Rong Reynolds

Amankwaah, V. A., Williamson, S., Reynolds, R., Ibrahem, R., Pecota, K. V., Zhang, X., … Yencho, G. C. (2023, July 12). Development of NIRS calibration curves for sugars in baked sweetpotato. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 7. https://doi.org/10.1002/jsfa.12800

Qiu, X., Reynolds, R., Johanningsmeier, S., & Truong, V.-D. (2020). Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 92. https://doi.org/10.1016/j.jfca.2020.103522

Ding, Z., Johanningsmeier, S. D., Price, R., Reynolds, R., Truong, V.-D., Payton, S. C., & Breidt, F. (2018). Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. FOOD CONTROL, 90, 304–311. https://doi.org/10.1016/j.foodcont.2018.03.005

Sato, A., Truong, V.-D., Johanningsmeier, S. D., Reynolds, R., Pecota, K. V., & Yencho, G. C. (2017). Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries. Journal of Food Science, 83(1), 60–73. https://doi.org/10.1111/1750-3841.13978

Truong, V.-D., Pascua, Y. T., Reynolds, R., Thompson, R. L., Palazoglu, T. K., Mogol, B. A., & Gokmen, V. (2014). Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 62(1), 310–316. https://doi.org/10.1021/jf404290v