Henry Pridgen Fleming

Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine

Journal of Microbiology and Biotechnology, 17(2), 262–270.

Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations

JOURNAL OF FOOD SCIENCE, 72(5), M166–M172.

Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses

Journal of Microbiology and Biotechnology, 16(1), 68–76.

Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes

JOURNAL OF FOOD SCIENCE, 70(5), S343–S349.

Dynamic model for mass transfer of solutes in cucumber fermentation

JOURNAL OF FOOD ENGINEERING, 68(3), 297–302.

Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit

JOURNAL OF FOOD SCIENCE, 70(5), E324–E330.

Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles

JOURNAL OF FOOD SCIENCE, 70(1), M7–M11.

Malolactic activity of lactic acid bacteria during sauerkraut fermentation

JOURNAL OF FOOD SCIENCE, 69(8), M222–M227.

Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 93(3), 287–296.

Bacteriophage ecology in commercial sauerkraut fermentations

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(6), 3192–3202.

Crossflow filtration of brine from cucumber fermentation

Applied Engineering in Agriculture, 19(1), 107–113.

Effect of malic acid on the growth kinetics of Lactobacillus plantarum

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 63(2), 207–211.

Factors influencing texture retention of salt-free, acidified, red bell peppers during storage

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(5), 1460–1463.

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

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 84(2), 225–235.

Thermal and dielectric properties of sweetpotato puree

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(3), 461–472.

Viscoelastic properties of restructured sweetpotato puree

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 38(4), 421–425.

Bacterial contamination of cucumber fruit through adhesion

JOURNAL OF FOOD PROTECTION, 65(12), 1881–1887.

Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(11), 5452–5458.

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

JOURNAL OF FOOD SCIENCE, 67(3), 1155–1161.

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

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

Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(17), 4875–4877.

Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(6), 2877–2884.

Isolation and characterization of bacteriophages from fermenting sauerkraut

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 973–976.

Mass transfer and solute diffusion in brined cucumbers

JOURNAL OF FOOD SCIENCE, 67(1), 181–187.

Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers

JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 307–322.

Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 65(1-2), 63–74.

Differential glucose and fructose utilization during cucumber juice fermentation

JOURNAL OF FOOD SCIENCE, 66(1), 162–166.

Heat transfer characteristics of cucumbers during blanching

JOURNAL OF FOOD ENGINEERING, 47(3), 203–210.

Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice

JOURNAL OF FOOD PROTECTION, 64(2), 189–194.

Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(9), 4203–4207.

Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197.

Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 4910–4912.

Reduction of microflora of whole pickling cucumbers by blanching

JOURNAL OF FOOD SCIENCE, 65(8), 1354–1358.

Acetoin production as an indicator of growth and metabolic inhibition of Listeria monocytogenes

Journal of Applied Microbiology, 84(1), 18–24.

Antimicrobial properties of sinigrin and its hydrolysis products

Journal of Food Science, 63(4), 621–624.

Modeling of the competitive growth of Listeria manocytogenes and Lactococcus lactis in vegetable broth

Applied and Environmental Microbiology, 64(9), 3159–3165.

Antibacterial activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate

JOURNAL OF FOOD SCIENCE, 62(2), 406–409.

Microogranisms and food

In Acidified foods: Principles of handling and preservation (2nd ed.). St. Charles, Ill.: Pickle Packers International, Inc.

Modeling growth of Saccharomyces rosei in cucumber fermentation

FOOD MICROBIOLOGY, 14(6), 533–542.

Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables

Food Technology, 51(9), 44–464851.

BUTYRIC-ACID SPOILAGE OF FERMENTED CUCUMBERS

JOURNAL OF FOOD SCIENCE, 54(3), 636–639.

Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith

Washington, DC: U.S. Patent and Trademark Office.

Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide

Washington, DC: U.S. Patent and Trademark Office.

Controlled bulk vegetable fermentation

Washington, DC: U.S. Patent and Trademark Office.