Roger McFeeters

Perez-Diaz, I. M., McFeeters, R. F., Moeller, L., Johanningsmeier, S. D., Hayes, J., Fornea, D. S., … Bass, D. (2015). Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride. JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836. https://doi.org/10.1111/1750-3841.13107

Johanningsmeier, S. D., & McFeeters, R. F. (2015). Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 215, 40–48. https://doi.org/10.1016/j.ijfoodmicro.2015.08.004

Koskiniemi, C. B., Truong, V.-D., McFeeters, R. F., & Simunovic, J. (2013). Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 16(4), 917–927. https://doi.org/10.1080/10942912.2011.567428

Johanningsmeier, S. D., & McFeeters, R. F. (2013). 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. https://doi.org/10.1016/j.fm.2013.03.004

Koskiniemi, C. B., Truong, V.-D., McFeeters, R. F., & Simunovic, J. (2013). Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT-FOOD SCIENCE AND TECHNOLOGY, 54(1), 157–164. https://doi.org/10.1016/j.lwt.2013.04.016

Franco, W., Perez-Diaz, I. M., Johanningsmeier, S. D., & McFeeters, R. F. (2012). Characteristics of Spoilage-Associated Secondary Cucumber Fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(4), 1273–1284. https://doi.org/10.1128/aem.06605-11

Johanningsmeier, S. D., Franco, W., Perez-Diaz, I., & McFeeters, R. F. (2012). 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. https://doi.org/10.1111/j.1750-3841.2012.02780.x

Johanningsmeier, S. D., & McFeeters, R. F. (2011). 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. https://doi.org/10.1111/j.1750-3841.2010.01918.x

Koskiniemi, C. B., Truong, V.-D., Simunovic, J., & McFeeters, R. F. (2011). Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system. Journal of Food Engineering, 105(1), 149–160. https://doi.org/10.1016/j.jfoodeng.2011.02.019

Perez-Diaz, I. M., & McFeeters, R. F. (2011). Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines. JOURNAL OF FOOD SCIENCE, 76(2), M120–M123. https://doi.org/10.1111/j.1750-3841.2010.01981.x

McFeeters, R. F., & Perez-Diaz, I. (2010). Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride. JOURNAL OF FOOD SCIENCE, 75(3), C291–C296. https://doi.org/10.1111/j.1750-3841.2010.01558.x

Perez-Diaz, I. M., & McFeeters, R. F. (2010). 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. https://doi.org/10.1111/j.1750-3841.2010.01587.x

Truong, V.-D., Deighton, N., Thompson, R. T., McFeeters, R. F., Dean, L. O., Pecota, K. V., & Yencho, G. C. (2009). 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. https://doi.org/10.1021/jf902799a

Neta, E. R. D., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2009). Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. JOURNAL OF FOOD SCIENCE, 74(4), S165–S169. https://doi.org/10.1111/j.1750-3841.2009.01127.x

Maruvada, R., & McFeeters, R. F. (2009). Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 44(6), 1108–1117. https://doi.org/10.1111/j.1365-2621.2009.01925.x

Perez-Diaz, I. M., & McFeeters, R. F. (2009). Modification of azo dyes by lactic acid bacteria. JOURNAL OF APPLIED MICROBIOLOGY, 107(2), 584–589. https://doi.org/10.1111/j.1365-2672.2009.04227.x

Perez-Diaz, I. M., Truong, V.-D., Webber, A., & Mcfeeters, R. F. (2008). Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree. JOURNAL OF FOOD PROTECTION, 71(3), 639–642. https://doi.org/10.4315/0362-028X-71.3.639

Perez-Diaz, I. M., & McFeeters, R. F. (2008). Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives. JOURNAL OF FOOD SCIENCE, 73(6), M287–M291. https://doi.org/10.1111/j.1750-3841.2008.00795.x

Neta, E. R. D. C., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2007). A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. JOURNAL OF FOOD SCIENCE, 72(6), S352–S359. https://doi.org/10.1111/j.1750-3841.2007.00400.x

Teow, C. C., Truong, V.-D., McFeeters, R. F., Thompson, R. L., Pecota, K. V., & Yencho, G. C. (2007). Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours. FOOD CHEMISTRY, 103(3), 829–838. https://doi.org/10.1016/j.foodchem.2006.09.033

Breidt, F., Jr., Hayes, J., & McFeeters, R. F. (2007). 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. https://doi.org/10.4315/0362-028X-70.11.2638

