Research Project: Improved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste

Location: Food Science and Market Quality and Handling Research Unit

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

Quantification of cucurbitacin C in bitter cucumber and its reduction by fermentation and acidification - (Peer Reviewed Journal)
Fan, X., Johanningsmeier, S.D., Schultheis, J., Starke, K., Osborne, J., Collins, M. 2024. Quantification of cucurbitacin C in bitter cucumber and its reduction by fermentation and acidification. Journal of Food Composition and Analysis. 129:106065. https://doi.org/10.1016/j.jfca.2024.106065.

Biomarkers of metabolic adaptation to high dietary fats in a mouse model of obesity resistance - (Peer Reviewed Journal)
Milhem, F., Hamilton, L.M., Skates, E., Wilson, M., Johanningsmeier, S.D., Komarnytsky, S. 2024. Biomarkers of metabolic adaptation to high dietary fats in a mouse model of obesity resistance. Metabolites. 14(1):69. https://doi.org/10.3390/metabo14010069.

Annotated whole-genome sequences of fermentative and spoilage associated Bacilli and Proteobacteria autochthonous to commercial cucumber fermentation - (Peer Reviewed Journal)
Page, C.A., Simpson, S.A., Perez Diaz, I.M., Rivers, A.R. 2024. Annotated whole-genome sequences of fermentative and spoilage associated Bacilli and Proteobacteria autochthonous to commercial cucumber fermentation. Microbiology Resource Announcements. 13:e00926-23. https://doi.org/10.1128/mra.00926-23.

Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes - (Peer Reviewed Journal)
Allan, M.C., Johanningsmeier, S.D., Nakitto, M., Guambe, O., Abugu, M., Pecota, K.V., Yencho, G. 2024. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chemistry: X. 21:101072. https://doi.org/10.1016/j.fochx.2023.101072.

A sensory lexicon to characterize the quality of fresh and preserved peppers - (Peer Reviewed Journal)
Uppili, B., LaFountain, L.J., Johanningsmeier, S.D. 2023. A sensory lexicon to characterize the quality of fresh and preserved peppers. Journal of Food Science. 88:5216-5235. https://doi.org/10.1111/1750-3841.16814.

Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials - (Peer Reviewed Journal)
Nakitto, M., Reuben, S., Johanningsmeier, S.D., Moyo, M., De Kock, H., Berget, I., Okello, J., Mayanga, S., Tinyiro, S., Mendes, T., Bugaud, C. 2023. Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.12883.

Interrelations of a- and ß-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots - (Peer Reviewed Journal)

Whole-genome sequencing and annotation of selected Enterobacteriaceae derived from commercial cucumber fermentation - (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 - (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 - (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.

Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures - (Peer Reviewed Journal)
Allan, M.C., Read, Q.D., Johanningsmeier, S.D. 2023. Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. Food Hydrocolloids. 137:108377. https://doi.org/10.1016/j.foodhyd.2022.108377.

Isolated sweetpotato starch properties from roots used to make sweetpotato French fries - (Database / Dataset)
Allan, M.C. 2022. Isolated sweetpotato starch properties from roots used to make sweetpotato French fries. Mendeley Data. https://data.demo-uni.com/datasets/nzjrcgt9kp.

Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives - (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.

Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers - (Peer Reviewed Journal)
Allan, M.C., Johanningsmeier, S.D. 2022. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. Journal of Food Science. 87(9):3995-4008. https://doi.org/10.1111/1750-3841.16267.

Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda - (Peer Reviewed Journal)
Nakitto, M., Johanningsmeier, S.D., Moyo, M., Buguad, C., De Kock, H., Khakhasa, E., Forestier-Chiron, N., Dahdouh, L., Ricci, J., Mestres, C., Muzhingi, T. 2022. Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda. Food Quality and Preference. 101:104628. https://doi.org/10.1016/j.foodqual.2022.104628.

Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations - (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.

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles - (Peer Reviewed Journal)
LaFountain, L.J., Johanningsmeier, S.D., Breidt, F., Stoforos, G.N., Price, R.E. 2022. Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. Journal of Food Science. 87(4):1475-1488. https://doi.org/10.1111/1750-3841.16112.

Vegetable fermentations brined with low salt for reclaiming food waste - (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.

Growth of gamma-proteobacteria in cucumber fermentation is prevented by lactobacilli and the cover brine ingredients - (Peer Reviewed Journal)
Rothwell, M.A., Zhai, Y., Pagan Medina, C., Perez Diaz, I.M. 2022. Growth of gamma-proteobacteria in cucumber fermentation is prevented by lactobacilli and the cover brine ingredients. Microbiology Spectrum. 10(3):e01031-21. https://doi.org/10.1128/spectrum.01031-21.

Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation - (Peer Reviewed Journal)
Fideler Moore, J., Duvivier, R., Johanningsmeier, S.D. 2022. Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. Journal of Food Science. 87:599-611. https://doi.org/10.1111/1750-3841.15990.

Whole-genome sequencing and annotation of selected Lactobacillales isolated from commercial cucumber fermentation - (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.

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries - (Peer Reviewed Journal)
Allan, M.C., Marinos, N., Johanningsmeier, S.D., Sato, A., Truong, V.D. 2021. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. Journal of Food Science. 86:1819-1834. https://doi.org/10.1111/1750-3841.15725.

Cell wall polysaccharide composition of grafted ‘Liberty’ watermelon with reduced incidence of hollow heart defect - (Peer Reviewed Journal)
Trandel, M.A., Johanningsmeier, S.D., Schultheis, J., Gunter, C., Perkins-Veazie, P. 2021. Cell wall polysaccharide composition of grafted ‘Liberty’ watermelon with reduced incidence of hollow heart defect. Frontiers in Plant Science. 12:623723. https://doi.org/10.3389/fpls.2021.623723.

Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa - (Peer Reviewed Journal)
Dery, E.K., Carey, E.E., Ssali, R.T., Low, J.W., Johanningsmeier, S.D., Oduro, I., Boakye, A., Omodamiro, R., Yusuf, H. 2021. Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa. International Journal of Food Science and Technology. 56(3):1419-1431. https://doi.org/10.1111/ijfs.14847.