2020 journal article
Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 92.
2019 journal article
Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines
JOURNAL OF FOOD SCIENCE, 84(5), 1129–1137.
2018 journal article
Chemical constituents of sweetpotato genotypes in relation to textural characteristics of processed french fries
Journal of Food Science, 83(1), 60–73.
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.
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.
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.
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.