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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.)

Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods Reprint Icon - (Peer Reviewed Journal)
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 - (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.

Combining ability of sweetpotato germplasm for yield, dry matter content, and anthocyanin production Reprint Icon - (Peer Reviewed Journal)
Todd, S., Truong, V.D., Pecota, K.V., Yencho, G. 2015. Combining ability of sweetpotato germplasm for yield, dry matter content and anthocyanin production. Journal of the American Society for Horticultural Science. 140(3):272-279.

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.

Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients Reprint Icon - (Peer Reviewed Journal)
Grace, M.H., Truong, A.N., Truong, V., Raskin, I., Lila, M. 2015. Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients. Food Science and Nutrition. 3(5)415-424. doi: 10.1002/fsn3.234.

Characterization of the microbial diversity in yacon spontaneous fermentation at 20 ºC Reprint Icon - (Peer Reviewed Journal)
Reina, L., Perez Diaz, I.M., Breidt, F., Azcarate-Peril, M., Medina, E., Butz, N. 2015. Characterization of the microbial diversity in yacon spontaneous fermentation at 20 ºC. International Journal of Food Microbiology. 203:35-40. 10.1016/j.ijfoodmicro.2015.03.007.

Microbial ecology of watery kimchi Reprint Icon - (Peer Reviewed Journal)
Kyung, K., Medina-Pradas, E., Kim, S., Lee, Y., Kim, K., Choi, J., Cho, J., Chung, C., Barrangou, R., Breidt, F. 2015. Microbial ecology of watery kimchi. Journal of Food Science. 80(5):M1031-M1038.

Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction Reprint Icon - (Peer Reviewed Journal)
Diaz, J.T., Chinn, M.S., Truong, V.D. 2014. Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction. Industrial Crops and Products. 62:53-60.

Fermented and Acidified Vegetables - (Book / Chapter)
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.

Susceptibility of sweetpotato (Ipomoea batatas) peel proteins to digestive enzymes Reprint Icon - (Peer Reviewed Journal)
Maloney, K.P., Truong, V., Allen, J.C. 2014. Susceptibility of sweetpotato (Ipomoea batatas) peel proteins to digestive enzymes. Food Science and Nutrition. 2(4):351–360. doi: 10.1002/fsn3.110.

Processing treatments for mitigating acrylamide formation in sweetpotato French fries Reprint Icon - (Peer Reviewed Journal)
Truong, V.D., Pascua, Y.T., Reynolds, R., Thompson, R.L., Palazoglu, K., Mogol, B., Gokmen, V. 2014. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. Journal of Agricultural and Food Chemistry. 62:310-316.

Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties - (Peer Reviewed Journal)
Grace, M.H., Yousef, G.G., Gustafson, S.J., Truong, V.D., Yencho, G., Lila, M. 2014. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties. Journal of Food Chemistry. 145:717-724.

Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank Reprint Icon - (Peer Reviewed Journal)
Caldwell, J.M., Brown, J., Breidt, F. 2013. Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank. International Journal of Systematic and Evolutionary Microbiology. 63(10):3609-3616.

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization Reprint Icon - (Peer Reviewed Journal)
Koskiniemi, C.B., Truong, V., McFeeters, R.F., Simunovic, J. 2013. Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT - Food Science and Technology. 54:157-164.

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.

Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings Reprint Icon - (Peer Reviewed Journal)
Nawalakhe, R., Shi, Q., Vitchuli, N., Noar, J., Caldwell, J.M., Breidt, F., Bourham, M.A., Zhang, Z., Mccord, M.G. 2013. Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings. Journal of Applied Polymer Science. 129(2):916-923.

Bacteriophage ecology in a commercial cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
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.

Microbial interactions associated with secondary cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Perez-Diaz, I.M., Franco, W. 2013. Microbial interactions associated with secondary cucumber fermentation. Journal of Applied Microbiology. 114:161-172.

Multi-functional and durable nanofiber-fabric layered composite for protective application Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Jiang, S., Caldwell, J.M., Breidt, F., Bourham, M., Zhang, X., Mccord, M. 2013. Multi-functional and durable nanofiber-fabric layered composite for protective application. Journal of Applied Polymer Science. 128(2):1219-1226.

Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Franco, W. 2012. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Food Microbiology. 32:338-344.

Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel Reprint Icon - (Peer Reviewed Journal)
Maloney, K.P., Truong, V.D., Allen, J.C. 2012. Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel. Journal of Food Science. 77(11):E307-E312.

Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage Reprint Icon - (Peer Reviewed Journal)
Franco, W., Perez-Diaz, I.M. 2012. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage. Journal of Food Science. 77(10):M586-M592.

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.

Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes Reprint Icon - (Peer Reviewed Journal)
Truong, V.D., Hu, Z., Thompson, R.L., Yencho, G., Pecota, K.V. 2012. Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes. Journal of Food Composition and Analysis. 26:96-103.

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.

Sensory attributes and consumer acceptance of sweetpotato cultivars with varying flesh colors Reprint Icon - (Peer Reviewed Journal)
Leksrisompong, P.P., Whitson, M.E., Truong, V.D., Drake, M.A. 2012. Sensory attributes and consumer acceptance of sweetpotato cultivars with varying flesh colors. Journal of Sensory Studies. 27:59-69.

Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage Reprint Icon - (Peer Reviewed Journal)
Adu-Kwarteng, E., Sakyi-Dawson, E.O., Ayernor, G.S., Truong, V.D., Shih, F.F., Daigle, K.W. 2014. Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage. International Journal of Food Properties. 17(2):410-420.

Glycemic index of sweetpotato as affected by cooking methods Reprint Icon - (Peer Reviewed Journal)
Allen, J.C., Corbitt, A.D., Maloney, K.P., Butt, M.S., Truong, V.D. 2012. Glycemic index of sweetpotato as affected by cooking methods. Open Nutrition Journal. 6:1-11.

Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning– electrospraying hybrid process for use in protective applications Reprint Icon - (Peer Reviewed Journal)
Vitchuli, N., Shi, Q., Nowak, J., Kay, K., Caldwell, J.M., Breidt, F., Bourham, M., McCord, M., Zhang, X. 2011. Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning–electrospraying hybrid process for use in protective applications. Science and Technology of Advanced Materials. 12 (2011) 055004; doi:10.1088/1468-6996/12/5/055004.

One-step synthesis of silver nanoparticle-filled Nylon 6 nanofibers and their antibacterial properties Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J.M., Breidt, F., Bourham, M., Mccord, M., Zhang, X. 2011. One-step synthesis of silver nanoparticle-filled Nylon 6 nanofibers and their antibacterial properties. Journal of Materials Chemistry. 21(28):10330-10335.

Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J.M., Breidt, F., Bourham, M., Zhang, X., Mccord, M. 2011. Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning. European Polymer Journal. 47(7):1402-10409.

Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system Reprint Icon - (Peer Reviewed Journal)
Koskiniemi, C.B., Truong, V.D., Simunovic, J., McFeeters, R.F. 2011. Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system. Journal of Food Engineering. 105:149-160.

Fermented Vegetables - (Book / Chapter)
Breidt, F., McFeeters, R.F., Perez Diaz, I.M., Lee, C. 2012. Fermented Vegetables. In: Doyle, M.P., Buchanan, R.L., editors. Food Microbiology: Fundamentals and Frontiers, 4th Ed. Washington, D.C.: ASM Press. p. 841-855.

Last Modified: 2/23/2016
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