Works (55)

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, R. Reynolds, S. Johanningsmeier & V. Truong

Source: Web Of Science
Added: August 17, 2020

2019 journal article

Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes

JOURNAL OF FOOD SCIENCE, 84(7), 1730–1736.

By: A. Truong, Y. Thor, G. Harris, J. Simunovic & V. Truong

Source: Web Of Science
Added: September 9, 2019

2019 journal article

Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(6), 2055–2063.

By: S. Chilungo, T. Muzhingi, V. Truong & J. Allen

Source: Web Of Science
Added: June 17, 2019

2018 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, V. Truong, S. Johanningsmeier, R. Reynolds, K. Pecota & G. Yencho

Source: NC State University Libraries
Added: August 6, 2018

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, R. Price, R. Reynolds, V. Truong, S. Payton, F. Breidt

Source: NC State University Libraries
Added: August 6, 2018

2017 journal article

Yield and consumer acceptability of 'Evangeline' sweetpotato for production in North Carolina

HortTechnology, 27(2), 281–290.

Source: NC State University Libraries
Added: August 6, 2018

2015 journal article

Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients

Food Science & Nutrition, 3(5), 415–424.

By: M. Grace, A. Truong, V. Truong, I. Raskin & M. Lila

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

Food Chemistry, 145, 717–724.

By: M. Grace, G. Yousef, S. Gustafson, V. Truong, G. Yencho & M. Lila

Source: NC State University Libraries
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, R. Reynolds, R. Thompson, T. Palazoglu, B. Mogol, V. Gokmen

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction

Industrial Crops and Products, 62, 53–60.

By: J. Diaz, M. Chinn & V. Truong

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Variability of sugars in staple-type sweet potato (Ipomoea batatas) cultivars: The effects of harvest time and storage

International Journal of Food Properties, 17(2), 410–420.

By: E. Adu-Kwarteng, E. Sakyi-Dawson, G. Ayernor, V. Truong, F. Shih & K. Daigle

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Effects of acid, salt, and soaking time on the dielectric properties of acidified vegetables

International Journal of Food Properties, 16(4), 917–927.

By: C. Koskiniemi, V. Truong, R. McFeeters & J. Simunovic

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 54(1), 157–164.

By: C. Koskiniemi, V. Truong, R. McFeeters & J. Simunovic

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel

Journal of Food Science, 77(11), E307–312.

By: K. Maloney, V. Truong & J. Allen

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes

Journal of Food Composition and Analysis, 26(1-2), 96–103.

By: V. Truong, Z. Hu, R. Thompson, G. Yencho & K. Pecota

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors

Journal of Sensory Studies, 27(1), 59–69.

Source: NC State University Libraries
Added: August 6, 2018

2011 review

A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites

[Review of ]. Journal of Food Science, 76(1), E2–14.

By: P. Kumar, K. Sandeep, S. Alavi & V. Truong

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

Identification of quantitative trait loci for dry-matter, starch, and beta-carotene content in sweetpotato

Molecular Breeding, 28(2), 201–216.

By: J. Cervantes-Flores, B. Sosinski, K. Pecota, R. Mwanga, G. Catignani, V. Truong, R. Watkins, M. Ulmer, G. Yencho

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system

Journal of Food Engineering, 105(1), 149–160.

By: C. Koskiniemi, V. Truong, J. Simunovic & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS

Journal of Agricultural and Food Chemistry, 58(1), 404–410.

By: V. Truong, N. Deighton, R. Thompson, R. McFeeters, L. Dean, K. Pecota, G. Yencho

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars

Industrial Crops and Products, 32(3), 613–620.

By: E. Bridgers, M. Chinn & V. Truong

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion

Journal of Food Engineering, 100(3), 480–489.

By: P. Kumar, K. Sandeep, S. Alavi, V. Truong & R. Gorga

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

'Covington' sweetpotato

HortScience, 43(6), 1911–1914.

By: G. Yencho, K. Pecota, J. Schultheis, Z. VanEsbroeck, G. Holmes, B. Little, A. Thornton, V. Truong

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees

Journal of Food Science, 73(5), S215–221.

By: L. Steed & V. Truong

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees

Journal of Food Science, 73(9), E455–462.

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition

International Journal of Food Properties, 11(1), 158–172.

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree

Journal of Food Protection, 71(3), 639–642.

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Nutritional and rheological characterization of spray dried sweetpotato powder

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 41(2), 206–216.

By: J. Grabowski, V. Truong & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees

Food Research International, 41(5), 454–461.

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours

Food Chemistry, 103(3), 829–838.

