| Fermented & Acidified Vegetables Bibliography |
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This is a current list of fermented and acidified vegetable publications authored by this Unit with the most recent first. Contact Sandra Parker with questions or for any issues downloading the documents.
461. Page CA, Simpson SA, Pérez-Díaz IM, Rivers AR. 2024. Annotated whole-genome sequences of fermentative and spoilage associated Bacilli and Proteobacteria autochthonous to commercial cucumber fermentation. Microbiol Resour Announc 13:e00926-23. https://doi.org/10.1128/mra.00926-23.
460. Fan X, Johanningsmeier SD, Schultheis J, Starke K, Osborne J, Collins M. 2024. Quantification of cucurbitacin C in bitter cucumber and its reduction by fermentation and acidification. J Food Compos Analysis. 129:106065. https://doi.org/10.1016/j.jfca.2024.106065.
459. Uppili B, LaFountain LJ, Johanningsmeier SD. 2023. A sensory lexicon to characterize the quality of fresh and preserved peppers. J Food Sci 88:5216-5235. https://doi.org/10.1111/1750-3841.16814.
458. Breidt F, Skinner CR, Shriner M, Ruinsky M, Yang S, Wine RP, Johnston L. 2023. IngredientDB: A GUI-based Matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models. SoftwareX. 24:101545. https://doi.org/10.1016/j.softx.2023.101545.
457. Zhai Y, Pagan-Medina CG, Pérez-Díaz IM. 2023. CO2-mediated bloater defect can be induced by the uncontrolled growth of Enterobacteriaceae in cucumber fermentation. Food Sci Nutr 11(10):6178-6187. https://doi.org/10.1002/fsn3.3557.
456. Page CA, Sattar A, Pérez-Díaz IM. 2023. Whole-genome sequencing and annotation of selected Enterobacteriaceae derived from commercial cucumber fermentation. Microbiol Resour Announce 12(9):e00295-23. https://doi.org/10.1128/MRA.00295-23.
455. Pérez-Díaz IM, Page CA, Mendez-Sandoval L, Johanningsmeier SD. 2023. Levilactobacillus brevis autochthonous to cucumber fermentation is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment. Front Microbiol 14:1210190. https://doi.org/10.3389/fmicb.2023.1210190.
454. Page CA, Pérez-Díaz IM, 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.
453. Page CA, Pérez-Díaz IM. 2023. Whole-genome sequencing and annotation of Pediococcus ethanolidurans and Pediococcus pentosaceous isolates from commercial cucumber fermentation. Microbiol Resour Announce 12(5):e00050-23. https://doi.org/10.1128/mra.00050-23.
452. Breidt F. 2023. BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH. SoftwareX 22:101351. https://doi.org/10.1016/j.softx.2023.101351.
451. Pérez-Díaz IM, Medina E, Page CA, Johanningsmeier SD, Daughtry KV, Moeller L. 2022. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives. J Food Sci 87(11):5054-5069. https://doi.org/10.1111/1750-3841.16345. (pdf)
450. Breidt F, Skinner CR. 2022. Buffer models for pH and acid changes occurring in cucumber juice fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides. J Food Prot 85(9):1273-1281. https://doi.org/10.4315/JFP-22-068. (pdf)
449. Rothwell MA, Zhai Y, Pagan Medina C, Pérez-Díaz IM. 2022. Growth of ɣ-proteobacteria in cucumber fermentation is prevented by lactobacilli and the cover brine ingredients. Microbiol Spectrum. 10(3):e01031-21. https://doi.org/10.1128/spectrum.01031-21. (pdf)
448. Page CA, Carter-Ogden R, Lee AM, Perez Diaz I.M. 2022. Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations. Microbiol Resour Announce 11(5):e00029-22. https://doi.org/10.1128/mra.00029-22. (pdf)
447. Little C, Cruz-Martínez V, St. Fort DP, Pagán-Medina C, Page CA, Perez-Perez Y, Taveirne M, Lee A, Arroyo González N, Santiago Ortiz C, Perez Diaz IM. 2022. Vegetable fermentations brined with low salt for reclaiming food waste. J Food Sci 87(5):2121-2132. https://doi.org/10.1111/1750-3841.16084. (pdf)
446. LaFountain LJ, Johanningsmeier SD, Breidt F, Stoforos GN, Price RE. 2022. Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. J Food Sci 87(4):1475-1488. https://doi.org/10.1111/1750-3841.16112. (pdf)
445. Fideler Moore J, Duvivier R, Johanningsmeier SD. 2022. Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. J Food Sci 87:599-611. https://doi.org/10.1111/1750-3841.15990. (pdf)
444. Perez Diaz IM, Page CA. 2021. Whole-genome sequencing and annotation of selected Lactobacillales isolated from commercial cucumber fermentation. Microbiol Resour Announce 10(43):e00625-21. https://doi.org/10.1128/MRA.00625-21. (pdf)
443. Zhai Y, Pérez-Díaz IM. 2021. Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation. Int J Food Microbiol 344:109115. https://doi.org/10.1016/j.ijfoodmicro.2021.109115. (pdf)
442. Fideler J, Duvivier R, Johanningsmeier SD. 2021. Formation of γ-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. (pdf)
441. Pérez Díaz IM, Johanningsmeier SD, Anekella K, Pagan Medina CG, Mendez-Sandoval L, Arellano C, Price R, Daughtry KV, Borges M, Bream C, Connelly L, Dieck SE, Levi MT, Mcmurtrie EK, Smith RE, Theora JC, Wendland P, Gomez-Rodriguez F, Arroyo-Lopez F. 2021. Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations. Food Microbiol 94:103652. https://doi.org/10.1016/j.fm.2020.103652. (pdf)
440. Ucar RA, Pérez-Díaz IM, Dean LL. 2020. Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium. Food Sci Nutr 8(11):5798-5810. https://doi.org/10.1002/fsn3.1830. (pdf)
439. Anekella K, Pérez Díaz IM. 2020. Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low-salt cucumber fermentations. J Food Sci 85(10):3487-3467. https://doi.org/10.1111/1750-3841.15416. (pdf)
438. Lu Z, Pérez Díaz IM, Hayes J, Breidt F. 2020. Bacteriophages infecting gram-negative bacteria in a commercial cucumber fermentation. Front Microbiol 11:1306. https://doi.org/10.3389/fmicb.2020.01306. (pdf)
437. Snyder A, Breidt F, Andress EL, Ingham BH. 2020. Manufacture of traditionally fermented vegetable products: Best practice for small businesses and retail food establishments. Food Prot Trends 40(4):251-263. (pdf)
436. Ucar RA, Pérez-Díaz IM, Dean LL. 2020. Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria. Food Microbiol 91:103454. https://doi.org/10.1016/j.fm.2020.103454. (pdf)
435. Perez Diaz IM, Dickey A, Fitria R, Ravishankar N, Hayes JS, Campbell K, Arritt F. 2020. Modulation of the bacterial population in commercial cucumber fermentations by brining salt type. J Appl Microbiol 128(6):1678-1693. https://doi.org/10.1111/jam.14597. (pdf)
434. Zhai Y, Pérez-Díaz IM. 2020. Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation. Food Microbiol 91:103536. https://doi.org/10.1016/j.fm.2020.103536. (pdf)
433. Jones CM, Price RE, Breidt F. 2020. Escherichia coli O157:H7 stationary phase acid resistance and assessment of survival in a model vegetable fermentation system. J Food Prot 83(5):745-753. https://doi.org/10.4315/JFP-19-463. (pdf)
432. Price RE, Longtin M, Conley Payton S, Osborne JA, Johanningsmeier SD, Bitzer D, Breidt F. 2020. Modeling buffer capacity and pH in acid and acidified foods. J Food Sci 85(4):918-925. https://doi.org/10.1111/1750-3841.15091. (pdf)
431. Longtin M, Price RE, Mishra R, Breidt F. 2020. Modeling the buffer capacity of ingredients in salad dressing products. J Food Sci 85(4):910-917. https://doi.org/10.1111/1750-3841.15018. (pdf)
430. Nethery MA, Daughtry KV, Henriksen E, Johanningsmeier SD, Barrangou R. 2019. Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage. Biomed Central (BMC) Genomics 20:902. doi: 10.1186/s12864-019-6274-0. (pdf)
429. Pérez-Díaz IM. 2019. Fermented vegetables as vectors for relocation of microbial diversity from the environment to the human gut. In: Azcarate-Peril M, Arnold R, Bruno-Bárcena J, editors. How Fermented Foods Feed a Healthy Gut Microbiota. Springer, Cham, Switzerland. p. 91-123. (pdf)
428. McMurtrie EK, Johanningsmeier SD, Price RE, Breidt F. 2019. Effect of brine acidification on fermentation microbiota and texture quality of cucumbers fermented in calcium chloride brines. J Food Sci 84(5):1129-1137. doi: 10.1111/1750-3841.14600. (pdf)
427. Dupree D, Price RE, Burgess B, Andress E, Breidt F. 2019. Effects of sodium chloride or calcium chloride concentration on the growth and survival Escherichia coli O157:H7 in model vegetable fermentations. J Food Prot 82(4):570-578. doi: 10.4315/0362-028X.JFP-18-468. (pdf)
426. Pérez Díaz IM, Hayes JS, Medina E, Webber A, Butz N, Dickey A, Lu Z, Azcarate-Peril MA. 2019. Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl. Food Microbiol 77:10-20. https://doi.org/10.1016/j.fm.2018.08.003. (pdf)
425. Fideler J, Johanningsmeier SD, Ekelof M, Muddiman DC. 2019. Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS. J Food Chem 271:715-723. doi: 10.1016/j.foodchem.2018.07.187. (pdf)
424. Pérez Díaz IM, Gunes Altuntas E, Juneja VK. 2018. Microbial fermentation in food preservation. In: Juneja VK, Dwivedi HP, Sofos JN, editors. Microbial Control and Food Preservation. New York, NY: Springer. p. 281-298. https://doi.org/10.1007/978-1-4939-7556-3_13. (pdf)
423. Zhai Y, Perez Diaz IM, Diaz JT. 2018. Viability of commercial cucumber fermentation without nitrogen or air purging. Trends Food Sci Technol 81:185-192. doi: 10.1016/j.tifs.2018.05.017. (pdf)
422. Yavuz N, Foster L, Sharma T, Patel K, Stoforos G, Sandeep KP, Planitkar P, Breidt F. 2018. Hot-fill pasteurization of cucumber pickle spears: An alternative to tunnel pasteurization. Food Prot Trends 38(4):258-265. (pdf)
421. Breidt F, Andress E, Ingham B. 2018. Recommendations for designing and conducting cold-fill hold challenge studies for acidified food products. Food Prot Trends 38(5):322-328. (pdf)
420. Daughtry K, Johanningsmeier SD, Sanozky-Dawes R, Klaenhammer TR, Barrangou R. 2018. Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber. Int J Food Microbiol 280:46-56. doi: 10.1016/j.ijfoodmicro.2018.04.044. (pdf)
419. Zhai Y, Pérez-Díaz IM, Diaz J, Lombardi RL, Connelly LE. 2018. Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence. J Appl Microbiol 124(1):197-208. doi: 10.1111/jam.13625. (pdf)
418. Diaz JT, Pérez-Díaz IM, Messer N, Safferman SI. 2018. Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits. J Food Process Preserv doi: 10.1111/jfpp.13582. (pdf)
