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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » People & Locations » Suzanne Johanningsmeier

Suzanne D Johanningsmeier (PhD)
Food Science and Market Quality and Handling Research Unit
Research Food Technologist

Phone: (919) 515-2990
Fax: (919) 513-0180

North Carolina State University
322 Schaub Hall
RALEIGH, NC 276957624
Projects
Intervention Strategies for Controlling Human Pathogens Associated with Fermented and Acidified Vegetables
In-House Appropriated (D)
  Accession Number: 430619
Improved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste
In-House Appropriated (D)
  Accession Number: 438485
Development and Evaluation of Sweetpotato Cultivars for Improved Chip Processing
Reimbursable Cooperative Agreement (R)
  Accession Number: 431439
Rapid Development and Commercialization of Sweetpotato Varieties for Food Processing
Reimbursable Cooperative Agreement (R)
  Accession Number: 437781

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Sensory characteristics of fried sweetpotato and consumer preference segmentation for expanded markets in Africa - (Peer Reviewed Journal)
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations - (Peer Reviewed Journal)
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding - (Peer Reviewed Journal)
Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry Reprint Icon - (Peer Reviewed Journal)
Qiu, X., Reynolds, R., Johanningsmeier, S.D., Truong, V. 2020. Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry. Journal of Food Composition and Analysis. 92:103522. https://doi.org/10.1016/j.jfca.2020.103522.
Modeling buffer capacity and pH in acid and acidified foods Reprint Icon - (Peer Reviewed Journal)
Price, R.E., Longtin, M., Conley Payton, S., Osborne, J.A., Johanningsmeier, S.D., Bitzer, D., Breidt, F. 2020. Modeling buffer capacity and pH in acid and acidified foods. Journal of Food Science. 85(4):918-925. https://doi.org/10.1111/1750-3841.15091.
Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage Reprint Icon - (Peer Reviewed Journal)
Nethery, M.A., Daughtry, K.V., Henriksen, E., Johanningsmeier, S.D., Barrangou, R. 2019. Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage. Biomed Central (BMC) Genomics. 20:902. https://doi.org/10.1186/s12864-019-6274-0.
Effect of brine acidification on fermentation microbiota and texture quality of cucumbers fermented in calcium chloride brines Reprint Icon - (Peer Reviewed Journal)
McMurtrie, E.K., Johanningsmeier, S.D., Price, R.E., Breidt, F. 2019. Effect of brine acidification on fermentation microbiota and texture quality of cucumbers fermented in calcium chloride brines. Journal of Food Science. 84(5):1129-1137. https://doi.org/10.1111/1750-3841.14600.
Metabolite profiles of raw peanut seeds reveal differences between market-types Reprint Icon - (Peer Reviewed Journal)
Klevorn, C.M., Dean, L.L., Johanningsmeier, S.D. 2019. Metabolite profiles of raw peanut seeds reveal differences between market-types. Journal of Food Science. 84(3):397-405. https://doi.org/10.1111/1750-3841.14450.
Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS Reprint Icon - (Peer Reviewed Journal)
Fideler, J., Johanningsmeier, S.D., Ekelof, M., Muddiman, D.C. 2019. Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS. Journal of Food Chemistry. 271:715-723. https://doi.org/10.1016/j.foodchem.2018.07.187.
Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber Reprint Icon - (Peer Reviewed Journal)
Daughtry, K., Johanningsmeier, S.D., Sanozky-Dawes, R., Klaenhammer, T.R., Barrangou, R. 2018. Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber. International Journal of Food Microbiology. 280:46-56. https://doi.org/10.1016/j.ijfoodmicro.2018.04.044.
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Reprint Icon - (Peer Reviewed Journal)
Ding, Z., Johanningsmeier, S.D., Price, R.E., Reynolds, R., Truong, V., Conley Payton, S.B., Breidt, F. 2018. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control. 90:304-311. https://doi.org/10.1016/j.foodcont.2018.03.005.
Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts Reprint Icon - (Peer Reviewed Journal)
McMurtrie, E.K., Johanningsmeier, S.D. 2018. Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts. Journal of Food Quality. vol. 2018, Article ID 8051435, 13 pages. https://doi.org/10.1155/2018/8051435.
Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries Reprint Icon - (Peer Reviewed Journal)
Sato, A., Truong, V., Johanningsmeier, S.D., Reynolds, R., Pecota, K., Yencho, G. 2018. Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries. Journal of Food Science. 83(1):60-73. https://doi.org/10.1111/1750-3841.13978.
Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina Reprint Icon - (Peer Reviewed Journal)
