Roger Floyd McFeeters

Works (59)

Updated: July 5th, 2023 16:04

2015 journal article

Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836.

By: I. Perez-Diaz *, R. McFeeters*, L. Moeller*, S. Johanningsmeier*, J. Hayes*, D. Fornea*, L. Rosenberg  n, C. Gilbert ...

author keywords: sustainable processing; cucumber fermentation; low salt; vegetable preservation; chloride waste reduction
MeSH headings : Calcium; Calcium Chloride; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Food Industry; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum / growth & development; Salts; Sodium; Sodium Chloride; Wastewater / chemistry
TL;DR: This CaCl2 process may be used to produce fermented cucumbers intended to be stored short term in a manner that reduces pollution and waste removal costs. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 215, 40–48.

By: S. Johanningsmeier n & R. McFeeters n

author keywords: GCxGC-ToFMS; Metabolomic platform; Lactic acid bacteria; Pickled vegetables; Spoilage organisms; Spoilage metabolites; L. buchneri metabolism
MeSH headings : Anaerobiosis; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Gas Chromatography-Mass Spectrometry; Lactic Acid / metabolism; Lactobacillus / metabolism
TL;DR: The ability to detect biochemical changes that preceded lactate utilization revealed citrulline, trehalose, and cellobiose as compounds that may signify metabolic activity of L. buchneri spoilage strains prior to any significant product degradation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 16(4), 917–927.

By: C. Koskiniemi n, V. Truong, R. McFeeters n & J. Simunovic n 

author keywords: Dielectric properties; Acidified vegetables; Sweet potatoes; Red bell pepper; Broccoli; Microwave heating
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2013 journal article

Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

FOOD MICROBIOLOGY, 35(2), 129–135.

By: S. Johanningsmeier n & R. McFeeters n

author keywords: Lactate utilization; Fermented vegetables; Reduced salt; Spoilage; Cucumbers; Lactobacillus buchneri
MeSH headings : Acetic Acid / metabolism; Cucumis sativus / metabolism; Cucumis sativus / microbiology; Fermentation; Food Preservation; Lactic Acid / metabolism; Lactobacillus / metabolism; Propionates / metabolism; Sodium Chloride / metabolism
TL;DR: Lactic acid utilization was nearly identical under aerobic and anaerobic conditions, indicating that oxygen does not influence lactate metabolism by L. buchneri. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

LWT-FOOD SCIENCE AND TECHNOLOGY, 54(1), 157–164.

By: C. Koskiniemi n, V. Truong, R. McFeeters n & J. Simunovic n 

author keywords: Acidified vegetables; Sweetpotatoes; Red bell pepper; Broccoli; Microwave heating
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2012 journal article

Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(4), 1273–1284.

By: W. Franco  n, I. Perez-Diaz  n, S. Johanningsmeier n & R. McFeeters n

MeSH headings : Bacteria / classification; Bacteria / genetics; Bacteria / isolation & purification; Bacteria / metabolism; Biodiversity; Cucumis sativus / metabolism; Cucumis sativus / microbiology; DNA, Bacterial / chemistry; DNA, Bacterial / genetics; DNA, Fungal / chemistry; DNA, Fungal / genetics; Fermentation; Food Analysis; Food Storage; Lactic Acid / metabolism; Molecular Sequence Data; Sequence Analysis, DNA; Yeasts / classification; Yeasts / genetics; Yeasts / isolation & purification; Yeasts / metabolism
TL;DR: The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage

JOURNAL OF FOOD SCIENCE, 77(7), M397–M404.

By: S. Johanningsmeier n, W. Franco  n, I. Perez-Diaz  n & R. McFeeters n

author keywords: lactic acid degradation; Lactobacillus buchneri; reduced salt; spoilage biochemistry; vegetable fermentation
MeSH headings : Bacteria, Anaerobic / drug effects; Bacteria, Anaerobic / growth & development; Bacteria, Anaerobic / metabolism; Chromatography, High Pressure Liquid; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Contamination / prevention & control; Food Microbiology; Food Preservation / methods; Hydrogen-Ion Concentration; Lactic Acid / metabolism; Lactobacillaceae / drug effects; Lactobacillaceae / growth & development; Lactobacillaceae / metabolism; Sodium Chloride / pharmacology
TL;DR: This study demonstrated that in the absence of oxygen, cucumbers fermented with 6% sodium chloride to pH 3.2 were not subject to spoilage, and L. buchneri was identified as a potential causative agent and could be used as a target in development of such control measures. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry (GCxGC-TOFMS)

JOURNAL OF FOOD SCIENCE, 76(1), C168–C177.