417. Ding Z, Johanningsmeier SD, Price RE, Reynolds R, Truong VD, Conley Payton SB, Breidt F. 2018. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Cont, 90:304-311. doi: 10.1016/j.foodcont.2018.03.005. (pdf)
416. McMurtrie EK, Johanningsmeier SD. 2018. Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts. J Food Qual, Volume 2018, Article ID 8051435, 13 pages. doi: 10.1155/2018/8051435. (pdf)
415. Zhai Y, Pérez-Díaz IM. 2017. Fermentation cover brine reformulation for cucumber processing with low salt to reduce bloater defect. J Food Sci, 82(12):2987-2996. doi: 10.1111/1750-3841.13945. (pdf)
414. Kay K, Breidt F, Fratamico PM, Baranzoni G, Kim G, Grunden A, Oh D. 2017. Escherichia coli O157:H7 acid sensitivity correlates with flocculation phenotype during nutrient limitation. Front Microbiol 8:1404. doi: 10.3389/fmicb.2017.01404. (pdf)
413. Ekelöf M, Mcmurtrie E, Nazari M, Johanningsmeier SD, Muddiman DC. 2017. Direct analysis of triterpenes from high-salt fermented cucumbers using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI). J Am Soc Mass Spectrom 28(2):370-375. (pdf)
412. Diaz JT, Pérez-Díaz IM, Simunovic J, Sandeep KP. 2017. Winterization strategies for bulk storage of pickles. J Food Eng 212:12-17. doi: 10.1016/j.jfoodeng.2017.03.027. (pdf)
411. Fan S, Breidt F, Price RE, Pérez-Díaz IM. 2017. Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products. J Food Sci 82(1):167-173. (pdf)
410. Pérez-Díaz IM, Hayes JS, Medina-Pradas E, Anekella K, Daughtry KV, Dieck S, Levi M, Price R, Butz N, Lu Z, Azcarte-Peril M. 2017. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance. Food Microbiol 63:217:227. doi: 10.1016/j.fm.2016.11.025. (pdf)
409. Kim GH, Fratamico P, Breidt F, Oh DH. 2016. Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid. Appl Microbiol 121:1416-1426. (pdf)
408. Baranzoni GM, Fratamico PM, Reichenberger ER, Kim GH, Breidt F, Kay K, Oh DH. 2016. Complete genome sequences of Escherichia coli O157:H7 strains SRCC 1675 and 28RC that vary in acid resistance. Genome Announcements 4(4) e00743-16. (pdf)
407. Medina Pradas E, Pérez-Díaz IM, Garrido-Fernandez A, Arroyo-Lopez FN. 2016. Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage. In: Bevilacqua A, Rosaria Corbo M, Sinigaglia M, editors. The Microbiological Quality of Food. Cambridge, MA: Woodhead Publishing. p. 211-236. (pdf)
406. Franco W, Johanningsmeier SD, Lu J, Demo J, Wilson E, Moeller L. 2016. Cucumber fermentation, Chapter 7. In: Paramithiotis, S., Editor. Lactic Acid Fermentation of Fruits and Vegetables. Boca Raton, FL: CRC Press. pp 107-155. (pdf)
405. Azizoglu R, Dutta V, Kathariou S, Breidt F. 2015. Resistance of Listeria monocytogenes biofilms to sanitizing agents. Book Chapter. In: Pometto III AL, Demirci A, editors. Biofilms in the Food Environment. New Jersey: Wiley-Blackwell Publishing. (pdf)
404. Caldwell JL, Pérez-Díaz IM, Simunovic J, Harris G, Hassan HM, Sandeep KP. 2015. Mitochondrial DNA fragmentation to monitor processing parameters in high acid, plant-derived foods. J Food Sci 80(12):M2892-M2898. doi: 10.1111/1750-3841.13139. (pdf)
403. Johanningsmeier SD, Harris G, Klevorn C. 2016. Metabolomic technologies for improving the quality of food: Practice and promise. Ann Rev Food Sci Technol 7:413-438. (pdf)
402. Medina-Pradas E, Pérez-Díaz IM, Breidt F, Hayes JS, Franco W, Butz N, Azcarate-Peril A. 2016. Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods. J Food Sci 80(1):M121-M129. doi: 10.1111/1750-3841.13158. (pdf)
401. Pérez-Díaz IM, McFeeters RF, Moeller L, Johanningsmeier SD, Hayes JS, Fornea D, Gilbert C, Custis N, Beene K, Bass D. 2015. Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride. J Food Sci 80(12):M2827-M2836. doi: 10.1111/1750-3841.13107. (pdf)
400. Kim G, Breidt F, Fratamico PM, Oh D. 2015. Acid resistance and molecular characterization of Escherichia coli O157:H7 and different Non-O157 shiga toxin-producing E. coli serogroups. Journal of Food Science. 80(10):M2257-M2264. doi: 10.1111/1750-3841.12996. (pdf)
399. Reina L, Pérez-Díaz IM, Breidt F, Azcarate-Peril M, Medina E, Butz N. 2015. Characterization of the microbial diversity in yacon spontaneous fermentation at 20 ºC. Int J Food Microbiol 203:35-40. doi: 10.1016/j.ijfoodmicro.2015.03.007. (pdf)
398. Caldwell JM, Pérez-Díaz IM, Sandeep KP, Simunovic J, Harris K, Osborne J, Hassan HM. 2015. Mitochondrial DNA fragmentation as a molecular tool to monitor thermal processing of plant-derived, low-acid foods and biomaterials. J Food Sci 80(8):M1804-1814. doi: 10.1111/1750-3841.12937. (pdf)
397. Johanningsmeier SD, McFeeters RF. 2015. Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers. Int J Food Microbiol 215:40-48. doi: 10.1016/j.ijfoodmicro.2015.08.004. (pdf)
396. 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. J Food Sci 80(5):M1031-M1038. (pdf)
395. Wilson EM, Johanningsmeier SD, Osborne JA. 2015. Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact. J Food Sci 80(6):S1360-S1367. (pdf)
394. Lu Z, Breidt F. 2015. Escherichia coli O157:H7 bacteriophage (phi)241 isolated from an industrial cucumber fermentation at high acidity and salinity. Front Microbiol 6:67. doi: 10.3389/fmicb.2015.00067. (pdf)
393. Yang Z, Meng X, Breidt F, Dean LL, Arritt FM. 2015. Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium. J Food Prot 78(4):728-737. (pdf)
392. Breidt F, Kay KL, Osborne J, Ingham B, Arritt F. 2014. Thermal processing of acidified foods with pH 4.1 to pH 4.6. Food Prot Trends 34(3):132-138 (pdf)
391. Caldwell JM, Juvonen J, Brown J, Breidt F. 2013. Pectinatus sottacetonis sp. nov., isolated from commercial pickle spoilage tank. Int J Syst Evol Microbiol 63(10):3609-3616. (pdf)
390. Pérez-Díaz IM, Breidt F, Buescher RW, Arroyo-Lopez FN, Jimenez-Diaz R, Bautista-Gallego J, Garrido-Fernandez A, Yoon S, Johanningsmeier SD. 2014. Fermented and Acidified Vegetables. In: Pouch Downes F, Ito KA, editors. Compendium of Methods for the Microbiological Examination of Foods, 5th Ed. American Public Health Association. Chapter 51. (pdf)
389. Koskiniemi CB, Truong VD, McFeeters RF, Simunovic J. 2013. Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT - Food Sci Technol 54:157-164. (pdf)
388. Koskiniemi CB, Truong VD, McFeeters RF, Simunovic J. 2013. Effects of acid, salt and soaking time on the dielectric properties of acidified vegetables. Int J Food Prop 16:917-927. (pdf)
387. Breidt F, Kay K, Cook J, Osborne J, Ingham B, Arritt F. 2013. Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8. J Food Prot 76(7):1245-1249. (pdf)
386. Johanningsmeier SD, McFeeters RF. 2013. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations. Food Microbiol 35(2):129-135. (pdf)
385. Breidt F, Medina-Pradas E, Wafa D, Pérez-Díaz IM, Franco W, Huang H, Johanningsmeier SD, Kim J. 2013. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning. J Food Sci 78(3):M470-M476. (pdf)
384. Pérez-Díaz IM. 2013. Putative and unique gene sequence utilization for the design of species specific probes as modeled by Lactobacillus plantarum. Curr Microbiol 66:266-270. (pdf)
383. Lu HJ, Breidt F, Pérez-Díaz, IM. 2013. Development of an effective treatment for a 5-log reduction of Escherichia coli in refrigerated pickle products. J Food Sci 78(2):M264-M269. (pdf)
382. Franco W, Pérez-Díaz IM. 2013. Microbial interactions associated with secondary cucumber fermentation. J Appl Microbiol 114:161-172. (pdf)
381. Franco W, Pérez-Díaz IM. 2012. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage. J Food Sci 77(10)M586-M592. (pdf)
380. Breidt F, McFeeters RF, Pérez-Díaz IM, Lee C. 2013. Fermented vegetables. In: Doyle MP, Buchanan RL, editors. Food Microbiology: Fundamentals and Frontiers, 4th Ed. Washington, D.C.: ASM Press. p 841-855. (pdf)
379. Lu Z, Pérez-Díaz IM, Hayes JS, Breidt F. 2012. Bacteriophage ecology in a commercial cucumber fermentation. Appl Environ Microbiol 78(24):8571-8578. (pdf)
378. Franco W, Pérez-Díaz IM. 2012. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Food Microbiol 32:338-344. (pdf)
377. Johanningsmeier SD, Franco W, Pérez Díaz IM, McFeeters RF. 2012. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage. J Food Sci 77(7):M397-M404. (pdf)
376. Franco W, Pérez-Díaz IM, Johanningsmeier SD, McFeeters RF. 2012. Characteristics of spoilage-associated secondary cucumber fermentation. Appl Environ Microbiol 78(4):1273-1284. (pdf)
375. Pérez-Díaz IM. 2011. Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts. J Food Sci 76(7):M473-M477. (pdf)
374. Lu HJ, Breidt F, Pérez-Díaz IM, Osborne JA. 2011. The antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions. J Food Prot 6:893-898. (pdf)
373. Breidt F, Caldwell JM. 2011. Survival of Escherichia coli O157:H7 in cucumber fermentation brines. J Food Sci 76(3):M198-M203. (pdf)
372. Pérez-Díaz IM, McFeeters RF. 2011. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines. J Food Sci 76(2):M120-M123. (pdf)
371. Koskiniemi CB, Truong VD, Simunovic J, McFeeters RF. 2011. Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system. J Food Eng 105:149-160. (pdf)
370. Hosein AM, Breidt F, Smith CE. 2011. Modeling the effects of sodium chloride, acetic acid and intracellular pH on the survival of Escherichia coli O157:H7. Appl Environ Microbiol. 77(3):889-895. (pdf)
369. Johanningsmeier SD, McFeeters RF. 2011. Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS). J Food Sci 76(1):C168-C177. (pdf)
368. Breidt F, Sandeep KP, Arritt F. 2010. Use of Linear Models for Thermal Processing Acidified Foods. Food Prot Trends 30(5):268-272. (pdf)
367. Pérez-Díaz IM, McFeeters RF. 2010. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts. J Food Sci 75(4):M204-M208. (pdf)
366. McFeeters RF, Perez-Diaz IM. 2010. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride. J Food Sci 75(3):C291-C296. (pdf)
365. Lu Z, Altermann E, Breidt F, Kozyavkin S. 2010. Sequence Analysis of Leuconostoc mesenteroides Bacteriophage (phi)1-A4 Isolated from Industrial Vegetable Fermentation. Appl Environ Microbiol 76(6):1955-1966. (pdf)
364. Pan Y, Breidt F, Gorski LA. 2010. Synergistic effects of sodium chloride, Glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strains. Appl Environ Microbiol 76(5):1433-1441. (pdf)
