LIST OF PUBLICATIONS

 

To use the Windows Search feature press “Ctrl-F” and enter the word(s) you are looking for in the “Find what:” field and click “Find Next” button.

 


 

 

1.           Kahn, J. S. and Purcell, A. E. 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 format)

 

2.           Walter, W. M., Jr. and Purcell, A. E. 1966. Elimination of color quench in liquid scintillation counting of 14C-carotenoids. Anal. Biochem. 16 (3):466-473. (pdf format)

 

3.           Pattee, H. E. and Purcell, A. E. 1966. Carotenoid pigments of peanut oil. J. Am. Oil Chem. Soc. 44 (5):328-330. (pdf format)

 

4.           Meredith, F. I. and Purcell, A. E. 1966. Changes in the concentration of carotenes of ripening Homestead tomatoes. J. Am. Soc. Hort. Sci. 89:544-548. (pdf format)

 

5.           Walter, W. M., Jr. 1967. Synthesis of geranylgeraniol-2-14C. J. Labelled Compounds III (1):54-56. (pdf format)

 

6.           Purcell, A. E. and Walter, W. M., Jr. 1968. Preparation of beta-carotene-14C. J. Labelled Compounds IV (1):94-96. (pdf format)

 

7.           Purcell, A. E. and Walter, W. M., Jr. 1968. Carotenoids of Centennial variety sweet potato, Ipomoea batatas L. J. Agr. Food Chem. 16 (5):769-770. (pdf format)

 

8.           Purcell, A. E., Young, R. H., Schultz, E. F., Jr., and Meredith, F. I. 1968. The effect of artificial climate on the internal fruit color of Redblush grapefruit. J. Am. Soc. Hort. Sci. 92:170-178. (pdf format)

 

9.            Purcell, A. E. and Walter, W. M., Jr. 1968. Autoxidation of carotenes in dehydrated sweet potato flakes using 14C-ß-carotene. J. Agr. Food Chem. 16 (4):650-653. (pdf format)

 

10.         Purcell, A. E., Walter, W. M., Jr., and Thompkins, W. T. 1969. Relationship of vegetable color to physical state of the carotenes. J. Agr. Food Chem. 17 (1):41-42. (pdf format)

 

11.         Pattee, H. E., Purcell, A. E., and Johns, E. B. 1969. Changes in carotenoid and oil content during maturation of peanut seeds. J. Am. Oil Chem. Soc. 46 (11):629-631. (pdf format)

 

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

 

13.         Fleming, H. P., Walter, W. M., Jr., and Etchells, J. L. 1969. Isolation of a bacterial inhibitor from green olives. Appl. Microbiol. 18 (5):856-860. (pdf format)

 

14.          Walter, W. M., Jr. and Purcell, A. E. 1970. Unequal distribution of 14 C-ß-carotene incorporated into dehydrated sweet potato flakes:  a warning. J. Agr. Food Chem. 18 (3):550. (pdf format)

 

15.          Walter, W. M., Jr., Purcell, A. E., and Cobb, W. Y. 1970. Fragmentation of b-carotene in autoxidizing dehydrated sweet potato flakes. J. Agr. Food Chem. 18 (5):881-885. (pdf format)

 

16.         Purcell, A. E. and Walter, W. M., Jr. 1971. Preparation of 14 C-ß-carotene. In "Methods in Enzymology," vol. XVIII, pp. 701-706, Academic Press, Inc., New York. (pdf format)

 

17.         Walter, W. M., Jr., Hansen, A. P., and Purcell, A. E. 1971. Lipids of cured Centennial sweet potatoes. J. Food Sci. 36:795-797. (pdf format)

 

18.         Purcell, A. E. and Walter, W. M., Jr. 1971. Microbial production of carbon 14C-labelled all-trans beta-carotene. U. S. Patent No. 3,579,424. (pdf format)

 

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

 

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

 

21.          Walter, W. M., Jr. and Purcell, A. E. 1971. Characterization of a stable water-dispersible carotene fraction from dehydrated sweet potato flakes. J. Agr. Food Chem. 19 (1):175-178. (pdf format)

