@article{page_carter-ogden_lee_perez-diaz_2022, title={Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations}, ISSN={["2576-098X"]}, DOI={10.1128/mra.00029-22}, journal={MICROBIOLOGY RESOURCE ANNOUNCEMENTS}, author={Page, Clinton A. and Carter-Ogden, Ruby A. and Lee, Alice M. and Perez-Diaz, Ilenys M.}, year={2022}, month={Apr} }
 @article{rothwell_zhai_pagan-medina_perez-diaz_2022, title={Growth of gamma-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients}, ISSN={["2165-0497"]}, DOI={10.1128/spectrum.01031-21}, journal={MICROBIOLOGY SPECTRUM}, author={Rothwell, Madison A. R. and Zhai, Yawen and Pagan-Medina, Christian G. and Perez-Diaz, Ilenys M.}, year={2022}, month={May} }
 @article{perez-diaz_medina_page_johanningsmeier_daughtry_moeller_2022, title={Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16345}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, Ilenys M. and Medina, Eduardo and Page, Clinton A. and Johanningsmeier, Suzanne D. and Daughtry, Katheryne V and Moeller, Lisa}, year={2022}, month={Oct} }
 @article{little_cruz-martinez_st fort_pagan-medina_page_perez-perez_taveirne_lee_arroyo-gonzalez_santiago-ortiz_et al._2022, title={Vegetable fermentations brined with low salt for reclaiming food waste}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16084}, journal={JOURNAL OF FOOD SCIENCE}, author={Little, Connor and Cruz-Martinez, Viviana and St Fort, Datricia Pearl and Pagan-Medina, Christian and Page, Clinton A. and Perez-Perez, Yobet and Taveirne, Michael E. and Lee, Alice M. and Arroyo-Gonzalez, Nancy and Santiago-Ortiz, Cariluz and et al.}, year={2022}, month={Mar} }
 @article{perez-diaz_johanningsmeier_anekella_pagan-medina_mendez-sandoval_arellano_price_daughtry_borges_bream_et al._2021, title={Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations}, volume={94}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2020.103652}, journal={FOOD MICROBIOLOGY}, author={Perez-Diaz, Ilenys M. and Johanningsmeier, Suzanne D. and Anekella, Kartheek and Pagan-Medina, Christian G. and Mendez-Sandoval, Lesley and Arellano, Consuelo and Price, Robert and Daughtry, Katheryne V and Borges, Michelle and Bream, Chloe and et al.}, year={2021}, month={Apr} }
 @article{zhai_perez-diaz_2021, title={Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation}, volume={344}, ISSN={["1879-3460"]}, DOI={10.1016/j.ijfoodmicro.2021.109115}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, author={Zhai, Yawen and Perez-Diaz, Ilenys M.}, year={2021}, month={Apr} }
 @article{lu_perez-diaz_hayes_breidt_2020, title={Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation}, volume={11}, ISSN={["1664-302X"]}, DOI={10.3389/fmicb.2020.01306}, journal={FRONTIERS IN MICROBIOLOGY}, author={Lu, Zhongjing and Perez-Diaz, Ilenys M. and Hayes, Janet S. and Breidt, Fred}, year={2020}, month={Jun} }
 @article{anekella_perez-diaz_2020, title={Characterization of robustLactobacillus plantarumandLactobacillus pentosusstarter cultures for environmentally friendly low-salt cucumber fermentations}, volume={85}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.15416}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Anekella, Kartheek and Perez-Diaz, Ilenys M.}, year={2020}, month={Oct}, pages={3487–3497} }
 @article{ucar_perez-diaz_dean_2020, title={Content of xylose, trehalose and L -citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria ?}, volume={91}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2020.103454}, journal={FOOD MICROBIOLOGY}, author={Ucar, Redife Aslihan and Perez-Diaz, Ilenys M. and Dean, Lisa L.}, year={2020}, month={Oct} }
 @article{zhai_perez-diaz_2020, title={Contribution of Leuconostocaceae to CO 2-mediated bloater defect in cucumber fermentation *}, volume={91}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2020.103536}, journal={FOOD MICROBIOLOGY}, author={Zhai, Yawen and Perez-Diaz, Ilenys M.}, year={2020}, month={Oct} }
 @article{ucar_perez-diaz_dean_2020, title={Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium}, volume={8}, ISSN={["2048-7177"]}, DOI={10.1002/fsn3.1830}, number={11}, journal={FOOD SCIENCE & NUTRITION}, author={Ucar, Redife Aslihan and Perez-Diaz, Ilenys M. and Dean, Lisa L.}, year={2020}, month={Nov}, pages={5798–5810} }
 @article{franco_perez-diaz_connelly_diaz_2020, title={Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation}, volume={9}, ISSN={["2304-8158"]}, DOI={10.3390/foods9030337}, number={3}, journal={FOODS}, author={Franco, Wendy and Perez-Diaz, Ilenys M. and Connelly, Lauren and Diaz, Joscelin T.}, year={2020}, month={Mar} }
