 26(5):777-782. (pdf)

24.  Walter WM Jr, Fleming HP, Etchells JL. 1973. Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives. Appl Microbiol 26(5):773-776. (pdf)

23.  Purcell AE, Swaisgood HE, Pope DT. 1972. Protein and amino acid content of sweet potato cultivars. J Am Soc Hort Sci 97(1):30-33. (pdf)

22.  Walter WM Jr, Purcell AE, Hansen AP. 1972. Autoxidation of dehydrated sweet potato flakes. The effect of solvent extraction on flake stability. J Agric Food Chem 20(5):1060-1063. (pdf)

21.  Walter WM Jr, Purcell AE. 1971. Characterization of a stable water-dispersible carotene fraction from dehydrated sweet potato flakes. J Agric Food Chem 19(1):175-178. (pdf)

20.  Purcell AE. 1971. Sweet potatoes: a sleeping giant in the space age. N. C. Yam Commission, Inc., Raleigh, NC. (pdf)

19.  Purcell AE. 1971. Sweet potato: the versatile vegetable. N. C. Yam Commission, Inc., Raleigh, NC. (pdf)

18.  Purcell AE, Walter WM Jr. 1971. Microbial production of carbon ¹⁴C-labelled all-trans beta-carotene. U. S. Patent No. 3,579,424. (pdf)

17.  Walter WM Jr, Hansen AP, Purcell AE. 1971. Lipids of cured Centennial sweet potatoes. J Food Sci 36:795-797. (pdf)

16.  Purcell AE, Walter WM Jr. 1971. Preparation of ¹⁴ C-ß-carotene. In: "Methods in Enzymology," vol. XVIII. New York: Academic Press, Inc. p 701-706. (pdf)

15. Walter WM Jr, Purcell AE and Cobb WY. 1970. Fragmentation of b-carotene in autoxidizing dehydrated sweet potato flakes. J Agric Food Chem 18(5):881-885. (pdf)

14.  Walter WM Jr, Purcell AE. 1970. Unequal distribution of ¹⁴ C-ß-carotene incorporated into dehydrated sweet potato flakes: a warning. J Agric Food Chem 18(3):550. (pdf)

13.  Fleming HP, Walter WM Jr, Etchells JL. 1969. Isolation of a bacterial inhibitor from green olives. Appl Microbiol 18(5):856-860. (pdf)

12.  Young R, Meredith F, Purcell AE. 1969. Redblush grapefruit quality as affected by controlled, artificial climate. J Am Soc Hort Sci 94(6):672-674. (pdf)

11.  Pattee HE, Purcell AE, Johns EB. 1969. Changes in carotenoid and oil content during maturation of peanut seeds. J Am Oil Chem Soc 46(11):629-631. (pdf)

10.  Purcell AE, Walter WM Jr, Thompkins WT. 1969. Relationship of vegetable color to physical state of the carotenes. J Agric Food Chem 17(1):41-42. (pdf)

9.  Purcell AE, Walter WM Jr. 1968. Autoxidation of carotenes in dehydrated sweet potato flakes using ¹⁴C-ß-carotene. J Agric Food Chem 16(4):650-653. (pdf)

8.  Purcell AE, Young RH, Schultz EF Jr, Meredith FI. 1968. The effect of artificial climate on the internal fruit color of Redblush grapefruit. J Am Soc Hort Sci 92:170-178. (pdf)

7.  Purcell AE, Walter WM Jr. 1968. Carotenoids of Centennial variety sweet potato, Ipomoea batatas L. J Agric Food Chem 16(5):769-770. (pdf)

6.  Purcell AE, Walter WM Jr. 1968. Preparation of beta-carotene-¹⁴C. J Labelled Compounds IV (1):94-96. (pdf)

5.  Walter WM Jr. 1967. Synthesis of geranylgeraniol-2-¹⁴C. J Labelled Compounds III (1):54-5. (pdf)

4.  Meredith FI, Purcell AE. 1966. Changes in the concentration of carotenes of ripening Homestead tomatoes. J Am Soc Hort Sci 89:544-548. (pdf)

3.  Pattee HE, Purcell AE. 1966. Carotenoid pigments of peanut oil. J Am Oil Chem Soc 44(5):328-330. (pdf)

2.  Walter WM Jr, Purcell AE. 1966. Elimination of color quench in liquid scintillation counting of ¹⁴C-carotenoids. Anal Biochem 16(3):466-473. (pdf)

1.  Kahn JS, Purcell AE. 1965. Enhancement by carotenoids of nicotinamide adenamide dinucleotide phosphate photoreduction in isolated chloroplasts. I. Isolation and purification of active fractions. Archiv. Biochem Biophys 112(2):355-360. (pdf)