By: C. Teow, V. Truong, R. McFeeters, R. Thompson, K. Pecota & G. Yencho

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system

Journal of Food Science, 72(5), E235–242.

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions

Journal of Food Science, 72(4), E177–183.

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States

Journal of Food Science, 72(6), C343–349.

Source: NC State University Libraries
Added: August 6, 2018

2006 journal article

Physicochemical properties of gluten-free pancakes from rice and sweet potato flours

Journal of Food Quality, 29(1), 97–107.

By: F. Shih, V. Truong & K. Daigle

Source: NC State University Libraries
Added: August 6, 2018

2006 journal article

Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder

Journal of Food Science, 71(5), E209–217.

By: J. Grabowski, V. Truong & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Aseptic processing of sweetpotato purees using a continuous flow microwave system

Journal of Food Science, 70(9), E531–536.

By: P. Coronel, S. Van-Den Truong, K. Sandeep & G. Cartwright

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Mechanical properties of foods used in experimental studies of primate masticatory function

American Journal of Primatology, 67(3), 329–346.

By: S. Williams, B. Wright, V. Den Truong, C. Daubert & C. Vinyard

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Physical, chemical and microbial changes in shredded sweet potatoes

Journal of Food Processing and Preservation, 29(04-Mar), 246–267.

By: R. McConnell, V. Truong, W. Walter & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase

Journal of Agricultural and Food Chemistry, 52(5), 1170–1176.

By: V. Truong, D. Clare, G. Catignani & H. Swaisgood

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Low-temperature blanching of sweetpotatoes to improve firmness firmness retention: Effect on compositional and textural properties

Journal of Food Science, 68(4), 1244–1247.

By: W. Walter, V. Truong, N. Simunovic & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Rheological methods for assessment of food freshness and stability

Freshness and Shelf Life of Foods, 836, 248–268.

By: V. Truong & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Structures and rheological properties of corn starch as affected by acid hydrolysis

Carbohydrate Polymers, 52(3), 327–333.

By: Y. Wang, V. Truong & L. Wang

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Textural measurements and product quality of restructured sweetpotato french fries

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(3), 209–215.

By: W. Walter, V. Truong & K. Espinel

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(4), 305–314.

By: V. Truong, C. Daubert, M. Drake & S. Baxter

Source: NC State University Libraries
Added: August 6, 2018

2001 patent

Methods for producing cooked sweetpotato products and compositions thereof

Washington, DC: U.S. Patent and Trademark Office.

By: W. Walter, V. Truong & R. Espinel

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Textural characterization of cheeses using vane rheometry and torsion analysis

Journal of Food Science, 66(5), 716–721.

By: V. Truong & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Comparative study of large strain methods for assessing failure characteristics of selected food gels

Journal of Texture Studies, 31(3), 335–353.

By: V. Truong & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Rheological and physicochemical properties of starches from moist- and dry-type sweetpotatoes

Journal of Agricultural and Food Chemistry, 48(7), 2937–2942.

By: W. Walter, V. Truong, D. Wiesenborn & P. Carvajal

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Relationship between instrumental and sensory measurements of cheese texture

Journal of Texture Studies, 30(4), 451–476.

By: M. Drake, P. Gerard, V. Truong & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Rheological and sensory properties of reduced-fat processed cheeses containing lecithin

Journal of Food Science, 64(4), 744–747.

By: M. Drake, V. Truong & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

1998 journal article

Alkali-neutralization process maintains the firmness and sensory quality of canned sweet potato pieces

Journal of Food Quality, 21(5), 421–431.

By: W. Walter, K. Sylvia & V. Truong

Source: NC State University Libraries
Added: August 6, 2018

1998 journal article

Quantitative measurement of food spreadability using the vane method

Journal of Texture Studies, 29(4), 427–435.

By: C. Daubert, J. Tkachuk & V. Truong

Source: NC State University Libraries
Added: August 6, 2018

1998 journal article

Textural properties and sensory quality of processed sweet potatoes as affected by low temperature blanching

Journal of Food Science, 63(4), 739–743.

By: V. Truong, W. Walter & K. Bett

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Physical, compositional, and sensory properties of French fry-type products form five sweetpotato selections

Journal of Agricultural and Food Chemistry, 45(2), 383–388.

By: W. Walter, W. Collins, V. Truong & T. Fine

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Relationship between instrumental and sensory parameters of cooked sweetpotato texture

Journal of Texture Studies, 28(2), 163–185.

By: V. Truong, W. Walter & D. Hamann

Source: NC State University Libraries
Added: August 6, 2018