1. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweet potato;Cevallos-Casals;Journal of Agricultural and Food Chemistry,2003
2. Isolation and characterization of (5R,6S,5'R,8'R)- and (5R,6S,5'R,8'R)-luteochrom from Brazilian sweet potatoes (Ipomoea batatas LAM);de Almeida;Helvetica Chimica Acta,1986
3. Crust and crumb characteristics of gluten free breads;Gallagher;Journal of Food Engineering,2003
4. Nutritional and rheological characterization of spray dried sweet potato powder;Grabowski;LWT – Food Science and Technology,2008
5. Effect of Genotype and Environment Factors on Quality Characters of Sweet Potato;Guoquan,2003