Works (26)

2020 article

Modeling buffer capacity and pH in acid and acidified foods

JOURNAL OF FOOD SCIENCE.

By: R. Price, M. Longtin, S. Conley-Payton, J. Osborne, S. Johanningsmeier, D. Bitzer, F. Breidt

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).

By: M. Nethery, E. Henriksen, K. Daughtry, S. Johanningsmeier & R. Barrangou

Source: Web Of Science
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.

By: J. Fideler, S. Johanningsmeier, M. Ekelof & D. Muddiman

Source: NC State University Libraries
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.

By: E. McMurtrie, S. Johanningsmeier, F. Breidt & R. Price

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.

By: C. Klevorn, L. Dean & S. Johanningsmeier

Source: Web Of Science
Added: March 25, 2019

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.

By: A. Sato, V. Truong, S. Johanningsmeier, R. Reynolds, K. Pecota & G. Yencho

Source: NC State University Libraries
Added: August 6, 2018

2018 journal article

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

Food Control, 90, 304–311.

By: Z. Ding, S. Johanningsmeier, R. Price, R. Reynolds, V. Truong, S. Payton, F. Breidt

Source: NC State University Libraries
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.

By: K. Daughtry, S. Johanningsmeier, R. Sanozky-Dawes, T. Klaenhammer & R. Barrangou

Source: NC State University Libraries
Added: August 6, 2018

2018 journal article

Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts

Journal of Food Quality.

By: E. McMurtrie & S. Johanningsmeier

Source: NC State University Libraries
Added: August 6, 2018

2017 journal article

Climate projections of spatial variations in coastal storm surges along the gulf of mexico and us east coast

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

By: Z. Yao, Z. Xue, R. He, X. Bao, J. Xie & Q. Ge

Source: NC State University Libraries
Added: August 6, 2018

2017 journal article

Yield and consumer acceptability of 'Evangeline' sweetpotato for production in North Carolina

HortTechnology, 27(2), 281–290.

By: S. Barkley, J. Schultheis, S. Chaudhari, S. Johanningsmeier, K. Jennings, V. Truong, D. Monks

Source: NC State University Libraries
Added: August 6, 2018

2016 review

Metabolomic technologies for improving the quality of food: Practice and promise

[Review of ]. Annual review of food science and technology, vol 7, 7, 413–438.

By: S. Johanningsmeier, G. Harris & C. Klevorn

Source: NC State University Libraries
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), M2827–2836.

By: I. Perez-Diaz, R. McFeeters, L. Moeller, S. Johanningsmeier, J. Hayes, D. Fornea, L. Rosenberg, C. Gilbert ...

Source: NC State University Libraries
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), S1360–1367.

By: E. Wilson, S. Johanningsmeier & J. Osborne

Source: NC State University Libraries
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.

By: S. Johanningsmeier & R. McFeeters

Source: NC State University Libraries
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), M470–476.

By: F. Breidt, E. Medina, D. Wafa, I. Perez-Diaz, W. Franco, H. Huang, S. Johanningsmeier, J. Kim

Source: NC State University Libraries
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.

By: S. Johanningsmeier & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Characteristics of spoilage-associated secondary cucumber fermentation

Applied and Environmental Microbiology, 78(4), 1273–1284.

By: W. Franco, I. Perez-Diaz, S. Johanningsmeier & R. McFeeters

Source: NC State University Libraries
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), M397–404.

By: S. Johanningsmeier, W. Franco, I. Perez-Diaz & R. McFeeters

Source: NC State University Libraries
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), C168–177.

By: S. Johanningsmeier & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018

2011 review

Pomegranate as a functional food and nutraceutical source

[Review of ]. Annual review of food science and technology, vol 2, 2, 181–201.

By: S. Johanningsmeier & G. Harris

Source: NC State University Libraries
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), S165–169.

By: E. Neta, S. Johanningsmeier, M. Drake & R. McFeeters

Source: NC State University Libraries
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), S352–359.

By: E. Neta, S. Johanningsmeier, M. Drake & R. McFeeters

Source: NC State University Libraries
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), M166–172.

By: S. Johanningsmeier, R. McFeeters, H. Fleming & R. Thompson

Source: NC State University Libraries
Added: August 6, 2018

2007 review

The chemistry and physiology of sour taste - A review

[Review of ]. Journal of Food Science, 72(2), R33–38.

By: E. Neta, S. Johanningsmeier & R. McFeeters

Source: NC State University Libraries
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), S343–349.

By: S. Johanningsmeier, H. Fleming, R. Thompson & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018