LIST OF PUBLICATIONS

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144. Maloney KP, Truong VD, Allen JC. 2012. Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel. J Food Sci 77(11):E307-E312. (pdf format)

143. Truong VD, Hu Z, Thompson RL, Yencho G, Pecota KV. 2012. Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes. J Food Comp Anal 26:96-103. (pdf format)

142.  Leksrisompong PP, Whitson ME, Truong VD, Drake MA. 2012. Sensory attributes and consumer acceptance of sweetpotato cultivars with varying flesh colors. J Sens Stud 27:59-69. (pdf format)

141. Allen JC, Corbitt AD, Maloney KP, Butt MS, Truong VD. 2012. Glycemic index of sweetpotato as affected by cooking methods. Open Nutr J 6:1-11. (pdf format)

 

140. Cervantes-Flores JC, Sosinski B, Pecota K, Mwanga RM, Catignani GL, Truong VD, Watkins RH, Ulmer MR, Yencho G. 2011. Identification of quantitative trait Loci for dry-matter, starch, and ß-carotene content in Sweetpotato. Mol Breeding 28(2):201-216. (pdf format)


139. Koskiniemi CB, Truong VD, Simunovic J, McFeeters RF. 2011. Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system. J Food Eng 105:149-160. (pdf format)

 

138.  Truong VD, Avula RY, Pecota K, Yencho CG. 2011. Sweetpotatoes. In: Sinha NK, editor. Handbook of vegetables & vegetable processing. New Jersey: Wiley-Blackwell. p 717-737. (pdf format)

 

137.  Kumar P, Sandeep KP, Alawi S, Truong VD. 2011. A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites. J Food Sci. 76(1):E2-E14. (pdf format)

 

136.  Bridgers E, Chinn MS, Truong VD. 2010. Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Ind Crops Prods. 32(3):613-620. (pdf format)

 

135.  Kumar P, Sandeep KP, Alawi S, Truong VD, Gorga RE. 2010. Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion. J Food Eng 100(3):480-489. (pdf format)

134.  Truong VD, Avula RY. 2010. Sweet potato purees and powders for functional food ingredients. In: Ray RC, Tomlins KI, editors. Sweet potato: Post harvest aspects in food, feed and industry. New York: Nova Science Publishers, Inc. p 117-161. (pdf format)

133.  Kumar P, Sandeep KP, Alawi S, Truong VD, Gorga RE. 2010. Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite. J Food Sci 75(5):N46-N56. (pdf format)

132. Truong VD, Deighton N, Thompson RL, McFeeters RF, Dean LL, Pecota KV, Yencho G. 2010. Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS. J Agric Food Chem 58:404-410. (pdf format)

 

131. Steed LE, Truong VD, Simunovic J, Sandeep KP, Kumar P, Cartwright GD, Swartzel KR. 2008. Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees. J Food Sci 73(9):E455-E462. (pdf format)

 

130. Yencho G, Pecota KV, Schultheis JR, Pesic-Vanesbroeck Z, Holmes GJ, Little BE, Thornton AC, Truong VD. 2008. ‘ Covington ’Sweetpotato. HortSci 43(6):1911-1914.(pdf format)

 

129. Pérez-Díaz IM, Truong VD, Webber AM, McFeeters RF. 2008. Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweetpotato Puree. J Food Prot 71(3):639-642. (pdf format)

 

128. Kumar P, Coronel P, Truong VD, Simunovic J, Swartzel KR, Sandeep KP, Cartwright GD. 2008. Overcoming Issues Associated With the Scale-Up of a Continuous Flow Microwave System for Aseptic Processing of Vegetable Purees. Food Res Int 41(5):454-461. (pdf format)

 

127. Steed LE, Truong VD. 2008. Anthocyanin Content, Antioxidant Activity and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees. J Food Sci 73(5):S215-S221. (pdf format)

126. Brinely TA, Truong VD, Coronel P, Simunovic J, Sandeep KP. 2008. Dielectric Properties of Sweetpotato Purees at 915 MHz As Affected By Temperature and Chemical Composition. Int J Food Prop 11:158-172. (pdf format)

125.Grabowski JA, Truong VD, Daubert CR. 2007. Nutritional and Rheological Characterization of Spray Dried Sweetpotato Powder. LWT 41:206-216. (pdf format)

