Rong Reynolds

Works (5)

Updated: July 31st, 2023 08:43

2023 article

Development of NIRS calibration curves for sugars in baked sweetpotato

Amankwaah, V. A., Williamson, S., Reynolds, R., Ibrahem, R., Pecota, K. V., Zhang, X., … Yencho, G. C. (2023, July 12). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 7.

By: V. Amankwaah n, S. Williamson n, R. Reynolds n, R. Ibrahem n, K. Pecota n , X. Zhang*, B. Olukolu*, V. Truong ...

author keywords: sweetpotato storage roots; NIRS; high-throughput phenotyping; consumer preferences; nutritional quality; storage root
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
Sources: Web Of Science, ORCID
Added: July 24, 2023

2020 journal article

Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 92.

By: X. Qiu  n, R. Reynolds n, S. Johanningsmeier n & V. Truong

author keywords: Amino acid profile; Sweetpotato; Ipomoea batatas; Ultra-high-performance liquid chromatography; Asparagine; GABA; Triple-quadrupole; Food analysis; Food composition
Source: Web Of Science
Added: August 17, 2020

2018 journal article

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

FOOD CONTROL, 90, 304–311.

By: Z. Ding *, S. Johanningsmeier n, R. Price n, R. Reynolds n, V. Truong, S. Payton n, F. Breidt n

author keywords: Nitrate; Nitrite; Vegetables; Fermented; Acidified; Antioxidant
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Journal of Food Science, 83(1), 60–73.

By: A. Sato  n, V. Truong, S. Johanningsmeier n, R. Reynolds n, K. Pecota n  & G. Yencho  n

author keywords: descriptive sensory analysis; French fries texture; instrumental measurement; Ipomoea batatas; sweetpotato French fries
MeSH headings : Amylases / metabolism; Dietary Carbohydrates / analysis; Food Handling / methods; Genotype; Hardness; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Mechanical Phenomena; Plant Oils / analysis; Plant Tubers / chemistry; Plant Tubers / enzymology; Sensation; Starch / analysis
TL;DR: Sensory texture attributes of SPFF varied widely and were significantly correlated with chemical components such as dry matter, starch, and total sugar contents of raw sweetpotatoes and instrumental texture measurements ofSPFF. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Sources: Web Of Science, Crossref, ORCID
Added: August 6, 2018

2014 journal article

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 62(1), 310–316.

By: V. Truong, Y. Pascua n, R. Reynolds n, R. Thompson n, T. Palazoglu *, B. Mogol *, V. Gokmen *

author keywords: sweet potatoes; Ipomoea batatas; sugars; asparagine; acrylamide French fries
MeSH headings : Acrylamide / chemistry; Cooking / methods; Hot Temperature; Ipomoea batatas / chemistry; Maillard Reaction; Plant Tubers / chemistry
TL;DR: SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

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