363. Barth M, Hankinson TR, Zhuang H, Breidt F. 2009. Microbiological Spoilage of Fruits and Vegetables. In: Sperber WH, Doyle MP, editors. Compendium of the Microbiological Spoilage of Foods and Beverages. New York: Springer. p 135-183. (pdf)
362. Olsen M, Pérez-Díaz IM. 2009. Influence of Microbial Growth in the Redox Potential of Fermented Cucumbers. J Food Sci 74(4):M149-M153. (pdf)
361. Pan Y, Breidt F, Kathariou S. 2009. Competition of Listeria Monocytogenes Serotype 1/2a and 4b Strains in Mixed Culture Biofilms. Appl Environ Microbiol 75(18):5846-5852. (pdf)
360. Pérez-Díaz IM, McFeeters RF. 2009. Modification of azo dyes by lactic acid bacteria. J Appl Microbiol 107:584-589. (pdf)
359. Neta ERD, Johanningsmeier SD, Drake MA, McFeeters RF. 2009. Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. J Food Sci 74(4):S165-S169. (pdf)
358. Maruvada R, McFeeters RF. 2009. Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations. Int J Food Sci Technol 44:1108-1117. (pdf)
357. Oh D-H, Pan Y, Berry E, Cooley M, Mandrell R, Breidt F Jr. 2009. Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acetic acid resistance compared with human outbreak strains. J Food Prot 72(3):503-509. (pdf)
356. Kreske AC, Bjornsdottir K, Breidt F, Hassan H. 2008. Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions. J Food Prot 71(12):2404-2409. (pdf)
355. Pérez-Díaz IM, McFeeters RF. 2008. Microbiological preservation of cucumbers for bulk storage by the use of acetic acid and food preservatives. J Food Sci 73(6):M287-M291. (pdf)
354. Plengvidhya V, Breidt F, Lu Z, Fleming HP. 2007. DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations by Methods. Appl Environ Microbiol 73(23):7697-7702. (pdf)
353. Breidt F, Hayes JS, McFeeters RF. 2007. Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C. J Food Prot 70(11):2638-2641. (pdf)
352. Kim J, Breidt F. 2007. Development of preservation prediction chart for long term storage of fermented cucumber. Korean J Life Sci 17(12):1616-1621. (pdf)
351. Pan Y, Breidt F. 2007. Enumeration of viable Listeria monocytogenes cells by real-time PCR with propidium monoazide and ethidium monoazide in the presence of dead cells. Appl Environ Microbiol 73(24):8028-8031. (pdf)
350. Díaz-Muñiz I, Kelling R, Hale S, Breidt F, McFeeters RF. 2007. Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products. J Food Sci 72(7):M240-M245. (pdf)
349. Da Conceicao Neta ER, Johanningsmeier SD, Drake MA, McFeeters RF. 2007. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. J Food Sci 72(6):S352-S359. (pdf)
348. Johanningsmeier SD, McFeeters RF, Fleming HP, Thompson RL. 2007. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. J Food Sci 72(5):M166-M172. (pdf)
347. Sung-Sik Y, Barrangou-Poueys R, Breidt F, Fleming HP. 2007. Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine. J Microbiol Biotechnol 17(2):262-270. (pdf)
346. Da Conceicao Neta ER, Johanningsmeier SD, McFeeters RF. 2007. The chemistry and physiology of sour taste - A review. J Food Sci 72 (2):R33-R38. (pdf)
345. Breidt F Jr, McFeeters RF, Díaz-Muñiz I. 2007. Fermented vegetables. In: Food Microbiology: Fundamentals and Frontiers, 3rd Ed. M. P. Doyle and L. R. Beuchat, eds, ASM Press, Washnington, D. C. p. 783-793. (pdf)
344. Pan Y, Breidt F Jr, Kathariou S. 2006. Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment. Appl Environ Microbiol 72(12):7711-7717. (pdf)
343. Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin, E, Pavlov A, Pavlova N, Karamychev V, Polouchine N, Shakhova V, Grigoriev I, Lou Y, Rohksar D, Lucas S, Huang K, Goodstein DM, Hawkins T, Plengvidhya V, Welker D, Hughes J, Goh Y, Benson A, Baldwin K, Lee J-H, Díaz-Muñiz I, Dosti B, Smeianov V, Wechter W, Barabote R, Lorca G, Altermann E, Barrangou R, Ganesan B, Xie Y, Rawsthorne H, Tamir D, Parker C, Breidt FJr, Broadbent J, Hutkins R, O'Sullivan D, Steele J, Unlu G, Saier M, Klaenhammer T, Richardson P, Kozyavkin S, Weimer B, Mills D. 2006. Comparative genomics of the lactic acid bacteria. PNAS 103(42):15611-15616. (pdf)
342. Dougherty DP, Ramos Da Conceicao Neta E, McFeeters RF, Lubkin SR, Breidt F Jr. 2006. Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions. J Agric Food Chem 54:6021-6029. (pdf)
341. Mudgal P, Breidt F Jr, Lutkin SR, Sandeep KP. 2006. Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut. Appl Environ Microbiol 72(6):3908-3915. (pdf)
340. Chin HS, Breidt F Jr, Fleming HP, Shin W, Yoon S-S. 2006. Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses.J Microbiol Biotechnol 16:68-76. (pdf)
339. Cleary K, McFeeters RF. 2006. Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles. J Agric Food Chem 54:3421-3427. (pdf)
338. Bjornsdottir K, Breidt F Jr, McFeeters RF. 2006. Protective effects of organic acids on survival of Escherichia coli 0157:H7 in acidic environments. Appl Environ Microbiol 72(1):660-664. (pdf)
337. Breidt F Jr. 2006. Safety of minimally processed, acidified and fermented vegetable products. In: Sapers GM, Gorny JR, Yousef AE, editors. Microbiology of Fruits and Vegetables. Boca Raton, FL: CRC Press, Inc. p 313-335. (pdf)
336. Johanningsmeier SD, Fleming HP. Thompson RL, McFeeters RF. 2005. Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. J Food Sci 70(5):S343-S349. (pdf)
335. Mattos FR, Fasina OO, Reina LD, Fleming HP. Breidt F Jr, Damasceno GS, Passos FV. 2005. Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit. J Food Sci 70(5):E324-E330. (pdf)
334. Lu Z, Altermann E, Breidt F Jr, Predki P, Fleming HP, Klaenhammer TR. 2005. Sequence analysis of the Lactobacillus plantarum bacteriophage FJL-1. Gene 348:45-54. (pdf)
333. Breidt F Jr, Hayes JS, Osborne JA, McFeeters RF. 2005. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. J Food Prot 68(2):305-310. (pdf)
332. Johanningsmeier SD, McFeeters RF, Drake MA. 2005. A hypothesis for the chemical basis for perception of sour taste. J Food Sci 70(2):R44-R48. (pdf)
331. Reina LD, Breidt F Jr, Fleming HP, Kathariou S. 2006. Isolation and selection of lactic acid bacteria as biocontrol agents for minimally processed vegetables. J Food Sci 70(1):M7-M11. (pdf)
330. Passos FV, Felder RM, Fleming HP, McFeeters RF, Ollis DF. 2005. Dynamic model for mass transfer of solutes in cucumber fermentation. J Food Eng 68(3):297-302. (pdf)
329. Johanningsmeier SD, Fleming HP, Breidt F Jr. 2004. Malolactic activity of lactic acid bacteria during sauerkraut fermentation. J Food Sci 69(8):M222-M227. (pdf)
328. Breidt F Jr, Costilow RN. 2004. Processing and safety. In: Fleming HP, Costilow RN, editors. Acidified Foods: Principles of Handling and Preservation. St. Charles, IL: Pickle Packers International, Inc. p 5-1 to 5-15. (pdf)
327. McFeeters RF, Barrangou LM, Barish AO, Morrison SS. 2004. Rapid softening of acidified peppers: effects of oxygen and sulfite. J Agric Food Chem 52:4554-4557. (pdf)
326. Plengvidhya V, Breidt F Jr, Fleming HP. 2004. Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation. Int J Food Microbiol 93:287-296. (pdf)
325. McFeeters RF. 2004. Fermentation microorganisms and flavor changes in fermented foods. J Food Sci 69(1):35-37. (pdf)
324. Breidt F Jr. 2004. A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations. J Food Sci 69(1):30-34. (pdf)
323. Breidt F Jr, Hayes JS, McFeeters RF. 2004. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products. J Food Prot 67(1):12-18. (pdf)
322. Passos FV, Fleming HP, Hassan HM, McFeeters RF. 2003. Effect of malic acid on the growth kinetics of Lactobacillus plantarum. Appl Microbiol Biotechnol 63:207-211. (pdf)
321. Lu Z, Breidt F Jr, Plengvidhya V, Fleming HP. 2003. Bacteriophage ecology in commercial sauerkraut fermentations. Appl Environ Microbiol 69(6):3192-3202. (pdf)
320. Lu Z, Breidt F Jr, Fleming HP, Altermann E, Klaenhammer TR. 2003. Isolation and characterization of a Lactobacillus plantarum bacteriophage, FJL-1, from a cucumber fermentation. Int J Food Microbiol 84:225-235. (pdf)
319. Fasina OO, Fleming HP, Humphries EG, Thompson RL, Reina LD. 2003. Crossflow filtration of brine from cucumber fermentation. Appl Eng Agric 19(1):107-113. (pdf)
318. McFeeters RF, Barish AO. 2003. Sulfite analysis of fruits and vegetables by high-performance liquid chromatography (HPLC) with ultraviolet spectrophotometric detection. J Agric Food Chem 51(6):1513-1517. (pdf)
317. Papageorge LM, McFeeters RF, Fleming HP. 2003. Factors influencing texture retention of salt-free, acidified, red bell peppers during storage. J Agric Food Chem 51(5):1460-1463. (pdf)
316. McFeeters RF. 2002. Chlorophyllase. In: Whitaker JR, Voragen AGJ, Wong DWS, editors. Handbook of Food Enzymology. New York: Marcel Dekker, Inc. p 681-686. (pdf)
315. Fasina OO, Fleming HP, McFeeters RF. 2002. Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers. J Food Process Eng 25:307-322. (pdf)
314. Reina LD, Fleming HP, Breidt F Jr. 2002. Bacterial contamination of cucumber fruit through adhesion. J Food Prot 65(12):1881-1887. (pdf)
313. Fleming HP, Humphries EG, Thompson RL, McFeeters RF. 2002. BULK TANK TECHNOLOGY: Acidification of commercially fermented cucumbers in bulk tanks to increase microbial stability. Pickle Pak Sci VIII (1):38-43. (pdf)
312. McFeeters RF, Fleming HP, Fasina OO, Papageorge LM. 2002. BAG-IN-BOX TECHNOLOGY: Preservation of brined vegetables without fermentation. Pickle Pak Sci VIII (1):34-37, 2002. (pdf)
311. Johanningsmeier SD, Thompson RL, Fleming HP. 2002. BAG-IN-BOX TECHNOLOGY: Sensory quality of pickles produced from process-ready, fermented cucumbers. Pickle Pak Sci VIII (1):26-33. (pdf)
310. Fasina OO, Fleming HP, Reina LD. 2002. BAG-IN-BOX TECHNOLOGY: Membrane filtration of cucumber fermentation brine. Pickle Pak Sci VIII (1):19-25. (pdf)
309. Fleming HP, Humphries EG, Thompson RL, McFeeters RF. 2002. BAG-IN-BOX TECHNOLOGY: Storage stability of process-ready, fermented cucumbers. Pickle Pak Sci VIII (1):14-18. (pdf)
308. Fasina OO, Humphries EG. and Fleming HP. 2002. BAG-IN-BOX TECHNOLOGY: Temperature prediction during blanching and cooling of cucumbers. Pickle Pak Sci VIII (1):9-13. (pdf)
307. Fleming HP, Humphries EG, Fasina OO, McFeeters RF, Thompson RL, Breidt F Jr. 2002. BAG-IN-BOX TECHNOLOGY: Pilot system for process-ready, fermented cucumbers. Pickle Pak Sci VIII (1):1-8. (pdf)