Barkley, S.L., Schultheis, J.R., Chaudhari, S., Johanningsmeier, S.D., Jennings, K.M., Truong, V.D., Monks, D.W. 2017. Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina. HortTechnology. 27(2):281-290.
Direct analysis of triterpenes from high-salt fermented cucumbers using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI) Reprint Icon - (Peer Reviewed Journal)
Ekelof, M., McMurtrie, E., Nazari, M., Johanningsmeier, S.D., Muddiman, D.C. 2017. Direct analysis of triterpenes from high-salt fermented cucumbers using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI). Journal of American Society for Mass Spectrometry. 28(2):370-375.
Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato Reprint Icon - (Peer Reviewed Journal)
Adedipe, O.E., Johanningsmeier, S.D., Truong, V., Yencho, G. 2016. 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. 64:1850-1860. DOI: 10.1021/acs.jafc.5b04733.
Metabolomic technologies for improving the quality of food: Practice and promise Reprint Icon ()
Johanningsmeier, S.D., Harris, G., Klevorn, C. 2016. Metabolomic technologies for improving the quality of food: Practice and promise. Annual Review of Food Science & Technology. 7:413-438. DOI: 10.1146/annurev-food-022814-015721.
Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., McFeeters, R.F., Moeller, L., Johanningsmeier, S.D., Hayes, J.S., Fornea, D., Gilbert, C., Custis, N., Beene, K., Bass, D. 2015. Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride. Journal of Food Science. 80(12):M2827-M2836. doi: 10.1111/1750-3841.13107.
Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., McFeeters, R.F. 2015. Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers. International Journal of Food Microbiology. 215:40-48. doi: 10.1016/j.ijfoodmicro.2015.08.004.
Cucumber fermentation Reprint Icon ()
Franco, W., Johanningsmeier, S.D., Lu, J., Demo, J., Wilson, E., Moeller, L. 2016. Cucumber fermentation. Book Chapter. Chapter 7. p. 107-155.
Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact Reprint Icon - (Peer Reviewed Journal)
Wilson, E.M., Johanningsmeier, S.D., Osborne, J.A. 2015. Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact. Journal of Food Science. 80(6):S1360-S1367.
Fermented and Acidified Vegetables ()
Perez Diaz, I.M., Breidt, F., Buescher, R.W., Arroyo-Lopez, F.N., Jimenez-Diaz, R., Bautista-Gallego, J., Garrido-Fernandez, A., Yoon, S., Johanningsmeier, S.D. 2014. Fermented and Acidified Vegetables. Compendium of Methods for the Microbiological Examination of Foods. Chapter 51.
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., McFeeters, R.F. 2013. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations. Food Microbiology. 35(2):129-135.
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Medina-Pradas, E., Wafa, D., Perez Diaz, I.M., Franco, W., Huang, H., Johanningsmeier, S.D., Kim, J. 2013. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning. Journal of Food Science. 78(3):M470-M476.
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., Franco, W., Perez Diaz, I.M., McFeeters, R.F. 2012. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage. Journal of Food Science. 77(7):M397-M404.
Characteristics of spoilage-associated secondary cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Franco, W., Perez-Diaz, I.M., Johanningsmeier, S.D., McFeeters, R.F. 2012. Characteristics of spoilage-associated secondary cucumber fermentation. Applied and Environmental Microbiology. 78(4):1273-1284.
Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS) - (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.
Effects of pH adjustment and sodium ions on sour taste intensity of organic acids - (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.
A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles - (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.
Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations - (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.
The chemistry and physiology of sour taste – A review - (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.
Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes - (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.
A hypothesis for the chemical basis for perception of sour taste - (Peer Reviewed Journal)
Johanningsmeier, S.D., McFeeters, R.F., Drake, M.A. 2005. A hypothesis for the chemical basis for perception of sour taste. Journal of Food Science. 70:R44-R48.
Malolactic activity of lactic acid bacteria during sauerkraut fermentation - (Peer Reviewed Journal)
Johanningsmeier, S.D., Fleming, H.P., Breidt, F. 2004. Malolactic activity of lactic acid bacteria during sauerkraut fermentation. Journal of Food Science. 69:M222-M227.
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