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Metabolomic Technologies for Improving the Quality of Food: Practice and Promise

Annual review of food science and technology, 2016-02, Vol.7 (1), p.413-438

2016

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Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato

Journal of agricultural and food chemistry, 2016-03, Vol.64 (8), p.1850-1860

2016

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Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage

BMC genomics, 2019-11, Vol.20 (1), p.902-902, Article 902

2019

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Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

Food microbiology, 2013-09, Vol.35 (2), p.129-135

2013

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Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market‐Types

Journal of food science, 2019-03, Vol.84 (3), p.397-405

2019

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Levilactobacillus brevis , autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment

Frontiers in microbiology, 2023, Vol.14, p.1210190-1210190

2023

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Direct Analysis of Triterpenes from High-Salt Fermented Cucumbers Using Infrared Matrix-Assisted Laser Desorption Electrospray Ionization (IR-MALDESI)

Journal of the American Society for Mass Spectrometry, 2017-02, Vol.28 (2), p.370-375

2017

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Characteristics of spoilage-associated secondary cucumber fermentation

Applied and Environmental Microbiology, 2012-02, Vol.78 (4), p.1273-1284

2012

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Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Journal of food quality, 2018-01, Vol.2018, p.1-13

2018

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Biomarkers of Metabolic Adaptation to High Dietary Fats in a Mouse Model of Obesity Resistance

Metabolites, 2024-01, Vol.14 (1), p.69

2024

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Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

Food Chemistry: X, 2024-03, Vol.21, p.101072-101072, Article 101072

2024

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Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS

Food chemistry, 2019-01, Vol.271, p.715-723

2019

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Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation

Journal of food science, 2022-02, Vol.87 (2), p.599-611

2022

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A sensory lexicon to characterize the quality of fresh and preserved peppers

Journal of food science, 2023-12, Vol.88 (12), p.5216-5235

2023

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Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers

Journal of food science, 2022-09, Vol.87 (9), p.3995-4008

2022

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Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers

International journal of food microbiology, 2015-12, Vol.215, p.40-48

2015

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Pomegranate as a functional food and nutraceutical source

Annual review of food science and technology, 2011-01, Vol.2 (1), p.181-201

2011

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Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

Journal of food science, 2019-05, Vol.84 (5), p.1129-1137

2019

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Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

Food quality and preference, 2022-10, Vol.101, p.104628-104628, Article 104628

2022

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Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Journal of food science, 2021-05, Vol.86 (5), p.1819-1834

2021

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Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4615-4625

2024

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Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

Journal of food science, 2022-04, Vol.87 (4), p.1475-1488

2022

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Modeling buffer capacity and pH in acid and acidified foods

Journal of food science, 2020-04, Vol.85 (4), p.918-925

2020

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Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Journal of food science, 2018-01, Vol.83 (1), p.60-73

2018

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Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives

Journal of food science, 2022-11, Vol.87 (11), p.5054-5069

2022

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Metabolomic Technologies for Improving the Quality of Food: Practice and Promise

Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato

Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage

Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market‐Types

Levilactobacillus brevis , autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment

Direct Analysis of Triterpenes from High-Salt Fermented Cucumbers Using Infrared Matrix-Assisted Laser Desorption Electrospray Ionization (IR-MALDESI)

Characteristics of spoilage-associated secondary cucumber fermentation

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Biomarkers of Metabolic Adaptation to High Dietary Fats in a Mouse Model of Obesity Resistance

Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS

Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation

A sensory lexicon to characterize the quality of fresh and preserved peppers

Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers

Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers

Pomegranate as a functional food and nutraceutical source

Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

Modeling buffer capacity and pH in acid and acidified foods

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives

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