 @article{perez-diaz_dicky_fitria_ravishankar_hayes_campbell_arritt_2020, title={Modulation of the bacterial population in commercial cucumber fermentations by brining salt type}, volume={128}, ISSN={["1365-2672"]}, DOI={10.1111/jam.14597}, number={6}, journal={JOURNAL OF APPLIED MICROBIOLOGY}, author={Perez-Diaz, I. M. and Dicky, A. N. e and Fitria, R. and Ravishankar, N. and Hayes, J. and Campbell, K. and Arritt, F.}, year={2020}, month={Jun}, pages={1678–1693} }
 @article{perez-diaz_hayes_medina_webber_butz_dickey_lu_azcarate-peril_2019, title={Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl}, volume={77}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2018.08.003}, journal={FOOD MICROBIOLOGY}, author={Perez-Diaz, Ilenys M. and Hayes, Janet S. and Medina, Eduardo and Webber, Ashlee M. and Butz, Natasha and Dickey, Allison N. and Lu, Zhongjing and Azcarate-Peril, Maria A.}, year={2019}, month={Feb}, pages={10–20} }
 @article{diaz_perez-diaz_messer_safferman_2018, title={Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits}, volume={42}, ISSN={["1745-4549"]}, DOI={10.1111/jfpp.13582}, number={4}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Diaz, Joscelin T. and Perez-Diaz, Ilenys M. and Messer, Nadya and Safferman, Steven I.}, year={2018}, month={Apr} }
 @misc{zhai_perez-diaz_diaz_2018, title={Viability of commercial cucumber fermentation without nitrogen or air purging}, volume={81}, ISSN={["0924-2244"]}, DOI={10.1016/j.tifs.2018.05.017}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, author={Zhai, Yawen and Perez-Diaz, Ilenys M. and Diaz, Joscelin T.}, year={2018}, month={Nov}, pages={185–192} }
 @article{fan_breidt_price_perez-diaz_2017, title={Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products}, volume={82}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13579}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Fan, Sicun and Breidt, Fred and Price, Robert and Perez-Diaz, Ilenys}, year={2017}, month={Jan}, pages={167–173} }
 @article{diaz_pérez-díaz_simunovic_sandeep_2017, title={Winterization strategies for bulk storage of cucumber pickles}, volume={212}, ISSN={0260-8774}, url={http://dx.doi.org/10.1016/j.jfoodeng.2017.03.027}, DOI={10.1016/j.jfoodeng.2017.03.027}, journal={Journal of Food Engineering}, publisher={Elsevier BV}, author={Diaz, Joscelin T. and Pérez-Díaz, Ilenys M. and Simunovic, Josip and Sandeep, K.P.}, year={2017}, month={Nov}, pages={12–17} }
 @article{perez-diaz_mcfeeters_moeller_johanningsmeier_hayes_fornea_rosenberg_gilbert_custis_beene_et al._2015, title={Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13107}, number={12}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, I. M. and McFeeters, R. F. and Moeller, L. and Johanningsmeier, S. D. and Hayes, J. and Fornea, D. S. and Rosenberg, L. and Gilbert, C. and Custis, N. and Beene, K. and et al.}, year={2015}, month={Dec}, pages={M2827–M2836} }
 @article{caldwell_pérez-díaz_sandeep_simunovic_harris_osborne_hassan_2015, title={Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials}, volume={80}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.12937}, DOI={10.1111/1750-3841.12937}, number={8}, journal={Journal of Food Science}, publisher={Wiley}, author={Caldwell, Jane M. and Pérez-Díaz, Ilenys M. and Sandeep, KP and Simunovic, Josip and Harris, Keith and Osborne, Jason A. and Hassan, Hosni M.}, year={2015}, month={Jul}, pages={M1804–M1814} }
 @article{breidt_medina_wafa_perez-diaz_franco_huang_johanningsmeier_kim_2013, title={Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12057}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Breidt, Fred and Medina, Eduardo and Wafa, Doria and Perez-Diaz, Ilenys and Franco, Wendy and Huang, Hsin-Yu and Johanningsmeier, Suzanne D. and Kim, Jae Ho}, year={2013}, month={Mar}, pages={M470–M476} }
 @article{lu_breidt_perez-diaz_2013, title={Development of an Effective Treatment for A 5-Log Reduction of Escherichia coli in Refrigerated Pickle Products}, volume={78}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2012.02968.x}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Lu, Huiying J. and Breidt, Frederick, Jr. and Perez-Diaz, Ilenys}, year={2013}, month={Feb}, pages={M264–M269} }
 @article{franco_perez-diaz_2013, title={Microbial interactions associated with secondary cucumber fermentation}, volume={114}, ISSN={["1365-2672"]}, DOI={10.1111/jam.12022}, number={1}, journal={JOURNAL OF APPLIED MICROBIOLOGY}, author={Franco, W. and Perez-Diaz, I. M.}, year={2013}, month={Jan}, pages={161–172} }
 @article{perez-diaz_2013, title={Putative and Unique Gene Sequence Utilization for the Design of Species Specific Probes as Modeled by Lactobacillus plantarum}, volume={66}, ISSN={["1432-0991"]}, DOI={10.1007/s00284-012-0265-6}, number={3}, journal={CURRENT MICROBIOLOGY}, author={Perez-Diaz, Ilenys M.}, year={2013}, month={Mar}, pages={266–270} }
