Works (29)

2020 journal article

Content of xylose, trehalose and L -citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria ?

FOOD MICROBIOLOGY, 91.

By: R. Ucar, I. Perez-Diaz & L. Dean

Source: Web Of Science
Added: July 13, 2020

2020 journal article

Contribution of Leuconostocaceae to CO 2-mediated bloater defect in cucumber fermentation *

FOOD MICROBIOLOGY, 91.

By: Y. Zhai & I. Perez-Diaz

Source: Web Of Science
Added: July 6, 2020

2020 journal article

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

FOODS, 9(3).

By: W. Franco, I. Perez-Diaz, L. Connelly & J. Diaz

Source: Web Of Science
Added: May 8, 2020

2020 article

Modulation of the bacterial population in commercial cucumber fermentations by brining salt type

JOURNAL OF APPLIED MICROBIOLOGY.

By: I. Perez-Diaz, A. Dicky, R. Fitria, N. Ravishankar, J. Hayes, K. Campbell, F. Arritt

Source: Web Of Science
Added: March 10, 2020

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

2018 journal article

Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits

Journal of Food Processing and Preservation, 42(4).

By: J. Diaz, I. Perez-Diaz, N. Messer & S. Safferman

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

2018 journal article

Viability of commercial cucumber fermentation without nitrogen or air purging

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 81, 185–192.

By: Y. Zhai, I. Perez-Diaz & J. Diaz

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

2017 journal article

Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products

Journal of Food Science, 82(1), 167–173.

By: S. Fan, F. Breidt, R. Price & I. Perez-Diaz

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

2017 journal article

Winterization strategies for bulk storage of cucumber pickles

Journal of Food Engineering, 212, 12–17.

By: J. Diaz, I. Perez-Diaz, J. Simunovic & K. Sandeep

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

2015 journal article

Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride

Journal of Food Science, 80(12), M2827–2836.

By: I. Perez-Diaz, R. McFeeters, L. Moeller, S. Johanningsmeier, J. Hayes, D. Fornea, L. Rosenberg, C. Gilbert ...

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

2015 journal article

Mitochondrial DNA fragmentation as a molecular tool to monitor thermal processing of plant-derived, low-acid foods, and biomaterials

Journal of Food Science, 80(8), M1804–1814.

By: J. Caldwell, I. Perez-Diaz, K. Sandeep, J. Simunovic, K. Harris, J. Osborne, H. Hassan

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

2013 journal article

Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning

Journal of Food Science, 78(3), M470–476.

By: F. Breidt, E. Medina, D. Wafa, I. Perez-Diaz, W. Franco, H. Huang, S. Johanningsmeier, J. Kim

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

2013 journal article

Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products

Journal of Food Science, 78(2), M264–269.

By: H. Lu, F. Breidt & I. Perez-Diaz

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

2013 journal article

Microbial interactions associated with secondary cucumber fermentation

Journal of Applied Microbiology, 114(1), 161–172.

By: W. Franco & I. Perez-Diaz

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

2013 journal article

Putative and unique gene sequence utilization for the design of species specific probes as modeled by Lactobacillus plantarum

Current Microbiology, 66(3), 266–270.

By: I. Perez-Diaz

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

2012 journal article

Characteristics of spoilage-associated secondary cucumber fermentation

Applied and Environmental Microbiology, 78(4), 1273–1284.

By: W. Franco, I. Perez-Diaz, S. Johanningsmeier & R. McFeeters

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

2012 journal article

Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage

Journal of Food Science, 77(10), M586–592.

By: W. Franco & I. Perez-Diaz

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

2012 journal article

Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage

Journal of Food Science, 77(7), M397–404.

By: S. Johanningsmeier, W. Franco, I. Perez-Diaz & R. McFeeters

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

2012 journal article

Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit

Food Microbiology, 32(2), 338–344.

By: W. Franco & I. Perez-Diaz

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

2011 journal article

Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions

Journal of Food Protection, 74(6), 893–898.

By: H. Lu, F. Breidt, I. Perez-Diaz & J. Osborne

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

2011 journal article

Preparation of a lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines

Journal of Food Science, 76(2), M120–123.

By: I. Perez-Diaz & R. McFeeters

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

2011 journal article

Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts

Journal of Food Science, 76(7), M473–477.

By: I. Perez-Diaz

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

2010 journal article

Fermentation of cucumbers brined with calcium chloride instead of sodium chloride

Journal of Food Science, 75(3), C291–296.

By: R. McFeeters & I. Perez-Diaz

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

2010 journal article

Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts

Journal of Food Science, 75(4), M204–208.

By: I. Perez-Diaz & R. McFeeters

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

2009 journal article

Influence of microbial growth on the redox potential of fermented cucumbers

Journal of Food Science, 74(4), M149–153.

By: M. Olsen & I. Perez-Diaz

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

2009 journal article

Modification of azo dyes by lactic acid bacteria

Journal of Applied Microbiology, 107(2), 584–589.

By: I. Perez-Diaz & R. McFeeters

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

2008 journal article

Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree

Journal of Food Protection, 71(3), 639–642.

By: I. Perez-Diaz, V. Truong, A. Webber & R. McFeeters

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

2008 journal article

Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives

Journal of Food Science, 73(6), M287–291.

By: I. Perez-Diaz & R. McFeeters

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

2007 journal article

Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products

Journal of Food Science, 72(7), M240–245.

By: I. Perez-Diaz, R. Kelling, S. Hale, F. Breidt & R. McFeeters

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