@article{amankwaah_williamson_reynolds_ibrahem_pecota_zhang_olukolu_truong_carey_felde_et al._2023, title={Development of NIRS calibration curves for sugars in baked sweetpotato}, volume={7}, ISSN={["1097-0010"]}, DOI={10.1002/jsfa.12800}, abstractNote={Abstract}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Amankwaah, Victor A. and Williamson, Sharon and Reynolds, Rong and Ibrahem, Ragy and Pecota, Kenneth V. and Zhang, Xiaofei and Olukolu, Bode A. and Truong, Van-Den and Carey, Edward and Felde, Thomas Zum and et al.}, year={2023}, month={Jul} }
 @article{qiu_reynolds_johanningsmeier_truong_2020, title={Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry}, volume={92}, ISSN={["1096-0481"]}, DOI={10.1016/j.jfca.2020.103522}, abstractNote={A sensitive and rapid method was developed for the determination of free amino acid profiles in sweetpotatoes. The method utilized an ultra-high-performance liquid chromatography system with hydrophilic interaction liquid chromatography (HILIC) separation coupled with tandem mass-spectrometry (MS/MS) detection without the need for chemical derivatization. Separation of 36 amino acid standards was achieved on a silica HILIC column in a single MS/MS run of 19 min. This validated method was applied for the analysis of the free amino acid composition of five commercial sweetpotato cultivars (Covington, Beauregard, Hatteras, Murasaki-29 and O’ Henry) from two planting lots grown in experimental fields. Analysis of variance with Tukey’s test was used to determine the differences in individual free amino acid content among the analyzed samples, and principle component analysis (PCA) was implemented to evaluate the variation in amino acid profiles of different sweetpotato cultivars. Asparagine was the most abundant free amino acid and its content varied significantly among the cultivars (p < 0.05). Fifteen additional amino acids also varied among cultivars and contributed to the differentiation of the genotypes by PCA based on their complete amino acid profiles. The efficient, reliable, sensitive method described herein could be used in quantifying amino acids in food matrices similar to sweetpotatoes.}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, author={Qiu, Xiao and Reynolds, Rong and Johanningsmeier, Suzanne and Truong, Van-Den}, year={2020}, month={Sep} }
 @article{ding_johanningsmeier_price_reynolds_truong_payton_breidt_2018, title={Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products}, volume={90}, ISSN={["1873-7129"]}, DOI={10.1016/j.foodcont.2018.03.005}, abstractNote={Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. l-ascorbic acid and total phenols were also examined based on the hypothesis that the presence of these antioxidant compounds may influence N-nitrosation reactions upon human consumption. The fermented and acidified vegetable products included 131 samples from multiple lots of 46 different commercially available products. Nitrite was detected in low concentrations (<1.5 mg/100 g) in four acidified (pickled green beans, red cabbage, pickled beets, and pickled mushrooms) and two fermented products (Greek olives and kimchi). Nitrate concentrations ranged from a mean value of 122 mg/100 g for kimchi to undetectable levels in acidified Brussels sprouts. Measures of antioxidant compounds showed that artichoke hearts had the highest total polyphenols (225 mg/100 g), and olive products had between 84 ± 5 mg/100 g (Spanish table olives) and 170 ± 8 mg/100 g (Greek olives). An acidified red pepper product had the highest l-ascorbic acid content of 32 ± 10 mg/100 g, with a low nitrate level of 0.1 ± 0.09 mg/100 g. These results provide new information for evaluating nitrate and nitrite contents in pickled fruit and vegetable products with regard to potential human dietary health consequences.}, journal={FOOD CONTROL}, author={Ding, Zhansheng and Johanningsmeier, Suzanne D. and Price, Robert and Reynolds, Rong and Truong, Van-Den and Payton, Summer Conley and Breidt, Fred}, year={2018}, month={Aug}, pages={304–311} }
 @article{sato_truong_johanningsmeier_reynolds_pecota_yencho_2017, title={Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries}, volume={83}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.13978}, DOI={10.1111/1750-3841.13978}, abstractNote={AbstractSweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol‐insoluble solids (AIS), starch, sugar, and oil content, and also α‐ and β‐amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = –0.62 to –0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = –0.61 to –0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing.}, number={1}, journal={Journal of Food Science}, publisher={Wiley}, author={Sato, Ai and Truong, Van-Den and Johanningsmeier, Suzanne D. and Reynolds, Rong and Pecota, Kenneth V. and Yencho, G. Craig}, year={2017}, month={Nov}, pages={60–73} }
 @article{truong_pascua_reynolds_thompson_palazoglu_mogol_gokmen_2014, title={Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries}, volume={62}, ISSN={["1520-5118"]}, DOI={10.1021/jf404290v}, abstractNote={Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. 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.}, number={1}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Truong, Van-Den and Pascua, Yvette T. and Reynolds, Rong and Thompson, Roger L. and Palazoglu, T. Koray and Mogol, Burce Atac and Gokmen, Vural}, year={2014}, month={Jan}, pages={310–316} }