Johanningsmeier, S., McFeeters, R. F., Fleming, H. P., & Thompson, R. L. (2007). Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. JOURNAL OF FOOD SCIENCE, 72(5), M166–M172. https://doi.org/10.1111/j.1750-3841.2007.00372.x

Perez-Diaz, I. M., Kelling, R. E., Hale, S., Breidt, F., & McFeeters, R. F. (2007). Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products. JOURNAL OF FOOD SCIENCE, 72(7), M240–M245. https://doi.org/10.1111/j.1750-3841.2007.00460.x

Truong, V.-D., McFeeters, R. F., Thompson, R. T., Dean, L. L., & Shofran, B. (2007). 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. https://doi.org/10.1111/j.1750-3841.2007.00415.x

Neta, E. R. D. C., Johanningsmeier, S. D., & McFeeters, R. F. (2007). [Review of The chemistry and physiology of sour taste - A review]. JOURNAL OF FOOD SCIENCE, 72(2), R33–R38. https://doi.org/10.1111/j.1750-3841.2007.00282.x

Cleary, K., & McFeeters, R. F. (2006). 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. https://doi.org/10.1021/jf052868k

Bjornsdottir, K., Breidt, F., & McFeeters, R. F. (2006). Protective effects of organic acids on survival of Escherichia coli O157 : H7 in acidic environments. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(1), 660–664. https://doi.org/10.1128/aem.72.1.660-664.2006

Dougherty, D. P., Ramos Da Conceicao Neta, E., McFeeters, R. F., Lubkin, S. R., & Breidt, F., Jr. (2006). 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. https://doi.org/10.1021/jf0531508

Johanningsmeier, S. D., McFeeters, R. F., & Drake, M. (2005). [Review of A hypothesis for the chemical basis for perception of sour taste]. JOURNAL OF FOOD SCIENCE, 70(2), R44–R48. https://doi.org/10.1111/j.1365-2621.2005.tb07111.x

Johanningsmeier, S. D., Fleming, H. P., Thompson, R. L., & McFeeters, R. F. (2005). Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. JOURNAL OF FOOD SCIENCE, 70(5), S343–S349. https://doi.org/10.1111/j.1365-2621.2005.tb09989.x

Breidt, F., Hayes, J. S., Osborne, J. A., & McFeeters, R. F. (2005). Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. JOURNAL OF FOOD PROTECTION, 68(2), 305–310. https://doi.org/10.4315/0362-028X-68.2.305

Passos, F. V., Felder, R. M., Fleming, H. P., McFeeters, R. F., & Ollis, D. F. (2005). Dynamic model for mass transfer of solutes in cucumber fermentation. JOURNAL OF FOOD ENGINEERING, 68(3), 297–302. https://doi.org/10.1016/j.jfoodeng.2004.06.002

McConnell, R., Truong, V. D., Walter, W. M., & McFeeters, R. F. (2005). Physical, chemical and microbial changes in shredded sweet potatoes. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 29(3-4), 246–267. https://doi.org/10.1111/j.1745-4549.2005.00026.x

McFeeters, R. F. (2004). Fermentation microorganisms and flavor changes in fermented foods. Journal of Food Science, 69(1), 215–217. https://doi.org/10.1111/j.1365-2621.2004.tb17876.x

Breidt, F., Hayes, J. S., & McFeeters, R. F. (2004). 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. https://doi.org/10.4315/0362-028x-67.1.12

McFeeters, R. F., Barrangou, L. M., Barish, A. O., & Morrison, S. S. (2004). Rapid softening of acidified peppers: Effect of oxygen and sulfite. Journal of Agricultural and Food Chemistry, 52(14), 4554–4557. https://doi.org/10.1021/jf003459533

Passos, F. V., Fleming, H. P., Hassan, H. M., & McFeeters, R. F. (2003). Effect of malic acid on the growth kinetics of Lactobacillus plantarum. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 63(2), 207–211. https://doi.org/10.1007/s00253-003-1375-7

Papageorge, L. M., McFeeters, R. F., & Fleming, H. P. (2003). Factors influencing texture retention of salt-free, acidified, red bell peppers during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(5), 1460–1463. https://doi.org/10.1021/jf025788e

Walter, W. M., Truong, V. D., Simunovic, N., & McFeeters, R. F. (2003). Low-temperature blanching of sweetpotatoes to improve firmness firmness retention: Effect on compositional and textural properties. JOURNAL OF FOOD SCIENCE, 68(4), 1244–1247. https://doi.org/10.1111/j.1365-2621.2003.tb09633.x

