Suzanne Dunn Johanningsmeier

Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures

FOOD HYDROCOLLOIDS, 137.

Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (vol 137, 108377, 2023)

Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023, May). FOOD HYDROCOLLOIDS, Vol. 139.

Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation

Moore, J. F., DuVivier, R., & Johanningsmeier, S. D. (2022, January 11). JOURNAL OF FOOD SCIENCE.

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.

Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives

Perez-Diaz, I. M., Medina, E., Page, C. A., Johanningsmeier, S. D., Daughtry, K. V., & Moeller, L. (2022, October 18). JOURNAL OF FOOD SCIENCE.

Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers

Allan, M. C., & Johanningsmeier, S. D. (2022, August 9). JOURNAL OF FOOD SCIENCE.

Cell Wall Polysaccharide Composition of Grafted 'Liberty' Watermelon With Reduced Incidence of Hollow Heart Defect

FRONTIERS IN PLANT SCIENCE, 12.

Formation of gamma-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 96.

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations

FOOD MICROBIOLOGY, 94.

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834.

Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 92.

Modeling buffer capacity and pH in acid and acidified foods

JOURNAL OF FOOD SCIENCE, 85(4), 918–925.

Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage

BMC GENOMICS, 20(1).

Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS

FOOD CHEMISTRY, 271, 715–723.

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.

Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types

JOURNAL OF FOOD SCIENCE, 84(3), 397–405.

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

FOOD CONTROL, 90, 304–311.

Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 280, 46–56.

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

JOURNAL OF FOOD QUALITY.

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Journal of Food Science, 83(1), 60–73.

Climate projections of spatial variations in coastal storm surges along the Gulf of Mexico and U.S. east coast

Journal of Ocean University of China, 16(1), 1–7.

Yield and Consumer Acceptability of 'Evangeline' Sweetpotato for Production in North Carolina

HORTTECHNOLOGY, 27(2), 281–290.

Metabolomic Technologies for Improving the Quality of Food: Practice and Promise

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7, Vol. 7, pp. 413–438.

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

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

Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

JOURNAL OF FOOD SCIENCE, 80(6), S1360–S1367.

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

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

Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning

JOURNAL OF FOOD SCIENCE, 78(3), M470–M476.

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.

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.

Pomegranate as a Functional Food and Nutraceutical Source

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 181–201.

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

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

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

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

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

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

The chemistry and physiology of sour taste - A review

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

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

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