 

124.Truong VD, McFeeters RF, Thompson RL, Dean LL, Shofran B. 2007. Phenolic Acid Content and composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States. J Food Sci 72(6):C343-C349. (pdf format)

 

123. Brinley TA, Dock CN, Truong VD, Coronel P, Kumar P, Simunovic J, Sandeep KP, Cartwright GD, Swartzel KR, Jaykus L. 2007. Feasibility of Utilizing Bio-indicators for Testing Microbial Inactivation in Sweetpotato Purees Processed with a Continuous Flow Microwave System. J Food Sci 72(5):E235-E242. (pdf format)

 

122. Kumar P, Coronel P, Simunovic J, Truong VD and Sandeep KP. 2007. Measurement of Dielectric Properties of Pumpable Food Materials Under Static and Continuous Flow Conditions. J Food Sci 72(4):E177-E183. (pdf format)

121. Teow CC, Truong VD, McFeeters RF, Thompson RL, Pecota KV, Yencho GC. 2007. Antioxidant activities, phenolic and ß-carotene contents of sweet potato genotypes with varying flesh colours. Food Chem 103:829-838. (pdf format)

120. Grabowski JA, Truong VD, Daubert CR. 2006. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. J Food Sci 71(5):E209-E217. (pdf format)

 

119. Shih FF, Truong VD, Daigle KM. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. J Food Qual 29:97-107. (pdf format)

 

118. Coronel P, Truong VD, Simunovic J, Sandeep KP. 2005. Aseptic processing of sweetpotato purees using a continuous flow microwave system. J Food Sci 70(9):E531-E536. (pdf format)

117. McConnell RY, Truong VD, Walter WM Jr, McFeeters RF. 2005. Physical, chemical and microbial changes in shredded sweetpotatoes. J Food Process Preserv 29:246-267. (pdf format)

116. Williams SH, Wright BW, Truong VD, Daubert CR, Vinyard CJ. 2005. Mechanical properties of foods used in experimental studies of primate masticatory function. Am J Primatology 67:329-346. (pdf format)

 

115. Truong VD, Clare DA, Catignani GL, Swaisgood HE. 2004. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. J Agric Food Chem 52(5):1170-1176. (pdf format)

 

114. Fasina OO, Farkas BE, Fleming HP. 2003. Thermal and dielectric properties of sweetpotato puree. Int J Food Prop 6 (3):461-472. (pdf format)


113. Walter WM Jr, Truong VD, Simunovic N, McFeeters RF. 2003. Low-temperature blanching of sweetpotatoes to improve firmness retention: Effect on compositional and textural properties. J Food Sci 68(4):1244-1247.(pdf format)

 112. Fasina OO, Walter WM Jr, Fleming HP, Simunovic N. 2003. Viscoelastic properties of restructured sweetpotato puree. Intern. J Food Sci Technol 38:421-425.( pdf format)

111. Walter WM Jr, Truong VD, Espinel RK. 2002. Textural measurements and product quality of restructured sweetpotato French fires. Lebensm -Wiss u -Technol 35(3):209-215. (pdf format)


110. Walter WM Jr, Truong VD, Espinel RK. 2001. Methods for producing cooked sweetpotato products and compositions thereof. U.S. Patent No. 6,197,363B1. (pdf format)

109. Walter WM Jr, Truong VD, Wiesenborn DP, Carvajal P. 2000. Rheological and physicochemical properties of starches from moist- and dry-type sweetpotatoes. J Agric Food Chem 48(7):2937-2942. (pdf format)

 

108. Walter WM Jr, Truong VD, Espinel KR. 1999. Effects of puree processing methods on the textural characteristics of an alginate-texturized sweet potato product. J Food Qual 22:631-640. (pdf format)

 

107. Numfor FA, Walter WM Jr, Schwartz SJ. 1998. Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours. Int J Food Sci Technol 33:455-460. (pdf format)

106. Truong VD, Walter WM Jr, Bett KL. 1998. Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching. J Food Sci 63(4):739-743. ( pdf format)


105. Garcia AM, Walter WM Jr. 1998. Physicochemical characterization of starch from Peruvian sweetpotato selections. Starch/Stärke 50(8):331-337. (pdf format)

