Suzanne Dunn Johanningsmeier
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Works (37)
Updated: July 12th, 2023 21:18
2023 journal article
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
FOOD HYDROCOLLOIDS, 137.
author keywords: Sweetpotato; French fry; Starch; Amylopectin; Texture
Source: Web Of Science
Added: January 17, 2023
2023 article
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.
Source: Web Of Science
Added: March 27, 2023
2022 article
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.
author keywords: composition; health-promoting properties; natural cucumber fermentation; taste-active amino acids; vegetable preservation
MeSH headings : Amino Acids; Cucumis sativus; Fermentation; Food Microbiology; Humans; Hydrogen-Ion Concentration; Lactic Acid
Source: Web Of Science
Added: January 18, 2022
2022 article
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.
author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157; Fermented Foods; Fruit
Source: Web Of Science
Added: April 4, 2022
2022 article
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.
author keywords: fermentation; lactic acid bacteria (LAB); microbial inactivation; preservatives; vegetables
MeSH headings : Fermentation; Cucumis sativus; Sodium Chloride / analysis; Calcium Chloride / analysis; Sorbic Acid / pharmacology; Sodium Benzoate / pharmacology; Hydrogen-Ion Concentration; Yeasts; Acetic Acid; Sodium; Food Microbiology
Source: Web Of Science
Added: October 24, 2022
2022 article
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.
author keywords: chip; enzyme; fat; sweetpotato; texture
MeSH headings : Cell Wall; Cellulases; Cooking / methods; Esterases; Ipomoea batatas; Maltose; Pectins; Peptide Hydrolases; Polygalacturonase; Polymers
Source: Web Of Science
Added: August 22, 2022
2021 journal article
Cell Wall Polysaccharide Composition of Grafted 'Liberty' Watermelon With Reduced Incidence of Hollow Heart Defect
FRONTIERS IN PLANT SCIENCE, 12.
author keywords: Citrullus lanatus; watermelon; neutral sugar; graft; linkage assembly; pectin
www.frontiersin.org (publisher PDF)
Source: Web Of Science
Added: April 5, 2021
2021 journal article
Formation of gamma-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 96.
author keywords: Glutamate decarboxylase; Bioactive compound; Vegetable fermentation; Pasteurization; Natural preservation; Pickle; Glutamic acid; Glutamine
Source: Web Of Science
Added: February 15, 2021
2021 journal article
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations
FOOD MICROBIOLOGY, 94.
author keywords: Cucumber fermentation; Lactic acid bacteria; Starter culture; Screening design; RAPD; Rep-PCR
MeSH headings : Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Genotype; Lactobacillus pentosus / classification; Lactobacillus pentosus / genetics; Lactobacillus pentosus / isolation & purification; Lactobacillus pentosus / metabolism; Lactobacillus plantarum / classification; Lactobacillus plantarum / genetics; Lactobacillus plantarum / isolation & purification; Lactobacillus plantarum / metabolism; Phenotype; Random Amplified Polymorphic DNA Technique; Sodium Chloride / metabolism
Source: Web Of Science
Added: January 19, 2021
2021 journal article
Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834.
author keywords: French fry; Ipomoea batatas; starch pasting; sweet potato; texture
MeSH headings : Amylose / analysis; Chemical Phenomena; Cooking / methods; Ipomoea batatas / chemistry; Plant Tubers / chemistry; Sensation; Starch / chemistry; Temperature; Viscosity
Source: Web Of Science
Added: May 17, 2021
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.
author keywords: Amino acid profile; Sweetpotato; Ipomoea batatas; Ultra-high-performance liquid chromatography; Asparagine; GABA; Triple-quadrupole; Food analysis; Food composition
Source: Web Of Science
Added: August 17, 2020
2020 journal article
Modeling buffer capacity and pH in acid and acidified foods
JOURNAL OF FOOD SCIENCE, 85(4), 918–925.
author keywords: acid; base; acid foods; acidified foods; buffer capacity; buffer model; pH
MeSH headings : Acids / analysis; Algorithms; Buffers; Chromatography, High Pressure Liquid; Food Analysis; Food Safety; Hydrogen-Ion Concentration; Models, Biological; Salts / analysis
Source: Web Of Science
Added: April 14, 2020
2019 journal article
Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage
BMC GENOMICS, 20(1).
author keywords: Lactobacillus buchneri; Comparative genomics; Lactic acid bacteria; CRISPR-Cas systems; Fermentation; Spoilage; Food microbiology
MeSH headings : Computational Biology / methods; Evolution, Molecular; Fermentation; Food Microbiology; Genome, Bacterial; Genomics / methods; Lactobacillus / classification; Lactobacillus / genetics; Lactobacillus / isolation & purification; Molecular Sequence Annotation; Phylogeny; Whole Genome Sequencing
Sources: Web Of Science, ORCID
Added: December 16, 2019
2019 journal article
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.
author keywords: Lactic acid fermentation; ACE-inhibitory peptides; Isoleucine-proline-proline; Leucine-proline-proline; Valine-proline-proline; Vegetable composition
MeSH headings : Cucumis sativus / chemistry; Fermentation; Peptides / chemistry; Sodium Chloride; Tandem Mass Spectrometry
Sources: Web Of Science, ORCID
Added: October 16, 2018
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.
author keywords: cucumber; fermentation; food preservation; lactic acid bacteria; texture
MeSH headings : Calcium Chloride / chemistry; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Hydrogen-Ion Concentration; Salts / chemistry; Sodium Chloride / chemistry
Source: Web Of Science
Added: May 28, 2019
2019 journal article
Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types
JOURNAL OF FOOD SCIENCE, 84(3), 397–405.
