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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Research Project #438059
Research Project: Improved Processes for the Preservation and Utilization of Vegetables, Including Cucumber, Sweetpotato, Cabbage, and Peppers to Produce Safe, High Quality Products with Reduced Energy Use and Waste

Location: Food Science and Market Quality and Handling Research Unit

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation Reprint Icon - (Peer Reviewed Journal)
Zhai, Y., Perez-Diaz, I.M. 2021. Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation. International Journal of Food Microbiology. 344:109115. https://doi.org/10.1016/j.ijfoodmicro.2021.109115.

Formation of y-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber Reprint Icon - (Peer Reviewed Journal)
Fideler, J., Duvivier, R., Johanningsmeier, S.D. 2021. Formation of y-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber. Journal of Food Composition and Analysis. 96:103711. https://doi.org/10.1016/j.jfca.2020.103711.

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding Reprint Icon - (Peer Reviewed Journal)
Mwanga, R.O., Mayanja, S., Swanckaert, J., Nakitto, M., Zum Felde, T., Gruneberg, W., Mudege, N., Moyo, M., Banda, L., Tinyiro, S., Kisakye, S., Bamwirire, D., Anena, B., Babirye Magala, D., Yada, B., Carey, E., Andrade, M., Johanningsmeier, S.D., Muzhingi, T. 2021. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. International Journal of Food Science and Technology. 56(3):1385-1398. https://doi.org/10.1111/ijfs.14792.

Use of unconventional mixed Acetone-Butanol-Ethanol solvents for anthocyanin extraction from Purple-Fleshed sweetpotatoes Reprint Icon - (Peer Reviewed Journal)
Zuleta-Correa, A., Chinn, M.S., Alfaro-Cordoba, M., Truong, V., Yencho, G., Bruno-Barcena, J.M. 2020. Use of unconventional mixed Acetone-Butanol-Ethanol solvents for anthocyanin extraction from Purple-Fleshed sweetpotatoes. Food Chemistry. 314:125959. https://doi.org/10.1016/j.foodchem.2019.125959.