 

22.          Walter, W. M., Jr., Purcell, A. E., and Hansen, A. P. 1972. Autoxidation of dehydrated sweet potato flakes. The effect of solvent extraction on flake stability. J. Agr. Food Chem. 20 (5):1060-1063. (pdf format)

 

23.          Purcell, A. E., Swaisgood, H. E., and Pope, D. T. 1972. Protein and amino acid content of sweet potato cultivars. J. Am. Soc. Hort. Sci. 97 (1):30-33. (pdf format)

 

24.         Walter, W. M., Jr., Fleming, H. P., and Etchells, J. L. 1973. Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives. Appl. Microbiol. 26 (5):773-776. (pdf format)

 

25.         Fleming, H. P., Walter, W. M., Jr., and Etchells, J. L. 1973. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives. Appl. Microbiol. 26 (5):777-782. (pdf format)

 

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

 

27.         Smittle, R. B., Gilliland, S. E., Speck, M. L., and Walter, W. M., Jr. 1974. Relationship of cellular fatty acid composition to survival of Lactobacillus bulgaricus in liquid nitrogen. Appl. Microbiol. 27:738-743. (pdf format)

 

28.         Garlich, J. D., Bryant, D. M., Covington, H. M., Chamblee, D. S., and Purcell, A. E. 1974. Egg yolk and broiler skin pigmentation with sweet potato vine meals. Poultry Sci. 53:692-699. (pdf format)

 

29.         Walter, W. M., Jr. and Purcell, A. E. 1974. Water dispersible beta-carotene. U. S. Patent No. 3,790,688. (pdf format)

 

30.          Walter, W. M., Jr. and Purcell, A. E. 1974. Lipid autoxidation in precooked, dehydrated sweet potato flakes stored in air. J. Agr. Food Chem. 22 (2):298-302. (pdf format)

 

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

 

32.         Rao, V. N. M., Hamann, D. D., and Purcell, A. E. 1976. Dynamic structural properties of sweet potato. Trans. ASAE 19 (4):771-774. (pdf format)

 

33.          Walter, W. M., Jr., Purcell, A. E., and Hoover, M. W. 1976. Changes in amyloid carbohydrates during preparation of sweet potato flakes. J. Food Sci. 41:1374-1377. (pdf format)

 

34.          Purcell, A. E., Walter, W. M., Jr., and Giesbrecht, F. G. 1976. Distribution of protein within sweet potato roots (Ipomoea batatas L.). J. Agr. Food Chem. 24 (1):64-66. (pdf format)

 

35.          Purcell, A. E., Pope, D. T., Walter, W. M., Jr., and Giesbrecht, F. G. 1976. Effect of length of growing season on protein content of sweet potato cultivars. HortSci. 11 (1):31. (pdf format)

 

36.         Walter, W. M., Jr., Purcell, A. E., and McCollum, G. K. 1978. Laboratory preparation of a protein xanthophyll concentrate from sweet potato leaves. J. Agr. Food Chem. 26 (5):1222-1226. (pdf format)

 

37.          Walter, W. M., Jr., Purcell, A. E., Hoover, M. W., and White, A. G. 1978. Preparation and storage of sweet potato flakes fortified with plant protein concentrates and isolates. J. Food Sci. 43:407-411. (pdf format)

 

38.          Walter, W. M., Jr., Purcell, A. E., Hoover, M. W., and White, A. G. 1978. Lipid autoxidation and amino acid changes in protein-enriched sweet potato flakes. J. Food Sci. 43:1242-1244. (pdf format)

 

39.          Purcell, A. E., Walter, W. M., Jr., and Giesbrecht, F. G. 1978. Changes in dry matter, protein and nonprotein nitrogen during storage of sweet potatoes. J. Am. Soc. Hort. Sci. 103 (2):190-192. (pdf format)

 

40.          Purcell, A. E., Walter, W. M., Jr., and Giesbrecht, F. G. 1978. Root, hill and field variance in protein content of North Carolina sweet potatoes. J. Agr. Food Chem. 26 (2):362-364. (pdf format)