306. Lu Z, Fleming HP, McFeeters RF. 2002. Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation. J Food Sci 67(8):2934-2939. (pdf)
305. Klaenhammer T, Altermann E, Arigoni F, Bolotin A, Breidt F, Broadbent J, Cano R, Chaillou S, Deutscher J, Gasson M, van de Guchte M, Guzzo J, Hartke A, Hawkins T, Hols P, Hutkins R, Kleerebezem M, Kok J, Kuipers O, Lubbers M, Maguin E, McKay L, Mills D, Nauta A, Overbeek R, Pel H, Pridmore D, Saier M, van Sinderen D, Sorokin A, Steele J, O'Sullivan D, de Vos W, Weimer B, Zagorec M, Siezen R. 2002. Discovering lactic acid bacteria by genomics. Antonie van Leeuwenhoek 82:29-58. (pdf)
304. Barrangou R, Yoon S-S, Breidt F Jr, Fleming HP, Klaenhammer TR. 2002. Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation. Appl Environ Microbiol 68(11):5452-5458. (pdf)
303. Palma-Harris C, McFeeters RF, Fleming HP. 2002. Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis. J Agric Food Chem 50(17):4875-4877. (pdf)
302. Barrangou R, Breidt F, Schroen D. 2002. Zonierung von intakten bakteriophagen. GIT Labor-Fachzeitschrift 4:470-471. (pdf)
301. Lu Z, Fleming HP, McFeeters RF, Yoon S-S. 2002. Effects of anions and cations on sugar utilization in cucumber juice fermentation. J Food Sci 67(3):1155-1161. (pdf)
300. Barrangou-Poueys R, Yoon S-S, Breidt F Jr, Fleming HP, Klaenhammer TR. 2002. Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation. Appl Environ Microbiol 68(6):2877-2884. (pdf)
299. Fasina O, Fleming H, Thompson R. 2002. Mass transfer and solute diffusion in brined cucumbers. J Food Sci 67(1):181-187. (pdf)
298. Dougherty DP, Breidt F Jr, McFeeters RF, Lubkin SR. 2002. Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis. Appl Environ Microbiol 68(5):2468-2478. (pdf)
297. Yoon S-S, Barrangou-Poueys R, Breidt F Jr, Klaenhammer TR, Fleming HP. 2002. Isolation and characterization of bacteriophages from fermenting sauerkraut. Appl Environ Microbiol 68(2):973-976. (pdf)
296. Palma-Harris C, McFeeters RF, Fleming HP. 2001. Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds. J Agric Food Chem 49(9):4203-4207. (pdf)
295. Fleming HP, McFeeters RF, Breidt F. 2001. Fermented and acidified vegetables. In: Downes FP, Ito K, editors. Compendium of Methods for the Microbiological Examination of Foods, 4th ed. Washington, DC:American Public Health Association. p 521-532. (pdf)
294. McFeeters RF, Hankin L, Lacy GH. 2001. Pectinolytic and pectolytic microorganisms. In: Downes FP, Ito K, editors. Compendium of Methods for the Microbiological Examination of Foods, 4th ed. Washington, DC: American Public Health Association. p 195-199. (pdf)
293. Lu Z, Fleming HP, McFeeters RF. 2001. Differential glucose and fructose utilization during cucumber juice fermentation. J Food Sci 66(1):162-166. (pdf)
292. Walter WM Jr, Truong V-D, Espinel RK, inventors. Methods for producing cooked sweetpotato products and compositions thereof. 2001. U. S. No. 6,197,363B1. (pdf)
291. Yoon S-S, Kim J-W, Breidt F Jr, Fleming HP. 2001. Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli. Int J Food Microbiol 65:63-74. (pdf)
290. Fasina OO, Tyler RT. 2001. Infrared heating of biological materials. In: Irudayaraj J, editor. Food Processing Operations Modeling. Design and Analysis. New York , NY: Marcel Dekker, Inc. p 189-224. (pdf)
289. Unal R, Fleming HP, McFeeters RF, Thompson RL, Breidt F Jr, Giesbrecht FG. 2001. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. J Food Prot 64(2):189-194. (pdf)
288. Fasina OO, Fleming HP. 2001. Heat transfer characteristics of cucumbers during blanching. J Food Eng 47:203-210. (pdf)
287. Breidt F, Hayes JS, Fleming HP. 2000. Reduction of microflora on whole pickling cucumbers by blanching. J Food Sci 65(8):1354-1358. (pdf)
286. Zhou A, McFeeters RF, Fleming HP. 2000. Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric. J Agric Food Chem 48(10):4910-4912. (pdf)
285. Pattee HE, Isleib TG, Giesbrecht FG, McFeeters RF. 2000. Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts. J Agric Food Chem 48(3):757-763. (pdf)
284. Pattee HE, Isleib TG, Giesbrecht FG, McFeeters RF. 2000.Investigations into genotypic variations of peanut carbohydrates. J Agric Food Chem 48(3):750-756. (pdf)
283. Fleming HP. 2000. Vegetables, pickling. In: Francis FJ, editor. Wiley Encyclopedia of Food Science and Technology, 2nd ed. New York, NY: John Wiley & Sons. p 2427-2433. (pdf)
282. Zhou A, McFeeters RF, Fleming HP. 2000. Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen. J Agric Food Chem 48(2):193-197. (pdf)
281. Chung YS, Breidt F, Dubnau D. 1998. Cell surface localization and processing of the ComG proteins, required for DNA binding during transformation of Bacillus subtilis. Mol Microbiol 29(3):905-913. (pdf)
280. Shofran BG, Purrington ST, Breidt F, Fleming HP. 1998. Antimicrobial properties of sinigrin and its hydrolysis products. J Food Sci 63(4):621-624. (pdf)
279. Breidt F, Fleming HP. 1998. Modeling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth. Appl Environ Microbiol 64(9):3159-3165. (pdf)
278. McFeeters RF. 1998. Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbers. J Food Prot 61(7):885-890. (pdf)
277. Zhou A, McFeeters RF. 1998. Volatile compounds in cucumbers fermented in low-salt conditions. J Agric Food Chem 46(6):2117-2122. (pdf)
276. Krall SM, McFeeters RF. 1998. Pectin hydrolysis: Effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates. J Agric Food Chem 46(4):1311-1315. (pdf)
275. Romick TL, Fleming HP. 1998. Acetoin production as an indicator of growth and metabolic inhibition of Listeria monocytogenes. J Appl Microbiol 84(1):18-24. (pdf)
274. Gheyas F, Blankenship SM, Young E, McFeeters RF. 1997. Dietary fibre content of thirteen apple cultivars. J Sci Food Agric 75(1):333-340. (pdf)
273. Passos FV, Fleming HP, Felder RM, Ollis DF. 1997. Modeling growth of Saccharomyces rosei in cucumber fermentation. Food Microbiol 14(6):533-542. (pdf)
272. Breidt F, Fleming HP. 1997. Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables. Food Technol 51(9):44-46, 48, 51. (pdf)
271. Rushing JE, Fleming HP. 1997. Scheduled processes. In: Acidified Foods. Principles of Handling and Preservation, 2nd ed. A manual for a course published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
270. McFeeters RF. 1997. pH, Buffers and acidification methods. In: Acidified Foods. Principles of Handling and Preservation, 2nd ed. A manual for a course published and distributed by Pickle Packers International, Inc. St. Charles , IL , 1997. (pdf)
269. McFeeters RF. 1997. Measurement of pH and acidity. In: Acidified Foods. Principles of Handling and Preservation, 2nd ed. A manual for a course published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
268. Fleming HP, Breidt F, Costilow RN. 1997. Microorganisms and foods. In: Acidified Foods. Principles of Handling and Preservation, 2nd ed. A manual for a course published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
267. Fleming HP, Costilow RN, editors. 1997. Acidified foods. Principles of handling and preservation, 2nd ed. A manual for a course published and distributed by Pickle Packers International, Inc. St. Charles, IL.
266. Kyung KH, Han DC, Fleming HP. 1997. Antibacterial activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate. J Food Sci 62(2):406-409. (pdf)
265. McFeeters RF, Fleming HP. 1997. Balancing macromineral composition of fresh-pack cucumber pickles to improve nutritional quality and maintain flavor. J Food Qual 20(1):81-89. (pdf)
264. Kyung KH, Fleming HP. 1997. Antimicrobial activity of sulfur compounds derived from cabbage. J Food Prot 60(1):67-71. (pdf)
263. Gheyas F, Young E, Blankenship SM, McFeeters RF. 1996. Dietary fiber compositon of 'Starkspur Supreme Delicious' apple fruit as influenced by rootstock and growing region. Fruit Varieties J 50(1):35-41. (pdf)
262. Humphries EG, Fleming HP. 1996. Chlorine dioxide use in pickling cucumber hydrocooler operations.Appl Eng Agric 12(6):715-720. (pdf)
261. Fleming HP, Thompson RL, McFeeters RF. 1996. Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate addition. J Food Sci 61(4):832-836. (pdf)
260. Walter WM Jr, Fleming HP, Thompson RL, Fine TJ. 1996. Effect of sodium chloride concentration on calcium uptake into brined cucumbers. J Food Qual 19(2):161-172. (pdf)
259. Breidt F, Fleming HP. 1996. Identification of lactic acid bacteria by ribotyping. J Rapid Methods Autom Microbiol 4(3):219-233. (pdf)
258. Trail AC, Fleming HP, Young CT, McFeeters RF. 1996. Chemical and sensory characterization of commercial sauerkraut. J Food Qual 19(1):15-30. (pdf)
257. Romick TL, Fleming HP, McFeeters RF. 1996. Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose medium. Appl Environ Microbiol 62(1):304-307. (pdf)
256. McFeeters RF, Brenes Balbuena M, Fleming HP. 1995. Softening rates of fermented cucumber tissue: effects of pH, calcium, and temperature. J Food Sci 60(4):786-788, 793. (pdf)
255. Fleming HP, Kyung KH, Breidt F. 1995. Vegetable fermentations. In: Rehm HJ, Reed G, editors.Biotechnology, vol. 9. Enzymes, Biomass, Food and Feed, 2nd ed. New York: VCH Publishers, Inc. p 629-661. (pdf)
254. Reina LD, Fleming HP, Humphries EG. 1995. Microbiological control of cucumber hydrocooling water with chlorine dioxide. J Food Prot 58(5):541-546. (pdf)
253. Fleming HP, McDonald LC, McFeeters RF, Thompson RL, Humphries EG. 1995. Fermentation of cucumbers without sodium chloride. J Food Sci 60(2):312-315, 319. (pdf)
252. Breidt F, Crowley KA, Fleming HP. 1995. Controlling cabbage fermentations with nisin and nisin-resistant Leuconostoc mesenteroides. Food Microbiol 12(2):109-116. (pdf)
251. Kyung KH, Fleming HP, Young CT, Haney CA. 1995. 1-cyano-2,3-epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage. J Food Sci 60(1):157-159. (pdf)
250. Breidt F, Romick TL, Fleming HP. 1994. A rapid method for the determination of bacterial growth kinetics. J Rapid Methods Autom Microbiol 3(1):59-68. (pdf)
249. Passos FV, Fleming HP, Ollis DF, Felder RM, McFeeters RF. 1994. Kinetics and modeling of lactic acid production by Lactobacillus plantarum. Appl Environ Microbiol 60(7):2627-2636. (pdf)