104. Walter WM Jr, Sylvia KE, Truong VD. 1998. Alkali-neutralization process maintains the firmness and sensory quality of canned sweetpotato pieces. J Food Qual 21:421-431. (pdf format)

103. Truong VD., Walter WM Jr, Hamann DD. 1997. Relationship between instrumental and sensory parameters of cooked sweetpotato texture. J Text Stud 28:163-185. (pdf format)

102. Walter WM Jr, Collins WW, Truong, VD, Fine TI. 1997. Physical, compositional and sensory properties of French fry-type products from five sweetpotato selections. J Agric Food Chem 45(2):383-388. (pdf format)

101. Sylvia KE, Walter WM Jr, Giesbrecht FG. 1997. Alkali-processed sweetpotato French fries. J Food Qual 20:17-30. (pdf format)


100. Numfor FA, Walter WM Jr, Schwartz SJ. 1996. Effect of emulsifiers on the physical properties of native and fermented cassava starches. J Agric Food Chem 44(9):2595-2599. (pdf format)

99. Walter WM Jr, Fleming HP, Thompson RL, Fine TI. 1996. Effect of sodium chloride concentration on calcium uptake into brined cucumbers. J Food Qual 19:161-172. (pdf format)

98. Walter WM Jr, Palma CS. 1996. Effect of long-term storage on cell wall neutral sugars and galacturonic acid of two sweetpotato cultivars. J Agric Food Chem 44(1):278-281. (pdf format)

97. Truong VD, Walter WM Jr, Giesbrecht FG. 1995. Texturization of sweetpotato puree with alginate: Effects of tetrasodium pyrophosphate and calcium sulfate. J Food Sci 60(5):1054-1059, 1074. (pdf format)

96. Numfor FA, Walter WM Jr, Schwartz SJ. 1995. Physicochemical changes in cassava starch and flour associated with fermentation: Effect on textural properties. Starch/Stärke 47(3):86-91. (pdf format)

 

95. Walter WM Jr. 1994. Sweetpotatoes. Not just for the holidays. Agric Res 42:9. (pdf format)

 

94. Truong VD, Walter WM Jr. 1994. Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives. J Food Sci 59(6):1175-1180. (pdf format)

93. Walter WM Jr, Fleming HP, McFeeters RF. 1993. Base-mediated firmness retention of sweetpotato products. J Food Sci 58(4):813-816. (pdf format)

92. Walter WM Jr, Schwartz SJ. 1993. Controlled heat processing of Jewel sweet potatoes for puree production. J Food Qual 16:71-80. (pdf format)


91. Walter WM Jr, Wilson PW. 1992. Frozen sweetpotato products. In: Hill WA, Bonsi CK, Loretan PA, editors. Sweetpotato Technology for the 21st Century. Tuskegee, AL: Tuskegee University. p 400-406.

 

90. Walter WM Jr, Fleming HP, McFeeters RF. 1992. Firmness control of sweetpotato French fry-type product by tissue acidification. J Food Sci 57(1):138-142. (pdf format)

89. Walter WM Jr. 1992. Use of refractive index to monitor changes in sugar content of stored sweetpotatoes. HortSci 27(4):333-335. (pdf format)


88. Collins JL, Walter WM Jr. 1992. Processing and processed products. In: Jones A, Bouwkamp JC, editors. Fifty Years of Cooperative Sweetpotato Research. 1939-1989. Southern Cooperative Series Bulletin No. 369. Baton Rouge, LA: Louisiana Agricultural Experiment Station. p 71-87. (pdf format)

 

87. Silva JL, S-161 Technical Committee. 1990. Sweetpotatoes. Processing and products. Miss. State Univ. So. Coop. Series Bull. 340. 15 p.