 

41.          Purcell, A. E., Walter, W. M., Jr., and Giesbrecht, F. G. 1978. Protein and amino acids of sweet potato (Ipomoea batatas (L.) Lam.) fractions. J. Agr. Food Chem. 26 (3):699-701. (pdf format)

 

42.         Walter, W. M., Jr., Purcell, A. E., and McCollum, G. K. 1979. Use of high pressure liquid chromatography for analysis of sweet potato phenolics. J. Agr. Food Chem. 27 (5):938-941. (pdf format)

 

43.         Walter, W. M., Jr. and Purcell, A. E. 1979. Evaluation of several methods for analysis of sweet potato phenolics. J. Agr. Food Chem. 27 (5):942-946. (pdf format)

 

44.         Purcell, A. E., Later, D. W., and Lee, M. L. 1980. Analysis of the volatile constituents of baked, 'Jewel' sweet potatoes. J. Agr. Food Chem. 28:939-941. (pdf format)

 

45.         Walter, W. M., Jr. and Purcell, A. E. 1980. Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars. J. Agr. Food Chem. 28 (5):941-944. (pdf format)

 

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

 

47.         Hamann, D. D., Miller, N. C., and Purcell, A. E. 1980. Effects of curing on the flavor and texture of baked sweet potatoes. J. Food Sci. 45:992-994. (pdf format)

 

48.          Purcell, A. E. and Walter, W. M., Jr. 1980. Changes in composition of the nonprotein-nitrogen fraction of 'Jewel' sweet potatoes [Ipomoea batatas (Lam.)] during storage. J. Agr. Food Chem. 28 (4):842-844. (pdf format)

 

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

 

50.         Walter, W. M., Jr. and Schadel, W. E. 1981. Distribution of phenols in 'Jewel' sweet potato [Ipomoea batatas (L.) Lam.] roots. J. Agr. Food Chem. 29 (5):904-906. (pdf format)

 

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

 

52.          Walter, W. M., Jr. and Catignani, G. L. 1981. Biological quality and composition of sweet potato protein fractions. J. Agr. Food Chem. 29 (4):797-799. (pdf format)

 

53.         Collins, W. W. and Walter, W. M., Jr. 1982. Potential for increasing nutritional value of sweet potatoes. In:  Sweet Potato. Proceedings of the First International Symposium. R. L. Villareal and T. D. Griggs, eds., AVRDC Pub. No. 82-172, Hong Wen Printing Works, Tainan, Taiwan, China, pp. 355-363. (pdf format)

 

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

 

55.          Walter, W. M., Jr. and Giesbrecht, F. G. 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 format)

 

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

 

57.          Burton, J. W., Purcell, A. E., and Walter, W. M., Jr. 1982. Methionine concentration in soybean protein from populations selected for increased percent protein. Crop Sci. 22:430-432. (pdf format)

 

58.          Purcell, A. E. and Walter, W. M., Jr. 1982. Stability of amino acids during cooking and processing of sweet potatoes. J. Agr. Food Chem. 30 (3):443-444. (pdf format)

 

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

 

60.         Walter, W. M., Jr. and Schadel, W. E. 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 format)

 

61.         Schadel, W. E., Walter, W. M., Jr., and Young, C. T. 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 format)

 

62.         Anderson, J. E., Adams, D. M., and Walter, W. M., Jr. 1983. Conditions under which bacterial amylases survive ultrahigh temperature sterilization. J. Food Sci. 48 (6):1622-1625, 1631. (pdf format)

 

63.          Hoover, M. W., Walter, W. M., Jr., and Giesbrecht, F. G. 1983. Method of preparation and sensory evaluation of sweet potato patties. J. Food Sci. 48 (5):1568-1569. (pdf format)

 

64.          Walter, W. M., Jr., Catignani, G. L., Yow, L. L., and Porter, D. H. 1983. Protein nutritional value of sweet potato flour. J. Agr. Food Chem. 31 (5):947-949. (pdf format)