248. Kyung KH, Fleming HP. 1994. S-methyl-L-cysteine sulfoxide as the precursor of methyl methanethiosulfinate, the principal antibacterial compound in cabbage. J Food Sci 59(2):350-355. (pdf)
247. Kyung KH, Fleming HP. 1994. Antibacterial activity of cabbage juice against lactic acid bacteria. J Food Sci 59(1):125-129. (pdf)
246. McDonald LC, Shieh D-H, Fleming HP, McFeeters RF, Thompson RL. 1993. Evaluation of malolactic-deficient strains of Lactobacillus plantarum for use in cucumber fermentations. Food Microbiol 10(6):489-499. (pdf)
245. Passos FV, Ollis DF, Fleming HP, Hassan HM, Felder RM. 1993. Modeling the cucumber fermentation: growth of Lactobacillus plantarum. J Ind Microbiol 12(3-5):341-345. (pdf)
244. Breidt F, Crowley KA, Fleming HP. 1993. Isolation and characterization of nisin-resistant Leuconostoc mesenteroides for use in cabbage fermentations. Appl Environ Microbiol 59(11):3778-3783. (pdf)
243. Passos FV, Fleming HP, Ollis DF, Hassan HM, Felder RM. 1993. Modeling the specific growth rate of Lactobacillus plantarum in cucumber extract. Appl Microbiol Biotechnol 40:143-150. (pdf)
242. McFeeters RF. 1993. Single-injection HPLC analysis of acids, sugars, and alcohols in cucumber fermentations. J Agric Food Chem 41(9):1439-1443. (pdf)
241. McFeeters RF, Thompson RL, Fleming HP. 1993. Malic acid analysis in cucumber juice and fermentation brines in the presence of interfering fructose. J Food Sci 58(4):832-834. (pdf)
240. Walter WM Jr, Fleming HP, McFeeters RF. 1993. Base-mediated firmness retention of sweetpotato products. J Food Sci 58(4):813-816. (pdf)
239. Fleming HP, Thompson RL, McFeeters RF. 1993. Firmness retention in pickled peppers as affected by calcium chloride, acetic acid, and pasteurization. J Food Sci 58(2):325-330, 356. (pdf)
238. Breidt F, Fleming HP. 1992. Competitive growth of genetically marked malolactic-deficient Lactobacillus plantarum in cucumber fermentations. Appl Environ Microbiol 58(12):3845-3849. (pdf)
237. Thompson RL, Fleming HP, Hamann DD. 1992. Delineation of puncture forces for exocarp and mesocarp tissues in cucumber fruit. J Text Stud 23(2):169-184. (pdf)
236. McFeeters RF. 1992. Cell wall monosaccharide changes during softening of brined cucumber mesocarp tissue. J Food Sci 57(4):937-940, 953. (pdf)
235. McFeeters RF, Hankin L, Lacy GH. 1992. Pectinolytic and pectolytic microorganisms. In: Vanderzant C, Splittstoesser DF, editors. Compendium of Methods for the Microbiological Examination of Foods, 3rd ed. Washington, DC: American Public Health Association. p 213-223. (pdf)
234. Fleming HP, McFeeters RF, Daeschel MA. 1992. Fermented and acidified vegetables. In: Vanderzant C, Splittstoesser DF, editors. Compendium of Methods for the Microbiological Examination of Foods, 3rd ed. Washington, DC: American Public Health Association. p 929-952. (pdf)
233. Harris LJ, Fleming HP, Klaenhammer TR. 1992. Developments in nisin research. Food Res Int 25(1):57-66. (pdf)
232. Harris LJ, Fleming HP, Klaenhammer TR. 1992. Novel paired starter culture system for sauerkraut, consisting of a nisin-resistant Leuconostoc mesenteroides strain and a nisin-producing Lactococcus lactis strain. Appl Environ Microbiol 58(5):1484-1489. (pdf)
231. Harris LJ, Fleming HP, Klaenhammer TR. 1992. Characterization of two nisin-producing Lactococcus lactis subsp. lactis strains isolated from a commercial sauerkraut fermentation. Appl Environ Microbiol 58(5):1477-1483. (pdf)
230. Walter WM Jr, Fleming HP, McFeeters RF. 1992. Firmness control of sweetpotato French fry-type product by tissue acidification. J Food Sci 57(1):138-142. (pdf)
229. Harris LJ, Fleming HP, Klaenhammer TR. 1991. Sensitivity and resistance of Listeria monocytogenes ATCC 19115, Scott A, and UAL500 to nisin. J Food Prot 54(11):836-840. (pdf)
228. McDonald LC, Fleming HP, Daeschel MA. 1991. Acidification effects on microbial populations during initiation of cucumber fermentation. J Food Sci 56(5):1353-1356, 1359. (pdf)
227. Humphries EG, Fleming HP. 1991. Flexible restraining covers for cucumber brining tanks. Appl Eng Agric 7(5):582-586. (pdf)
226. McFeeters RF, Fleming HP. 1991. pH Effect on calcium inhibition of softening of cucumber mesocarp tissue. J Food Sci 56 (3):730-732, 735. (pdf)
225. McDonald LC, Hassan HM, Fleming HP, Daeschel MA. 1991. Use of continuous culture for internal pH determination of lactic acid bacteria. Food Microbiol 8(2):137-142. (pdf)
224. Fleming HP. 1991. Mixed cultures in vegetable fermentations. In: Zeikus JG, Johnson EA, editors. Mixed Cultures in Biotechnology. New York, NY: McGraw-Hill, Inc. p 69-103. (pdf)
223. Walter WM Jr, Epley DG, McFeeters RF. 1990. Effect of water stress on stored pickling cucumbers. J Agric Food Chem 38(12):2185-2191. (pdf)
222. Walter WM Jr, Randall-Schadel B, Schadel WE. 1990. Wound healing in cucumber fruit. J Am Soc Hortic Sci 115(3):444-452. (pdf)
221. McDonald LC, Fleming HP, Hassan HM. 1990. Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Appl Environ Microbiol 56(7):2120-2124. (pdf)
220. Daeschel MA, McKenney MC, McDonald LC. 1990. Bacteriocidal activity of Lactobacillus plantarum C-11. Food Microbiol 7(2):91-98. (pdf)
219. McFeeters RF, Fleming HP. 1990. Effect of calcium ions on the thermodynamics of cucumber tissue softening. J Food Sci 55(2):446-449. (pdf)
218. Daeschel MA, Fleming HP, Pharr DM. 1990. Acidification of brined cherry peppers. J Food Sci 55(1):186-192. (pdf)
217. Lindgren SE, Axelsson LT, McFeeters RF. 1990. Anaerobic L-lactate degradation by Lactobacillus plantarum. FEMS Microbiol Lett 66:209-214. (pdf)
216. Humphries EG, Fleming HP. 1989. Anaerobic tanks for cucumber fermentation and storage. J Agric Eng Res 44:133-140. (pdf)
215. McFeeters RF. 1989. Function of metal cations in regulating the texture of acidified vegetables. In: Jen JJ, editor. Quality Factors of Fruits and Vegetables. Chemistry and Technology. Washington, DC: American Chemical Society. p 125-139. (pdf)
214. Harris LJ, Daeschel MA, Stiles ME, Klaenhammer TR. 1989. Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes. J Food Prot 52(6):384-387. (pdf)
213. McFeeters RF, Fleming HP. 1989. Inhibition of cucumber tissue softening in acid brines by multivalent cations: inadequacy of the pectin "egg box" model to explain textural effects. J Agric Food Chem 37(4):1053-1059. (pdf)
212. Fleming HP, Daeschel MA, McFeeters RF, Pierson MD. 1989. Butyric acid spoilage of fermented cucumbers. J Food Sci 54(3):636-639. (pdf)
211. McFeeters RF, Senter MM, Fleming HP. 1989. Softening effects of monovalent cations in acidified cucumber mesocarp tissue. J Food Sci 54(2):366-370. (pdf)
210. Andersson RE, Daeschel MA, Ericksson CE. 1988. Controlled lactic acid fermentation of vegetables. In: Durand G, Bobichon L, Florent J, editors. 8th International Biotechnology Symposium Proceedings, Vol. II. Paris, France: Societe Francaise de Microbiologie. p 855-868. (pdf)
209. Humphries EG, Fleming HP. 1988. Purging CO2 from cucumber fermentation and storage tanks. Appl Eng Agric 4(2):166-171. (pdf)
208. Daeschel MA, Fleming HP, McFeeters RF. 1988. Mixed culture fermentation of cucumber juice with Lactobacillus plantarum and yeasts. J Food Sci 53(3):862-864, 888. (pdf)
207. Andersson RE, Daeschel MA, Hassan HM. 1988. Antibacterial activity of plantaricin SIK-83, a bacteriocin produced by Lactobacillus plantarum. Paris: Biochimie (Societe de Chimie Biologique/Elsevier) 70:381-390. (pdf)
206. Daeschel MA. 1988. A pH control system based on malate decarboxylation for the cultivation of lactic acid bacteria. Appl Environ Microbiol 54(6):1627-1629. (pdf)
205. Fleming HP, McFeeters RF, Humphries EG. 1988. A fermentor for study of sauerkraut fermentation. Biotechnol Bioeng 31(3):189-197. (pdf)
204. Fleming HP, McFeeters RF, Daeschel MA, Humphries EG, Thompson RL. 1988. Fermentation of cucumbers in anaerobic tanks. J Food Sci 53(1):127-133. (pdf)
203. McFeeters RF. 1988. Effects of fermentation on the nutritional properties of food. In: Karmas E, Harris RS, editors. Nutritional Evaluation of Food Processing, 3rd ed. New York, NY: Van Nostrand Reinhold Company. p 423-446. (pdf)
202. Daeschel MA, McFeeters RF, Fleming HP, Klaenhammer TR, Sanozky RB. Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith. 1987 May 19. U. S. No. 4,666,849. (pdf)
201. Fleming HP. 1987. Considerations for the controlled fermentation and storage of sauerkraut. In: 1987 Sauerkraut Seminar, N. Y. State Agric. Expt. Sta. Special Report No. 61:26-32. (pdf)
200. Daeschel MA, Fleming HP. 1987. Achieving pure culture cucumber fermentations: A review. In: Pierce G, editor. Developments in Industrial Microbiology (J Ind Microbiol Suppl No. 2), Vol. 28. Arlington, VA: Society for Industrial Microbiology. p 141-148. (pdf)
199. Daeschel MA, Andersson RE, Fleming HP. 1987. Microbial ecology of fermenting plant materials. FEMS Microbiol Rev 46(3):357-367. (pdf)
198. McFeeters RF, Lovdal JA. 1987. Sugar composition of cucumber cell walls during fruit development. J Food Sci 52(4):996-1001. (pdf)
197. Fleming HP, McFeeters RF, Thompson RL. 1987. Effects of sodium chloride concentration on firmness retention of cucumbers fermented and stored with calcium chloride. J Food Sci 52(3):653-657. (pdf)
196. McDonald LC, McFeeters RF, Daeschel MA, Fleming HP. 1987. A differential medium for the enumeration of homofermentative and heterofermentative lactic acid bacteria. Appl Environ Microbiol 53(6):1382-1384. (pdf)
195. Humphries EG, Fleming HP. 1986. Closed-top fermentation tanks for cucumbers. Trans ASAE 2(1):45-48. (pdf)
194. Chen KH, McFeeters RF. 1986. Utilization of electron acceptors for anaerobic mannitol metabolism by Lactobacillus plantarum. Reduction of alpha-keto acids. Food Microbiol 3(1):93-99. (pdf)
193. Chen KH, McFeeters RF. 1986. Utilization of electron acceptors for anaerobic mannitol metabolism by Lactobacillus plantarum. Enzymes and intermediates in the utilization of citrate. Food Microbiol 3(1):83-92. (pdf)
192. McFeeters RF, Chen KH. 1986. Utilization of electron acceptors for anaerobic mannitol metabolism by Lactobacillus plantarum. Compounds which serve as electron acceptors. Food Microbiol 3(1):73-81. (pdf)
