Robert Price

Works (11)

Updated: April 5th, 2024 09:37

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., Stoforos, G. N., & Price, R. E. (2022, March 15). Journal of Food Science.

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

author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157; Fermented Foods; Fruit
topics (OpenAlex): Postharvest Quality and Shelf Life Management; Essential Oils and Antimicrobial Activity; Phytochemicals and Antioxidant Activities
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 4, 2022

2020 article

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

Pérez-Díaz, I. M., Johanningsmeier, S. D., Anekella, K., Pagán-Medina, C. G., Méndez-Sandoval, L., Arellano, C., … Arroyo-López, F. N. (2020, October 3). Food Microbiology.

By: I. Pérez-Díaz*, S. Johanningsmeier*, K. Anekella n, C. Pagán-Medina *, L. Méndez-Sandoval n, C. Arellano n, R. Price n, K. Daughtry n ...

author keywords: Cucumber fermentation; Lactic acid bacteria; Starter culture; Screening design; RAPD; Rep-PCR
MeSH headings : Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Genotype; Lactobacillus pentosus / classification; Lactobacillus pentosus / genetics; Lactobacillus pentosus / isolation & purification; Lactobacillus pentosus / metabolism; Lactobacillus plantarum / classification; Lactobacillus plantarum / genetics; Lactobacillus plantarum / isolation & purification; Lactobacillus plantarum / metabolism; Phenotype; Random Amplified Polymorphic DNA Technique; Sodium Chloride / metabolism
topics (OpenAlex): Probiotics and Fermented Foods; Microbial Metabolites in Food Biotechnology; Advances in Cucurbitaceae Research
TL;DR: This research identified three genetically diverse L. pentosus strains and one L. plantarum as candidates for starter cultures for commercial cucumber fermentations. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
16. Peace, Justice and Strong Institutions (OpenAlex)
Source: Web Of Science
Added: January 19, 2021

2020 article

Modeling buffer capacity and pH in acid and acidified foods

Price, R. E., Longtin, M., Conley‐Payton, S., Osborne, J. A., Johanningsmeier, S. D., Bitzer, D., & Breidt, F. (2020, March 21). Journal of Food Science.

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

author keywords: acid; base; acid foods; acidified foods; buffer capacity; buffer model; pH
MeSH headings : Acids / analysis; Algorithms; Buffers; Chromatography, High Pressure Liquid; Food Analysis; Food Safety; Hydrogen-Ion Concentration; Models, Biological; Salts / analysis
topics (OpenAlex): Chemical and Physical Properties in Aqueous Solutions; Pesticide Residue Analysis and Safety; Analytical Chemistry and Chromatography
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 14, 2020

2020 article

Modeling the buffer capacity of ingredients in salad dressing products

Longtin, M., Price, R. E., Mishra, R., & Breidt, F. (2020, March 21). Journal of Food Science.

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

author keywords: acid; base; buffer capacity; ionic strength; modeling; pH prediction; salad dressing
MeSH headings : Acetic Acid / analysis; Buffers; Condiments / analysis; Food Ingredients / analysis; Hydrogen-Ion Concentration; Salts / analysis
topics (OpenAlex): Meat and Animal Product Quality; Chemical and Physical Properties in Aqueous Solutions; Biochemical Analysis and Sensing Techniques
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 6, 2020

2019 article

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

McMurtrie, E. K., Johanningsmeier, S. D., Breidt, F., & Price, R. E. (2019, April 17). Journal of Food Science.

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

author keywords: cucumber; fermentation; food preservation; lactic acid bacteria; texture
MeSH headings : Calcium Chloride / chemistry; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Hydrogen-Ion Concentration; Salts / chemistry; Sodium Chloride / chemistry
topics (OpenAlex): Meat and Animal Product Quality; Cassava research and cyanide; Aquaculture disease management and microbiota
TL;DR: Fermentation brines containing acetic acid reduced the pH of the cucumber and the soil-associated Enterobacteriaceae spp. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: May 28, 2019

2019 article

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

Dupree, D. E., Price, R. E., Burgess, B. A., Andress, E. L., & Breidt, F. (2019, March 25). Journal of Food Protection.

