Works (44)

2007 journal article

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

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

By: S. Yoon, R. Barrangou-Poueys, F. Breidt & H. Fleming

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

2007 journal article

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

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

author keywords: acetic acid; mannitol; sauerkraut; sensory analysis; sodium chloride; texture
Source: Web Of Science
Added: August 6, 2018

2006 journal article

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.

By: H. Chin, F. Breidt, H. Fleming, W. Shin & S. Yoon

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

2005 journal article

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

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

author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; sulfur compounds
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Dynamic model for mass transfer of solutes in cucumber fermentation

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

By: F. Passos*, R. Felder, H. Fleming, R. McFeeters & D. Ollis

author keywords: diffusion; cucumber; modeling; acids; sugar
Source: Web Of Science
Added: August 6, 2018

2005 journal article

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

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

By: F. Mattos*, O. Fasina*, L. Reina*, H. Fleming, F. Breidt, G. Damasceno*, F. Passos*

author keywords: heat transfer; thermal death kinetics; modeling; blanching
Source: Web Of Science
Added: August 6, 2018

2005 journal article

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

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

By: L. Reina*, F. Breidt, H. Fleming & S. Kathariou

author keywords: lactic acid bacteria; minimally processed vegetables; bacteriocin; biocontrol
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Malolactic activity of lactic acid bacteria during sauerkraut fermentation

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

By: S. Johanningsmeier*, H. Fleming & F. Breidt

author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; fermentation; lactic acid bacteria
Source: Web Of Science
Added: August 6, 2018

2004 journal article

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.

By: V. Plengvidhya, F. Breidt & H. Fleming

author keywords: RAPD; starter cultures; sauerkraut; fermentation; lactic acid bacteria
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Bacteriophage ecology in commercial sauerkraut fermentations

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

By: Z. Lu, F. Breidt, V. Plengvidhya & H. Fleming

Source: Web Of Science
Added: August 6, 2018

2003 journal article

Crossflow filtration of brine from cucumber fermentation

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

By: O. Fasina, H. Fleming, E. Humphries, R. Thompson & L. Reina

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

2003 journal article

Effect of malic acid on the growth kinetics of Lactobacillus plantarum

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

By: F. Passos*, H. Fleming, H. Hassan & R. McFeeters

Sources: Web Of Science, ORCID
Added: August 6, 2018

2003 journal article

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

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

By: L. Papageorge, R. McFeeters & H. Fleming

author keywords: Capsicum annuum; acetic acid; gluconic acid; sodium metabisulfite
Source: Web Of Science
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.

author keywords: bacteriophage; Lactobacillus plantarum; lactic acid bacteria; vegetable fermentation; cucumber fermentation
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Thermal and dielectric properties of sweetpotato puree

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

By: O. Fasina*, B. Farkas & H. Fleming

Source: Web Of Science
Added: August 6, 2018

2003 journal article

Viscoelastic properties of restructured sweetpotato puree

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

By: O. Fasina*, W. Walter*, H. Fleming & N. Simunovic

author keywords: alginate; calcium; gel; loss modulus; storage modulus; viscosity
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Bacterial contamination of cucumber fruit through adhesion

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

By: L. Reina n, H. Fleming & F. Breidt

Source: Web Of Science
Added: August 6, 2018

2002 journal article

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

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

By: R. Barrangou, S. Yoon, F. Breidt, H. Fleming & T. Klaenhammer

Sources: Web Of Science, ORCID
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

author keywords: Lactobacillus plantarum; cucumber; sugar utilization; anions; cations
Source: Web Of Science
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

2002 journal article

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

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

By: C. Palma-Harris n, R. McFeeters & H. Fleming

author keywords: Cucumis sativus; gas chromatography; acidificition; (E,Z)-2,6-nonadienal; (E)-2-nonenal
Source: Web Of Science
Added: August 6, 2018