McFeeters, R. F., & Barish, A. O. (2003). 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. https://doi.org/10.1021/jf025693c

Lu, Z., Fleming, H. P., McFeeters, R. F., & Yoon, S. A. (2002). Effects of anions and cations on sugar utilization in cucumber juice fermentation. JOURNAL OF FOOD SCIENCE, 67(3), 1155–1161. https://doi.org/10.1111/j.1365-2621.2002.tb09469.x

Lu, Z., Fleming, H. P., & McFeeters, R. F. (2002). Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation. Journal of Food Science, 67(8), 2934–2939. https://doi.org/10.1111/j.1365-2621.2002.tb08841.x

Dougherty, D. P., Breidt, F., McFeeters, R. F., & Lubkin, SR. (2002). Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(5), 2468–2478. https://doi.org/10.1128/AEM.68.5.2468-2478.2002

Palma-Harris, C., McFeeters, R. F., & Fleming, H. P. (2002). Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(17), 4875–4877. https://doi.org/10.1021/jf0116404

Fasina, O. O., Fleming, H. P., & McFeeters, R. F. (2002). Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers. JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 307–322. https://doi.org/10.1111/j.1745-4530.2002.tb00568.x

Lu, Z., Fleming, H. P., & McFeeters, R. F. (2001). Differential glucose and fructose utilization during cucumber juice fermentation. JOURNAL OF FOOD SCIENCE, 66(1), 162–166. https://doi.org/10.1111/j.1365-2621.2001.tb15600.x

Unal, R., Fleming, H. P., McFeeters, R. F., Thompson, R. L., Breidt, F., & Giesbrecht, F. G. (2001). Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. JOURNAL OF FOOD PROTECTION, 64(2), 189–194. https://doi.org/10.4315/0362-028X-64.2.189

Palma-Harris, C., McFeeters, R. F., & Fleming, H. P. (2001). Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(9), 4203–4207. https://doi.org/10.1021/jf010182w

Zhou, A., McFeeters, R. F., & Fleming, H. P. (2000). Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197. https://doi.org/10.1021/jf990287n

Zhou, A., McFeeters, R. F., & Fleming, H. P. (2000). 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. https://doi.org/10.1021/jf990669t

Pattee, H. E., Isleib, T. G., Giesbrecht, F. G., & McFeeters, R. F. (2000). Investigations into genotypic variations of peanut carbohydrates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 750–756. https://doi.org/10.1021/jf9910739

Pattee, H. E., Isleib, T. G., Giesbrecht, F. G., & McFeeters, R. F. (2000). Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 757–763. https://doi.org/10.1021/jf9910741

Gheyas, F., Blankenship, S. M., Young, E., & McFeeters, R. (1998). Dietary fibre composition in developing apple fruits. JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 73(5), 631–639. https://doi.org/10.1080/14620316.1998.11511026

Krall, S. M., & McFeeters, R. F. (1998). Pectin hydrolysis: Effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(4), 1311–1315. https://doi.org/10.1021/jf970473y

McFeeters, R. F. (1998). Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbers. JOURNAL OF FOOD PROTECTION, 61(7), 885–890. https://doi.org/10.4315/0362-028X-61.7.885

Zhou, A. C., & McFeeters, R. F. (1998). Volatile compounds in cucumbers fermented in low-salt conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(6), 2117–2122. https://doi.org/10.1021/jf9704726

Gheyas, F., Blankenship, S. M., Young, E., & McFeeters, R. (1997). Dietary fibre content of thirteen apple cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 75(3), 333–340. https://doi.org/10.1002/(SICI)1097-0010(199711)75:3<333::AID-JSFA883>3.0.CO;2-R

Daeschel, M. A., McFeeters, R. F., Fleming, H. P., Klaenhammer, T. R., & Sanozky, R. B. (1987). Lactic acid bacteria which do not decarboxylate malic acid and fermentation therewith. Washington, DC: U.S. Patent and Trademark Office.

MCFEETERS, R. F., FLEMING, H. P., & THOMPSON, R. L. (1982). MALIC AND CITRIC ACIDS IN PICKLING CUCUMBERS. JOURNAL OF FOOD SCIENCE, 47(6), 1859-&. https://doi.org/10.1111/j.1365-2621.1982.tb12899.x