Robert Price

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16112

Perez-Diaz, I. M., Johanningsmeier, S. D., Anekella, K., Pagan-Medina, C. G., Mendez-Sandoval, L., Arellano, C., … Noe Arroyo-Lopez, F. (2021). Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations. FOOD MICROBIOLOGY, 94. https://doi.org/10.1016/j.fm.2020.103652

Jones, C. M., Price, R. E., & Breidt, F. (2020). Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation System. JOURNAL OF FOOD PROTECTION, 83(5), 745–753. https://doi.org/10.4315/JFP-19-463

Price, R. E., Longtin, M., Conley-Payton, S., Osborne, J. A., Johanningsmeier, S. D., Bitzer, D., & Breidt, F. (2020). Modeling buffer capacity and pH in acid and acidified foods. JOURNAL OF FOOD SCIENCE, 85(4), 918–925. https://doi.org/10.1111/1750-3841.15091

Longtin, M., Price, R. E., Mishra, R., & Breidt, F. (2020). Modeling the buffer capacity of ingredients in salad dressing products. JOURNAL OF FOOD SCIENCE, 85(4), 910–917. https://doi.org/10.1111/1750-3841.15018

McMurtrie, E. K., Johanningsmeier, S. D., Breidt, F., Jr., & Price, R. E. (2019). 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. https://doi.org/10.1111/1750-3841.14600

Dupree, D. E., Price, R. E., Burgess, B. A., Andress, E. L., & Breidt, F. (2019). Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations. JOURNAL OF FOOD PROTECTION, 82(4), 570–578. https://doi.org/10.4315/0362-028X.JFP-18-468

Ding, Z., Johanningsmeier, S. D., Price, R., Reynolds, R., Truong, V.-D., Payton, S. C., & Breidt, F. (2018). Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. FOOD CONTROL, 90, 304–311. https://doi.org/10.1016/j.foodcont.2018.03.005

Price, R., Parsons, C., & Kathariou, S. (2018). RNA Helicase Mediates Competitive Fitness of Listeria monocytogenes on the Surface of Cantaloupe. HORTICULTURAE, 4(4). https://doi.org/10.3390/horticulturae4040040

Huggins, W. M., Minrovic, B. M., Corey, B. W., Jacobs, A. C., Melander, R. J., Sommer, R. D., … Melander, C. (2017). 1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii. ACS MEDICINAL CHEMISTRY LETTERS, 8(1), 27–31. https://doi.org/10.1021/acsmedchemlett.6b00296

Fan, S., Breidt, F., Price, R., & Perez-Diaz, I. (2017). Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products. JOURNAL OF FOOD SCIENCE, 82(1), 167–173. https://doi.org/10.1111/1750-3841.13579