Roger Floyd McFeeters

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

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

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

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

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

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

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.

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

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

Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

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

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.

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.

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

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

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

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

Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

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

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.

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.

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

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

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

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

Modification of azo dyes by lactic acid bacteria

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

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

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

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

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

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

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

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

FOOD CHEMISTRY, 103(3), 829–838.

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.

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

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

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

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

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.

The chemistry and physiology of sour taste - A review

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

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.

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

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

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.

A hypothesis for the chemical basis for perception of sour taste

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

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

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

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

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

Dynamic model for mass transfer of solutes in cucumber fermentation

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

Physical, chemical and microbial changes in shredded sweet potatoes

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

Fermentation microorganisms and flavor changes in fermented foods

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

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.

Rapid softening of acidified peppers: Effect of oxygen and sulfite

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

Effect of malic acid on the growth kinetics of Lactobacillus plantarum

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

Differential glucose and fructose utilization during cucumber juice fermentation

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

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

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

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

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

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

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

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.

Investigations into genotypic variations of peanut carbohydrates

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

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

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

Dietary fibre composition in developing apple fruits

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

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

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

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

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

Volatile compounds in cucumbers fermented in low-salt conditions

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

Dietary fibre content of thirteen apple cultivars

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

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

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

MALIC AND CITRIC ACIDS IN PICKLING CUCUMBERS

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