Van-Den Truong

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

Amankwaah, V. A. A., Williamson, S., Olukolu, B. A. A., Truong, V.-D., Carey, E., Ssali, R., & Yencho, G. C. (2023, July 27). Interrelations of & alpha;- and & beta;-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 7. https://doi.org/10.1002/jsfa.12832

Allan, M. C., Marinos, N., Johanningsmeier, S. D., Sato, A., & Truong, V.-D. (2021). Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834. https://doi.org/10.1111/1750-3841.15725

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

Truong, A. N., Thor, Y., Harris, G. K., Simunovic, J., & Truong, V.-D. (2019). 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. https://doi.org/10.1111/1750-3841.14664

Chilungo, S., Muzhingi, T., Truong, V.-D., & Allen, J. C. (2019). 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. https://doi.org/10.1111/ijfs.14106

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

Barkley, S. L., Schultheis, J. R., Chaudhari, S., Johanningsmeier, S. D., Jennings, K. M., Truong, V.-D., & Monks, D. W. (2017). Yield and Consumer Acceptability of 'Evangeline' Sweetpotato for Production in North Carolina. HORTTECHNOLOGY, 27(2), 281–290. https://doi.org/10.21273/horttech03533-16

Grace, M. H., Truong, A. N., Truong, V.-D., Raskin, I., & Lila, M. A. (2015). 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. https://doi.org/10.1002/fsn3.234

Grace, M. H., Yousef, G. G., Gustafson, S. J., Truong, V.-D., Yencho, G. C., & Lila, M. A. (2014). Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties. FOOD CHEMISTRY, 145, 717–724. https://doi.org/10.1016/j.foodchem.2013.08.107

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

Diaz, J. T., Chinn, M. S., & Truong, V.-D. (2014). Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction. INDUSTRIAL CROPS AND PRODUCTS, 62, 53–60. https://doi.org/10.1016/j.indcrop.2014.07.032

Adu-Kwarteng, E., Sakyi-Dawson, E. O., Ayernor, G. S., Truong, V.-D., Shih, F. F., & Daigle, K. (2014). 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. https://doi.org/10.1080/10942912.2011.642439

Koskiniemi, C. B., Truong, V.-D., McFeeters, R. F., & Simunovic, J. (2013). Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 16(4), 917–927. https://doi.org/10.1080/10942912.2011.567428

Koskiniemi, C. B., Truong, V.-D., McFeeters, R. F., & Simunovic, J. (2013). Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT-FOOD SCIENCE AND TECHNOLOGY, 54(1), 157–164. https://doi.org/10.1016/j.lwt.2013.04.016

Maloney, K. P., Truong, V.-D., & Allen, J. C. (2012). Chemical Optimization of Protein Extraction from Sweet Potato (Ipomoea batatas) Peel. JOURNAL OF FOOD SCIENCE, 77(11), E307–E312. https://doi.org/10.1111/j.1750-3841.2012.02921.x

Truong, V. D., Hu, Z., Thompson, R. L., Yencho, G. C., & Pecota, K. V. (2012). Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 26(1-2), 96–103. https://doi.org/10.1016/j.jfca.2012.03.006

Leksrisompong, P. P., Whitson, M. E., Truong, V. D., & Drake, M. A. (2012). SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS. JOURNAL OF SENSORY STUDIES, 27(1), 59–69. https://doi.org/10.1111/j.1745-459x.2011.00367.x

Kumar, P., Sandeep, K. P., Alavi, S., & Truong, V. D. (2011). [Review of A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites]. JOURNAL OF FOOD SCIENCE, 76(1), E2–E14. https://doi.org/10.1111/j.1750-3841.2010.01919.x

Cervantes-Flores, J. C., Sosinski, B., Pecota, K. V., Mwanga, R. O. M., Catignani, G. L., Truong, V. D., … Yencho, G. C. (2011). Identification of quantitative trait loci for dry-matter, starch, and beta-carotene content in sweetpotato. MOLECULAR BREEDING, 28(2), 201–216. https://doi.org/10.1007/s11032-010-9474-5

Koskiniemi, C. B., Truong, V.-D., Simunovic, J., & McFeeters, R. F. (2011). Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system. Journal of Food Engineering, 105(1), 149–160. https://doi.org/10.1016/j.jfoodeng.2011.02.019

Bridgers, E. N., Chinn, M. S., & Truong, V.-D. (2010). Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. INDUSTRIAL CROPS AND PRODUCTS, 32(3), 613–620. https://doi.org/10.1016/j.indcrop.2010.07.020