By: S. Johanningsmeier* & R. McFeeters*

author keywords: comprehensive 2D GC-MS; fermented cucumber volatiles; GCxGC-TOFMS; metabolites; nontargeted data analysis; 2-dimensional gas chromatography
MeSH headings : Cucumis sativus / chemistry; Cucumis sativus / microbiology; Databases, Factual; Electronic Data Processing; Fermentation; Food Preservation; Food Technology; Fruit / chemistry; Fruit / microbiology; Gas Chromatography-Mass Spectrometry / methods; Hydrogen-Ion Concentration; Lactobacillus plantarum / metabolism; Limit of Detection; Salts / chemistry; Solid Phase Microextraction; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Volatile Organic Compounds / metabolism
TL;DR: GC×GC-TOFMS with a nontargeted, semi-automated approach to data analysis made possible the separation, identification, and determination of differences in polar volatile components, facilitating the discovery of several metabolites related to fermented cucumber spoilage. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system

Journal of Food Engineering, 105(1), 149–160.

By: C. Koskiniemi n, V. Truong, J. Simunovic n  & R. McFeeters n

author keywords: Heating uniformity; Continuous microwave processing; Penetration depths; Pasteurization; Acidified vegetables
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018

2011 journal article

Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines

JOURNAL OF FOOD SCIENCE, 76(2), M120–M123.

By: I. Perez-Diaz  n & R. McFeeters n

author keywords: fermentation; lactic acid bacteria; Lactobacillus; starter culture
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Culture Media; Fermentation; Food Handling / methods; Food Handling / standards; Food Microbiology / standards; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Salts / chemistry; Salts / metabolism; Vegetables / microbiology
TL;DR: Refrigeration of jars of culture after they grow to maximum numbers minimizes die-off of cells sufficiently so that a pure culture can be maintained by aseptically transferring brine containing viable bacteria to a new pH-adjusted jar only once every 4 mo. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

JOURNAL OF FOOD SCIENCE, 75(3), C291–C296.

By: R. McFeeters n & I. Perez-Diaz  n

author keywords: Cucumis sativus; lactic acid fermentation; Lactobacillus plantarum; pickles
MeSH headings : Butyric Acid / analysis; Calcium Chloride / chemistry; Chemical Phenomena; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Diet, Sodium-Restricted; Fermentation; Food Microbiology; Food Preservation / methods; Hexoses / analysis; Hydrogen-Ion Concentration; Industrial Waste / prevention & control; Lactic Acid / analysis; Lactobacillus plantarum / metabolism; Osmolar Concentration; Propionates / analysis; Quality Control; Salts / chemistry; Sodium Chloride / chemistry; Time Factors; Vegetables / chemistry; Vegetables / microbiology
TL;DR: In closed jars, cucumber fermentations with and without NaCl in the fermentation brine were similar both in the chemical changes caused by the fermentative microorganisms and in the retention of firmness in the fermented cucumbers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts

JOURNAL OF FOOD SCIENCE, 75(4), M204–M208.

By: I. Perez-Diaz  n & R. McFeeters n

author keywords: allyl isothiocyanate; benzoic acid; Cucumis sativus; fumaric acid; Lactobacillus plantarum; sulfite; Zygosaccharomyces
MeSH headings : Acetic Acid; Anti-Bacterial Agents / pharmacology; Antifungal Agents / pharmacology; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Ethanol / analysis; Fermentation / drug effects; Food Handling; Food Microbiology; Food Preservation / methods; Food Preservatives / pharmacology; Fumarates / pharmacology; Hexoses / analysis; Hydrogen-Ion Concentration; Isothiocyanates / pharmacology; Lactic Acid / analysis; Lactobacillales / drug effects; Lactobacillales / isolation & purification; Lactobacillus plantarum / drug effects; Lactobacillus plantarum / isolation & purification; Microbial Sensitivity Tests; Salts; Yeasts / drug effects; Yeasts / isolation & purification; Zygosaccharomyces / drug effects; Zygosaccharomyces / isolation & purification
TL;DR: A combination of 2 naturally occurring preservative compounds may serve as an alternative approach to the use of sodium benzoate or sodium metabisulfite for preservation of acidified vegetables without a thermal process. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS

Journal of Agricultural and Food Chemistry, 58(1), 404–410.

