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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » People & Locations » Robert Price

Robert Price
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.)
Effect of brine acidification on fermentation microbiota and texture quality of cucumbers fermented in calcium chloride brines -
Effects of sodium chloride or calcium chloride concentration on the growth and survival Escherichia coli O157:H7 in model vegetable fermentations -
Dupree, D., Price, R.E., Burgess, B., Andress, E., Breidt, F. 2019. Effects of sodium chloride or calcium chloride concentration on the growth and survival Escherichia coli O157:H7 in model vegetable fermentations. Journal of Food Protection. 82(4):570-578. https://doi.org/10.4315/0362-028X.JFP-18-468.
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Reprint Icon -
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.
Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products Reprint Icon -
Fan, S., Breidt, F., Price, R.E., Perez Diaz, I.M. 2017. Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products. Journal of Food Science. 82(1):167-173.