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), M166–172.

Source: NC State University Libraries
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), S343–349.

Source: NC State University Libraries
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

Source: NC State University Libraries
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), E324–330.

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

Source: NC State University Libraries
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), M7–11.

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

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

2004 journal article

Malolactic activity of lactic acid bacteria during sauerkraut fermentation

Journal of Food Science, 69(8), M222–227.

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

Source: NC State University Libraries
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

Source: NC State University Libraries
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: NC State University Libraries
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 (Internet), 63(2), 207–211.

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

Source: NC State University Libraries
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

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

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: NC State University Libraries
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

Source: NC State University Libraries
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, H. Fleming & F. Breidt

Source: NC State University Libraries
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

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

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, R. McFeeters & H. Fleming

Source: NC State University Libraries
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

Source: NC State University Libraries
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, F. Breidt, T. Klaenhammer & H. Fleming

Source: NC State University Libraries
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

Source: NC State University Libraries
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: NC State University Libraries
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

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

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, F. Breidt & F. Giesbrecht

Source: NC State University Libraries
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

Source: NC State University Libraries
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

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

2000 journal article

Heat transfer characteristics of cucumbers during blanching

Journal of Food Engineering, 47(3), 203–210.

By: O. Fasina & H. Fleming

Source: NC State University Libraries
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

Source: NC State University Libraries
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 & H. Fleming

Source: NC State University Libraries
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 & 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, D. Han & H. Fleming

Source: NC State University Libraries
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: NC State University Libraries
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.

By: H. Fleming, M. Daeschel, R. McFeeters & M. Pierson

Source: NC State University Libraries
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