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Publications at this Location

ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

Clicking on a publication title will take you to more information on the publication. Clicking on the reprint icon Repository URL will take you to the publication reprint.

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2015 Publications
(listed by order of acceptance date)

Current View: All Publications

Show All Publications || Peer Reviewed Journal Publications Only

Displaying 1 to 12 of 12 Records

Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods Reprint Icon
(Peer Reviewed Journal)
(22-Oct-15)
Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride Reprint Icon
(Peer Reviewed Journal)
(11-Sep-15)
Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers Reprint Icon
(Peer Reviewed Journal)
(8-Aug-15)
Cucumber fermentation Reprint Icon
(Book / Chapter)
(3-Aug-15)
Acid resistance and molecular characterization of Escherichia coli O157:H7 and different Non-O157 shiga toxin-producing E. coli serogroups Reprint Icon
(Peer Reviewed Journal)
(11-Jul-15)
Resistance of Listeria monocytogenes biofilms to sanitizing agents Reprint Icon
(Book / Chapter)
(1-May-15)
Combining ability of sweetpotato germplasm for yield, dry matter content, and anthocyanin production Reprint Icon
(Peer Reviewed Journal)
(14-Apr-15)
Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact Reprint Icon
(Peer Reviewed Journal)
(19-Mar-15)
Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients Reprint Icon
(Peer Reviewed Journal)
(18-Mar-15)
Characterization of the microbial diversity in yacon spontaneous fermentation at 20 ºC Reprint Icon
(Peer Reviewed Journal)
(2-Mar-15)
Microbial ecology of watery kimchi Reprint Icon
(Peer Reviewed Journal)
(17-Feb-15)
Escherichia coli O157:H7 bacteriophage (phi)241 isolated from an industrial cucumber fermentation at high acidity and salinity Reprint Icon
(Peer Reviewed Journal)
(20-Jan-15)