Kumar, P., Sandeep, K. P., Alavi, S., Truong, V. D., & Gorga, R. E. (2010). 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. https://doi.org/10.1016/j.jfoodeng.2010.04.035

Truong, V.-D., Deighton, N., Thompson, R. T., McFeeters, R. F., Dean, L. O., Pecota, K. V., & Yencho, G. C. (2009). 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. https://doi.org/10.1021/jf902799a

Yencho, G. C., Pecota, K. V., Schultheis, J. R., VanEsbroeck, Z.-P., Holmes, G. J., Little, B. E., … Truong, V.-D. (2008, October). 'Covington' sweetpotato. HORTSCIENCE, Vol. 43, pp. 1911–1914. https://doi.org/10.21273/hortsci.43.6.1911

Steed, L. E., & Truong, V.-D. (2008). Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees. JOURNAL OF FOOD SCIENCE, 73(5), S215–S221. https://doi.org/10.1111/j.1750-3841.2008.00774.x

Steed, L. E., Truong, V.-D., Simunovic, J., Sandeep, K. P., Kumar, P., Cartwright, G. D., & Swartzel, K. R. (2008). Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees. JOURNAL OF FOOD SCIENCE, 73(9), E455–E462. https://doi.org/10.1111/j.1750-3841.2008.00950.x

Brinley, T. A., Truong, V. D., Coronel, P., Simunovic, J., & Sandeep, K. P. (2008). 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. https://doi.org/10.1080/10942910701284291

Perez-Diaz, I. M., Truong, V.-D., Webber, A., & Mcfeeters, R. F. (2008). Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree. JOURNAL OF FOOD PROTECTION, 71(3), 639–642. https://doi.org/10.4315/0362-028X-71.3.639

Grabowski, J. A., Truong, V.-D., & Daubert, C. R. (2008). Nutritional and rheological characterization of spray dried sweetpotato powder. LWT-FOOD SCIENCE AND TECHNOLOGY, 41(2), 206–216. https://doi.org/10.1016/j.lwt.2007.02.019

Kumar, P., Coronel, P., Truong, V. D., Simunovic, J., Swartzel, K. R., Sandeep, K. P., & Cartwright, G. (2008). 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. https://doi.org/10.1016/j.foodres.2007.11.004

Teow, C. C., Truong, V.-D., McFeeters, R. F., Thompson, R. L., Pecota, K. V., & Yencho, G. C. (2007). Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours. FOOD CHEMISTRY, 103(3), 829–838. https://doi.org/10.1016/j.foodchem.2006.09.033

Brinley, T. A., Stam, C. N., Truong, V. D., Coronel, P., Kumar, P., Simunovic, J., … al. (2007). 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–E242. https://doi.org/10.1111/j.1750-3841.2007.00371.x

Kumar, P., Coronel, P., Simunovic, J., Truong, V. D., & Sandeep, K. P. (2007). Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. JOURNAL OF FOOD SCIENCE, 72(4), E177–E183. https://doi.org/10.1111/j.1750-3841.2007.00315.x

Truong, V.-D., McFeeters, R. F., Thompson, R. T., Dean, L. L., & Shofran, B. (2007). 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–C349. https://doi.org/10.1111/j.1750-3841.2007.00415.x

Shih, F. F., Truong, V. D., & Daigle, K. W. (2006). Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. JOURNAL OF FOOD QUALITY, 29(1), 97–107. https://doi.org/10.1111/j.1745-4557.2005.00059.x

Grabowski, J. A., Truong, V.-D., & Daubert, C. R. (2006). Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. JOURNAL OF FOOD SCIENCE, 71(5), E209–E217. https://doi.org/10.1111/j.1750-3841.2006.00036.x

Coronel, P., Truong, S. J. V.-D., Sandeep, K. P., & Cartwright, G. D. (2005). Aseptic processing of sweetpotato purees using a continuous flow microwave system. Journal of Food Science, 70(9), E531–536. https://doi.org/10.1111/j.1365-2621.2005.tb08315.x

Williams, S. H., Wright, B. W., Den Truong, V., Daubert, C. R., & Vinyard, C. J. (2005). [Review of Mechanical properties of foods used in experimental studies of primate masticatory function]. AMERICAN JOURNAL OF PRIMATOLOGY, 67(3), 329–346. https://doi.org/10.1002/ajp.20189

McConnell, R., Truong, V. D., Walter, W. M., & McFeeters, R. F. (2005). Physical, chemical and microbial changes in shredded sweet potatoes. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 29(3-4), 246–267. https://doi.org/10.1111/j.1745-4549.2005.00026.x

