Works (6)

2019 journal article

Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl

FOOD MICROBIOLOGY, 77, 10–20.

By: I. Perez-Diaz, J. Hayes, E. Medina, A. Webber, N. Butz, A. Dickey, Z. Lu, M. Azcarate-Peril

Source: NC State University Libraries
Added: October 19, 2018

2003 journal article

Bacteriophage ecology in commercial sauerkraut fermentations

Applied and Environmental Microbiology, 69(6), 3192–3202.

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation

International Journal of Food Microbiology, 84(2), 225–235.

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Effects of anions and cations on sugar utilization in cucumber juice fermentation

Journal of Food Science, 67(3), 1155–1161.

By: Z. Lu, H. Fleming, R. McFeeters & S. Yoon

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation

Journal of Food Science, 67(8), 2934–2939.

By: Z. Lu, H. Fleming & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Differential glucose and fructose utilization during cucumber juice fermentation

Journal of Food Science, 66(1), 162–166.

By: Z. Lu, H. Fleming & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018