 

65.          Walter, W. M., Jr. and Hoover, M. W. 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 format)

 

66.          Walter, W. M., Jr., Collins, W. W., and Purcell, A. E. 1984. Sweet potato protein:  a review. J. Agr. Food Chem. 32 (4):695-699. (pdf format)

 

67.          Dickey, L. F., Collins, W. W., Young, C. T., and Walter, W. M., Jr. 1984. Root protein quantity and quality in a seedling population of sweet potatoes. HortSci. 19 (5):689-692. (pdf format)

 

68.          Swaisgood, H. E., Catignani, G. L., and Walter, W. M., Jr. 1984. Enzymes for measuring quality. Res. Perspec. 3:10-11. (pdf format)

 

69.         Collins, W. W. and Walter, W. M., Jr. 1985. Fresh roots for human consumption. In "Sweet Potato Products: a Natural Resource for the Tropics," J. C. Bouwkamp, ed., pp. 153-173, CRC Press, Inc., Boca Raton, FL. (pdf format)

 

70.         Walter, W. M., Jr., Fleming, H. P., and Trigiano, R. N. 1985. Comparison of the microstructure of firm and stem-end softened cucumber pickles preserved by brine fermentation. Food Microstructure 4:165-172. (pdf format)

 

71.         Walter, W. M., Jr., Croom, E. M., Jr., Catignani, G. L., and Thresher, W. C. 1986. Compositional study of Apios priceana tubers. J. Agr. Food Chem. 34 (1):39-41. (pdf format)

 

72.         Schalk, J. M., Peterson, J. K., Jones, A., Dukes, P. D., and Walter, W. M., Jr. 1986. The anatomy of sweet potato periderm and its relationship to wireworm, Diabrotica, Systena resistance. J. Agr. Entomol. 3 (4):350-356. (pdf format)

 

73.          Szyperski, R. J., Hamann, D. D., and Walter, W. M., Jr. 1986. Controlled alpha amylase process for improved sweet potato puree. J. Food Sci. 51 (2):360-363, 377. (pdf format)

 

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

 

75.          Walter, W. M., Jr. and Purcell, A. E. 1986. Protein of the sweet potato. In "Plant Proteins. Applications, Biological Effects, and Chemistry," R. L. Ory, ed., pp. 234-248, American Chemical Society, Washington, DC. (pdf format)

 

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

 

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

 

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

 

79.          Schwartz, S. J., Walter, W. M., Jr., Carroll, D. E., and Giesbrecht, F. G. 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 format)

 

80.         Purcell, A. E. and Walter, W. M., Jr. 1988. Comparison of carbohydrate components in sweet potatoes baked by convection heating and microwave heating. J. Agr. Food Chem. 36 (2):360-362. (pdf format)

 

81.         Walter, W. M., Jr. 1988. Sweetpotatoes make good French fries. Agr. Res. 36:5. (pdf format)

 

82.         Purcell, A. E., Walter, W. M., Jr., and Wilson, L. G. 1989. Sweet potatoes. In "Quality and Preservation of Vegetables," N. A. M. Eskin, ed., pp. 285-304, CRC Press, Inc., Boca Raton, FL. (pdf format)

 

83.         Walter, W. M., Jr., Hammett, L. K., and Giesbrecht, F. G. 1989. Wound healing and weight loss of sweet potatoes harvested at several soil temperatures. J. Am. Soc. Hort. Sci. 114 (1):94-100. (pdf format)

 

84.         Walter, W. M., Jr., Epley, D. G., and McFeeters, R. F. 1990. Effect of water stress on stored pickling cucumbers. J. Agr. Food Chem. 38 (12):2185-2191. (pdf format)

 

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

 

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

 

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

 

88.         Collins, J. L. and Walter, W. M., Jr. 1992. Processing and processed products. In Fifty Years of Cooperative Sweetpotato Research. 1939-1989. A. Jones and J. C. Bouwkamp, eds., pp. 71-87, Southern Cooperative Series Bulletin No. 369, Louisiana Agricultural Experiment Station, Baton Rouge, LA. (pdf format)

