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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED PROCESSES FOR CUCUMBERS, CABBAGE, SWEETPOTATOES, AND PEPPERS TO MAKE HIGH-QUALITY, NUTRITIOUS PRODUCTS AND REDUCE POLLUTION

Location: Food Science Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Putative and unique gene sequence utilization for the design of species specific probes as modeled by Lactobacillus plantarum     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M. 2013. Putative and unique gene sequence utilization for the design of species specific probes as modeled by Lactobacillus plantarum. Current Microbiology. 66:266-270.
Growth of Lactobacillus paracasei ATCC334 in a cheese model system: A biochemical approach     Reprint Icon - (Peer Reviewed Journal)
Budinich, M.F., Perez Diaz, I.M., Cai, H., Rankin, S.A., Broadbent, J.R., Steele, J.L. 2011. Growth of Lactobacillus paracasei ATCC334 in a cheese model system: A biochemical approach. Journal of Dairy Science. 94(11):5263-5277.
Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M. 2011. Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts. Journal of Food Science. 76(7):M473-M477.
Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS)     Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., Mcfeeters, R.F. 2011. Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS). Journal of Food Science. 76(1):C168-C177.
Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS     Reprint Icon - (Peer Reviewed Journal)
Truong, V., Deighton, N., Thompson, R.L., Mcfeeters, R.F., Dean, L.L., Pecota, K.V., Yencho, G. 2010. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS. Journal of Agriculture and Food Chemistry. 58:404-410.
Microbiological spoilage of fruits and vegetables     Reprint Icon - (Book / Chapter)
Barth, M., Hankinson, T.R., Zhuang, H., Breidt, F. 2009. Microbiological spoilage of fruits and vegetables. In: Compendium of the microbiological spoilage of fruits and vegetables. p. 135-183.
Sweetpotato purees and powders for functional food ingredients     Reprint Icon - (Book / Chapter)
Truong, V., Avula, R.Y. 2010. Sweetpotato purees and powders for functional food ingredients. In: Ray, R.C., Tomlins, K.I., editors. Sweetpotatoes: Post-harvest Aspects in Food, Feed and Industry. New York: Nova Science Publishers, Inc. p. 117-161.
Effects of pH adjustment and sodium ions on sour taste intensity of organic acids     Reprint Icon - (Peer Reviewed Journal)
Neta, E., Johanningsmeier, S.D., Drake, M., McFeeters, R.F. 2009. Effects of pH adjustment and sodium ions on sour taste intensity of organic acids. Journal of Food Science. 74(4):S165-S169.
Influence of microbial growth in the redox potential of fermented cucumbers     Reprint Icon - (Peer Reviewed Journal)
Olsen, M., Perez Diaz, I.M. 2009. Influence of microbial growth in the redox potential of fermented cucumbers. Journal of Food Science. 74(4):M149-M153.
Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations     Reprint Icon - (Peer Reviewed Journal)
Maruvada, R., McFeeters, R.F. 2009. Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations. International Journal of Food Science and Technology. 44:1108-1117.
Modification of azo dyes by lactic acid bacteria     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F. 2009. Modification of azo dyes by lactic acid bacteria. Journal of Applied Microbiology. 107:584-589.
Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees     Reprint Icon - (Peer Reviewed Journal)
Steed, L.E., Truong, V., Simunovic, J., Sandeep, K.P., Kumar, P., Cartwright, G.D., Swartzel, K.R. 2008. Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees. Journal of Food Science. 73(9):E455-E462.
‘Covington’ sweetpotato     Reprint Icon - (Peer Reviewed Journal)
Yencho, G., Pecota, K.V., Schultheis, J.R., Pesic-Vanesbroeck, Z., Holmes, G.J., Little, B.E., Thornton, A.C., Truong, V. 2008. ‘Covington’ sweetpotato. HortScience. 43(6):1911-1914.
Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions     Reprint Icon - (Peer Reviewed Journal)
Kreske, A.C., Bjornsdottir, K., Breidt, F., Hassan, H. 2008. Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions. Journal of Food Protection. 71(12):2404-2409.
Microbiological preservation of cucumbers for bulk storage by the use of acetic acid and food preservatives     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F. 2008. Microbiological preservation of cucumbers for bulk storage by the use of acetic acid and food preservatives. Journal of Food Science. 73(6):M287-M291.
Anthocyanin content, antioxidant activity and selected physical properties of flowable purple-fleshed sweetpotato purees     Reprint Icon - (Peer Reviewed Journal)
Steed, L.E., Truong, V. 2008. Anthocyanin content, antioxidant activity and selected physical properties of flowable purple-fleshed sweetpotato purees. Journal of Food Science. 73(5):S215-S221.
Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees     Reprint Icon - (Peer Reviewed Journal)
Kumar, P., Coronel, P., Truong, V., Simunovic, J., Swartzel, K.R., Sandeep, K.P., Cartwright, G.D. 2008. Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees. Food Research International. 41(5):454-461.
