Matthew Allan
(PhD)
Food Science and Market Quality and Handling Research Unit
Research Associate
Phone: (919) 515-2950
Fax: (919) 513-0180
(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
Publications
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Sustainable Sweetpotato Production in the United States: Current Status, Challenges, and Opportunities
- (Review Article)
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George, J., Reddy, G.V., Wadl, P.A., Rutter, W.B., Culbreath, J.R., Lau, P.W., Rashid, T., Allan, M.C., Johanningsmeier, S.D., Nelson, A.M., Wang, M.L., Gubba, A., Ling, K., Meng, Y., Collins, D.J., Ponniah, S.K., Gowda, P.H. 2024. Sustainable Sweetpotato Production in the United States: Current Status, Challenges, and Opportunities. Agronomy Journal. 116(2):630-660. https://doi.org/10.1002/agj2.21539.
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Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
- (Peer Reviewed Journal)
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Allan, M.C., Johanningsmeier, S.D., Nakitto, M., Guambe, O., Abugu, M., Pecota, K.V., Yencho, G. 2024. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chemistry: X. 21. Article 101072. https://doi.org/10.1016/j.fochx.2023.101072.
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Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
- (Peer Reviewed Journal)
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Allan, M.C., Read, Q.D., Johanningsmeier, S.D. 2023. Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. Food Hydrocolloids. 137:108377. https://doi.org/10.1016/j.foodhyd.2022.108377.
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Isolated sweetpotato starch properties from roots used to make sweetpotato French fries
- (Database / Dataset)
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Allan, M.C. 2022. Isolated sweetpotato starch properties from roots used to make sweetpotato French fries. Mendeley Data. https://data.demo-uni.com/datasets/nzjrcgt9kp.
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Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
- (Peer Reviewed Journal)
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Allan, M.C., Johanningsmeier, S.D. 2022. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. Journal of Food Science. 87(9):3995-4008. https://doi.org/10.1111/1750-3841.16267.
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Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
- (Peer Reviewed Journal)
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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. 86:1819-1834. https://doi.org/10.1111/1750-3841.15725.
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