Works (11)

2022 article

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.

By: L. LaFountain n, S. Johanningsmeier, F. Breidt, G. Stoforos & R. Price

author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
Source: Web Of Science
Added: April 4, 2022

2021 journal article

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations


By: I. Perez-Diaz, S. Johanningsmeier, K. Anekella, C. Pagan-Medina*, L. Mendez-Sandoval n, C. Arellano, R. Price, K. Daughtry n ...

author keywords: Cucumber fermentation; Lactic acid bacteria; Starter culture; Screening design; RAPD; Rep-PCR
Source: Web Of Science
Added: January 19, 2021

2020 journal article

Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation System


By: C. Jones n, R. Price & F. Breidt

author keywords: Acid resistance; Competition; Escherichia coli O157:H7; Survival; Vegetable fermentation
Source: Web Of Science
Added: July 13, 2020

2020 journal article

Modeling buffer capacity and pH in acid and acidified foods

JOURNAL OF FOOD SCIENCE, 85(4), 918–925.

By: R. Price, M. Longtin n, S. Conley-Payton*, J. Osborne, S. Johanningsmeier, D. Bitzer, F. Breidt

author keywords: acid; base; acid foods; acidified foods; buffer capacity; buffer model; pH
Source: Web Of Science
Added: April 14, 2020

2020 journal article

Modeling the buffer capacity of ingredients in salad dressing products

JOURNAL OF FOOD SCIENCE, 85(4), 910–917.

By: M. Longtin*, R. Price, R. Mishra* & F. Breidt

author keywords: acid; base; buffer capacity; ionic strength; modeling; pH prediction; salad dressing
Source: Web Of Science
Added: April 6, 2020

2019 journal article

Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

JOURNAL OF FOOD SCIENCE, 84(5), 1129–1137.

By: E. McMurtrie n, S. Johanningsmeier, F. Breidt & R. Price

author keywords: cucumber; fermentation; food preservation; lactic acid bacteria; texture
Source: Web Of Science
Added: May 28, 2019

2019 journal article

Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations


By: D. Dupree*, R. Price, B. Burgess n, E. Andress* & F. Breidt

author keywords: Calcium; Escherichia coli; Microbial competition; Salt; Sodium; Vegetable fermentations
Source: Web Of Science
Added: April 9, 2019

2018 journal article

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

FOOD CONTROL, 90, 304–311.

By: Z. Ding*, S. Johanningsmeier, R. Price, R. Reynolds, V. Truong, S. Payton n, F. Breidt

author keywords: Nitrate; Nitrite; Vegetables; Fermented; Acidified; Antioxidant
Source: Web Of Science
Added: August 6, 2018

2018 journal article

RNA Helicase Mediates Competitive Fitness of Listeria monocytogenes on the Surface of Cantaloupe


By: R. Price, C. Parsons & S. Kathariou

author keywords: Listeria monocytogenes; competitive fitness; produce; RNA helicase
Source: Web Of Science
Added: January 21, 2019

2017 journal article

1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii


By: W. Huggins n, B. Minrovic n, B. Corey*, A. Jacobs*, R. Melander n, R. Sommer, D. Zurawski*, C. Melander

author keywords: antibiotic resistance; antibiotics; Acinetobacter baumannii
Sources: Web Of Science, ORCID
Added: August 6, 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

author keywords: acetic acid; acid resistance; lactic acid; probiotic; refrigerated pickles
Source: Web Of Science
Added: August 6, 2018