 

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

 

90.          Walter, W. M., Jr., Fleming, H. P., and McFeeters, R. F. 1992. Firmness control of sweetpotato French fry-type product by tissue acidification. J. Food Sci. 57 (1):138-142. (pdf format)

 

91.          Walter, W. M., Jr. and Wilson, P. W. 1992. Frozen sweetpotato products. In "Sweetpotato Technology for the 21st Century," W. A. Hill, C. K. Bonsi, and P. A. Loretan, eds., pp. 400-406, Tuskegee University, Tuskegee, AL.

 

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

 

93.          Walter, W. M., Jr., Fleming, H. P., and McFeeters, R. F. 1993. Base-mediated firmness retention of sweetpotato products. J. Food Sci. 58 (4):813-816. (pdf format)

 

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

 

95.         Walter, W. M., Jr. 1994. Sweetpotatoes.  Not just for the holidays. Agric. Res. 42:9. (pdf format)

 

96.         Numfor, F. A., Walter, W. M., Jr., and Schwartz, S. J. 1995. Physicochemical changes in cassava starch and flour associated with fermentation:  Effect on textural properties. Starch/Stärke 47 (3):86-91. (pdf format)

 

97.          Truong, V. D., Walter, W. M., Jr., and Giesbrecht, F. G. 1995. Texturization of sweetpotato puree with alginate:  Effects of tetrasodium pyrophosphate and calcium sulfate. J. Food Sci. 60 (5):1054-1059, 1074. (pdf format)

 

98.         Walter, W. M., Jr. and Palma, C. S. 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 format)

 

99.         Walter, W. M., Jr., Fleming, H. P., Thompson, R. L., and Fine, T. I. 1996. Effect of sodium chloride concentration on calcium uptake into brined cucumbers. J. Food Qual. 19:161-172. (pdf format)

 

100.       Numfor, F. A., Walter, W. M., Jr., and Schwartz, S. J. 1996. Effect of emulsifiers on the physical properties of native and fermented cassava starches. J. Agric. Food Chem. 44 (9):2595-2599. (pdf format)

 

101.        Sylvia, K. E., Walter, W. M., Jr., and Giesbrecht, F. G. 1997. Alkali-processed sweetpotato French fries. J. Food Qual. 20:17-30. (pdf format)

 

102.        Walter, W. M., Jr., Collins, W. W., Truong, V.-D., and Fine, T. I. 1997. Physical, compositional, and sensory properties of French fry-type products from five sweetpotato selections. J. Agric. Food Chem. 45 (2):383-388. (pdf format)

 

103.        Truong, V.-D., Walter, W. M., Jr., and Hamann, D. D. 1997. Relationship between instrumental and sensory parameters of cooked sweetpotato texture. J. Text. Stud. 28:163-185. (pdf format)

 

104.        Walter, W. M., Jr., Sylvia, K. R., and Truong, V.-D. 1998. Alkali-neutralization process maintains the firmness and sensory quality of canned sweetpotato pieces. J. Food Qual. 21:421-431. (pdf format)

 

105.       Garcia, A. M. and Walter, W. M., Jr. 1998. Physicochemical characterization of starch from Peruvian sweetpotato selections. Starch/Stärke 50 (8):331-337. (pdf format)

 

106.        Truong, V. D., Walter, W. M., Jr., and Bett, K. L. 1998. Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching. J. Food Sci. 63 (4):739-743. (pdf format)

 

107.       Numfor, F. A., Walter, W. M., Jr., and Schwartz, S. J. 1998. Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours. Intern. J. Food Sci. Technol. 33:455-460. (pdf format)

 

108.        Walter, W. M., Jr., Truong, V. D., and Espinel, K. R. 1999. Effects of puree processing methods on the textural characteristics of an alginate-texturized sweet potato product. J. Food Qual. 22:631-640. (pdf format)

 

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

 

