Skip to main content
ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publications at this Location

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.

2023 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000 | 1999 | 1998 | 1997 | 1996 | 1995 | 1994 |

2020 Publications
(listed by order of acceptance date)

Current View: Peer Reviewed Publications Only

Show All Publications || Peer Reviewed Journal Publications Only

Displaying 1 to 9 of 9 Records

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations Reprint Icon
(Peer Reviewed Journal)
(30-Sep-20)
Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium Reprint Icon
(Peer Reviewed Journal)
(28-Jul-20)
Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low-salt cucumber fermentations Reprint Icon
(Peer Reviewed Journal)
(21-Jul-20)
Bacteriophages infecting gram-negative bacteria in a commercial cucumber fermentation Reprint Icon
(Peer Reviewed Journal)
(22-May-20)
Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry Reprint Icon
(Peer Reviewed Journal)
(7-May-20)
Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation Reprint Icon
(Peer Reviewed Journal)
(23-Apr-20)
Isolation of exopolysaccharide-producing yeast and lactic acid bacteria from quinoa (Chenopodium quinoa) sourdough fermentation Reprint Icon
(Peer Reviewed Journal)
(8-Mar-20)
Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria Reprint Icon
(Peer Reviewed Journal)
(4-Feb-20)
Modulation of the bacterial population in commercial cucumber fermentations by brining salt type Reprint Icon
(Peer Reviewed Journal)
(21-Jan-20)