2002 journal article

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

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

By: R. Barrangou, S. Yoon, F. Breidt, H. Fleming & T. Klaenhammer

Sources: Web Of Science, ORCID
Added: August 6, 2018

2002 journal article

Isolation and characterization of bacteriophages from fermenting sauerkraut

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

By: S. Yoon, R. Barrangou-Poueys n, F. Breidt, T. Klaenhammer & H. Fleming

Sources: Web Of Science, ORCID
Added: August 6, 2018

2002 journal article

Mass transfer and solute diffusion in brined cucumbers

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

By: O. Fasina, H. Fleming & R. Thompson

author keywords: fermentation; diffusion; solute; cucumber; modeling
Source: Web Of Science
Added: August 6, 2018

2002 journal article

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

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

By: O. Fasina, H. Fleming & R. McFeeters

Source: Web Of Science
Added: August 6, 2018

2001 journal article

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.

By: S. Yoon, J. Kim*, F. Breidt & H. Fleming

author keywords: Lactobacillus plantarum; bacteriophage; cloning; heterologous expression; lysin
Source: Web Of Science
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

author keywords: lactic acid bacteria; lactic acid; cucumber; fermentable sugars
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Heat transfer characteristics of cucumbers during blanching

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

By: O. Fasina & H. Fleming

author keywords: cucumber; thermal properties; heat transfer; blanching
Source: Web Of Science
Added: August 6, 2018

2001 journal article

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

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

By: R. Unal*, H. Fleming, R. McFeeters, R. Thompson n, F. Breidt & F. Giesbrecht

Source: Web Of Science
Added: August 6, 2018

2001 journal article

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

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

By: C. Palma-Harris*, R. McFeeters & H. Fleming

author keywords: Cucumis sativus; solid-phase microextraction; blanching
Source: Web Of Science
Added: August 6, 2018

2000 journal article

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

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

By: A. Zhou, R. McFeeters & H. Fleming

author keywords: Cucumis sativus; pickle; Lactobacillus plantarum; lipoxygenase; lipid oxidation
Source: Web Of Science
Added: August 6, 2018

2000 journal article

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.

By: A. Zhou, R. McFeeters & H. Fleming

author keywords: GC-MS; hexanal; Curcuma longa; tartrazine; curcumin
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Reduction of microflora of whole pickling cucumbers by blanching

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

By: F. Breidt, J. Hayes n & H. Fleming

author keywords: blanching; decimal reduction time; vegetable microflora
Source: Web Of Science
Added: August 6, 2018

1998 journal article

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

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

By: T. Romick n & H. Fleming

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

1998 journal article

Antimicrobial properties of sinigrin and its hydrolysis products

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

By: B. Shofran*, S. Purrington, F. Breidt & H. Fleming

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

1998 journal article

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

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

By: F. Breidt & H. Fleming

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

1997 journal article

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

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

By: K. Kyung n, D. Han n & H. Fleming

author keywords: antibacterial activity; autoclaved cabbage; S-methyl-L-cysteine sulfoxide; methyl methanethiosulfonate; Staphylococcus aureus
Source: Web Of Science
Added: August 6, 2018

1997 chapter

Microogranisms and food

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

By: H. Fleming, F. Breidt & R. Costilow

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

1997 journal article

Modeling growth of Saccharomyces rosei in cucumber fermentation

FOOD MICROBIOLOGY, 14(6), 533–542.

By: F. Passos*, H. Fleming, R. Felder & D. Ollis

Source: Web Of Science
Added: August 6, 2018

1997 journal article

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

Food Technology, 51(9), 44–464851.

By: F. Breidt & H. Fleming

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

1989 journal article

BUTYRIC-ACID SPOILAGE OF FERMENTED CUCUMBERS

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

By: H. Fleming, M. Daeschel n, R. Mcfeeters n & M. Pierson*

Source: Web Of Science
Added: August 6, 2018

1987 patent

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

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

By: M. Daeschel, R. McFeeters, H. Fleming, T. Klaenhammer & R. Sanozky

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

1982 patent

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.

By: H. Fleming, D. Pharr & R. Thompson

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

1976 patent

Controlled bulk vegetable fermentation

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

By: J. Etchells, T. Bell, H. Fleming & R. Thompson

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