191. McFeeters RF. 1986. Pectin methylation changes and calcium ion effects on the texture of fresh, fermented, and acidified cucumbers. In: Fishman ML, Jen JJ, editors. Chemistry and Function of Pectins. Washington, DC:American Chemical Society. p 217-229. (pdf)
190. Potts EA, Fleming HP, McFeeters RF, Guinnup DE. 1986. Equilibration of solutes in nonfermenting, brined pickling cucumbers. J Food Sci 51(2):434-439. (pdf)
189. Daeschel MA, Klaenhammer TR. 1985. Association of a 13.6 megadalton plasmid in Pediococcus pentosaceus with bacteriocin activity. Appl Environ Microbiol 50(6):1538-1541. (pdf)
188. McFeeters RF. 1985. Changes in pectin and cellulose during processing. In: Richardson TR, Finley JW, editors. Chemical Changes in Food During Processing. Westport, CT: Avi Publishing Company. p 347-372. (pdf)
187. Fleming HP, McFeeters RF, Daeschel MA. 1985. The lactobacilli, pediococci, and leuconostocs: Vegetable products. In: Gilliland SE, editor. Bacterial Starter Cultures for Foods. Boca Raton: FLCRC Press, Inc. p 97-118. (pdf)
186. Walter WM Jr, Fleming HP, Trigiano RN. 1985. Comparison of the microstructure of firm and stem-end softened cucumber pickles preserved by brine fermentation. Food Microstruct 4:165-172. (pdf)
185. Daeschel MA, Fleming HP, Potts EA. 1985. Compartmentalization of lactic acid bacteria and yeasts in the fermentation of brined cucumbers. Food Microbiol 2(1):77-84. (pdf)
184. Daeschel MA, McFeeters RF, Fleming HP. 1985. Modification of lactic acid bacteria for cucumber fermentations: Elimination of carbon dioxide production from malate. In: Developments in Industrial Microbiology, Vol. 26. Arlington, VA: Society for Industrial Microbiology. p 339-346. (pdf)
183. McFeeters RF, Fleming HP, Thompson RL. 1985. Pectinesterase activity, pectin methylation, and texture changes during storage of blanched cucumber slices. J Food Sci 50(1):201-205, 219. (pdf)
182. Fleming HP, McFeeters RF. 1985. Residual sugars and fermentation products in raw and finished commercial sauerkraut. In 1984 Sauerkraut Seminar, N. Y. State Agric. Expt. Sta. Special Report No. 56:25-29. (pdf)
181. Daeschel MA, Fleming HP. 1984. Selection of lactic acid bacteria for use in vegetable fermentations. Food Microbiol 1(4):303-313. (pdf)
180. Fleming HP, McFeeters RF, Etchells JL, Bell TA. 1984. Pickled vegetables. In: Speck ML, editor.Compendium of Methods for the Microbiological Examination of Foods, 2nd ed. Washington, DC: American Public Health Association. p 663-681. (pdf)
179. Fleming HP. 1984. Developments in cucumber fermentation. J Chem Technol Biotechnol 34B:241-252. (pdf)
178. McFeeters RF, Fleming HP, Daeschel MA. 1984. Malic acid degradation and brined cucumber bloating. J Food Sci 49(4):999-1002. (pdf)
177. McFeeters RF, Thompson RL, Fleming HP. 1984. Liquid chromatographic analysis of sugars, acids, and ethanol in lactic acid vegetable fermentations. J Assoc Off Anal Chem 67(4):710-714. (pdf)
176. McFeeters RF, Armstrong SA. 1984. Measurement of pectin methylation in plant cell walls. Anal Biochem 139:212-217. (pdf)
175. Wehner TC, Fleming HP. 1984. Evaluation of bloater resistance in pickling cucumbers using a brine carbonation method. J Am Soc Hortic Sci 109(2):261-265. (pdf)
174. Daeschel MA, McFeeters RF, Fleming HP, Klaenhammer TR, Sanozky RB. 1984. Mutation and selection of Lactobacillus plantarum strains that do not produce carbon dioxide from malate. Appl Environ Microbiol 47(2):419-420. (pdf)
173. Daeschel MA. 1984. Highlights of the 40th Annual Meeting of the Society for Industrial Microbiology. Food Microbiol 1(1):79-81. (pdf)
172. Pharr DM, Fleming HP. 1983. Horticultural crops research: Processing Res Perspect (N. C. Agric. Res. Serv. NCSU, Raleigh, NC) 2(4):22-23. (pdf)
171. Fleming HP, Humphries EG, Brock AD, Pharr DM. 1983. Brining of oxygen-exchanged cucumbers in pilot tanks: A status report. Pickle Pak Sci VII (1):16-23. (pdf)
170. Fleming HP, Humphries EG, Macon JA. 1983. Progress on development of an anaerobic tank for brining of cucumbers. Pickle Pak Sci VII (1):3-15. (pdf)
169. Fleming HP, Moore WR Jr. 1983. Pickling. In: Wolff IA, editor. Processing of Horticultural Crops in the United States by G. Fuller and G. G. Dull. In: CRC Handbook of Processing and Utilization in Agriculture, Vol. II, Part 2: Plant Products. Boca Raton , FL: CRC Press, Inc. p 397-463. (pdf)
168. Handley LW, Pharr DM, McFeeters RF. 1983. Relationship between galactinol synthase activity and sugar composition of leaves and seeds of several crop species. J Am Soc Hortic Sci 108(4):600-605. (pdf)
167. Handley LW, Pharr DM, McFeeters RF. 1983. Carbohydrate changes during maturation of cucumber fruit. Implications for sugar metabolism and transport. Plant Physiol 72(2):498-502. (pdf)
166. Daeschel MA, Fleming HP. 1983. Rapid and specific staining for routes of liquid entry into cucumber fruit. J Am Soc Hortic Sci 108(3):481-483. (pdf)
165. Fleming HP, McFeeters RF, Thompson RL. 1983. Test for susceptibility of fermented vegetables to secondary fermentation. J Food Sci 48(3):982-983. (pdf)
164. Fleming HP, McFeeters RF, Thompson RL, Sanders DC. 1983. Storage stability of vegetables fermented with pH control. J Food Sci 48(3):975-981. (pdf)
163. Chen KH, McFeeters RF, Fleming HP. 1983. Stability of mannitol to Lactobacillus plantarum degradation in green beans fermented with Lactobacillus cellobiosus. J Food Sci 48(3):972-974, 981. (pdf)
162. Chen KH, McFeeters RF, Fleming HP. 1983. Complete heterolactic acid fermentation of green beans by Lactobacillus cellobiosus. J Food Sci 48(3):967-971. (pdf)
161. Chen KH, McFeeters RF, Fleming HP. 1983. Fermentation characteristics of heterolactic acid bacteria in green bean juice. J Food Sci 48(3):962-966. (pdf)
160. Corey KA, Pharr DM, Fleming HP. 1983. Role of gas diffusion in bloater formation of brined cucumbers. J Food Sci 48(2):389-393, 399. (pdf)
159. Corey KA, Pharr DM, Fleming HP. 1983. Pressure changes in oxygen-exchanged, brined cucumbers. J Am Soc Hortic Sci 108(1):61-65. (pdf)
158. Corey KA, Pharr DM, Fleming HP. 1983. Role of the osmoticum in bloater formation of pickling cucumbers. J Food Sci 48(1):197-201. (pdf)
157. Tang HCL, McFeeters RF. 1983. Relationships among cell wall constituents, calcium and texture during cucumber fermentation and storage. J Food Sci 48(1):66-70. (pdf)
156. Fleming HP, Pharr DM, Thompson RL. Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide. 1982 October 5. U. S. No. 4,352,827. (pdf)
155. Fleming HP. 1982. A new look at sauerkraut fermentation with possible application of new technology. In: 1982 Sauerkraut Seminar, N. Y. State Agric. Expt. Sta. Special Report No. 45:18-21, 1982. (pdf)
154. Thompson RL, Fleming HP, Hamann DD, Monroe RJ. 1982. Method for determination of firmness in cucumber slices. J Text Stud 13(3):311-324. (pdf)
153. McFeeters RF, Fleming HP, Thompson RL. 1982. Malic acid as a source of carbon dioxide in cucumber fermentations. J Food Sci 47(6):1862-1865. (pdf)
152. McFeeters RF, Fleming HP, Thompson RL. 1982. Malic and citric acids in pickling cucumbers. J Food Sci 47(6):1859-1861, 1865. (pdf)
151. Potts EA, Fleming HP. 1982. Prevention of mold-induced softening in air-purged, brined cucumbers by acidification. J Food Sci 47(5):1723-1727. (pdf)
150. Fleming HP. 1982. Fermented vegetables. In: Rose AH, editor. Economic Microbiology. Fermented Foods, Vol. 7 (chapter 7). New York , NY: Academic Press, Inc. p 227-258. (pdf)
149. Daeschel MA, Fleming HP. 1981. Entrance and growth of lactic acid bacteria in gas-exchanged, brined cucumbers. Appl Environ Microbiol 42(6):1111-1118. (pdf)
148. Fleming HP, McFeeters RF. 1981. Use of microbial cultures: Vegetable products. Food Technol 35(1):84-88. (pdf)
147. Fleming HP, McFeeters RF. 1981. Shelf life of fresh-pack cucumber pickles. Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
146. Saltveit ME Jr, McFeeters RF. 1980. Polygalacturonase activity and ethylene synthesis during cucumber fruit development and maturation. Plant Physiol 66(6):1019-1023. (pdf)
145. Fleming HP, Pharr DM. 1980. Mechanism for bloater formation in brined cucumbers. J Food Sci 45(6):1595-1600. (pdf)
144. Fleming HP, Pharr DM, Thompson RL. 1980. Brining properties of cucumbers exposed to pure oxygen before brining. J Food Sci 45(6):1578-1582. (pdf)
143. McFeeters RF, Bell TA, Fleming HP. 1980. An endo-polygalacturonase in cucumber fruit. J Food Biochem 4(1):1-16. (pdf)
142. McFeeters RF. 1980. A manual method for reducing sugar determinations with 2,2'-bicinchoninate reagent. Anal Biochem 103:302-306. (pdf)
141. Fleming HP. 1979. Purging carbon dioxide from cucumber brines to prevent bloater damage--A review. Pickle Pak Sci 6(1):8-22. (pdf)
140. Smith KR, Fleming HP, Van Dyke CG, Lower RL. 1979. Scanning electron microscopy of the surface of pickling cucumber fruit. J Am Soc Hortic Sci 104(4):528-533. (pdf)
139. Thompson RL, Fleming HP, Monroe RJ. 1979. Effects of storage conditions on firmness of brined cucumbers. J Food Sci 44(3):843-846. (pdf)
138. Potts EA, Fleming HP. 1979. Changes in dissolved oxygen and microflora during fermentation of aerated, brined cucumbers. J Food Sci 44(2):429-434. (pdf)
137. Fleming HP, Thompson RL, Monroe RJ. 1978. Susceptibility of pickling cucumbers to bloater damage by carbonation. J Food Sci 43(3):892-896. (pdf)
136. Fleming HP, Thompson RL, Bell TA, Hontz LH. 1978. Controlled fermentation of sliced cucumbers. J Food Sci 43(3):888-891. (pdf)
135. Fleming HP, Thompson RL, Bell TA, Monroe RJ. 1977. Effect of brine depth on physical properties of brine-stock cucumbers. J Food Sci 42(6):1464-1470. (pdf)
134. Pharr DM, Sox HN, Smart EL, Lower RL, Fleming HP. 1977. Identification and distribution of soluble saccharides in pickling cucumber plants and their fate in fermentation. J Am Soc Hortic Sci 102(4):406-409. (pdf)
133. Etchells JL, Bell TA, Fleming HP. 1977. Use of calcium chloride to improve the texture of pickles. Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
132. Bell TA, Etchells JL, Kelling RE, Olsen JL. Controlled fermentation acidity of brined cucumbers. 1976 November 23. U. S. No. 3,993,784. (pdf)
131. Etchells JL, Bell TA, Fleming HP, Thompson RL. Controlled bulk vegetable fermentation. 1976 January 13. U. S. No. 3,932,674. (pdf)
