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Items: 49

1.

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

Pérez-Díaz IM, McFeeters RF, Moeller L, Johanningsmeier SD, Hayes J, Fornea DS, Rosenberg L, Gilbert C, Custis N, Beene K, Bass D.

J Food Sci. 2015 Dec;80(12):M2827-36. doi: 10.1111/1750-3841.13107. Epub 2015 Oct 29.

PMID:
26512798
2.

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

Johanningsmeier SD, McFeeters RF.

Int J Food Microbiol. 2015 Dec 23;215:40-8. doi: 10.1016/j.ijfoodmicro.2015.08.004. Epub 2015 Aug 12.

PMID:
26325599
3.

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

Johanningsmeier SD, McFeeters RF.

Food Microbiol. 2013 Sep;35(2):129-35. doi: 10.1016/j.fm.2013.03.004. Epub 2013 Mar 21.

PMID:
23664264
4.

Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.

Johanningsmeier SD, Franco W, Perez-Diaz I, McFeeters RF.

J Food Sci. 2012 Jul;77(7):M397-404. doi: 10.1111/j.1750-3841.2012.02780.x.

PMID:
22757713
5.

Characteristics of spoilage-associated secondary cucumber fermentation.

Franco W, Pérez-Díaz IM, Johanningsmeier SD, McFeeters RF.

Appl Environ Microbiol. 2012 Feb;78(4):1273-84. doi: 10.1128/AEM.06605-11. Epub 2011 Dec 16.

6.

Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines.

Pérez-Díaz IM, McFeeters RF.

J Food Sci. 2011 Mar;76(2):M120-3. doi: 10.1111/j.1750-3841.2010.01981.x. Epub 2011 Jan 19.

PMID:
21535774
7.

Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).

Johanningsmeier SD, McFeeters RF.

J Food Sci. 2011 Jan-Feb;76(1):C168-77. doi: 10.1111/j.1750-3841.2010.01918.x. Epub 2010 Nov 29.

PMID:
21535646
8.

Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.

Pérez-Díaz IM, McFeeters RF.

J Food Sci. 2010 May;75(4):M204-8. doi: 10.1111/j.1750-3841.2010.01587.x.

PMID:
20546411
9.

Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.

McFeeters RF, Pérez-Díaz I.

J Food Sci. 2010 Apr;75(3):C291-6. doi: 10.1111/j.1750-3841.2010.01558.x.

PMID:
20492282
10.

Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS.

Truong VD, Deighton N, Thompson RT, McFeeters RF, Dean LO, Pecota KV, Yencho GC.

J Agric Food Chem. 2010 Jan 13;58(1):404-10. doi: 10.1021/jf902799a.

PMID:
20017481
11.

Effects of pH adjustment and sodium ions on sour taste intensity of organic acids.

Neta ER, Johanningsmeier SD, Drake MA, McFeeters RF.

J Food Sci. 2009 May-Jul;74(4):S165-9. doi: 10.1111/j.1750-3841.2009.01127.x.

PMID:
19490344
12.

Modification of azo dyes by lactic acid bacteria.

Pérez-Díaz IM, McFeeters RF.

J Appl Microbiol. 2009 Aug;107(2):584-9. doi: 10.1111/j.1365-2672.2009.04227.x. Epub 2009 Mar 18.

13.

Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives.

Pérez-Díaz IM, McFeeters RF.

J Food Sci. 2008 Aug;73(6):M287-91.

PMID:
19241560
14.

Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree.

Pérez-Díaz IM, Truong VD, Webber A, McFeeters RF.

J Food Prot. 2008 Mar;71(3):639-42.

PMID:
18389715
15.
16.

The chemistry and physiology of sour taste--a review.

Ramos Da Conceicao Neta ER, Johanningsmeier SD, McFeeters RF.

J Food Sci. 2007 Mar;72(2):R33-8. Review.

PMID:
17995849
17.

Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.

Johanningsmeier S, McFeeters RF, Fleming HP, Thompson RL.

J Food Sci. 2007 Jun;72(5):M166-72.

PMID:
17995739
18.

A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles.

Da Conceicao Neta ER, Johanningsmeier SD, Drake MA, McFeeters RF.

J Food Sci. 2007 Aug;72(6):S352-9.

PMID:
17995690
19.

Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States.

Truong VD, McFeeters RF, Thompson RT, Dean LL, Shofran B.

J Food Sci. 2007 Aug;72(6):C343-9.

PMID:
17995676
20.

Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.

Pérez-Díaz IM, Kelling RE, Hale S, Breidt F, McFeeters RF.

J Food Sci. 2007 Sep;72(7):M240-5.

PMID:
17995647
21.

Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions.

Dougherty DP, Da Conceicao Neta ER, McFeeters RF, Lubkin SR, Breidt F Jr.

J Agric Food Chem. 2006 Aug 9;54(16):6021-9.