 

86. Collins WW, Walter WM Jr, Torgersen-Belding S. 1990. Carbohydrate changes in sprouting sweetpotato roots. HortSci 25(8):979. (pdf format)

85. Walter WM Jr, Randall-Schadel B, Schadel WE. 1990. Wound healing in cucumber fruit. J Am Soc Hort Sci 115(3):444-452. (pdf format)

84. Walter WM Jr, Epley DG, McFeeters RF. 1990. Effect of water stress on stored pickling cucumbers. J Agric Food Chem 38(12):2185-2191. (pdf format)

83. Walter WM Jr, Hammett LK, Giesbrecht FG. 1989. Wound healing and weight loss of sweet potatoes harvested at several soil temperatures. J Am Soc Hort Sci 114(1):94-100. (pdf format)

 

82. Purcell AE, Walter WM Jr, Wilson LG. 1989. Sweet potatoes. In: Eskin NAM, editor. Quality and Preservation of Vegetables. Boca Raton, FL: CRC Press, Inc. p 285-304. (pdf format)

81. Walter WM Jr. 1988. Sweetpotatoes make good French fries. Agric Res 36:5. (pdf format)

80. Purcell AE, Walter WM Jr. 1988. Comparison of carbohydrate components in sweet potatoes baked by convection heating and microwave heating. J Agric Food Chem 36(2):360-362. (pdf format)

79. Schwartz SJ, Walter WM Jr, Carroll DE, Giesbrecht FG. 1987. Chemical, physical and sensory properties of a sweet potato French fry-type product during frozen storage. J Food Sci 52(3):617-619, 633. (pdf format)

78. Walter WM Jr. 1987. Sweet potatoes used to make a French fry-type product. NTIS Tech. Notes, U. S. Dept. of Commerce, Washington, DC. p 126.

77. Walter WM Jr, Moyer JW. 1987. The effect of feathery mottle virus infection on sweet potato sensory properties. J Food Sci 52(5):1298-1301. (pdf format)

76. Walter WM Jr. 1987. Effect of curing on sensory properties and carbohydrate composition of baked sweet potatoes. J Food Sci 52(4):1030-1032. (pdf format)

75. Walter WM Jr, Purcell AE. 1986. Protein of the sweet potato. In: Ory RL, editor. Plant Proteins. Applications, Biological Effects and Chemistry. Washington , DC: American Chemical Society. p 234-248. (pdf format)

74. Walter WM Jr, Hoover MW . 1986. Preparation, evaluation and analysis of a French fry-type product from sweet potatoes. J Food Sci 51(4):967-970. (pdf format)

73. Szyperski RJ, Hamann DD, Walter WM Jr. 1986. Controlled alpha amylase process for improved sweet potato puree. J Food Sci 51(2):360-363, 377. (pdf format)

72. Schalk JM, Peterson JK, Jones A, Dukes PD, Walter WM Jr. 1986. The anatomy of sweet potato periderm and its relationship to wireworm, Diabrotica, Systena resistance. J Agric Entomol 3(4):350-356. (pdf format)

71. Walter WM Jr, Croom EM, Jr, Catignani GL, Thresher WC. 1986. Compositional study of Apios priceana tubers. J Agric Food Chem 34(1):39-41. (pdf format)

70. Walter WM Jr, Fleming HP, Trigiano RN. 1985. Comparison of the microstructure of firm and stem-end softened cucumber pickles preserved by brine fermentation. Food Microstruct 4:165-172. (pdf format)

69. Collins WW, Walter WM Jr. 1985. Fresh roots for human consumption. In: Bouwkamp JC, editor. Sweet Potato Products: a Natural Resource for the Tropics. Boca Raton, FL: CRC Press, Inc. p 153-173. (pdf format)

 

68. Swaisgood HE, Catignani GL, Walter WM Jr. 1984. Enzymes for measuring quality. Res Perspec 3:10-11. (pdf format)

 

67. Dickey LF, Collins WW, Young CT, Walter WM Jr. 1984. Root protein quantity and quality in a seedling population of sweet potatoes. HortSci 19(5):689-692. (pdf format)

 

66. Walter WM Jr, Collins WW, Purcell AE. 1984. Sweet potato protein: a review. J Agric Food Chem 32(4):695-699. (pdf format)

65. Walter WM Jr, Hoover MW. 1984. Effect of pre-processing storage conditions on the composition, microstructure and acceptance of sweet potato patties. J Food Sci 49(5):1258-1261. (pdf format)

 

64. Walter WM Jr, Catignani GL, Yow LL, Porter DH. 1983. Protein nutritional value of sweet potato flour. J Agric Food Chem 31(5):947-949. (pdf format)