130. Etchells JL, Bell TA. 1976. Pickle products. In: Speck ML, editor. Compendium to Methods for the Microbiological Examination of Foods. Washington, DC: American Public Health Association. p 574-593. (pdf)
129. Etchells JL, Kittel ID, Kelling RE, Bell TA, Monroe RJ, Fleming HP. 1976. Procedures for the evaluation of several kinds of Spanish-type fermented green olives. Pickle Pak Sci 5(1):21-36. (pdf)
128. Etchells JL, Bell TA, Moore WR Jr. 1976. Refrigerated dill pickles--Questions and answers. Pickle Pak Sci 5(1):1-20. (pdf)
127. Bell TA, Fleming HP. 1976. Collection of papers on CO2 and control of bloaters during cucumber fermentation. Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
126. Etchells JL, Fleming HP, Bell TA, Thompson RL. 1976. The controlled fermentation process compared with a salt-free method for preservation and storage of pickling cucumbers. Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
125. Fleming HP, Etchells JL, Thompson RL, Bell TA. 1975. Purging of CO2 from cucumber brines to reduce bloater damage. J Food Sci 40(6):1304-1310. (pdf)
124. Etchells JL, Fleming HP, Hontz LH, Bell TA, Monroe RJ. 1975. Factors influencing bloater formation in brined cucumbers during controlled fermentation. J Food Sci 40(3):569-575. (pdf)
123. Fleming HP, Etchells JL, Costilow RN. 1975. Microbial inhibition by an isolate of Pediococcus from cucumber brines. Appl Microbiol 30(6):1040-1042. (pdf)
122. Etchells JL, Kittel ID, Kelling RE, Bell TA, Monroe RJ, Fleming HP. The FFL olive pressure tester: An instrument for measuring the firmness of Spanish-type green olives. Grasas y Aceites 26(3):139-146, 1975; Pickle Pak Sci 4(1):12-21, 1974. (pdf)
121. Etchells JL, Fleming HP, Bell TA. Factors influencing the growth of lactic acid bacteria during the fermentation of brined cucumbers. In: Carr JG, Cutting CV, Whiting GC, editors. Lactic Acid Bacteria in Beverages and Food (chapter V.2). New York, NY: Academic Press, Inc. p 281-305, 1975; Pickle Pak Sci 4(1):12-21, 1974. (pdf)
120. Etchells JL, Hontz LH. 1974. Quality control report for brining and salting cucumbers. Pickle Pak Sci 4(1):24-25. (pdf)
119. Fleming HP, Thompson RL, Etchells JL. 1974. Determination of carbon dioxide in cucumber brines. J Assoc Off Anal Chem 57(1):130-133. (pdf)
118. Fleming HP, Thompson RL, Bell TA. 1974. Quick method for estimating CO2 in cucumber brines. Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
117. Etchells JL, Thompson RL. 1974. Quality of refrigerated, acidified overnight dills: Brine acid and pH equilibration times for green-stock packed in 1-gallon glass jars and stored at 38-40°F (ca. 4 to 6°C). Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
116. Etchells JL, Bell TA, Fleming HP, Kelling RE, Thompson RL. 1974. Q-BAT Instruction sheet with bloater chart. Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
115. Etchells JL. 1974. Evaluation of overnight dill pickles from retail containers collected primarily in the Metropolitan New York area. Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
114. Etchells JL, Bell TA, Fleming HP, Kelling RE, Thompson RL. 1973. Suggested procedure for the controlled fermentation of commercially brined pickling cucumbers--The use of starter cultures and reduction of carbon dioxide accumulation. Pickle Pak Sci 3(1):4-14. (pdf)
113. Etchells JL, Bell TA, Costilow RN, Hood CE, Anderson TE. 1973. Influence of temperature and humidity on microbial, enzymatic, and physical changes of stored, pickling cucumbers. Appl Microbiol 26(6):943-950. (pdf)
112. Fleming HP, Walter WM Jr, Etchells JL. 1973. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives. Appl Microbiol 26(5):777-782. (pdf)
111. Walter WM Jr, Fleming HP, Etchells JL. 1973. Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives. Appl Microbiol 26(5):773-776. (pdf)
110. Fleming HP, Thompson RL, Etchells JL, Kelling RE, Bell TA. 1973. Carbon dioxide production in the fermentation of brined cucumbers. J Food Sci 38(3):504-506. (pdf)
109. Fleming HP, Thompson RL, Etchells JL, Kelling RE, Bell TA. 1973. Bloater formation in brined cucumbers fermented by Lactobacillus plantarum. J Food Sci 38(3):499-503. (pdf)
108. Etchells JL, Hontz LH. 1973. Information on the nature and use of an improved system for recording quality control data during the brining of cucumbers (Quality control report for brining cucumbers). Advisory statement published and distributed by Pickle Packers International, Inc. St. Charles, IL. (pdf)
107. Porubcan RS, Etchells JL, Bell TA. 1972. Supplementary information on the use of Q-BAT tablets. Pickle Pak Sci 3(1):15. (pdf)
106. Etchells JL, Hontz LH. 1972. Suggestions for brining pickling cucumbers--The use of equilibrated brine strengths, based on the average brine-cucumber-mass temperature. Pickle Pak Sci 2(1):18-19. (pdf)
105. Bell TA, Turney LJ, Etchells JL. 1972. Influence of different organic acids on the firmness of fresh-pack pickles. J Food Sci 37(3):446-449. (pdf)
104. Etchells JL, Bell TA, Turney LJ. 1972. Influence of alum on the firmness of fresh-pack dill pickles. J Food Sci 37(3):442-445. (pdf)
103. Borg AF, Etchells JL, Bell TA. 1972. Microbial examination of solar, rock, and granulated salts and the effect of these salts on the growth of certain species of lactic acid bacteria. Pickle Pak Sci 2(1):11-17. (pdf)
102. Bell TA, Etchells JL, Kelling RE, Hontz LH. 1972. Low-sodium pickle products for modified diets. J Amer Dietetic Assoc 60(3):213-217. (pdf)
101. Cope WA, Bell TA, Smart Wwg Jr. 1971. Seasonal changes in an enzyme inhibitor and tannin content in Sericea lespedeza. Crop Sci 11(Nov.-Dec.):893-895. (pdf)
100. Bell TA, Etchells JL, Kelling RE. A quick test for cucumber brine acidity. J Food Sci 36(7):1036-1038. (pdf)
99. Etchells JL, Moore WR Jr. 1971. Factors influencing the brining of pickling cucumbers--Questions and answers. Pickle Pak Sci 1(1):1-17. (pdf)
98. Miller CH, Lower RL, Fleming HP. 1970. Evaluation of pickles from cucumber plants treated with 2-chloroethylphosphonic acid. Hort Sci 5(5):434-435. (pdf)
97. Etchells JL, Bell TA, Kittel ID. Pure culture fermentation of green olives. 1969 November 25. U. S. No. 3,480,448. (pdf)
96. Fleming HP, Walter WM Jr, Etchells JL. 1969. Isolation of a bacterial inhibitor from green olives. Appl Microbiol 18(5):856-860. (pdf)
95. Fleming HP, Etchells JL, Bell TA. 1969. Vapor analysis of fermented Spanish-type green olives by gas chromatography. J Food Sci 34(5):419-422. (pdf)
94. Monroe RJ, Etchells JL, Pacilio JC, Borg AF, Wallace DH, Rogers MP, Turney LJ, Schoene ES. 1969. Influence of various acidities and pasteurizing temperatures on the keeping quality of fresh-pack dill pickles. Food Technol 23(1):71-77. (pdf)
93. Etchells JL, Costilow RN. Process and media for producing cells of lactic acid bacteria. 1968 November 12. U. S. No. 3,410,755. (pdf)
92. Etchells JL, Bell TA, Costilow RN. Pure culture fermentation process for pickled cucumbers. 1968 September 24. U. S. No. 3,403,032. (pdf)
91. Bell TA, Etchells JL, Smart WWG Jr. Enzyme inhibitor for preventing softening in brined foods. 1968 March 19. U. S. No. 3,374,099. (pdf)
90. Booth AN, Bell TA. 1968. Physiological effects of sericea tannin in rats. Soc Exp Biol Med 128:800-803. (pdf)
89. Fleming HP, Cobb WY, Etchells JL, Bell TA. 1968. The formation of carbonyl compounds in cucumbers. J Food Sci 33(6):572-576. (pdf)
88. Etchells JL, Borg AF, Bell TA. 1968. Bloater formation by gas-forming lactic acid bacteria in cucumber fermentations. Appl Microbiol 16(7):1029-1035. (pdf)
87. Fleming HP, Etchells JL. 1967. Occurrence of an inhibitor of lactic acid bacteria in green olives. Appl Microbiol 15(5):1178-1184. (pdf)
86. Lyford SJ Jr, Smart WWG Jr, Bell TA. 1967. Inhibition of rumen cellulose digestion by extracts of Sericea lespedeza. J Animal Sci 26(3):632-637. (pdf)
85. Bell TA, Etchells JL, Swindell RM. 1967. Brine fermentation of cucumbers treated with sodium o-phenylphenate. J Agric Food Chem 15(6):1108-1111. (pdf)
84. Etchells JL, Jones ID, Bell TA. 1966. Brined, salted, and pickled vegetable products. In: Sharf JM, editor. Recommended Methods for the Microbiological Examination of Foods, 2nd ed. New York, NY: American Public Health Association, Inc. p 17-33. (pdf)
83. Aurand LW, Singleton JA, Bell TA, Etchells JL. 1966. Volatile components in the vapors of natural and distilled vinegars. J Food Sci 31(2):172-177. (pdf)
82. Etchells JL, Borg AF, Kittel ID, Bell TA, Fleming HP. 1966. Pure culture fermentation of green olives. Appl Microbiol 14(6):1027-1041. (pdf)
81. Etchells JL, Bell TA, Costilow RN. 1966. Controlled fermentation improves pickling. Food Process Marketing 27 (May):150-151. (pdf)
80. Bell TA, Etchells JL, Smart WWG Jr. 1965. Pectinase and cellulase enzyme inhibitor from sericea and certain other plants. Bot Gazz 126:40-45. (pdf)
79. Bell TA, Etchells JL, Singleton JA, Smart WWG Jr. 1965. Inhibition of pectinolytic and cellulolytic enzymes in cucumber fermentations by sericea. J Food Sci 30(2):223-239. (pdf)
78. Aurand LW, Singleton JA, Bell TA, Etchells JL. 1965. Identification of volatile constituents from pure culture fermentations of brined cucumbers. J Food Sci 30(2):288-295. (pdf)
77. Singleton JA, Aurand LW, Bell TA. 1965. A comparison of carrier gases upon chromatograms when using a flame ionization detector with sub-ambient temperature programming. J Gas Chromatogr 3(10):357-358. (pdf)
76. Bowers JL, Bittle CM, Etchells JL. 1964. Cucumber breeding studies in Arkansas. Picklepak 24(3):3-4. (pdf)
75. Smart WWG Jr, Bell TA, Mochrie RD, Stanley NW. 1964. Pectic enzymes of rumen fluid. J Dairy Sci 47(11):1220-1223. (pdf)
74. Etchells JL, Costilow RN, Anderson TE, Bell TA. 1964. Pure culture fermentation of brined cucumbers. Appl Microbiol 12(6):523-535. (pdf)
73. Costilow RN, Etchells JL, Anderson TE. 1964. Medium for producing cells of lactic acid bacteria. Appl Microbiol 12(6):539-540. (pdf)
72. Bell TA, Etchells JL, Williams CF, Porter WL. 1962. Inhibition of pectinase and cellulase by certain plants. Bot Gazz 123(3):220-223. (pdf)
