Henry Fleming Yoon, S. S., Barrangou-Poueys, R., Breidt, F., & Fleming, H. P. (2007). Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine. Journal of Microbiology and Biotechnology, 17(2), 262–270. Johanningsmeier, S., McFeeters, R. F., Fleming, H. P., & Thompson, R. L. (2007). Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. JOURNAL OF FOOD SCIENCE, 72(5), M166–M172. https://doi.org/10.1111/j.1750-3841.2007.00372.x Chin, H. S., Breidt, F., Fleming, H. P., Shin, W. C., & Yoon, S. S. (2006). 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. Johanningsmeier, S. D., Fleming, H. P., Thompson, R. L., & McFeeters, R. F. (2005). Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. JOURNAL OF FOOD SCIENCE, 70(5), S343–S349. https://doi.org/10.1111/j.1365-2621.2005.tb09989.x Passos, F. V., Felder, R. M., Fleming, H. P., McFeeters, R. F., & Ollis, D. F. (2005). Dynamic model for mass transfer of solutes in cucumber fermentation. JOURNAL OF FOOD ENGINEERING, 68(3), 297–302. https://doi.org/10.1016/j.jfoodeng.2004.06.002 Mattos, F. R., Fasina, O. O., Reina, L. D., Fleming, H. P., Breidt, F., Damasceno, G. S., & Passos, F. V. (2005). Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit. JOURNAL OF FOOD SCIENCE, 70(5), E324–E330. https://doi.org/10.1111/j.1365-2621.2005.tb09972.x Reina, L. D., Breidt, F., Fleming, H. P., & Kathariou, S. (2005). Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles. JOURNAL OF FOOD SCIENCE, 70(1), M7–M11. https://doi.org/10.1111/j.1365-2621.2005.tb09050.x Johanningsmeier, S. D., Fleming, H. P., & Breidt, F. (2004). Malolactic activity of lactic acid bacteria during sauerkraut fermentation. JOURNAL OF FOOD SCIENCE, 69(8), M222–M227. https://doi.org/10.1111/j.1365-2621.2004.tb09891.x Plengvidhya, V., Breidt, F., & Fleming, H. P. (2004). 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. https://doi.org/10.1016/j.ijfoodmicro.2003.11.010 Lu, Z., Breidt, F., Plengvidhya, V., & Fleming, H. P. (2003). Bacteriophage ecology in commercial sauerkraut fermentations. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(6), 3192–3202. https://doi.org/10.1128/AEM.69.6.3192-3202.2003 Fasina, O. O., Fleming, H. P., Humphries, E. G., Thompson, R. L., & Reina, L. R. (2003). Crossflow filtration of brine from cucumber fermentation. Applied Engineering in Agriculture, 19(1), 107–113. https://doi.org/10.13031/2013.12722 Passos, F. V., Fleming, H. P., Hassan, H. M., & McFeeters, R. F. (2003). Effect of malic acid on the growth kinetics of Lactobacillus plantarum. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 63(2), 207–211. https://doi.org/10.1007/s00253-003-1375-7 Papageorge, L. M., McFeeters, R. F., & Fleming, H. P. (2003). Factors influencing texture retention of salt-free, acidified, red bell peppers during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(5), 1460–1463. https://doi.org/10.1021/jf025788e Lu, Z., Breidt, F., Fleming, H. P., Altermann, E., & Klaenhammer, T. R. (2003). Isolation and characterization of a Lactobacillus plantarum bacteriophage, Phi JL-1, from a cucumber fermentation. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 84(2), 225–235. https://doi.org/10.1016/S0168-1605(03)00111-9 Fasina, O. O., Farkas, B. E., & Fleming, H. P. (2003). Thermal and dielectric properties of sweetpotato puree. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(3), 461–472. https://doi.org/10.1081/JFP-120021459 Fasina, O. O., Walter, W. M., Fleming, H. P., & Simunovic, N. (2003). Viscoelastic properties of restructured sweetpotato puree. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 38(4), 421–425. https://doi.org/10.1046/j.1365-2621.2003.00711.x Reina, L. D., Fleming, H. P., & Breidt, F. (2002). Bacterial contamination of cucumber fruit through adhesion. JOURNAL OF FOOD PROTECTION, 65(12), 1881–1887. https://doi.org/10.4315/0362-028X-65.12.1881 Barrangou, R., Yoon, S. S., Breidt, F., Fleming, H. P., & Klaenhammer, T. R. (2002). Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(11), 5452–5458. https://doi.org/10.1128/AEM.68.11.5452-5458.2002 Lu, Z., Fleming, H. P., McFeeters, R. F., & Yoon, S. A. (2002). Effects of anions and cations on sugar utilization in cucumber juice fermentation. JOURNAL OF FOOD SCIENCE, 67(3), 1155–1161. https://doi.org/10.1111/j.1365-2621.2002.tb09469.x Lu, Z., Fleming, H. P., & McFeeters, R. F. (2002). Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation. Journal of Food Science, 67(8), 2934–2939. https://doi.org/10.1111/j.1365-2621.2002.tb08841.x Palma-Harris, C., McFeeters, R. F., & Fleming, H. P. (2002). Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(17), 4875–4877. https://doi.org/10.1021/jf0116404 Barrangou, R., Yoon, S. S., Breidt, F., Fleming, H. P., & Klaenhammer, T. R. (2002). Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(6), 2877–2884. https://doi.org/10.1128/AEM.68.6.2877-2884.2002 Yoon, S. S., Barrangou-Poueys, R., Breidt, F., Klaenhammer, T. R., & Fleming, H. P. (2002). Isolation and characterization of bacteriophages from fermenting sauerkraut. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 973–976. https://doi.org/10.1128/AEM.68.2.973-976.2002 Fasina, O., Fleming, H., & Thompson, R. (2002). Mass transfer and solute diffusion in brined cucumbers. JOURNAL OF FOOD SCIENCE, 67(1), 181–187. https://doi.org/10.1111/j.1365-2621.2002.tb11380.x Fasina, O. O., Fleming, H. P., & McFeeters, R. F. (2002). Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers. JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 307–322. https://doi.org/10.1111/j.1745-4530.2002.tb00568.x Yoon, S. S., Kim, J. W., Breidt, F., & Fleming, H. P. (2001). 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. https://doi.org/10.1016/S0168-1605(00)00498-0 Lu, Z., Fleming, H. P., & McFeeters, R. F. (2001). Differential glucose and fructose utilization during cucumber juice fermentation. JOURNAL OF FOOD SCIENCE, 66(1), 162–166. https://doi.org/10.1111/j.1365-2621.2001.tb15600.x Fasina, O. O., & Fleming, H. P. (2001). Heat transfer characteristics of cucumbers during blanching. JOURNAL OF FOOD ENGINEERING, 47(3), 203–210. https://doi.org/10.1016/S0260-8774(00)00117-5 Unal, R., Fleming, H. P., McFeeters, R. F., Thompson, R. L., Breidt, F., & Giesbrecht, F. G. (2001). Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. JOURNAL OF FOOD PROTECTION, 64(2), 189–194. https://doi.org/10.4315/0362-028X-64.2.189 Palma-Harris, C., McFeeters, R. F., & Fleming, H. P. (2001). Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(9), 4203–4207. https://doi.org/10.1021/jf010182w Zhou, A., McFeeters, R. F., & Fleming, H. P. (2000). Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197. https://doi.org/10.1021/jf990287n Zhou, A., McFeeters, R. F., & Fleming, H. P. (2000). 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. https://doi.org/10.1021/jf990669t Breidt, F., Hayes, J. S., & Fleming, H. P. (2000). Reduction of microflora of whole pickling cucumbers by blanching. JOURNAL OF FOOD SCIENCE, 65(8), 1354–1358. https://doi.org/10.1111/j.1365-2621.2000.tb10611.x Romick, T. L., & Fleming, H. P. (1998). Acetoin production as an indicator of growth and metabolic inhibition of Listeria monocytogenes. Journal of Applied Microbiology, 84(1), 18–24. https://doi.org/10.1046/j.1365-2672.1997.00302.x Shofran, B. G., Purrington, S. T., Breidt, F., & Fleming, H. P. (1998). Antimicrobial properties of sinigrin and its hydrolysis products. Journal of Food Science, 63(4), 621–624. https://doi.org/10.1111/j.1365-2621.1998.tb15798.x Breidt, F., & Fleming, H. P. (1998). Modeling of the competitive growth of Listeria manocytogenes and Lactococcus lactis in vegetable broth. Applied and Environmental Microbiology, 64(9), 3159–3165. Kyung, K. H., Han, D. C., & Fleming, H. P. (1997). Antibacterial activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate. JOURNAL OF FOOD SCIENCE, 62(2), 406–409. https://doi.org/10.1111/j.1365-2621.1997.tb04013.x Fleming, H. P., Breidt, F., & Costilow, R. N. (1997). Microogranisms and food. In Acidified foods: Principles of handling and preservation (2nd ed.). St. Charles, Ill.: Pickle Packers International, Inc. Passos, F. V., Fleming, H. P., Felder, R. M., & Ollis, D. F. (1997). Modeling growth of Saccharomyces rosei in cucumber fermentation. FOOD MICROBIOLOGY, 14(6), 533–542. https://doi.org/10.1006/fmic.1997.0118 Breidt, F., & Fleming, H. P. (1997). Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables. Food Technology, 51(9), 44–464851. FLEMING, H. P., DAESCHEL, M. A., MCFEETERS, R. F., & PIERSON, M. D. (1989). BUTYRIC-ACID SPOILAGE OF FERMENTED CUCUMBERS. JOURNAL OF FOOD SCIENCE, 54(3), 636–639. https://doi.org/10.1111/j.1365-2621.1989.tb04670.x Daeschel, M. A., McFeeters, R. F., Fleming, H. P., Klaenhammer, T. R., & Sanozky, R. B. (1987). Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith. Washington, DC: U.S. Patent and Trademark Office. Fleming, H. P., Pharr, D. M., & Thompson, R. L. (1982). 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. Etchells, J. L., Bell, T. A., Fleming, H. P., & Thompson, R. L. (1976). Controlled bulk vegetable fermentation. Washington, DC: U.S. Patent and Trademark Office.