63. Hoover MW, Walter WM Jr, Giesbrecht FG. 1983. Method of preparation and sensory evaluation of sweet potato patties. J Food Sci 48(5):1568-1569. (pdf format)

62. Anderson JE , Adams DM , Walter WM Jr. 1983. Conditions under which bacterial amylases survive ultrahigh temperature sterilization. J Food Sci 48(6):1622-1625, 1631. (pdf format)

61. Schadel WE, Walter WM Jr, Young CT. 1983. Cotyledon structure of resting peanut (Arachis hypogaea L. cv. Florunner) seed before and after hydraulic pressing. J Food Sci 48(5):1405-1407. (pdf format)

60. Walter WM Jr, Schadel WE. 1983. Structure and composition of normal skin (periderm) and wound tissue from cured sweet potatoes. J Am Soc Hort Sci 108(6):909-914. (pdf format)

59. Purcell AE, Walter WM Jr, Nicholaides JJ, Collins WW, Chancy H. 1982. Nitrogen, potassium, sulfur fertilization and protein content of sweet potato roots. J Am Soc Hort Sci 107(3):425-427. (pdf format)

58. Purcell AE, Walter WM Jr. 1982. Stability of amino acids during cooking and processing of sweet potatoes. J Agric Food Chem 30(3):443-444. (pdf format)

 

57. Burton JW , Purcell AE, Walter WM Jr. 1982. Methionine concentration in soybean protein from populations selected for increased percent protein. Crop Sci 22:430-432. (pdf format)

56. Walter WM Jr, Schadel WE. 1982. Effect of lye peeling conditions on sweet potato tissue. J Food Sci 47(3):813-817. (pdf format)

55. Walter WM Jr, Giesbrecht FG. 1982. Effect of lye peeling conditions on phenolic destruction, starch hydrolysis and carotene loss in sweet potatoes. J Food Sci 47(3):810-812. (pdf format)

54. Walter WM Jr, Schadel WE. 1982. A rapid method for evaluating curing progress in sweet potatoes. J Am Soc Hort Sci 107(6):1129-1133. (pdf format)

53. Collins WW, Walter WM Jr. 1982. Potential for increasing nutritional value of sweet potatoes. In: Villareal RL, Griggs TD, editors. Sweet Potato. Proceedings of the First International Symposium. AVRDC Pub. No. 82-172. Tainan, Taiwan, China: Hong Wen Printing Works. p 355-363. (pdf format)


52. Walter WM Jr, Catignani GL. 1981. Biological quality and composition of sweet potato protein fractions. J Agric Food Chem 29(4):797-799. ( pdf format)

 

51. Schadel WE, Walter WM Jr. 1981. Localization of phenols and polyphenol oxidase in 'Jewel' sweet potatoes (Ipomoea batatas 'Jewel'). Can J Bot 59(10):1961-1967. (pdf format)

50. Walter WM Jr, Schadel WE. 1981. Distribution of phenols in 'Jewel' sweet potato [ Ipomoea batatas (L.) Lam.] roots. J Agric Food Chem 29(5):904-906. (pdf format)

49. Ice JR, Hamann DD, Purcell AE. 1980. Effects of pH, enzymes and storage time on the rheology of sweet potato puree. J Food Sci 45(6):1614-1618. (pdf format)

48. Purcell AE, Walter WM Jr. 1980. Changes in composition of the nonprotein-nitrogen fraction of 'Jewel' sweet potatoes [ Ipomoea batatas (Lam.)] during storage. J Agric Food Chem 28(4):842-844. (pdf format)


47. Hamann DD, Miller NC, Purcell AE. 1980. Effects of curing on the flavor and texture of baked sweet potatoes. J Food Sci 45:992-994. ( pdf format)

46. Schadel WE, Walter WM Jr. 1980. Calcium oxalate crystals in the roots of sweet potato. J Am Soc Hort Sci 105(6):851-854. ( pdf format)


45. Walter WM Jr, Purcell AE. 1980. Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars. J Agric Food Chem 28(5):941-944. (pdf format)

44. Purcell AE, Later DW, Lee ML. 1980. Analysis of the volatile constituents of baked, 'Jewel' sweet potatoes. J Agric Food Chem 28:939-941. (pdf format)

43. Walter WM Jr, Purcell AE. 1979. Evaluation of several methods for analysis of sweet potato phenolics. J Agric Food Chem 27(5):942-946. (pdf format)

