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                    U.S. DEPARTMENT OF AGRICULTURE
 Food Science and Market Quality and Handling Research Unit: Raleigh, NC
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ARS Home Southeast Area Raleigh, North Carolina Food Science and Market Quality and Handling Research Unit People & Locations







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**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Sustainable Sweetpotato Production in the United States: Current Status, Challenges, and Opportunities
                                                        

- (Review Article)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. 16,2/630-660. https://doi.org/10.1002/agj2.21539.Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
                                                        

- (Peer Reviewed Journal)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. 21:101072. https://doi.org/10.1016/j.fochx.2023.101072.Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
                                                        

- (Peer Reviewed Journal)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.Isolated sweetpotato starch properties from roots used to make sweetpotato French fries

- (Database / Dataset)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.Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
                                                        

- (Peer Reviewed Journal)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.Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
                                                        

- (Peer Reviewed Journal)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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