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United States Department of Agriculture

Agricultural Research Service

Related Topics

Janet Hayes
Food Science Research
Biological Science Technician (Microbiology)

Phone: (919) 513-7782
Fax: (919) 513-0180

322 SCHAUB HALL
BOX 7624, NORTH CAROLINA STATE UNIVERSITY
RALEIGH , NC 27695


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance -
Perez Diaz, I.M., Hayes, J.S., Medina-Pradas, E., Anekella, K., Daughtry, K.V., Dieck, S., Levi, M., Price, R., Butz, N., Lu, Z., Azcarte-Peril, M. 2016. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance. Food Microbiology. DOI: 10.1016/j.fm.2016.11.025.
Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods Reprint Icon -
Medina-Pradas, E., Perez Diaz, I.M., Breidt, F., Hayes, J.S., Franco, W., Butz, N., Azcarate-Peril, A. 2016. Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods. Journal of Food Science. 80(1):M121-M129. doi: 10.1111/1750-3841.13158.
Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride Reprint Icon -
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.
Bacteriophage ecology in a commercial cucumber fermentation Reprint Icon -
Lu, Z., Perez Diaz, I.M., Hayes, J.S., Breidt, F. 2012. Bacteriophage ecology in a commercial cucumber fermentation. Applied and Environmental Microbiology. 78(24):8571-8578.
Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C Reprint Icon -
Breidt, F., Hayes, J.S., Mcfeeters, R.F. 2007. Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C. Journal of Food Protection. 70(11):2638-2641.
Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines -
Breidt, F., Hayes, J.S., Osborne, J.A., McFeeters, R.F. 2005. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. Journal of Food Protection. 68:305-310.
Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products -
Breidt, F., Hayes, J.S., McFeeters, R.F. 2004. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products. Journal of Food Protection. 67:12-18.
Last Modified: 5/2/2016
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