42. Walter WM Jr, Purcell AE, McCollum GK. 1979. Use of high pressure liquid chromatography for analysis of sweet potato phenolics. J Agric Food Chem 27(5):938-941. (pdf format)


41. Purcell AE, Walter WM Jr, Giesbrecht FG. 1978. Protein and amino acids of sweet potato (Ipomoea batatas (L.) Lam.) fractions. J Agric Food Chem 26(3):699-701. (pdf format)

40. Purcell AE, Walter WM Jr, Giesbrecht FG. 1978. Root, hill and field variance in protein content of North Carolina sweet potatoes. J Agric Food Chem 26(2):362-364. (pdf format)

39. Purcell AE, Walter WM Jr, Giesbrecht FG. 1978. Changes in dry matter, protein and nonprotein nitrogen during storage of sweet potatoes. J Am Soc Hort Sci 103(2):190-192. (pdf format)

38. Walter WM Jr, Purcell AE, Hoover MW, White AG. 1978. Lipid autoxidation and amino acid changes in protein-enriched sweet potato flakes. J Food Sci 43:1242-1244. (pdf format)

37. Walter WM Jr, Purcell AE, Hoover MW, White AG. 1978. Preparation and storage of sweet potato flakes fortified with plant protein concentrates and isolates. J Food Sci 43:407-411. (pdf format)

36. Walter WM Jr, Purcell AE, McCollum GK. 1978. Laboratory preparation of a protein xanthophyll concentrate from sweet potato leaves. J Agric Food Chem 26(5):1222-1226. (pdf format)

35. Purcell AE, Pope DT, Walter WM Jr, Giesbrecht FG. 1976. Effect of length of growing season on protein content of sweet potato cultivars. HortSci 11(1):31. (pdf format)

34. Purcell AE, Walter WM Jr, Giesbrecht FG. 1976. Distribution of protein within sweet potato roots (Ipomoea batatas L.). J Agric Food Chem 24(1):64-66. (pdf format)

33. Walter WM Jr, Purcell AE, Hoover MW . 1976. Changes in amyloid carbohydrates during preparation of sweet potato flakes. J Food Sci 41:1374-1377. (pdf format)


32. Rao VNM, Hamann DD, Purcell AE. 1976. Dynamic structural properties of sweet potato. Trans. ASAE 19(4):771-774. (pdf format)

31. Walter WM Jr, Purcell AE, Nelson AM. 1975. Effects of amylolytic enzymes on "moistness" and carbohydrate changes of baked sweet potato cultivars. J Food Sci 40:793-796. (pdf format)

30. Walter WM Jr, Purcell AE. 1974. Lipid autoxidation in precooked, dehydrated sweet potato flakes stored in air. J Agric Food Chem 22 (2):298-302. (pdf format)

 

29. Walter WM Jr, Purcell AE. 1974. Water dispersible beta-carotene. U. S. Patent No. 3,790,688. (pdf format)


28. Garlich JD, Bryant DM, Covington HM, Chamblee DS, Purcell AE. 1974. Egg yolk and broiler skin pigmentation with sweet potato vine meals. Poultry Sci 53:692-699. (pdf format)

27. Smittle RB, Gilliland SE, Speck ML, Walter WM Jr. 1974. Relationship of cellular fatty acid composition to survival of Lactobacillus bulgaricus in liquid nitrogen. Appl Microbiol 27:738-743. (pdf format)

26. Walter WM Jr, Purcell AE. 1973. Alpha-amylase in sweet potatoes. A comparison between the amyloclastic and chromogenic starch methods of analysis. J Food Sci 38:548-549. ( pdf format)

25. Fleming HP, Walter WM Jr, Etchells JL. 1973. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives. Appl Microbiol 26(5):777-782. ( pdf format)

24. Walter WM Jr, Fleming HP, Etchells JL. 1973. Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives. Appl Microbiol 26(5):773-776. (pdf format)

23. Purcell AE, Swaisgood HE, Pope DT. 1972. Protein and amino acid content of sweet potato cultivars. J Am Soc Hort Sci 97(1):30-33. (pdf format)


