Roger Floyd McFeeters

Works (59)

Updated: July 5th, 2023 16:04
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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 * ...

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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 

co-author countries: United States of America 🇺🇸
author keywords: Dielectric properties; Acidified vegetables; Sweet potatoes; Red bell pepper; Broccoli; Microwave heating
Sources: Web Of Science, ORCID
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

co-author countries: United States of America 🇺🇸
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
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 

co-author countries: United States of America 🇺🇸
author keywords: Acidified vegetables; Sweetpotatoes; Red bell pepper; Broccoli; Microwave heating
Sources: Web Of Science, ORCID
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

co-author countries: United States of America 🇺🇸
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
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*, W. Franco, I. Perez-Diaz & R. McFeeters*

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
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
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, V. Truong, J. Simunovic*  & R. McFeeters*

author keywords: Heating uniformity; Continuous microwave processing; Penetration depths; Pasteurization; Acidified vegetables
Sources: Web Of Science, Crossref, ORCID
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: Italy 🇮🇹 United States of America 🇺🇸
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
Sources: Web Of Science, ORCID, 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
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

co-author countries: United States of America 🇺🇸
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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 & R. McFeeters*

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
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
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

co-author countries: United States of America 🇺🇸
author keywords: sweet potatoes; phenols; carotene; antioxidant activity; ORAC; ABTS; DPPH
Sources: Web Of Science, ORCID
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

co-author countries: United States of America 🇺🇸
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
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*, R. McFeeters*, H. Fleming* & R. Thompson*

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
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, R. Kelling, S. Hale*, F. Breidt* & R. McFeeters*

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
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
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*, S. Johanningsmeier* & R. McFeeters*

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
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸

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
Sources: Web Of Science, ORCID
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*

co-author countries: United States of America 🇺🇸
author keywords: undissociated; organic; acids; protonated; sour taste
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
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*

co-author countries: United States of America 🇺🇸
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
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
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

co-author countries: United States of America 🇺🇸
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*

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

co-author countries: United States of America 🇺🇸
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
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*

co-author countries: Brazil 🇧🇷 United States of America 🇺🇸
MeSH headings : Cucumis sativus / metabolism; Cucumis sativus / microbiology; Culture Media; Fermentation; Kinetics; Lactobacillus / drug effects; Lactobacillus / growth & development; Malates / pharmacology
Sources: Web Of Science, ORCID
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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*, H. Fleming*, R. McFeeters & S. Yoon

author keywords: Lactobacillus plantarum; cucumber; sugar utilization; anions; cations
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*, 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 n, F. Breidt n, R. McFeeters n & . Lubkin n

co-author countries: United States of America 🇺🇸

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
Sources: Web Of Science, ORCID
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

co-author countries: United States of America 🇺🇸
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
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*

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*

co-author countries: United States of America 🇺🇸
author keywords: lactic acid bacteria; lactic acid; cucumber; fermentable sugars
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
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
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

co-author countries: United States of America 🇺🇸
author keywords: Arachis hypogaea L.; sugars; genetic variation; environmental variation
MeSH headings : Arachis / genetics; Carbohydrates / analysis; Genotype; Humans; Taste
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

co-author countries: United States of America 🇺🇸
author keywords: Arachis hypogaea L.; flavor; carbohydrate; components; roasted peanut; sweet; bitter
MeSH headings : Arachis / chemistry; Carbohydrates / analysis; Humans; Taste
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

co-author countries: United States of America 🇺🇸
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

co-author countries: United States of America 🇺🇸
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

co-author countries: United States of America 🇺🇸
MeSH headings : Cucumis sativus; Fermentation; Food Preservation; Hydrogen Peroxide / pharmacology; Hydrogen-Ion Concentration; Sulfates / metabolism; Sulfites / metabolism
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

co-author countries: United States of America 🇺🇸
author keywords: Cucumis sativus; gas chromatography; mass spectrometry; Lactobacillus plantarum; Cucurbitaceae
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

co-author countries: United States of America 🇺🇸
author keywords: Malus domestica; apple; dietary fibre; firmness; soluble fibre; insoluble fibre
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

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018