110.       Walter, W. M., Jr., Truong, V.-D., and Espinel, R. K. 2001. Methods for producing cooked sweetpotato products and compositions thereof. U.S. Patent No. 6,197,363B1. (pdf format)

 

111.       Walter, W. M., Jr., Truong, V.-D., and Espinel, R. K. 2002. Textural measurements and product quality of restructured sweetpotato French fires. Lebensm. -Wiss. u. -Technol. 35 (3):209-215. (pdf format)

 

112.        Fasina, O. O., Walter, W. M., Jr., Fleming, H. P., and Simunovic, N. 2003. Viscoelastic properties of restructured sweetpotato puree. Intern. J. Food Sci. Technol. 38:421-425.( pdf format)

 

113.        Walter, W. M., Jr., Truong, V.-D., Simunovic, N., and McFeeters, R. F. 2003. Low-temperature blanching of sweetpotatoes to improve firmness retention:  Effect on compositional and textural properties. J. Food Sci. 68 (4):1244-1247.(pdf format)

 

114.        Fasina, O. O., Farkas, B. E., and Fleming, H. P. 2003. Thermal and dielectric properties of sweetpotato puree. Intern. J. Food Prop. 6 (3):461-472.  (pdf format)

 

115.      Truong, Van-Den, Clare, D. A., Catignani, G. L., and Swaisgood, H. E. 2004. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. J. Agric. Food Chem. 52 (5):1170-1176. (pdf format)

 

116.       Williams, S. H., Wright, B. W., Truong, V.-D., Daubert, C. R. and Vinyard, C. J. 2005. Mechanical properties of foods used in experimental studies of primate masticatory function. Amer. J. Primatol. 67:329-346. (pdf format)

 

117.        McConnell, R. Y., Truong, V.-D., Walter, W. M., Jr., and McFeeters, R. F. 2005. Physical, chemical, and microbial changes in shredded sweetpotatoes. J. Food Process. Preserv. 29:246-267. (pdf format)

 

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

 

119.      Shih, F. F., Truong, V.-D., and Daigle, K. M. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. J. Food Qual. 29:97-107. (pdf format)

 

120.       Grabowski, J.A., Truong, V.-D., Daubert, C.R. 2006. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. J. Food Sci. 71(5):E209-E217.  (pdf format)

 

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

 

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

 

123.        Brinley, T. A., Dock, C. N., Truong, V., Coronel, P., Kumar, P., Simunovic, J., Sandeep, K., Cartwright, G. D., Swartzel, K. R., 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 format)

124.      Truong, V.-D., McFeeters, R. F., Thompson, R. L., Dean, L. L., and 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 format)

 

125.       Grabowski, J. A., Truong, V.-D., Daubert, C. R. 2007. Nutritional and Rheological Characterization of Spray Dried Sweetpotato Powder.
LWT. 41:206-216. (pdf format)

 

126.       Brinely, T. A., Truong, V., Coronel, P., Simunovic, J., Sandeep, K.P. 2008. Dielectric Properties of Sweetpotato Purees at 915 MHz As Affected By Temperature and Chemical Composition. International Journal of Food Properties. Int. J. Food Prop. 11:158-172. (pdf format)

 

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

 

128.      Kumar, P., Coronel, P., Truong, V., Simunovic, J., Swartzel, K. R., Sandeep, K. P., Cartwright, G. D. 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 format)

 

129.      Perez Diaz, I. M., Truong, V., Webber, A. M., Mcfeeters, R. F. 2008. Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweetpotato Puree. J. Food Prot. 71(3):639-642.   (pdf format)


130.      Pencho, G., Pecota, K. V., Schultheis, J. R., Pesic-Vanesbroeck, Z., Holmes, G. J., Little, B. E., Thornton, A. C., Truong, V. 2008.
‘Covington’ Sweetpotato. HortScience. 43(6):1911-1914.  (pdf format)

 

131.      Steed, L. E., Truong, V., Simunovic, J., Sandeep, K.P., Kumar, P., Cartwright, G. D., Swartzel, K. R.

     Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees.

     J. Food Sci. 73(9):E455-E462. 2008. (pdf format)