Works (59)

2015 journal article

Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride

Journal of Food Science, 80(12), M2827–2836.

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

Source: NC State University Libraries
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 & R. McFeeters

Source: NC State University Libraries
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, V. Truong, R. McFeeters & J. Simunovic

Source: 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 & R. McFeeters

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

2013 journal article

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 54(1), 157–164.

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

Source: 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, I. Perez-Diaz, S. Johanningsmeier & R. McFeeters

Source: NC State University Libraries
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), M397–404.

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

Source: NC State University Libraries
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), C168–177.

By: S. Johanningsmeier & R. McFeeters

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

2011 journal article

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

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

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

Source: 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), M120–123.

By: I. Perez-Diaz & R. McFeeters

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

2010 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, R. McFeeters, L. Dean, K. Pecota, G. Yencho

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

2010 journal article

Fermentation of cucumbers brined with calcium chloride instead of sodium chloride

Journal of Food Science, 75(3), C291–296.

By: R. McFeeters & I. Perez-Diaz

Source: NC State University Libraries
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), M204–208.

By: I. Perez-Diaz & R. McFeeters

Source: NC State University Libraries
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), S165–169.

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

Source: NC State University Libraries
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

Source: NC State University Libraries
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 & R. McFeeters

Source: NC State University Libraries
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, V. Truong, A. Webber & R. McFeeters

Source: NC State University Libraries
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), M287–291.

By: I. Perez-Diaz & R. McFeeters

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

2007 journal article

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

Journal of Food Science, 72(6), S352–359.

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

Source: NC State University Libraries
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 & G. Yencho

Source: 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, J. Hayes & R. McFeeters

Source: NC State University Libraries
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), M166–172.

Source: NC State University Libraries
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), M240–245.

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

Source: NC State University Libraries
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), C343–349.

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

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

2007 review

The The chemistry and physiology of sour taste - A review

Journal of Food Science.

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

Source: NC State University Libraries
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 & R. McFeeters

Source: NC State University Libraries
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, F. Breidt & R. McFeeters

Source: NC State University Libraries
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, E. Neta, R. Mcfeeters, S. Lubkin & F. Breidt

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

2005 journal article

A A hypothesis for the chemical basis for perception of sour taste

Journal of Food Science, 70(2), R44–48.

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

Source: NC State University Libraries
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), S343–349.

Source: NC State University Libraries
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 & R. McFeeters

Source: NC State University Libraries
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

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

2005 journal article

Physical, chemical and microbial changes in shredded sweet potatoes

Journal of Food Processing and Preservation, 29(04-Mar), 246–267.

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

Source: NC State University Libraries
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

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), 18-.

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

Source: NC State University Libraries
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 (Internet), 63(2), 207–211.

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

Source: 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, R. McFeeters & H. Fleming

Source: NC State University Libraries
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

Source: NC State University Libraries
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 & A. Barish

Source: NC State University Libraries
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, H. Fleming, R. McFeeters & S. Yoon

Source: NC State University Libraries
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, H. Fleming & R. McFeeters

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, F. Breidt, R. Mcfeeters & S. Lubkin

Source: 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, R. McFeeters & H. Fleming

Source: NC State University Libraries
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

Source: NC State University Libraries
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

Source: NC State University Libraries
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, H. Fleming, R. McFeeters, R. Thompson, F. Breidt & F. Giesbrecht

Source: NC State University Libraries
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, R. McFeeters & H. Fleming

Source: NC State University Libraries
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, R. McFeeters & H. Fleming

Source: NC State University Libraries
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, R. McFeeters & H. Fleming

Source: NC State University Libraries
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, T. Isleib, F. Giesbrecht & R. McFeeters

Source: NC State University Libraries
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, T. Isleib, F. Giesbrecht & R. McFeeters

Source: NC State University Libraries
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, S. Blankenship, E. Young & R. McFeeters

Source: NC State University Libraries
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 & R. McFeeters

Source: NC State University Libraries
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

Source: NC State University Libraries
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 & R. McFeeters

Source: NC State University Libraries
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, S. Blankenship, E. Young & R. McFeeters

Source: NC State University Libraries
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, H. Fleming & R. Thompson

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