Truong, V. D., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2004). Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(5), 1170–1176. https://doi.org/10.1021/jf034397c

Walter, W. M., Truong, V. D., Simunovic, N., & McFeeters, R. F. (2003). Low-temperature blanching of sweetpotatoes to improve firmness firmness retention: Effect on compositional and textural properties. JOURNAL OF FOOD SCIENCE, 68(4), 1244–1247. https://doi.org/10.1111/j.1365-2621.2003.tb09633.x

Truong, V. D., & Daubert, C. R. (2003). Rheological methods for assessment of food freshness and stability. Freshness and Shelf Life of Foods, 836, 248–268. https://doi.org/10.1021/bk-2003-0836.ch019

Wang, Y. J., Truong, V. D., & Wang, L. F. (2003). Structures and rheological properties of corn starch as affected by acid hydrolysis. CARBOHYDRATE POLYMERS, 52(3), 327–333. https://doi.org/10.1016/S0144-8617(02)00323-5

Walter, W. M., Truong, V. D., & Espinel, K. R. (2002). Textural measurements and product quality of restructured sweetpotato french fries. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, Vol. 35, pp. 209–215. https://doi.org/10.1006/fstl.2001.0840

Truong, V. D., Daubert, C. R., Drake, M. A., & Baxter, SR. (2002). Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 35(4), 305–314. https://doi.org/10.1006/fstl.2001.0872

Walter, W. M., Truong, V. D., & Espinel, R. K. (2001). Methods for producing cooked sweetpotato products and compositions thereof. Washington, DC: U.S. Patent and Trademark Office.

Truong, V. D., & Daubert, C. R. (2001). Textural characterization of cheeses using vane rheometry and torsion analysis. JOURNAL OF FOOD SCIENCE, 66(5), 716–721. https://doi.org/10.1111/j.1365-2621.2001.tb04627.x

Truong, V. D., & Daubert, C. R. (2000). Comparative study of large strain methods for assessing failure characteristics of selected food gels. JOURNAL OF TEXTURE STUDIES, 31(3), 335–353. https://doi.org/10.1111/j.1745-4603.2000.tb00294.x

Walter, W. M., Truong, V. D., Wiesenborn, D. P., & Carvajal, P. (2000). Rheological and physicochemical properties of starches from moist- and dry-type sweetpotatoes. Journal of Agricultural and Food Chemistry, 48(7), 2937–2942. https://doi.org/10.1021/jf9909631

Drake, M. A., Gerard, P. D., Truong, V. D., & Daubert, C. R. (1999). Relationship between instrumental and sensory measurements of cheese texture. JOURNAL OF TEXTURE STUDIES, 30(4), 451–476. https://doi.org/10.1111/j.1745-4603.1999.tb00230.x

Drake, M. A., Truong, V. D., & Daubert, C. R. (1999). Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. JOURNAL OF FOOD SCIENCE, 64(4), 744–747. https://doi.org/10.1111/j.1365-2621.1999.tb15123.x

Walter, W. M., Sylvia, K. E., & Truong, V. D. (1998). Alkali-neutralization process maintains the firmness and sensory quality of canned sweetpotato pieces. JOURNAL OF FOOD QUALITY, 21(5), 421–431. https://doi.org/10.1111/j.1745-4557.1998.tb00533.x

Daubert, C. R., Tkachuk, J. A., & Truong, V. D. (1998). Quantitative measurement of food spreadability using the vane method. JOURNAL OF TEXTURE STUDIES, 29(4), 427–435. https://doi.org/10.1111/j.1745-4603.1998.tb00814.x

Truong, V. D., Walter, W. M., & Bett, K. L. (1998). Textural properties and sensory quality of processed sweet potatoes as affected by low temperature blanching. Journal of Food Science, 63(4), 739–743. https://doi.org/10.1111/j.1365-2621.1998.tb15826.x

Walter, W. M., Collins, W. W., Truong, V. D., & Fine, T. I. (1997). Physical, compositional, and sensory properties of French fry-type products from five sweetpotato selections. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(2), 383–388. https://doi.org/10.1021/jf960061+

Truong, V. D., Walter, W. M., & Hamann, D. D. (1997). Relationship between instrumental and sensory parameters of cooked sweetpotato texture. JOURNAL OF TEXTURE STUDIES, 28(2), 163–185. https://doi.org/10.1111/j.1745-4603.1997.tb00109.x