@article{collins_pecota_yencho_1999, title={Carolina Ruby sweetpotato}, volume={34}, number={1}, journal={HortScience}, author={Collins, W. W. and Pecota, K. V. and Yencho, G. C.}, year={1999}, pages={155–156} }
 @article{zhang_collins_andrade_1998, title={Genotype and fertilization effects on trypsin inhibitor activity in sweetpotato}, volume={33}, number={2}, journal={HortScience}, author={Zhang, D. P. and Collins, Wanda W. and Andrade, M.}, year={1998}, pages={225–228} }
 @article{villagarcia_collins_raper_1998, title={Nitrate uptake and nitrogen use efficiency of two sweet potato genotypes during early stages of storage root formation}, volume={123}, number={5}, journal={Journal of the American Society for Horticultural Science}, author={Villagarcia, M. R. and Collins, W. W. and Raper, C. D.}, year={1998}, pages={814–820} }
 @article{walter_collins_truong_fine_1997, title={Physical, compositional, and sensory properties of French fry-type products from five sweetpotato selections}, volume={45}, ISSN={["0021-8561"]}, DOI={10.1021/jf960061+}, abstractNote={Strips from five sweetpotato (SP) cultivars (cv.) representing two different texture/flavor types were prepared and frozen. They were fried and their flavor and texture evaluated by sensory panels. Selected physical and compositional analyses were performed on raw and fried SP. An untrained preference panel tended to score the flavor of the sweeter types highest and the texture of the firm types higher than sweet types. A trained profile panel identified and scored flavor notes and texture categories. This research indicated that the intensity of the flavor notes sweetness and starch and the intensity of texture notes first-bite moistness and first-bite hardness were highly correlated with some of the compositional parameters. Correlation between compositional parameters and the flavor and texture note intensities listed above could be developed into a system to predict those sensory properties in newly developed selections without having to resort to sensory analyses. Keywords: Texture profile analysis; ...}, number={2}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Walter, WM and Collins, WW and Truong, VD and Fine, TI}, year={1997}, month={Feb}, pages={383–388} }
 @article{collins_1992, title={INHERITANCE OF NECTARY COLOR IN IPOMOEA-TRIFIDA}, volume={83}, ISSN={["0022-1503"]}, DOI={10.1093/oxfordjournals.jhered.a111179}, abstractNote={Species of the genus Ipomoea Section Batatas have either yellow or cream-colored nectaries (basal flower glands). Within this section, I. batatas (sweet potato) is commercially important and has a high degree of genetic isolation from its related species. I. trifida is purported to be the closest relative of sweet potato. A mutant plant of I. trifida with green nectaries instead of yellow was discovered in the international Ipomoea collection in the International Potato Center, Lima, Peru. Genetic studies were carried out to determine the mode of inheritance of this trait within I. trifida with the intent of describing it as a morphological marker that could be valuable in attempted crosses between species. These studies support the hypothesis that green nectary color is inherited as a monogenic dominant trait over yellow nectary color in I. trifida.}, number={2}, journal={JOURNAL OF HEREDITY}, author={COLLINS, WW}, year={1992}, pages={155–156} }
 @article{collins_phillips_1991, title={Plant breeding training in public institutions in the United States: A survey conducted by the National Plant Genetic Resources Board}, volume={7}, number={3}, journal={Diversity}, author={Collins, W. W. and Phillips, R. L.}, year={1991}, pages={28} }
 @article{collins_walter_torgersen-belding_1990, title={Carbohydrate changes in sprouting sweetpotato roots}, volume={25}, number={8}, journal={HortScience}, author={Collins, W. W. and Walter, W. M., Jr. and Torgersen-Belding, S.}, year={1990}, pages={979} }