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

author keywords: Calcium; Escherichia coli; Microbial competition; Salt; Sodium; Vegetable fermentations
MeSH headings : Calcium Chloride; Escherichia coli O157; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Sodium Chloride; Vegetables
topics (OpenAlex): Listeria monocytogenes in Food Safety; Microbial Inactivation Methods; Probiotics and Fermented Foods
TL;DR: NaCl and CaCl2 concentrations affected LAB and STEC strains differently, with growth rates at 6% NaCl more than LAB in vegetable broth and death rates minimally affected by salt type or concentration with lactic acid. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 9, 2019

2019 article

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

Jones, C. M., Price, R. E., & Breidt, F. (2019, December 23). Journal of Food Protection.

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

author keywords: Acid resistance; Competition; Escherichia coli O157:H7; Survival; Vegetable fermentation
MeSH headings : Escherichia coli O157 / growth & development; Fermentation; Humans; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Microbial Viability; Shiga-Toxigenic Escherichia coli / growth & development; Vegetables
topics (OpenAlex): Listeria monocytogenes in Food Safety; Microbial Metabolic Engineering and Bioproduction; Probiotics and Fermented Foods
TL;DR: The data indicate that stationary phase acid resistance may not accurately predict STEC survival during vegetable fermentations. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 13, 2020

2018 article

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

Ding, Z., Johanningsmeier, S. D., Price, R., Reynolds, R., Truong, V.-D., Payton, S. C., & Breidt, F. (2018, March 1). Food Control.

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

author keywords: Nitrate; Nitrite; Vegetables; Fermented; Acidified; Antioxidant
topics (OpenAlex): Phytochemicals and Antioxidant Activities; Cynara cardunculus studies; Antioxidant Activity and Oxidative Stress
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2018 article

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

Price, R., Parsons, C., & Kathariou, S. (2018, November 14). Horticulturae.

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

author keywords: Listeria monocytogenes; competitive fitness; produce; RNA helicase
topics (OpenAlex): Listeria monocytogenes in Food Safety; Insect behavior and control techniques; Microbial Inactivation Methods
TL;DR: The findings suggest that the DEAD-box RNA helicase encoded by the lmo0866 homolog is critical for relative fitness of L. monocytogenes on cantaloupe. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 21, 2019

2016 article

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

Huggins, W. M., Minrovic, B. M., Corey, B. W., Jacobs, A. C., Melander, R. J., Sommer, R. D., … Melander, C. (2016, November 12). ACS Medicinal Chemistry Letters, Vol. 8, pp. 27–31.

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

author keywords: antibiotic resistance; antibiotics; Acinetobacter baumannii
topics (OpenAlex): Antibiotic Resistance in Bacteria; Bacteriophages and microbial interactions; Phenothiazines and Benzothiazines Synthesis and Activities
TL;DR: A small molecule with potent antibiotic activity against multiple strains of multidrug-resistant and extensively drug-resistant Acinetobacter baumannii is identified and represents a promising start in the development of a class of drugs that can target this bacterial pathogen. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
3. Good Health and Well-being (Web of Science; OpenAlex)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2016 article

Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

Fan, S., Breidt, F., Price, R., & Pérez‐Díaz, I. (2016, December 16). Journal of Food Science.

By: S. Fan n, F. Breidt n, R. Price n & I. Pérez‐Díaz n

author keywords: acetic acid; acid resistance; lactic acid; probiotic; refrigerated pickles
MeSH headings : Acetic Acid / pharmacology; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Fruit and Vegetable Juices / microbiology; Humans; Hydrogen-Ion Concentration; Lactic Acid / pharmacology; Lactobacillus / drug effects; Lactobacillus / growth & development; Lacticaseibacillus casei; Pediococcus / drug effects; Pediococcus / growth & development; Probiotics; Refrigeration; Salts; Sodium Chloride; Vegetables / microbiology
topics (OpenAlex): Probiotics and Fermented Foods; Microbial Metabolites in Food Biotechnology; Gut microbiota and health
TL;DR: One of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 108 CFU/mL, which may aid in the development of commercial probiotic refrigerated pickle products. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2026) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.