References APA 6th edition
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Adam, R. I., Sindi, K., & Badstue, L. (2015). Farmers' knowledge, perceptions and management of diseases affecting sweet potatoes in the lake victoria zone region, tanzania. Crop Protection, 72, 97-107. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.cropro.2015.02.010
Akintayo, O. A., Obadu, J. M., Karim, O. R., Balogun, M. A., Kolawole, F. L., & Oyeyinka, S. A. (2019). Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits. Lwt, 111, 513-519. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.lwt.2019.05.022
Alotaibi, S., & Tahergorabi, R. (2018). Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. Lwt, 88, 203-209. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.lwt.2017.10.022
Alves Filho, E. G., Sousa, V. M., Rodrigues, S., de Brito, E. S., & Fernandes, F. A. N. (2020). Green ultrasound-assisted extraction of chlorogenic acids from sweet potato peels and sonochemical hydrolysis of caffeoylquinic acids derivatives. Ultrasonics Sonochemistry, 63, 104911. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ultsonch.2019.104911
Aparecida Pereira, A. P., Pedrosa Silva Clerici, M. T., Schmiele, M., Gioia Júnior, L. C., Nojima, M. A., Steel, C. J., . . . Nabeshima, E. H. (2019). Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones. Lwt, 101, 145-151. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.lwt.2018.10.091
Beckford, R. C., & Bartlett, J. R. (2015). Inclusion levels of sweet potato root meal in the diet of broilers I. effect on performance, organ weights, and carcass quality. Poultry Science, 94(6), 1316-1322. doi:https://doi-org.pvamu.idm.oclc.org/10.3382/ps/pev090
Bradfield, S. J., Kumar, P., White, J. C., & Ebbs, S. D. (2017). Zinc, copper, or cerium accumulation from metal oxide nanoparticles or ions in sweet potato: Yield effects and projected dietary intake from consumption. Plant Physiology and Biochemistry, 110, 128-137. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.plaphy.2016.04.008
Charles, A. L., Cato, K., Huang, T., Chang, Y., Ciou, J., Chang, J., & Lin, H. (2016). Functional properties of arrowroot starch in cassava and sweet potato composite starches. Food Hydrocolloids, 53, 187-191. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodhyd.2015.01.024
Chen, H., Liang, S., Huang, G., & Lin, Y. (2015). Sweet potato cysteine proteases SPAE and SPCP2 participate in sporamin degradation during storage root sprouting. Journal of Plant Physiology, 186-187, 39-49. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.jplph.2015.08.004
Chen, S., Wu, M., Lu, P., Gao, L., Yan, S., & Wang, S. (2020). Development of pH indicator and antimicrobial cellulose nanofibre packaging film based on purple sweet potato anthocyanin and oregano essential oil. International Journal of Biological Macromolecules, 149, 271-280. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ijbiomac.2020.01.231
Chhe, C., Imaizumi, T., Tanaka, F., & Uchino, T. (2018). Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices. Engineering in Agriculture, Environment and Food, 11(1), 19-24. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.eaef.2017.10.002
Dash, K. K., Ali, N. A., Das, D., & Mohanta, D. (2019). Thorough evaluation of sweet potato starch and lemon-waste pectin based-edible films with nano-titania inclusions for food packaging applications. International Journal of Biological Macromolecules, 139, 449-458. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ijbiomac.2019.07.193
de Aguiar Cipriano, P., Ekici, L., Barnes, R. C., Gomes, C., & Talcott, S. T. (2015). Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins. Food Chemistry, 180, 227-234. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodchem.2015.02.020
Ding, X., Ni, Y., & Kokot, S. (2015). NIR spectroscopy and chemometrics for the discrimination of pure, powdered, purple sweet potatoes and their samples adulterated with the white sweet potato flour. Chemometrics and Intelligent Laboratory Systems, 144, 17-23. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.chemolab.2015.03.004