author keywords: Arachis hypogaea L.; free amino acids; peanuts; metabolites; untargeted analysis
MeSH headings : Arachis / chemistry; Arachis / metabolism; Chromatography, Liquid; Humans; Quality Control; Seeds / chemistry; Seeds / metabolism; Tandem Mass Spectrometry; Taste
Source: Web Of Science
Added: March 25, 2019
2018 journal article
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products
FOOD CONTROL, 90, 304–311.
author keywords: Nitrate; Nitrite; Vegetables; Fermented; Acidified; Antioxidant
Source: Web Of Science
Added: August 6, 2018
2018 journal article
Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 280, 46–56.
author keywords: Lactic acid bacteria; Pickled vegetables; Spoilage organisms; Lactobacillus buchneri; Strain diversity
MeSH headings : Acetic Acid / metabolism; Bioreactors; Cucumis sativus / microbiology; Fermentation; Genotype; Lactic Acid / metabolism; Lactobacillus / classification; Lactobacillus / genetics; Lactobacillus / isolation & purification; Lactobacillus / metabolism; Propylene Glycol / metabolism; RNA, Ribosomal, 16S / genetics
Sources: Web Of Science, ORCID
Added: August 6, 2018
2018 journal article
Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts
JOURNAL OF FOOD QUALITY.
Source: Web Of Science
Added: August 6, 2018
2017 journal article
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries
Journal of Food Science, 83(1), 60–73.
author keywords: descriptive sensory analysis; French fries texture; instrumental measurement; Ipomoea batatas; sweetpotato French fries
MeSH headings : Amylases / metabolism; Dietary Carbohydrates / analysis; Food Handling / methods; Genotype; Hardness; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Mechanical Phenomena; Plant Oils / analysis; Plant Tubers / chemistry; Plant Tubers / enzymology; Sensation; Starch / analysis
Sources: Web Of Science, Crossref, ORCID
Added: August 6, 2018
2017 journal article
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.
author keywords: storm surge; sea surface winds; climate change; regional ocean
Sources: Web Of Science, Crossref, ORCID
Added: August 6, 2018
2017 journal article
Yield and Consumer Acceptability of 'Evangeline' Sweetpotato for Production in North Carolina
HORTTECHNOLOGY, 27(2), 281–290.
author keywords: consumer liking; sweet potato; Ipomoea batatas; microwave; oven-baked; sensory attributes
Sources: Web Of Science, ORCID
Added: August 6, 2018
2016 article
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.
author keywords: mass spectrometry; MS; nuclear magnetic resonance; NMR; central metabolism; agricultural practices; processing; storage
MeSH headings : Agriculture / methods; Animals; Bacteria / metabolism; Food Analysis / methods; Food Handling / methods; Food Preservation / methods; Food Quality; Gastrointestinal Microbiome / physiology; Health Promotion; Humans; Magnetic Resonance Spectroscopy; Mass Spectrometry / methods; Metabolomics / methods; Plants, Edible / chemistry
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride
JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836.
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
Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact
JOURNAL OF FOOD SCIENCE, 80(6), S1360–S1367.
author keywords: calcium chloride taste; cucumber pickles; detection threshold; sodium-free fermentation; sustainability; vegetable preservation
MeSH headings : Adolescent; Adult; Aged; Calcium Chloride / chemistry; Consumer Behavior; Cucumis sativus; Female; Fermentation; Humans; Hydrogen-Ion Concentration; Male; Middle Aged; Salts / chemistry; Sodium Chloride, Dietary; Taste; Young Adult
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.
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
Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning
JOURNAL OF FOOD SCIENCE, 78(3), M470–M476.
author keywords: pickled vegetables; Pectinatus; Propionibacteria; secondary cucumber fermentation; spoilage
MeSH headings : Butyric Acid / analysis; Butyric Acid / metabolism; Cloning, Molecular; Cucumis sativus / microbiology; DNA, Bacterial / isolation & purification; Fermentation; Food Contamination / prevention & control; Food Microbiology; Hydrogen-Ion Concentration; Lactic Acid / analysis; Lactic Acid / metabolism; Pectinatus / genetics; Pectinatus / isolation & purification; Propionates / analysis; Propionates / metabolism; Propionibacterium / genetics; Propionibacterium / isolation & purification; RNA, Ribosomal, 16S / isolation & purification
Source: Web Of Science
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.
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
2012 journal article
Characteristics of Spoilage-Associated Secondary Cucumber Fermentation
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(4), 1273–1284.
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.
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.
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 article
Pomegranate as a Functional Food and Nutraceutical Source
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 181–201.
author keywords: antioxidant; ellagitannin; urolithin; cancer; cardiovascular health; diabetes
MeSH headings : Animals; Antioxidants / administration & dosage; Antioxidants / analysis; Beverages / adverse effects; Beverages / analysis; Dietary Supplements / adverse effects; Dietary Supplements / analysis; Flavonoids / administration & dosage; Flavonoids / analysis; Food-Drug Interactions; Fruit / chemistry; Functional Food / adverse effects; Functional Food / analysis; Humans; Lythraceae / chemistry; Phenols / administration & dosage; Phenols / analysis
Source: Web Of Science
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.
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
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.
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
Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations
JOURNAL OF FOOD SCIENCE, 72(5), M166–M172.
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 review
The chemistry and physiology of sour taste - A review
[Review of ]. JOURNAL OF FOOD SCIENCE, 72(2), R33–R38.
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
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.
author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; sulfur compounds
Source: Web Of Science
Added: August 6, 2018
