Skip to main content
ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » People & Locations » Clinton Page

Clinton Page (PhD)
Food Science and Market Quality and Handling Research Unit
Biological Science Lab Technician

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

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Annotated whole-genome sequences of fermentative and spoilage associated Bacilli and Proteobacteria autochthonous to commercial cucumber fermentation - (Peer Reviewed Journal)
Levilactobacillus brevis autochthonous to cucumber fermentation is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Page, C.A., Mendez-Sandoval, L., Johanningsmeier, S.D. 2023. Levilactobacillus brevis autochthonous to cucumber fermentation is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment. Frontiers in Microbiology. 14:1210190. https://doi.org/10.3389/fmicb.2023.1210190.
Whole-genome sequencing and annotation of selected Enterobacteriaceae derived from commercial cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Page, C.A., Sattar, A., Perez Diaz, I.M. 2023. Whole-genome sequencing and annotation of selected Enterobacteriaceae derived from commercial cucumber fermentation. Microbiology Resource Announcements. 12(9):e00295-23. https://doi.org/10.1128/MRA.00295-23.
Genome-wide comparative analysis of Lactiplantibacillus pentosus isolates autochthonous to cucumber fermentation reveals subclades of divergent ancestry Reprint Icon - (Peer Reviewed Journal)
Page, C.A., Perez Diaz, I.M., Pan, E., Barrangou, R. 2023. Genome-wide comparative analysis of Lactiplantibacillus pentosus isolates autochthonous to cucumber fermentation reveals subclades of divergent ancestry. Foods. 12(13):2455. https://doi.org/10.3390/foods12132455.
Whole-genome sequencing and annotation of Pediococcus ethanolidurans and Pediococcus pentosaceous isolates from commercial cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Page, C.A., Perez Diaz, I.M. 2023. Whole-genome sequencing and annotation of Pediococcus ethanolidurans and Pediococcus pentosaceous isolates from commercial cucumber fermentation. Microbiology Resource Announcements. 12(5):e00050-23. https://doi.org/10.1128/mra.00050-23.
Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Medina, E., Page, C.A., Johanningsmeier, S.D., Daughtry, K.V., Moeller, L. 2022. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives. Journal of Food Science. 87(11):5054-5069. https://doi.org/10.1111/1750-3841.16345.
Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations Reprint Icon - (Peer Reviewed Journal)
Page, C.A., Carter-Ogden, R., Lee, A.M., Perez Diaz, I.M. 2022. Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations. Microbiology Resource Announcements. 11(5):e00029-22. https://doi.org/10.1128/mra.00029-22.
Vegetable fermentations brined with low salt for reclaiming food waste Reprint Icon - (Peer Reviewed Journal)
Little, C., Cruz-Martínez, V., St. Fort, D.P., Pagán-Medina, C., Page, C.A., Perez-Perez, Y., Taveirne, M., Lee, A., Arroyo González, N., Santiago Ortiz, C., Perez Diaz, I.M. 2022. Vegetable fermentations brined with low salt for reclaiming food waste. Journal of Food Science. 87(5):2121-2132. https://doi.org/10.1111/1750-3841.16084.
Whole-genome sequencing and annotation of selected Lactobacillales isolated from commercial cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Page, C.A. 2021. Whole-genome sequencing and annotation of selected Lactobacillales isolated from commercial cucumber fermentation. Microbiology Resource Announcements. 10(43):e00625-21. https://doi.org/10.1128/MRA.00625-21.