71. Hall HH, Etchells JL. 1962. Micro-organisms. In: Yearbook of Agriculture. Washington, DC: USDA, U. S. Government Printing Office. p 450-453. (pdf)
70. Smart WWG Jr, Bell TA, Stanley NW, Cope WA. 1961. Inhibition of rumen cellulase by an extract from sericea forage. J Dairy Sci 44(10):1945-1946. (pdf)
69. Porter WL, Schwartz JH, Bell TA, Etchells JL. 1961. Probable identity of the pectinase inhibitor in grape leaves. J Food Sci 26(6):600-605. (pdf)
68. Bell TA, Etchells JL. 1961. Influence of salt (NaCl) on pectinolytic softening of cucumbers. J Food Sci 26(1):84-90. (pdf)
67. Etchells JL, Costilow RN, Bell TA, Rutherford HA. 1961. Influence of gamma radiation on the microflora of cucumber fruit and blossoms. Appl Microbiol 9(2):145-149. (pdf)
66. Etchells JL, Borg AF, Bell TA. 1961. Influence of sorbic acid on populations and species of yeasts occurring in cucumber fermentations. Appl Microbiol 9(2):139-144. (pdf)
65. Bell TA, Aurand LW, Etchells JL. 1960. Cellulase inhibitor in grape leaves. Bot Gazz 122(2):143-148. (pdf)
64. Raymond FL, Etchells JL, Bell TA, Masley PM. 1960. Filamentous fungi from blossoms, ovaries, and fruit of pickling cucumbers. Mycologia 51(4):492-511. (pdf)
63. Bell TA, Etchells JL, Borg AF. 1959. The influence of sorbic acid on the growth of certain species of bacteria, yeasts, and filamentous fungi. J Bacteriol 77(5):573-580. (pdf)
62. Etchells JL, Jones ID, Bell TA. 1958. Brined, salted, and pickled vegetable products. In: Recommended Methods for the Microbiological Examination of Foods. New York, NY: American Public Health Association, Inc. p 14-30. (pdf)
61. Peterson WJ, Evans WR, Lecce E, Bell TA, Etchells JL. 1958. Quantitative determination of the carotenoids in yeasts of the genus Rhodotorula. J Bacteriol 75(5):586-591. (pdf)
60. Bell TA, Etchells JL. 1958. Pectinase inhibitor in grape leaves. Bot Gazz 119(3):192-196. (pdf)
59. Bell TA, Etchells JL, Costilow RN. 1958. Softening enzyme activity of cucumber flowers from northern production areas. Food Res 23(2):198-204. (pdf)
58. Etchells JL, Bell TA, Williams CF. 1958. Inhibition of pectinolytic and cellulolytic enzymes in cucumber fermentations by Scuppernong grape leaves. Food Technol 12(5):204-208. (pdf)
57. Etchells JL, Bell TA, Monroe RJ, Masley PM, Demain AL. 1958. Populations and softening enzyme activity of filamentous fungi on flowers, ovaries, and fruit of pickling cucumbers. Appl Microbiol 6(6):427-440. (pdf)
56. Bell TA, Etchells JL. 1956. Pectin hydrolysis by certain salt-tolerant yeasts. Appl Microbiol 4(4):196-201. (pdf)
55. Etchells JL. Bell TA. and Jones ID. 1945-1955. Cucumber blossoms in salt stock mean soft pickles. Research and Farming (N. C. Agric. Expt. Sta. ) 13(1-4):14-15. (pdf)
54. Etchells JL, Bell TA, Jones ID. 1955. Studies on the origin of pectinolytic and cellulolytic enzymes in commercial cucumber fermentation. Food Technol 9(3):14, 16. (Abstract) (pdf)
53. Borg AF, Etchells JL, Bell TA. 1955. The influence of sorbic acid on microbial activity in commercial cucumber fermentations. Bacteriological Proc 55:19. (Abstract) (pdf)
52. Bell TA, Etchells JL, Jones ID. 1955. A method for testing cucumber salt-stock brine for softening activity. USDA, ARS 72-5. 15 p. (pdf)
51. Peterson WJ, Bell TA, Etchells JL, Smart WWG Jr. 1954. A procedure for demonstrating the presence of carotenoid pigments in yeasts. J Bacteriol 67(6):708-713. (pdf)
50. Hall HH, Etchells JL, Jones ID, Lewis WM. 1954. Microbiological and chemical studies of sweet potato vine silage. J Dairy Sci 37(11):1325-1336. (pdf)
49. Costilow RN, Etchells JL, Blumer TN. 1954. Yeasts from commercial meat brines. Appl Microbiol 2(5):300-302. (pdf)
48. Jones ID, Etchells JL, Monroe RJ. 1954. Varietal differences in cucumbers for pickling. Food Technol 8(9):415-418. (pdf)
47. Etchells JL, Costilow RN, Bell TA, Demain AL. 1954. Control of molds during the enumeration and isolation of yeasts from soil and plant material. Appl Microbiol 2(5):296-300. (pdf)
46. Etchells JL, Bell TA, Jones ID. 1953. Morphology and pigmentation of certain yeasts from brines and the cucumber plant. Farlowia 4(3):265-304. (pdf)
45. Etchells JL, Costilow RN, Bell TA. 1952. Identification of yeasts from commercial cucumber fermentations in northern brining areas. Farlowia 4(2):249-264. (pdf)
44. Bell TA, Etchells JL. 1952. Sugar and acid tolerance of spoilage yeasts from sweet-cucumber pickles. Food Technol 6(12):468-472. (pdf)
43. Bell TA, Etchells JL, Jones ID. 1951. Pectinesterase in the cucumber. Arch Biochem Biophys 31(3):431-441. (pdf)
42. Bell TA. 1951. Pectolytic enzyme activity in various parts of the cucumber plant and fruit. Bot Gazz 113(2):216-221. (pdf)
41. Etchells JL, Ohmer HB, Jones ID. 1951. Pasteurized pickles? Research and Farming (N. C. Agric. Expt. Sta.) 10(2):11. (pdf)
40. Etchells JL, Jones ID, Bell TA. 1951. Yeasts: Brigands in brine. Research and Farming (N. C. Agric. Expt. Sta.) 10(1):3-4. (pdf)
39. Etchells JL, Jones ID, Bell TA. 1950-1951. Advances in cucumber pickling. In: Yearbook of Agriculture. Washington, DC: USDA, U. S. Government Printing Office. p 229-236. (pdf)
38. Etchells JL, Jones ID. 1951. Progress in pickle research. Glass Packer 30(4):264-265, 298, 300, 302; 30(5):358-360, 372, 376, 378, 380. (pdf)
37. Jones ID, Etchells JL. 1950. Cucumber varieties in pickle manufacture. Canner 110(1):34, 36, 38, 40. (pdf)
36. Bell TA, Etchells JL, Jones ID. 1950. Softening of commercial cucumber salt-stock in relation to polygalacturonase activity. Food Technol 4(4):157-163. (pdf)
35. Etchells JL, Bell TA. 1950. Classification of yeasts from the fermentation of commercially brined cucumbers. Farlowia 4(1):87-112. (pdf)
34. Etchells JL, Bell TA. 1950. Film yeasts on commercial cucumber brines. Food Technol 4(3):77-83. (pdf)
33. Etchells JL, Jones ID. 1949. Bacteriological changes during the fermentation of steamed potato for silage. J Agric Res 78(1 & 2):19-31. (pdf)
32. Etchells JL, Jones ID, Lewis WM. 1947. Bacteriological changes during the fermentation of certain brined and salted vegetables. USDA Tech. Bull. No. 947. 64 p. (pdf)
31. Etchells JL. 1946. Suggestions regarding pickle plant sanitation. Fruit Prods J 26(2):45-48, 58. (pdf)
30. Etchells JL, Jones ID. 1946. Characteristics of lactic acid bacteria from commercial cucumber fermentations. J Bacteriol 52(5):593-599. (pdf)
29. Etchells JL, Jones ID. 1946. Procedure for bacteriological examination of brined, salted, and pickled vegetables and vegetable products. Am J Public Health 36(10):1112-1123. (pdf)
28. Etchells JL. Fabian FW. and Jones ID. 1945. The Aerobacter fermentation of cucumbers during salting. Mich Agric Expt Sta Tech Bull No. 200. 56 p. (pdf)
27. Anonymous. Sweet potato vine silage. 1944. N. C. Agric. Expt. Sta. and Bureau of Agric. and Indus. Chem. USDA, Special Circ. No. 3. 3 p. (pdf)
26. Jones ID, Etchells JL. Nutritive value of brined and fermented vegetables. Am J Public Health 34(7):711-718, 1944; Res. and Farming 4(1):1-2, 12, 1945. (pdf)
25. Etchells JL, Jones ID. 1944. Preservation of vegetables by salting or brining. USDA Farmers' Bull. No. 1932. 16 p. (pdf)
24. Etchells JL, Jones ID. 1944. Procedure for pasteurizing pickle products. Glass Packer 23(7):519-523, 546. (pdf)
23. Etchells JL, Jones ID. 1944. The importance of care in the pasteurization of pickle products. Canner 98(9):28, 64. (pdf)
22. Etchells JL, Jones ID, Hoffman MA. 1943. Brine preservation of vegetables. Proc Inst Food Technol 1943:176-182. (pdf)
21. Etchells JL, Jones ID. 1943. Commercial brine preservation of vegetables. Fruit Prods J 22(8):242-246, 251, 253. (pdf)
20. Etchells JL, Jones ID. 1943. Mortality of microorganisms during pasteurization of cucumber pickle. Food Res 8(1):33-44. (pdf)
19. Jones ID, Etchells JL. 1943. Physical and chemical changes in cucumber fermentations. Food Ind 15(1):62-64. (pdf)
18. Etchells JL, Jones ID. 1943. Bacteriological changes in cucumber fermentation. Food Ind 15(2):54-56. (pdf)
17. Etchells JL, Jones ID. 1942. Pasteurization of pickle products. Fruit Prods J 21(11):330-332. (pdf)
16. Goresline HE. 1942. Cooperative pickling investigations of the United States Department of Agriculture. Fruit Prods J 21(8):232-233. (pdf)
15. Jones ID, Etchells JL, Veldhuis MK, Veerhoff O. 1941. Pasteurization of genuine dill pickles. Fruit Prods J 20(10):304-305, 316, 325. (pdf)
14. Veldhuis MK, Etchells JL, Jones ID, Veerhoff O. 1941. Influence of sugar addition to brines in pickle fermentation. Food Ind 13(10):54-56; 13(11):48-50. (pdf)
13. Etchells JL, Jones ID. 1941. An occurrence of bloaters during the finishing of sweet pickles. Fruit Prods J 20(12):370, 381. (pdf)
12. Jones ID, Etchells JL, Veerhoff O, Veldhuis MK. 1941. Observations on bloater formation in cucumber fermentation. Fruit Prods J 20(7):202-206, 219-220. (pdf)
11. Etchells JL. 1941. A new type of gaseous fermentation occurring during the salting of cucumbers. Univ Microfilms Abstr III (2):7-8 (Ann Arbor, MI ). (Abstract) (pdf)
10. Etchells JL, Ohmer HB. 1941. A bacteriological study of the manufacture of fresh cucumber pickle. Fruit Prods J 20(11):334-337, 357. (pdf)
9. Etchells JL. 1941. Incidence of yeasts in cucumber fermentations. Food Res 6(1):95-104. (pdf)
8. Veldhuis MK, Etchells JL, Jones ID, Veerhoff O. 1941. Notes on cucumber salting. Fruit Prods J 20(11):341-342. (pdf)
7. Jones ID, Veldhuis MK, Etchells JL, Veerhoff O. 1940. Chemical and bacteriological changes in dill pickle brines during fermentation. Food Res 5(5):533-547. (pdf)
6. Jones ID. 1940. Salting of cucumbers: Influence of brine salinity on acid formation. Ind Eng Chem 32(6):858-861. (pdf)
5. Etchells JL, Goresline HE. 1940. Methods of examination of fresh cucumber pickle. Fruit Prods J 19(11):331-335. (pdf)
4. Veldhuis MK, Etchells JL. 1939. Gaseous products of cucumber pickle fermentations. Food Res 4(6):621-630. (pdf)
3. Etchells JL, Veldhuis MK. 1939. Growth of mycoderma scum under oil. Fruit Prods J 18(9):265-267, 280. (pdf)
2. Etchells JL. 1938. Rate of heat penetration during the pasteurization of cucumber pickle. Fruit Prods J 18(3):68-70. (pdf)
1. Veldhuis MK. 1938. The preservation of brine samples for chemical analysis. Fruit Prods J 18(1):6-7. (pdf)