Microbial growth and the effects of mild acidification and preservatives in refrigerated sweetpotato puree     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Truong, V., Webber, A.M., McFeeters, R.F. 2008. Microbial growth and the effects of mild acidification and preservatives in refrigerated sweetpotato puree. Journal of Food Protection. 71(3):639-642.
DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations     Reprint Icon - (Peer Reviewed Journal)
Plengvidhya, V., Breidt, F., Lu, Z., Fleming, H.P. 2007. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. Applied and Environmental Microbiology. 73(23):7697-7702.
New Functionalities of PA6,6 Fabric Modified by Atmospheric Pressure Plasma and Grafted Glycidyl Methacrylate Derivatives - (Peer Reviewed Journal)
Gawish, S.M., Ramadan, A.M., Cornelius, C.E., Bourham, M.A., Matthews, S.R., Mccord, M.G., Wafa, D.M., Breidt, F. 2007. New Functionalities of PA6,6 Fabric Modified by Atmospheric Pressure Plasma and Grafted Glycidyl Methacrylate Derivatives. Textile Research Journal 77(2):92-104.
Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Kelling, R., Hale, S., Breidt, F., McFeeters, R.F. 2007. Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products. Journal of Food Science. 72(7):M240-M245.
A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles     Reprint Icon - (Peer Reviewed Journal)
Da Conceicao Neta, E.R., Johanningsmeier, S.D., Drake, M.A., McFeeters, R.F. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. Journal of Food Science. 72(6):S352-S359.
Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States     Reprint Icon - (Peer Reviewed Journal)
Truong, V., McFeeters, R.F., Thompson, R.L., Dean, L.L., Shofran, B. 2007. 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. 72(6):C343-C349.
Feasibility of utilizing bio-indicators for testing microbial inactivation in sweetpotato purees processed with a continuous flow microwave system     Reprint Icon - (Peer Reviewed Journal)
Brinley, T.A., Dock, C.N., Truong, V., Coronel, P., Kumar, P., Simunovic, J., Sandeep, K., Cartwright, G.D., Swartzel, K.R., Jaykus, L. 2007. Feasibility of utilizing bio-indicators for testing microbial inactivation in sweetpotato purees processed with a continuous flow microwave system. Journal of Food Science. 72(5):E235-E242.
Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations     Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., McFeeters, R.F., Fleming, H.P., Thompson, R.L. 2007. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. Journal of Food Science. 72(5):M166-M172.
Nutritional and rheological characterization of spray dried sweetpotato powder     Reprint Icon - (Peer Reviewed Journal)
Grabowski, J.A., Truong, V., Daubert, C.R. 2007. Nutritional and rheological characterization of spray dried sweetpotato powder. Lebensmittel Wissenschaft und Technologie. 41:206-216.
Dielectric properties of sweetpotato purees at 915 MHz as affected by temperature and chemical composition     Reprint Icon - (Peer Reviewed Journal)
Brinely, T.A., Truong, V., Coronel, P., Simunovic, J., Sandeep, K.P. 2008. Dielectric properties of sweetpotato purees at 915 MHz as affected by temperature and chemical composition. International Journal of Food Properties. 11:158-172.
Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions     Reprint Icon - (Peer Reviewed Journal)
Kumar, P., Coronel, P., Simunovic, J., Truong, V., Sandeep, K.P. Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. Journal of Food Science. 2007. J. Food Sci. 72(4):E177-E183.
The chemistry and physiology of sour taste – A review     Reprint Icon - (Peer Reviewed Journal)
Da Conceicao Neta, E.R., Johanningsmeier, S.D., McFeeters, R.F. 2007. The chemistry and physiology of sour taste – A review. Journal of Food Science. 72(2):R33-R38.
Fermented Vegetables     Reprint Icon - (Book / Chapter)
Breidt, Jr., F., McFeeters, R. F., and Diaz-Muniz, I. 2007. Fermented Vegetables. In: Food Microbiology: Fundamentals and Frontiers, 3rd Ed. M. P. Doyle and L. R. Beuchat, eds, ASM Press, Washington, D.C. p. 783-793
Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine     Reprint Icon - (Peer Reviewed Journal)
Yoon, S., Barrangou-Poueys, R., Breidt, F., Fleming, H.P. 2007. Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine. Journal of Microbiology and Biotechnology. 17(2):262-270.
Antioxidant activities, phenolic and ß-carotene contents of sweet potato genotypes with varying flesh colours     Reprint Icon - (Peer Reviewed Journal)
Teow, C.C., Truong, V., McFeeters, R.F., Thompson, R.L., Pecota, K.V., Yencho, C.G. 2007. Antioxidant activities, phenolic and ß-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry. 103:829-838.