By: V. Truong, N. Deighton*, R. Thompson n, R. McFeeters n, L. Dean n, K. Pecota* , G. Yencho

author keywords: Sweetpotatoes; Ipomoea batatas; cooking; puree; anthocyanins; polyphenolics
MeSH headings : Anthocyanins / chemistry; Chromatography, High Pressure Liquid / methods; Ipomoea batatas / chemistry; Plant Extracts / chemistry; Spectrometry, Mass, Electrospray Ionization / methods; Tandem Mass Spectrometry / methods
TL;DR: Cyanidin and peonidin, which contribute to the blue and red hues of PFSP, can be simply quantified by HPLC after acid hydrolysis of the anthocyanin pigments. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries, Crossref
Added: August 6, 2018

2009 journal article

Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids

JOURNAL OF FOOD SCIENCE, 74(4), S165–S169.

By: E. Neta*, S. Johanningsmeier*, M. Drake* & R. McFeeters*

author keywords: organic acid; pH; protonated; undissociated
MeSH headings : Acetic Acid; Adult; Carboxylic Acids; Cations; Citric Acid; Female; Humans; Hydrogen-Ion Concentration; Lactic Acid; Malates; Middle Aged; Sodium / administration & dosage; Solutions; Taste / drug effects
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 44(6), 1108–1117.

By: R. Maruvada* & R. McFeeters n

author keywords: Brining; blanching; Cucumis sativus; p-nitrophenyl glycosides
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Modification of azo dyes by lactic acid bacteria

JOURNAL OF APPLIED MICROBIOLOGY, 107(2), 584–589.

By: I. Perez-Diaz  n & R. McFeeters n

author keywords: azo dyes; food dyes; lactic acid bacteria; tartrazine anabolism; textile waste waters
MeSH headings : Aerobiosis; Anaerobiosis; Azo Compounds / chemistry; Azo Compounds / metabolism; Biodegradation, Environmental; Food Coloring Agents / metabolism; Lactobacillaceae / growth & development; Lactobacillaceae / metabolism; Lactobacillus / growth & development; Lactobacillus / metabolism; Lactococcus / growth & development; Lactococcus / metabolism; Leuconostoc / growth & development; Leuconostoc / metabolism; Molecular Weight; Pediococcus / growth & development; Pediococcus / metabolism; Tartrazine / metabolism
TL;DR: The ability of Lactobacillus casei and LactOBacillus paracasei to modify the azo dye, tartrazine, was recently documented as the result of the investigation on red coloured spoilage in acidified cucumbers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree

JOURNAL OF FOOD PROTECTION, 71(3), 639–642.

By: I. Perez-Diaz  n, V. Truong, A. Webber n & R. Mcfeeters n

MeSH headings : Consumer Product Safety; Food Preservation / methods; Food Preservatives / pharmacology; Humans; Hydrogen-Ion Concentration; Ipomoea batatas / microbiology; Listeria monocytogenes / drug effects; Listeria monocytogenes / growth & development; Refrigeration; Sodium Benzoate / pharmacology; Sorbic Acid / pharmacology; Temperature; Time Factors
TL;DR: Because the refrigerated sweet potato puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4 degrees C, however, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigeration. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives

JOURNAL OF FOOD SCIENCE, 73(6), M287–M291.

By: I. Perez-Diaz  n & R. McFeeters n

author keywords: acidification; ethanol; organic acids; stabilization; vegetables
MeSH headings : Acetic Acid / pharmacology; Calcium Compounds / pharmacology; Chlorates / pharmacology; Colony Count, Microbial; Cucumis sativus / microbiology; Dose-Response Relationship, Drug; Food Microbiology; Food Preservation / methods; Food Preservatives / pharmacology; Hydrogen-Ion Concentration; Sodium Benzoate / pharmacology; Time Factors
TL;DR: C cucumbers were preserved without a thermal process by storage in solutions containing acetic acid, sodium benzoate, and calcium chloride to maintain tissue firmness and yeast growth was observed when sulfite was used as a preservative. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles

JOURNAL OF FOOD SCIENCE, 72(6), S352–S359.