Dom, M. T., Ayalew, W. K., Glatz, P. C., Kirkwood, R. N., & Hughes, P. E. (2017). Nutrient utilization in grower pigs fed boiled, ensiled or milled sweet potato roots blended with a wheat-based protein concentrate doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.anifeedsci.2016.11.014
dos Santos, T. P. R., Franco, C. M. L., & Leonel, M. (2020). Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer. International Journal of Biological Macromolecules, 149, 1339-1346. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ijbiomac.2019.11.105
Drapal, M., & Fraser, P. D. (2019). Determination of carotenoids in sweet potato (ipomoea batatas L., lam) tubers: Implications for accurate provitamin A determination in staple sturdy tuber crops. Phytochemistry, 167, 112102. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.phytochem.2019.112102
Feng, Y., Mu, T., Zhang, M., & Ma, M. (2020). Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli. International Journal of Biological Macromolecules, 148, 1-10. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ijbiomac.2019.12.225
Feng, Y., Mu, T., Zhang, M., & Ma, M. (2020). Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli. International Journal of Biological Macromolecules, 149, 1170-1179. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ijbiomac.2020.02.020
Ginting, E., & Yulifianti, R. (2015). Characteristics of noodle prepared from orange-fleshed sweet potato, and domestic wheat flour. Procedia Food Science, 3, 289-302. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.profoo.2015.01.032
Gomes, M. J. C., Infante, R. A., da Silva, B. P., Moreira, M. E. d. C., Dias, D. M., Lopes,Rita de Cássia Stampini Oliveira, . . . Martino, H. S. D. (2017). Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in wistar rats. Journal of Cereal Science, 75, 213-219. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.jcs.2017.03.017
Gou, M., Wu, H., Saleh, A. S. M., Jing, L., Liu, Y., Zhao, K., . . . Li, W. (2019). Effects of repeated and continuous dry heat treatments on properties of sweet potato starch. International Journal of Biological Macromolecules, 129, 869-877. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ijbiomac.2019.01.225
Gou, Y., Sun, J., Liu, J., Chen, H., Kan, J., Qian, C., . . . Jin, C. (2019). Structural characterization of a water-soluble purple sweet potato polysaccharide and its effect on intestinal inflammation in mice. Journal of Functional Foods, 61, 103502. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.jff.2019.103502
Guo, K., Liu, T., Xu, A., Zhang, L., Bian, X., & Wei, C. (2019). Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes. Food Hydrocolloids, 89, 829-836. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodhyd.2018.11.058
Guo, L. (2018). Sweet potato starch modified by branching enzyme, β-amylase and transglucosidase. Food Hydrocolloids, 83, 182-189. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodhyd.2018.05.005
Guo, L., Li, J., Li, H., Zhu, Y., & Cui, B. (2020). The structure property and adsorption capacity of new enzyme-treated potato and sweet potato starches. International Journal of Biological Macromolecules, 144, 863-873. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ijbiomac.2019.09.164
Guo, L., Tao, H., Cui, B., & Janaswamy, S. (2019). The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules. Food Chemistry, 277, 504-514. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodchem.2018.11.014
Guo, Z., Zhao, B., Li, H., Miao, S., & Zheng, B. (2019). Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (ipomoea batatas L.). Innovative Food Science & Emerging Technologies, 54, 51-63. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ifset.2019.03.009
He, C., Zhang, M., & Guo, C. (2020). 4D printing of mashed potato/purple sweet potato puree with spontaneous color change. Innovative Food Science & Emerging Technologies, 59, 102250. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ifset.2019.102250
He, C., Huang, C., Lai, Y., & Li, S. (2017). The utilization of sweet potato vines as carbon sources for fermenting bio-butanol. Journal of the Taiwan Institute of Chemical Engineers, 79, 7-13. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.jtice.2017.02.022