22. Walter WM Jr, Purcell AE, Hansen AP. 1972. Autoxidation of dehydrated sweet potato flakes. The effect of solvent extraction on flake stability. J Agric Food Chem 20(5):1060-1063. ( pdf format)


21. Walter WM Jr, Purcell AE. 1971. Characterization of a stable water-dispersible carotene fraction from dehydrated sweet potato flakes. J Agric Food Chem 19(1):175-178. ( pdf format)


20. Purcell AE. 1971. Sweet potatoes: a sleeping giant in the space age. N. C. Yam Commission, Inc., Raleigh, NC. (pdf format)

19. Purcell AE. 1971. Sweet potato: the versatile vegetable. N. C. Yam Commission, Inc., Raleigh, NC. (pdf format)

18. Purcell AE, Walter WM Jr. 1971. Microbial production of carbon 14C-labelled all-trans beta-carotene. U. S. Patent No. 3,579,424. (pdf format)

17. Walter WM Jr, Hansen AP, Purcell AE. 1971. Lipids of cured Centennial sweet potatoes. J Food Sci 36:795-797. (pdf format)


16. Purcell AE, Walter WM Jr. 1971. Preparation of 14 C-ß-carotene. In: "Methods in Enzymology," vol. XVIII. New York: Academic Press, Inc. p 701-706. (pdf format)

15. Walter WM Jr, Purcell AE and Cobb WY. 1970. Fragmentation of b-carotene in autoxidizing dehydrated sweet potato flakes. J Agric Food Chem 18(5):881-885. (pdf format)


14. Walter WM Jr, Purcell AE. 1970. Unequal distribution of 14 C-ß-carotene incorporated into dehydrated sweet potato flakes: a warning. J Agric Food Chem 18(3):550. (pdf format)


13. Fleming HP, Walter WM Jr, Etchells JL. 1969. Isolation of a bacterial inhibitor from green olives. Appl Microbiol 18(5):856-860. (pdf format)

 

12. Young R, Meredith F, Purcell AE. 1969. Redblush grapefruit quality as affected by controlled, artificial climate. J Am Soc Hort Sci 94(6):672-674. (pdf format)

 

11. Pattee HE, Purcell AE, Johns EB. 1969. Changes in carotenoid and oil content during maturation of peanut seeds. J Am Oil Chem Soc 46(11):629-631. (pdf format)

10. Purcell AE, Walter WM Jr, Thompkins WT. 1969. Relationship of vegetable color to physical state of the carotenes. J Agric Food Chem 17(1):41-42. ( pdf format)

9. Purcell AE, Walter WM Jr. 1968. Autoxidation of carotenes in dehydrated sweet potato flakes using 14C-ß-carotene. J Agric Food Chem 16(4):650-653. (pdf format)

8. Purcell AE, Young RH, Schultz EF Jr, Meredith FI. 1968. The effect of artificial climate on the internal fruit color of Redblush grapefruit. J Am Soc Hort Sci 92:170-178. (pdf format)

 

7. Purcell AE, Walter WM Jr. 1968. Carotenoids of Centennial variety sweet potato, Ipomoea batatas L. J Agric Food Chem 16(5):769-770. (pdf format)

 

6. Purcell AE, Walter WM Jr. 1968. Preparation of beta-carotene-14C. J Labelled Compounds IV (1):94-96. (pdf format)

 

5. Walter WM Jr. 1967. Synthesis of geranylgeraniol-2-14C. J Labelled Compounds III (1):54-56. (pdf format)

 

4. Meredith FI, Purcell AE. 1966. Changes in the concentration of carotenes of ripening Homestead tomatoes. J Am Soc Hort Sci 89:544-548. (pdf format)

 

3. Pattee HE, Purcell AE. 1966. Carotenoid pigments of peanut oil. J Am Oil Chem Soc 44(5):328-330. (pdf format)

 

2. Walter WM Jr, Purcell AE. 1966. Elimination of color quench in liquid scintillation counting of 14C-carotenoids. Anal Biochem 16(3):466-473. (pdf format)

 

1. Kahn JS, Purcell AE. 1965. Enhancement by carotenoids of nicotinamide adenamide dinucleotide phosphate photoreduction in isolated chloroplasts. I. Isolation and purification of active fractions. Archiv. Biochem Biophys 112(2):355-360. (pdf format)