By: E. Neta*, S. Johanningsmeier*, M. Drake* & R. McFeeters*

author keywords: cucumber; flavor; organic acid; pH; protonated acid; undissociated acid
MeSH headings : Adult; Female; Food Preferences; Humans; Hydrogen-Ion Concentration; Middle Aged; Osmolar Concentration; Physical Stimulation; Taste / physiology; Taste Buds / physiology
TL;DR: This study showed that the sour taste of organic acids was directly related to the number of molecules with at least 1 protonated carboxyl group plus the hydrogen ions in solution, and concluded that all protonations of a given organic acid are equally sour. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours

FOOD CHEMISTRY, 103(3), 829–838.

By: C. Teow*, V. Truong, R. McFeeters*, R. Thompson*, K. Pecota n  & G. Yencho  n

author keywords: sweet potatoes; phenols; carotene; antioxidant activity; ORAC; ABTS; DPPH
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2007 journal article

Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C

JOURNAL OF FOOD PROTECTION, 70(11), 2638–2641.

By: F. Breidt n, J. Hayes n & R. McFeeters n

MeSH headings : Adaptation, Physiological; Beverages / microbiology; Colony Count, Microbial; Consumer Product Safety; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Escherichia coli O157 / physiology; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Listeria monocytogenes / physiology; Salmonella enterica / growth & development; Salmonella enterica / physiology; Temperature; Time Factors
TL;DR: E. coli O157:H7 is found to be the most acid-resistant microorganism for the conditions tested, with a predicted time to achieve a 5-log reduction in cell numbers at 10 degrees C of 5.7 days. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations

JOURNAL OF FOOD SCIENCE, 72(5), M166–M172.

By: S. Johanningsmeier n, R. McFeeters n, H. Fleming n & R. Thompson n

author keywords: acetic acid; mannitol; sauerkraut; sensory analysis; sodium chloride; texture
MeSH headings : Brassica / microbiology; Brassica / standards; Chromatography, High Pressure Liquid; Colony Count, Microbial; Dose-Response Relationship, Drug; Fermentation; Food Handling / methods; Food Microbiology; Hydrogen-Ion Concentration; Leuconostoc / drug effects; Leuconostoc / growth & development; Leuconostoc / metabolism; Sodium Chloride / pharmacology; Temperature; Time Factors; Waste Management
TL;DR: Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products

JOURNAL OF FOOD SCIENCE, 72(7), M240–M245.

By: I. Perez-Diaz  n, R. Kelling n, S. Hale n, F. Breidt n & R. McFeeters n

author keywords: azo dye; benzoic acid; FD&C yello nr 5; Lactobacillus casei; Lactobacillus paracasei
MeSH headings : Cucumis sativus; Food Coloring Agents / adverse effects; Food Coloring Agents / metabolism; Food Contamination / analysis; Food Preservation / methods; Lactobacillus / growth & development; Lactobacillus / metabolism; Oxidation-Reduction; Tartrazine / adverse effects; Tartrazine / metabolism
TL;DR: Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States

JOURNAL OF FOOD SCIENCE, 72(6), C343–C349.

By: V. Truong, R. McFeeters*, R. Thompson*, L. Dean* & B. Shofran*

author keywords: caffeoylquinic acid derivatives; liquid chromatography; mass spectrometry; sweet potatoes; total phenolics
MeSH headings : Caffeic Acids / analysis; Chlorogenic Acid / analysis; Chromatography, High Pressure Liquid / methods; Flavonoids / analysis; Food Analysis / methods; Food Handling / methods; Hydroxybenzoates / analysis; Hydroxybenzoates / chemistry; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Nutritive Value; Phenols / analysis; Plant Leaves / chemistry; Plant Roots / chemistry; Polyphenols; Species Specificity; United States
TL;DR: Sweetpotato leaves had the highest phenolic acid content followed by the peel, whole root, and flesh tissues, however, there was no significant difference in the total phenolic content and antioxidant activity between purees made from the whole and peeled sweet potatoes. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 review

The chemistry and physiology of sour taste - A review

[Review of ]. JOURNAL OF FOOD SCIENCE, 72(2), R33–R38.

