Works (10)
Updated: July 5th, 2023 15:42
2020 journal article
Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
FOODS, 9(3).
author keywords: lactic acid bacteria; pseudocereals; fermentation; quinoa; exopolysaccharides
TL;DR:
This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide producer bacteria, which might be a potential candidate for quinoa sourdough production.
(via Semantic Scholar)
open access via www.mdpi.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: May 8, 2020
2020 journal article
Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars
LWT-FOOD SCIENCE AND TECHNOLOGY, 138.
author keywords: Protein bar; Texture; Polyphenol; Particle; Microstructure
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: February 15, 2021
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).
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2018 review
Viability of commercial cucumber fermentation without nitrogen or air purging
[Review of ]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 81, 185–192.
author keywords: Cucumber fermentation; Bloater; Microbiota; Carbon dioxide; Purging; Pickling industry
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: November 19, 2018
2017 journal article
Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence
Journal of Applied Microbiology, 124(1), 197–208.
author keywords: fermented foods; lactic acid bacteria; Lactobacillus; microbial physiology; nonthermal processes
MeSH headings : Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Carbon Dioxide / analysis; Carbon Dioxide / metabolism; Carboxy-Lyases / genetics; Carboxy-Lyases / metabolism; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Lactobacillus plantarum / enzymology; Lactobacillus plantarum / genetics; Lactobacillus plantarum / metabolism; Malates / metabolism; Salts / analysis; Sodium Chloride / analysis
TL;DR:
This study focused on evaluating the use of a malic acid decarboxylase (MDC)‐deficient starter culture to minimize CO2 production and the resulting bloater index in sodium chloride‐free cucumber fermentations brined with CaCl2.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Crossref, NC State University Libraries, Web Of Science
Added: August 6, 2018
2017 journal article
Winterization strategies for bulk storage of cucumber pickles
Journal of Food Engineering, 212, 12–17.
author keywords: Mathematical modeling; Bulk storage of pickles; Fermented cucumbers; Calcium chloride; Heat loss
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Crossref, NC State University Libraries, Web Of Science
Added: August 6, 2018
2014 journal article
Development of NIRS models to predict composition of enzymatically processed sweetpotato
Industrial Crops and Products, 59, 119–124.
author keywords: Near-infrared spectroscopy (NIRS); Ipomoea batatas; Hydrolysis; Starch; Protein; Fiber
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
Sources: Web Of Science, NC State University Libraries, Crossref
Added: August 6, 2018
2014 journal article
Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction
INDUSTRIAL CROPS AND PRODUCTS, 62, 53–60.
author keywords: Ipomoea batatas; Kluyveromyces marxianus; Saccharomyces cerevisiae; Antioxidants; Fermentation; Starch; Sweet potato
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy
(Web of Science)
12. Responsible Consumption and Production
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2010 conference paper
Green liquor as a novel pretreatment agent to derive higher value wood products
Research Progress in Paper Industry and Biorefinery (4th ISETPP), vols 1-3, 708–711.
Source: NC State University Libraries
Added: August 6, 2018
2010 journal article
Modified green liquor (MGL) for bioenergy production: a novel and potentially more efficient wood pretreatment methodology relative to existing methods
O Papel, 71(11), 35–43.
Source: NC State University Libraries
Added: December 24, 2020
Employment
Updated: September 13th, 2019 12:42
2018 - present
Plants for Human Health Kannapolis, NC, US
Postdoctoral Scholar
Food Bio and Nutrition Science
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