PMID:
16881711
22.

Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles.

Cleary K, McFeeters RF.

J Agric Food Chem. 2006 May 3;54(9):3421-7.

PMID:
16637703
23.

Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments.

Bjornsdottir K, Breidt F Jr, McFeeters RF.

Appl Environ Microbiol. 2006 Jan;72(1):660-4.

24.

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

Breidt F Jr, Hayes JS, Osborne JA, McFeeters RF.

J Food Prot. 2005 Feb;68(2):305-10.

PMID:
15726973
25.

Rapid softening of acidified peppers: effect of oxygen and sulfite.

McFeeters RF, Barrangou LM, Barish AO, Morrison SS.

J Agric Food Chem. 2004 Jul 14;52(14):4554-7.

PMID:
15237966
26.
27.

Effect of malic acid on the growth kinetics of Lactobacillus plantarum.

Passos FV, Fleming HP, Hassan HM, McFeeters RF.

Appl Microbiol Biotechnol. 2003 Dec;63(2):207-11. Epub 2003 Jun 28.

PMID:
12838376
28.
29.

Factors Influencing texture retention of salt-free, acidified, red bell peppers during storage.

Papageorge LM, McFeeters RF, Fleming HP.

J Agric Food Chem. 2003 Feb 26;51(5):1460-3.

PMID:
12590498
30.

Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.

Palma-Harris C, McFeeters RF, Fleming HP.

J Agric Food Chem. 2002 Aug 14;50(17):4875-7.

PMID:
12166974
31.

Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis.

Dougherty DP, Breidt F Jr, McFeeters RF, Lubkin SR.

Appl Environ Microbiol. 2002 May;68(5):2468-78.

32.

Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.

Palma-Harris C, McFeeters RF, Fleming HP.

J Agric Food Chem. 2001 Sep;49(9):4203-7.

PMID:
11559111
33.

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

Unal R, Fleming HP, McFeeters RF, Thompson RL, Breidt F Jr, Giesbrecht FG.

J Food Prot. 2001 Feb;64(2):189-94.

PMID:
11271766
34.

Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric.

Zhou A, McFeeters RF, Fleming HP.

J Agric Food Chem. 2000 Oct;48(10):4910-2.

PMID:
11052754
35.

Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts.

Pattee HE, Isleib TG, Giesbrecht FG, McFeeters RF.

J Agric Food Chem. 2000 Mar;48(3):757-63.

PMID:
10725145
36.

Investigations into genotypic variations of peanut carbohydrates.

Pattee HE, Isleib TG, Giesbrecht FG, McFeeters RF.

J Agric Food Chem. 2000 Mar;48(3):750-6.

PMID:
10725144
37.

Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen.

Zhou A, McFeeters RF, Fleming HP.

J Agric Food Chem. 2000 Feb;48(2):193-7.

PMID:
10691615
38.
39.

Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose medium.

Romick TL, Fleming HP, McFeeters RF.

Appl Environ Microbiol. 1996 Jan;62(1):304-7.

40.

Kinetics and Modeling of Lactic Acid Production by Lactobacillus plantarum.

Passos FV, Fleming HP, Ollis DF, Felder RM, McFeeters RF.

Appl Environ Microbiol. 1994 Jul;60(7):2627-36.

41.

A fermentor for study of sauerkraut fermentation.

Fleming HP, McFeeters RF, Humphries EG.

Biotechnol Bioeng. 1988 Feb 20;31(3):189-97.

PMID:
18584591
42.

A differential medium for the enumeration of homofermentative and heterofermentative lactic Acid bacteria.

McDonald LC, McFeeters RF, Daeschel MA, Fleming HP.

Appl Environ Microbiol. 1987 Jun;53(6):1382-4.

43.

Measurement of pectin methylation in plant cell walls.

McFeeters RF, Armstrong SA.

Anal Biochem. 1984 May 15;139(1):212-7.

PMID:
6742430
44.

Mutation and Selection of Lactobacillus plantarum Strains That Do Not Produce Carbon Dioxide from Malate.

Daeschel MA, McFeeters RF, Fleming HP, Klaenhammer TR, Sanozky RB.

Appl Environ Microbiol. 1984 Feb;47(2):419-20.

45.
46.
47.

A manual method for reducing sugar determinations with 2,2'-bicinchoninate reagent.

McFeeters RF.

Anal Biochem. 1980 Apr;103(2):302-6. No abstract available.

PMID:
7386863
48.

Substrate specificity of chlorophyllase.

McFeeters RF.

Plant Physiol. 1975 Feb;55(2):377-81.

49.

Purification and Properties of Chlorophyllase from Ailanthus altissima (Tree-of-Heaven).

McFeeters RF, Chichester CO, Whitaker JR.

Plant Physiol. 1971 May;47(5):609-18.

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