 @article{franco_perez-diaz_johanningsmeier_mcfeeters_2012, title={Characteristics of Spoilage-Associated Secondary Cucumber Fermentation}, volume={78}, ISSN={["1098-5336"]}, DOI={10.1128/aem.06605-11}, number={4}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Franco, Wendy and Perez-Diaz, Ilenys M. and Johanningsmeier, Suzanne D. and McFeeters, Roger F.}, year={2012}, month={Feb}, pages={1273–1284} }
 @article{franco_perez-diaz_2012, title={Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long-Term Storage}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02845.x}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Franco, Wendy and Perez-Diaz, Ilenys M.}, year={2012}, month={Oct}, pages={M586–M592} }
 @article{johanningsmeier_franco_perez-diaz_mcfeeters_2012, title={Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02780.x}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, Suzanne D. and Franco, Wendy and Perez-Diaz, Ilenys and McFeeters, Roger F.}, year={2012}, month={Jul}, pages={M397–M404} }
 @article{franco_perez-diaz_2012, title={Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit}, volume={32}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2012.07.013}, number={2}, journal={FOOD MICROBIOLOGY}, author={Franco, Wendy and Perez-Diaz, Ilenys M.}, year={2012}, month={Dec}, pages={338–344} }
 @article{lu_breidt_perez-diaz_osborne_2011, title={Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions}, volume={74}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028x.jfp-10-404}, number={6}, journal={JOURNAL OF FOOD PROTECTION}, author={Lu, Huiying J. and Breidt, Frederick, Jr. and Perez-Diaz, Ilenys M. and Osborne, Jason A.}, year={2011}, month={Jun}, pages={893–898} }
 @article{perez-diaz_mcfeeters_2011, title={Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines}, volume={76}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2010.01981.x}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, I. M. and McFeeters, R. F.}, year={2011}, month={Mar}, pages={M120–M123} }
 @article{perez-diaz_2011, title={Preservation of Acidified Cucumbers with a Combination of Fumaric Acid and Cinnamaldehyde That Target Lactic Acid Bacteria and Yeasts}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02299.x}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, Ilenys M.}, year={2011}, month={Sep}, pages={M473–M477} }
 @article{mcfeeters_perez-diaz_2010, title={Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride}, volume={75}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2010.01558.x}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={McFeeters, Roger F. and Perez-Diaz, Ilenys}, year={2010}, month={Apr}, pages={C291–C296} }
 @article{perez-diaz_mcfeeters_2010, title={Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts}, volume={75}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2010.01587.x}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, I. M. and McFeeters, R. F.}, year={2010}, month={May}, pages={M204–M208} }
 @article{olsen_perez-diaz_2009, title={Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01121.x}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Olsen, Maegan J. and Perez-Diaz, Ilenys M.}, year={2009}, month={May}, pages={M149–M153} }
 @article{perez-diaz_mcfeeters_2009, title={Modification of azo dyes by lactic acid bacteria}, volume={107}, ISSN={["1364-5072"]}, DOI={10.1111/j.1365-2672.2009.04227.x}, number={2}, journal={JOURNAL OF APPLIED MICROBIOLOGY}, author={Perez-Diaz, I. M. and McFeeters, R. F.}, year={2009}, month={Aug}, pages={584–589} }
 @article{perez-diaz_truong_webber_mcfeeters_2008, title={Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree}, volume={71}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-71.3.639}, number={3}, journal={JOURNAL OF FOOD PROTECTION}, author={Perez-Diaz, Ilenys M. and Truong, Van-Den and Webber, Ashlee and Mcfeeters, Roger F.}, year={2008}, month={Mar}, pages={639–642} }
 @article{perez-diaz_mcfeeters_2008, title={Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives}, volume={73}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00795.x}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, I. M. and McFeeters, R. F.}, year={2008}, month={Aug}, pages={M287–M291} }
 @article{perez-diaz_kelling_hale_breidt_mcfeeters_2007, title={Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00460.x}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Perez-Diaz, I. M. and Kelling, R. E. and Hale, S. and Breidt, F. and McFeeters, R. F.}, year={2007}, month={Sep}, pages={M240–M245} }