By: E. Neta n, S. Johanningsmeier n & R. McFeeters n

author keywords: acids; flavor; receptor; sensory; transduction
MeSH headings : Food Preferences; Humans; Hydrogen-Ion Concentration; Physical Stimulation; Taste / physiology; Taste Buds / drug effects; Taste Buds / physiology
TL;DR: The physiology of sour taste perception remains controversial and significant diversity exists among species with regard to cellular schemes used for detection of stimuli, but recent evidence suggests that at least one specific sour taste receptor protein has been identified. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(9), 3421–3427.

By: K. Cleary n & R. McFeeters n

author keywords: Cucumis sativus; Curcuma longa; antioxidant; cucumber; acidified; anaerobic
MeSH headings : Aldehydes / chemistry; Cucumis sativus / chemistry; Curcuma; Food Handling / methods; Food Packaging; Oxidation-Reduction; Oxygen / pharmacology; Permeability; Taste
TL;DR: The addition of turmeric appears to be an effective approach to minimize the formation of oxidative off-flavors in pasteurized dill pickles that may result from the oxygen permeability of plastic containers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Protective effects of organic acids on survival of Escherichia coli O157 : H7 in acidic environments

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(1), 660–664.

By: K. Bjornsdottir n, F. Breidt n & R. McFeeters n

MeSH headings : Acetates / pharmacology; Animals; Carboxylic Acids / pharmacology; Citric Acid / pharmacology; Colony Count, Microbial; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Humans; Hydrogen-Ion Concentration; Lactic Acid / pharmacology; Malates / pharmacology
TL;DR: This is the first report of the protective effect of organic acids on the survival of E. coli O15:H7 under low-pH conditions, and d-Lactic acid had a greater protective effect than other acids at concentrations of 1 to 20 mM. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(16), 6021–6029.

By: D. Dougherty n, E. Ramos Da Conceicao Neta, R. McFeeters n, S. Lubkin n  & F. Breidt n

Contributors: D. Dougherty n, E. Neta n, R. McFeeters n, S. Lubkin n  & F. Breidt n

author keywords: buffer capacity; Cucumis sativus; vegetable; titration; pH prediction; Davies equation
MeSH headings : Algorithms; Buffers; Cucumis sativus / chemistry; Hydrogen-Ion Concentration; Ions / chemistry; Models, Chemical; Osmolar Concentration; Sensitivity and Specificity; Solutions / chemistry
TL;DR: A flexible, semi-mechanistic, partial buffering (SMPB) approach is presented that uses local polynomial regression to model the buffering influence of complex or undefined components in a solution, while identified components of known concentration are modeled using expressions based on extensions of the standard acid-base theory. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2005 review

A hypothesis for the chemical basis for perception of sour taste

[Review of ]. JOURNAL OF FOOD SCIENCE, 70(2), R44–R48.

By: S. Johanningsmeier, R. McFeeters* & M. Drake*

author keywords: undissociated; organic; acids; protonated; sour taste
TL;DR: A new hypothesis for the chemical basis for sour taste perception is proposed, which implies that, on a molar basis, different organic acids will be equally sour, provided at least 1 carboxyl group is protonated. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes

JOURNAL OF FOOD SCIENCE, 70(5), S343–S349.

By: S. Johanningsmeier*, H. Fleming*, R. Thompson* & R. McFeeters*

author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; sulfur compounds
TL;DR: Brining at lower NaCl (0.5%) with either inoculum changed profiles of the resulting sauerkraut were nearly identical, and both the micr and micr changed both the microbiology and chemistr obiology and chemistry. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines

JOURNAL OF FOOD PROTECTION, 68(2), 305–310.