Comparative genomics of the lactic acid bacteria     Reprint Icon - (Peer Reviewed Journal)
Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V., Polouchine, N., Shakhova, V., Grigoriev, I., Lou, Y., Rohksar, D., Lucas, S., Huang, K., Goodstein, D.M., Hawkins, T., Plengvidhya, V., Welker, D., Hughes, J., Goh, Y., Benson, A., Baldwin, K., Lee, J.H., Perez Diaz, I.M., Dosti, B., Smeianov, V., Wechter, W.P., Barabote, R., Lorca, G., Altermann, E., Barrangou, R., Ganesan, B., Xie, Y., Rawsthorne, H., Tamir, D., Parker, C., Breidt, F., Broadbent, J., Hutkins, R., O'Sullivan, D., Steele, J., Unlu, G., Saier, M., Klaenhammer, T., Richardson, P., Kozyavkin, S., Weimer, B., Mills, D. 2006. Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences. 103(42):15611-15616.
Limiting Galactose Requirement for Citrate Utilization by Lactobacillus Casei Is Annulled in Cheddar Cheese Extract - (Peer Reviewed Journal)
(11-Apr-06)
Quantifying the significance of phage attack on starter cultures: A mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut     Reprint Icon - (Peer Reviewed Journal)
Mudgal, P., Breidt, F., Lubkin, S., Sandeep, K.P. 2006. Quantifying the significance of phage attack on starter cultures: A mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut. Applied and Environmental Microbiology. 72:3908-3195.
Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder     Reprint Icon - (Peer Reviewed Journal)
Grabowski, J.A., Truong, V., Daubert, C.R. 2006. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. Journal of Food Science. 71:E209-E217.
Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles     Reprint Icon - (Peer Reviewed Journal)
Cleary, K.A., McFeeters, R.F. 2006. Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles. Journal of Agricultural and Food Chemistry. 54:3421-3427.
Lactobacillus Casei Metabolic Potential to Utilize Citrate As An Energy Source in Ripening Cheese: a Bioinformatics Approach - (Peer Reviewed Journal)
(06-Feb-06)
Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions     Reprint Icon - (Peer Reviewed Journal)
Dougherty, D.P., Da Conceicao Neta, E.R., McFeeters, R.F., Lubkin, S.R., Breidt, F. 2006. Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions. Journal of Agricultural and Food Chemistry. 54:6021-6029.
Atmospheric Plasma-Aided Biocidal Finishes for Nonwoven Polypropylene Fabrics. Part I: Synthesis and Characterization - (Peer Reviewed Journal)
Gawish, S.M., Matthews, S.R., Wafa, D.M., Breidt, F., Bourham, M.A. (2007)Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. part i: synthesis and characterization. Journal of Polymer Science. 103:1900-1910
Atmospheric Plasma-Aided Biocidal Finishes for Nonwoven Polypropylene Fabrics. Part 2: Functionality of Synthesized Fabrics - (Peer Reviewed Journal)
Wafa, D.M., Breidt, F., Gawish, S.M., Matthews, S.R., Bourham, M.A. (2007)Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. part 2: functionality of synthesized fabrics. Journal of Polymer Science.
Physicochemical properties of gluten-free pancakes from rice and sweet potato flours     Reprint Icon - (Peer Reviewed Journal)
Shih, F.F., Truong, V., Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.
Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments     Reprint Icon - (Peer Reviewed Journal)
Bjornsdottir K, Breidt F, McFeeters RF. 2006. Protective effects of organic acids on survival of Escherichia coli 0157:H7 in acidic environments. Appl Environ Microbio 72:660-664.
Aseptic processing of sweetpotato purees using a continuous flow microwave system     Reprint Icon - (Peer Reviewed Journal)
Coronel, P., Truong, V., Simunovic, J., Sandeep, K.P., Cartwright, G.D. 2005. Aseptic processing of sweetpotato purees using a continuous flow microwave system. Journal of Food Science. 70:E531-E537.
Safety of Minimally Processed, Acidified and Fermented Vegetable Products     Reprint Icon - (Book / Chapter)
Breidt, F. 2006. Safety of minimally processed, acidified and fermented vegetable products. In: Sapers, G.M., Gorny, J.R., Yousef, A.E., editors. Microbiology of Fruits and Vegetables. Boca Raton, FL: CRC Press. p. 313-335.
Identifications of Predominant Bacterial Isolates from the Fermenting Kimchi Using Its-Pcr and Partial 16s Rdna Sequence Analyses     Reprint Icon - (Peer Reviewed Journal)
Chin, H.S., Breidt, F., Fleming, H.P., Shin, W., Yoon, S. 2006. Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses. Journal of Microbiology and Biotechnology. 16:68-76.
Mechanical properties of foods used in experimental studies of primate masticatory function     Reprint Icon - (Peer Reviewed Journal)
Williams, S., Wright, B., Truong, V., Daubert, C.R., Vinyard, C.J. 2005. Mechanical properties of foods used in experimental studies of primate masticatory function. American Journal of Primatology. 67:329-346.
Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit     Reprint Icon - (Peer Reviewed Journal)
Mattos, F.R., Fasina, O.O., Reina, L.R., Fleming, H.P., Breidt, F., Damasceno, G.S., Passos, F. 2005. Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit. Journal of Food Science. 50(5):E324-E330.
Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes     Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., Fleming, H.P., Thompson, R.L., McFeeters, R.F. 2005. Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. Journal of Food Science. 70:S343-S349.
Last Modified: 4/18/2014
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