Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation - Lu, Zhongjing; Perez-Diaz, Ilenys M.; Hayes, Janet S.; Breidt, Fred (FRONTIERS IN MICROBIOLOGY, 2020)
Keywords: bacteriophage; Gram-negative bacteria; Enterobacteriaceae; Enterobacter; cucumber fermentation

Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride - Perez-Diaz, I. M.; McFeeters, R. F.; Moeller, L.; Johanningsmeier, S. D.; Hayes, J.; Fornea, D. S.; Rosenberg, L.; Gilbert, C.; Custis, N.; Beene, K.; Bass, D. (JOURNAL OF FOOD SCIENCE, 2015)
Keywords: sustainable processing; cucumber fermentation; low salt; vegetable preservation; chloride waste reduction

Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C - Breidt, Fred, Jr.; Hayes, Janet; McFeeters, Roger F. (JOURNAL OF FOOD PROTECTION, 2007)

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines - Breidt, F; Hayes, JS; Osborne, JA; McFeeters, RF (JOURNAL OF FOOD PROTECTION, 2005)

Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products - Breidt, F; Hayes, JS; McFeeters, RF (JOURNAL OF FOOD PROTECTION, 2004)