By: F. Breidt*, J. Hayes*, J. Osborne  n & R. McFeeters*

MeSH headings : Adaptation, Physiological; Consumer Product Safety; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Escherichia coli O157 / physiology; Food Handling / methods; Food Microbiology; Food-Processing Industry / standards; Hot Temperature; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Listeria monocytogenes / physiology; Models, Biological; Salmonella / growth & development; Salmonella / physiology; Time Factors
TL;DR: Estimated pasteurization times and temperatures needed to assure a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella strains in acidified cucumber pickle brines show that current industry pasteurized practices offer a significant margin of safety. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Dynamic model for mass transfer of solutes in cucumber fermentation

JOURNAL OF FOOD ENGINEERING, 68(3), 297–302.

By: F. Passos, R. Felder*, H. Fleming*, R. McFeeters* & D. Ollis*

author keywords: diffusion; cucumber; modeling; acids; sugar
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Physical, chemical and microbial changes in shredded sweet potatoes

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 29(3-4), 246–267.

By: R. McConnell n, V. Truong, W. Walter n & R. McFeeters n

Source: Web Of Science
Added: August 6, 2018

2004 journal article

Fermentation microorganisms and flavor changes in fermented foods

Journal of Food Science, 69(1), 215–217.

By: R. McFeeters*

TL;DR: The emphasis will be on the role of lactic acid bacteria in changing the compounds that help determine the character of fermented foods from plant-based substrates and the less direct ways in which fermentation microorganisms affect flavor. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

JOURNAL OF FOOD PROTECTION, 67(1), 12–18.

By: F. Breidt n, J. Hayes n & R. McFeeters n

MeSH headings : Acetic Acid / pharmacology; Colony Count, Microbial; Dose-Response Relationship, Drug; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Fermentation; Food Microbiology; Gluconates / pharmacology; Hydrogen-Ion Concentration
TL;DR: Glutamic acid, an amino acid that is known to enhance acid resistance in E. coli and is a component of pickle brines, protected the E. Escherichia coli strains from the specific effects of acetic acid. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Rapid softening of acidified peppers: Effect of oxygen and sulfite

Journal of Agricultural and Food Chemistry, 52(14), 4554–4557.

By: R. McFeeters, L. Barrangou, A. Barish & S. Morrison

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Effect of malic acid on the growth kinetics of Lactobacillus plantarum

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 63(2), 207–211.

By: F. Passos*, H. Fleming*, H. Hassan*  & R. McFeeters*

MeSH headings : Cucumis sativus / metabolism; Cucumis sativus / microbiology; Culture Media; Fermentation; Kinetics; Lactobacillus / drug effects; Lactobacillus / growth & development; Malates / pharmacology
TL;DR: The results clearly demonstrate the energy-sparing effect of malic acid on the growth- and non-growth-associated energy requirements for L. plantarum. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2003 journal article

Factors influencing texture retention of salt-free, acidified, red bell peppers during storage

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(5), 1460–1463.

By: L. Papageorge n, R. McFeeters n & H. Fleming n

author keywords: Capsicum annuum; acetic acid; gluconic acid; sodium metabisulfite
MeSH headings : Acetic Acid / pharmacology; Calcium Chloride / pharmacology; Capsicum / growth & development; Food Preservation; Gluconates / pharmacology; Hot Temperature; Hydrogen-Ion Concentration; Mechanics; Solutions; Sulfites; Vegetables
TL;DR: Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8, and when at least 5 mM calcium was added to the peppers. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Low-temperature blanching of sweetpotatoes to improve firmness firmness retention: Effect on compositional and textural properties

JOURNAL OF FOOD SCIENCE, 68(4), 1244–1247.

By: W. Walter*, V. Truong, N. Simunovic* & R. McFeeters*

author keywords: cell wall; degree of esterification; preheating; texture
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Sulfite analysis of fruits and vegetables by high-performace liquid chromatography (HPLC) with ultraviolet spectrophotometric detection

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(6), 1513–1517.

By: R. McFeeters n & A. Barish n

author keywords: pepper; cucumber; apple; potato; high-performance liquid chromatography; sulfur dioxide
MeSH headings : Chromatography, High Pressure Liquid / methods; Fruit / chemistry; Spectrophotometry, Ultraviolet; Sulfites / analysis; Vegetables / chemistry
TL;DR: Free and total sulfite was analyzed in acidified vegetable products, instant mashed potatoes, and dried apples by HPLC and quantified with a UV-vis detector to achieve resolution from components of food samples. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Effects of anions and cations on sugar utilization in cucumber juice fermentation

JOURNAL OF FOOD SCIENCE, 67(3), 1155–1161.

