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Fermentation microorganisms and flavor changes in fermented foods

Journal of food science, 2004, Vol.69 (1), p.FMS35-FMS37

McFeeters, R.F

2004

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Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States

Journal of food science, 2007-08, Vol.72 (6), p.C343-C349

2007

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Protective Effects of Organic Acids on Survival of Escherichia coli O157:H7 in Acidic Environments

Applied and Environmental Microbiology, 2006, Vol.72 (1), p.660-664

2006

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Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

Journal of food science, 2015-12, Vol.80 (12), p.M2827-M2836

2015

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Sulfite analysis of fruits and vegetables by high-performace liquid chromatography (HPLC) with ultraviolet spectrophotometric detection

Journal of agricultural and food chemistry, 2003-03, Vol.51 (6), p.1513-1517

2003

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Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts

Journal of food science, 2010-05, Vol.75 (4), p.M204-M208

2010

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Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives

Journal of food science, 2008-08, Vol.73 (6), p.M287-M291

2008

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Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids

Journal of food science, 2009-05, Vol.74 (4), p.S165-S169

2009

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Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines

Journal of food science, 2011-03, Vol.76 (2), p.M120-M123

2011

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Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

Journal of food protection, 2004, Vol.67 (1), p.12-18

2004

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Modification of azo dyes by lactic acid bacteria

Journal of applied microbiology, 2009-08, Vol.107 (2), p.584-589

2009

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Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles

Journal of food science, 2007-08, Vol.72 (6), p.S352-S359

2007

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Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbers

Journal of food protection, 1998-07, Vol.61 (7), p.885-890

McFeeters, R.F. (USDA, ARS, Raleigh, NC.)

1998

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Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines

Journal of food protection, 2005-02, Vol.68 (2), p.305-310

2005

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Lactobacilli and Tartrazine as Causative Agents of Red-Color Spoilage in Cucumber Pickle Products

Journal of food science, 2007-09, Vol.72 (7), p.M240-M245

2007

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Effect of malic acid on the growth kinetics of Lactobacillus plantarum

Applied microbiology and biotechnology, 2003-12, Vol.63 (2), p.207-211

2003

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Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation

Journal of food science, 2002-10, Vol.67 (8), p.2934-2939

2002

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Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation

Journal of food science, 2001-01, Vol.66 (1), p.162-166

2001

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Kinetics and modeling of lactic acid production by Lactobacillus plantarum

Applied and Environmental Microbiology, 1994-07, Vol.60 (7), p.2627-2636

1994

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Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose medium

Applied and Environmental Microbiology, 1996-01, Vol.62 (1), p.304-308

1996

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Investigations into Genotypic Variations of Peanut Carbohydrates

Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.750-756

2000

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Inhibition of Formation of Oxidative Volatile Components in Fermented Cucumbers by Ascorbic Acid and Turmeric

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4910-4912

2000

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Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice

Journal of food protection, 2001-02, Vol.64 (2), p.189-194

2001

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PHYSICAL, CHEMICAL AND MICROBIAL CHANGES IN SHREDDED SWEET POTATOES

Journal of food processing and preservation, 2005-06, Vol.29 (3-4), p.246-267

2005

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Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation

Journal of food science, 2002-04, Vol.67 (3), p.1155-1161

2002

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Fermentation microorganisms and flavor changes in fermented foods

Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States

Protective Effects of Organic Acids on Survival of Escherichia coli O157:H7 in Acidic Environments

Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

Sulfite analysis of fruits and vegetables by high-performace liquid chromatography (HPLC) with ultraviolet spectrophotometric detection

Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts

Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives

Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids

Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines

Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

Modification of azo dyes by lactic acid bacteria

Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles

Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbers

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines

Lactobacilli and Tartrazine as Causative Agents of Red-Color Spoilage in Cucumber Pickle Products

Effect of malic acid on the growth kinetics of Lactobacillus plantarum

Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation

Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation

Kinetics and modeling of lactic acid production by Lactobacillus plantarum

Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose medium

Investigations into Genotypic Variations of Peanut Carbohydrates

Inhibition of Formation of Oxidative Volatile Components in Fermented Cucumbers by Ascorbic Acid and Turmeric

Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice

PHYSICAL, CHEMICAL AND MICROBIAL CHANGES IN SHREDDED SWEET POTATOES

Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation

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