Hernández Suárez, M., Montes Hernández, A. I., Rodríguez Galdón, B., Hernández Rodríguez, L., Medina Cabrera, C. E., Ríos Mesa, D., . . . Díaz Romero, C. (2016). Application of multidimensional scaling technique to differentiate sweet potato (ipomoea batatas (L.) lam) cultivars according to their chemical composition. Journal of Food Composition and Analysis, 46, 43-49. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.jfca.2015.10.008
HOU, F., DONG, S., XIE, B., ZHANG, H., LI, A., & WANG, Q. (2019). Mulching with plastic film improved the root quality of summer-sown sweet potato (ipomoea batatas (L). lam.) in northern china. Journal of Integrative Agriculture, 18(5), 982-991. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/S2095-3119(18)61994-X
Hu, Y., Deng, L., Chen, J., Zhou, S., Liu, S., Fu, Y., . . . Chen, M. (2016). An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars. Food Chemistry, 194, 46-54. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodchem.2015.07.133
Humia, B. V., Santos, K. S., Schneider, J. K., Leal, I. L., de Abreu Barreto, G., Batista, T., . . . Padilha, F. F. (2020). Physicochemical and sensory profile of beauregard sweet potato beer. Food Chemistry, 312, 126087. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodchem.2019.126087
Infante, R. A., Natal, D. I. G., Moreira, M. E. d. C., Bastiani, M. I. D., Chagas, C. G. O., Nutti, M. R., . . . Martino, H. S. D. (2017). Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability. Journal of Functional Foods, 38, 89-99. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.jff.2017.08.044
Islam, S. N., Nusrat, T., Begum, P., & Ahsan, M. (2016). Carotenoids and β-carotene in orange fleshed sweet potato: A possible solution to vitamin A deficiency. Food Chemistry, 199, 628-631. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodchem.2015.12.057
Jang, H., Kim, H., Kim, S., Kim, S., Kim, J., & Lee, Y. (2019). In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato. Food Chemistry, 272, 688-693. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.foodchem.2018.08.010
Jiang, G., Hou, X., Zeng, X., Zhang, C., Wu, H., Shen, G., . . . Zhang, Z. (2020). Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness. International Journal of Biological Macromolecules, 143, 359-372. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.ijbiomac.2019.12.024
Jo, A. R., Kim, H. R., Choi, S. J., Lee, J. S., Chung, M. N., Han, S. K., . . . Moon, T. W. (2016). Preparation of slowly digestible sweet potato daeyumi starch by dual enzyme modification. Carbohydrate Polymers, 143, 164-171. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.carbpol.2016.02.021
JU, D., MU, T., & SUN, H. (2017). Sweet potato and potato residual flours as potential nutritional and healthy food material. Journal of Integrative Agriculture, 16(11), 2632-2645. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/S2095-3119(16)61601-5
Julianti, E., Rusmarilin, H., Ridwansyah, , & Yusraini, E. (2017). Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum. Journal of the Saudi Society of Agricultural Sciences, 16(2), 171-177. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.jssas.2015.05.005
Kolawole, F. L., Akinwande, B. A., & Ade-Omowaye, B. I. O. (2020). Physicochemical properties of novel cookies produced from orange-fleshed sweet potato cookies enriched with sclerotium of edible mushroom (pleurotus tuberregium). Journal of the Saudi Society of Agricultural Sciences, 19(2), 174-178. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.jssas.2018.09.001
Korese, J. K., Sturm, B., Román, F., & Hensel, O. (2017). Simulation of transient heat transfer during cooling and heating of whole sweet potato (ipomoea batatas (L.) lam.) roots under forced-air conditions. Applied Thermal Engineering, 111, 1171-1178. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.applthermaleng.2016.09.137
Kourouma, V., Mu, T., Zhang, M., & Sun, H. (2019). Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato. Lwt, 104, 134-141. doi:https://doi-org.pvamu.idm.oclc.org/10.1016/j.lwt.2019.01.011
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