By: Z. Lu n, H. Fleming n, R. McFeeters & S. Yoon  n

author keywords: Lactobacillus plantarum; cucumber; sugar utilization; anions; cations
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation

Journal of Food Science, 67(8), 2934–2939.

By: Z. Lu n, H. Fleming n & R. McFeeters n

UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(5), 2468–2478.

By: D. Dougherty n, F. Breidt n, R. McFeeters n & . Lubkin  n

Contributors: D. Dougherty n, F. Breidt n, R. McFeeters n & S. Lubkin n 

MeSH headings : Calibration; Energy Metabolism; Fermentation; Lactococcus lactis / metabolism; Models, Biological; Reproducibility of Results; Temperature
TL;DR: A dynamic energy budget approach is used to model the dependence of growth on present as well as past environmental conditions and suggests plausible and testable mechanistic assumptions about the interplay between cellular energetics and the modes of inhibition by temperature and end product accumulation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2002 journal article

Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(17), 4875–4877.

By: C. Palma-Harris n, R. McFeeters n & H. Fleming n

author keywords: Cucumis sativus; gas chromatography; acidificition; (E,Z)-2,6-nonadienal; (E)-2-nonenal
MeSH headings : Aldehydes / analysis; Cold Temperature; Cucumis sativus / chemistry; Food Preservation; Humans; Hydrogen-Ion Concentration; Odorants; Taste; Time Factors
TL;DR: There was a linear correlation between sensory scores and the amount of (E,Z)-2,6-nonadienal produced by cucumbers equilibrated at different pH levels, and the presence of spices did not interfere with the ability of panelists to detect differences in fresh flavor intensity. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers

JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 307–322.

By: O. Fasina*, H. Fleming* & R. McFeeters*

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Differential glucose and fructose utilization during cucumber juice fermentation

JOURNAL OF FOOD SCIENCE, 66(1), 162–166.

By: Z. Lu*, H. Fleming* & R. McFeeters*

author keywords: lactic acid bacteria; lactic acid; cucumber; fermentable sugars
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice

JOURNAL OF FOOD PROTECTION, 64(2), 189–194.

By: R. Unal n, H. Fleming n, R. McFeeters n, R. Thompson n, F. Breidt n & F. Giesbrecht n

MeSH headings : Bacteria / drug effects; Bacteria / growth & development; Colony Count, Microbial; Diffusion; Dose-Response Relationship, Drug; Food Preservation / methods; Garlic / chemistry; Immunodiffusion; Methyl Methanesulfonate / pharmacology; Microbial Sensitivity Tests; Plant Extracts / pharmacology; Plants, Medicinal; Reference Values; Time Factors
TL;DR: Novel agar diffusion and broth dilution assays were developed for quantitatively estimating the antimicrobial activity of fresh garlic juice and bacteria found to be inhibited by garlic juice included two gram-positive and five gram-negative species. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(9), 4203–4207.

By: C. Palma-Harris n, R. McFeeters n & H. Fleming n

author keywords: Cucumis sativus; solid-phase microextraction; blanching
MeSH headings : Chromatography, Gas; Chromatography, Liquid / methods; Cucumis sativus / chemistry; Flame Ionization; Food Handling / methods; Hot Temperature; Taste
TL;DR: Investigations were carried out to determine whether flavor compounds characteristic for fresh cucumbers could be rapidly determined using a solid-phase microextraction dynamic headspace sampling method combined with gas chromatography and flame ionization detection. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197.

By: A. Zhou n, R. McFeeters n & H. Fleming n

author keywords: Cucumis sativus; pickle; Lactobacillus plantarum; lipoxygenase; lipid oxidation
MeSH headings : Aldehydes; Cucumis sativus; Fermentation; Gas Chromatography-Mass Spectrometry; Lactobacillus; Odorants; Oxidation-Reduction; Oxygen; Volatilization
TL;DR: Results indicated that the formation of aldehydes in oxygen was due to nonenzymatic reactions, and Sensory evaluation of oxidized odor was correlated with the increase in aldehyde concentrations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 4910–4912.

