Janet S. Hayes

Works (5)

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2020 journal article

Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation

FRONTIERS IN MICROBIOLOGY, 11.

By: Z. Lu *, I. Perez-Diaz, J. Hayes & F. Breidt

author keywords: bacteriophage; Gram-negative bacteria; Enterobacteriaceae; Enterobacter; cucumber fermentation
Source: Web Of Science
Added: August 10, 2020

2015 journal article

Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836.

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

author keywords: sustainable processing; cucumber fermentation; low salt; vegetable preservation; chloride waste reduction
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C

JOURNAL OF FOOD PROTECTION, 70(11), 2638–2641.

By: F. Breidt, J. Hayes & R. McFeeters

Source: Web Of Science
Added: August 6, 2018

2005 journal article

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines

JOURNAL OF FOOD PROTECTION, 68(2), 305–310.

By: F. Breidt, J. Hayes, J. Osborne n & R. McFeeters

Source: Web Of Science
Added: August 6, 2018

2004 journal article

Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

JOURNAL OF FOOD PROTECTION, 67(1), 12–18.

By: F. Breidt, J. Hayes & R. McFeeters

Source: Web Of Science
Added: August 6, 2018