By: A. Zhou n, R. McFeeters n & H. Fleming n

author keywords: GC-MS; hexanal; Curcuma longa; tartrazine; curcumin
MeSH headings : Ascorbic Acid / chemistry; Cucumis sativus / chemistry; Curcumin / chemistry; Fermentation; Gas Chromatography-Mass Spectrometry; Oxidation-Reduction; Volatilization
TL;DR: Two naturally occurring antioxidants, ascorbic acid and turmeric, were effective in inhibiting formation of oxidative aldehydes when slurries of fermented cucumber tissue were exposed to oxygen. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Investigations into genotypic variations of peanut carbohydrates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 750–756.

By: H. Pattee n, T. Isleib n, F. Giesbrecht n & R. McFeeters n

author keywords: Arachis hypogaea L.; sugars; genetic variation; environmental variation
MeSH headings : Arachis / genetics; Carbohydrates / analysis; Genotype; Humans; Taste
TL;DR: The observed high genotypic variation in carbohydrate components is similar to the high genotype variation observed for the sweetness attribute in roasted peanuts, which raises the question regarding possible interrelationships. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 757–763.

By: H. Pattee n, T. Isleib n, F. Giesbrecht n & R. McFeeters n

author keywords: Arachis hypogaea L.; flavor; carbohydrate; components; roasted peanut; sweet; bitter
MeSH headings : Arachis / chemistry; Carbohydrates / analysis; Humans; Taste
TL;DR: Within two market-types it is possible to improve the efficiency of selection for sweetness and roasted peanut quality by assaying for total carbohydrates, and the greatest efficiency would occur in the fastigiate market-type and then the runner. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Dietary fibre composition in developing apple fruits

JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 73(5), 631–639.

By: F. Gheyas n, S. Blankenship n, E. Young n & R. McFeeters n

TL;DR: Changes in dietary fibre composition of ‘Delicious”, ‘Golden Delicious’, and ‘Stayman’ apples were studied over the course of fruit development and firmness of apple flesh was positively correlated with its NSP content. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Pectin hydrolysis: Effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(4), 1311–1315.

By: S. Krall n & R. McFeeters n

author keywords: plants; cell wall; pectic substances; degradation; Cucumis sativus
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbers

JOURNAL OF FOOD PROTECTION, 61(7), 885–890.

By: R. McFeeters n

MeSH headings : Cucumis sativus; Fermentation; Food Preservation; Hydrogen Peroxide / pharmacology; Hydrogen-Ion Concentration; Sulfates / metabolism; Sulfites / metabolism
TL;DR: Cucumbers (Cucumis sativus) were microbiologically stable in cover liquid containing 300 ppm of added sodium metabisulfite, 20 mM calcium chloride, and HCl to give an equilibrated pH of 3.5. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Volatile compounds in cucumbers fermented in low-salt conditions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(6), 2117–2122.

By: A. Zhou n & R. McFeeters n

author keywords: Cucumis sativus; gas chromatography; mass spectrometry; Lactobacillus plantarum; Cucurbitaceae
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1997 journal article

Dietary fibre content of thirteen apple cultivars

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 75(3), 333–340.

By: F. Gheyas n, S. Blankenship n, E. Young n & R. McFeeters n

author keywords: Malus domestica; apple; dietary fibre; firmness; soluble fibre; insoluble fibre
TL;DR: Both NSCWM and NSP content were found to be significantly influenced by cultivar and relative amount of monosaccharides found in the hydrolysates of apple fibre also varied among cultivars. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

1987 patent

Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith

Washington, DC: U.S. Patent and Trademark Office.

By: M. Daeschel, R. McFeeters, H. Fleming, T. Klaenhammer & R. Sanozky

Source: NC State University Libraries
Added: August 6, 2018

1982 journal article

MALIC AND CITRIC ACIDS IN PICKLING CUCUMBERS

JOURNAL OF FOOD SCIENCE, 47(6), 1859-&.

By: R. Mcfeeters n, H. Fleming n & R. Thompson n

TL;DR: During enlargement and maturation of cucumbers, citric acid became the principal organic acid, reaching levels in excess of 1% on a wet weight basis in the endocarp, which is the probable cause of the decline inendocarp pH during fruit maturation. (via Semantic Scholar)
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© (2024) 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.