Suzanne Dunn Johanningsmeier

Works (37)

Updated: April 11th, 2023 10:13

2023 journal article

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

FOOD HYDROCOLLOIDS, 137.

By: M. Allan, Q. Read & S. Johanningsmeier

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.

By: M. Allan, Q. Read & S. Johanningsmeier

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.

By: J. Moore, R. DuVivier n & S. Johanningsmeier

author keywords: composition; health-promoting properties; natural cucumber fermentation; taste-active amino acids; vegetable preservation
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.

By: L. LaFountain n, S. Johanningsmeier, F. Breidt, G. Stoforos & R. Price

author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
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.

By: I. Perez-Diaz*, E. Medina*, C. Page, S. Johanningsmeier, K. Daughtry n & L. Moeller*

author keywords: fermentation; lactic acid bacteria (LAB); microbial inactivation; preservatives; vegetables
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.

By: M. Allan & S. Johanningsmeier

author keywords: chip; enzyme; fat; sweetpotato; texture
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.

By: M. Trandel, S. Johanningsmeier, J. Schultheis, C. Gunter & P. Perkins-Veazie

author keywords: Citrullus lanatus; watermelon; neutral sugar; graft; linkage assembly; pectin
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.

By: J. Moore, R. DuVivier & S. Johanningsmeier

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.

By: I. Perez-Diaz*, S. Johanningsmeier, K. Anekella, C. Pagan-Medina*, L. Mendez-Sandoval n, C. Arellano, R. Price, K. Daughtry n ...

author keywords: Cucumber fermentation; Lactic acid bacteria; Starter culture; Screening design; RAPD; Rep-PCR
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.

By: M. Allan, N. Marinos*, S. Johanningsmeier, A. Sato n & V. Truong

author keywords: French fry; Ipomoea batatas; starch pasting; sweet potato; texture
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.

By: X. Qiu n, R. Reynolds, S. Johanningsmeier & V. Truong

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.

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

author keywords: acid; base; acid foods; acidified foods; buffer capacity; buffer model; pH
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 n, S. Johanningsmeier & R. Barrangou

author keywords: Lactobacillus buchneri; Comparative genomics; Lactic acid bacteria; CRISPR-Cas systems; Fermentation; Spoilage; Food microbiology
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.

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

author keywords: Lactic acid fermentation; ACE-inhibitory peptides; Isoleucine-proline-proline; Leucine-proline-proline; Valine-proline-proline; Vegetable composition
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.

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

author keywords: cucumber; fermentation; food preservation; lactic acid bacteria; texture
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

author keywords: Arachis hypogaea L.; free amino acids; peanuts; metabolites; untargeted analysis
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.

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

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.

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

author keywords: Lactic acid bacteria; Pickled vegetables; Spoilage organisms; Lactobacillus buchneri; Strain diversity
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.

By: E. McMurtrie n & S. Johanningsmeier

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.

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

author keywords: descriptive sensory analysis; French fries texture; instrumental measurement; Ipomoea batatas; sweetpotato French fries
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.

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

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.

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

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.

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

author keywords: mass spectrometry; MS; nuclear magnetic resonance; NMR; central metabolism; agricultural practices; processing; storage
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.

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

author keywords: sustainable processing; cucumber fermentation; low salt; vegetable preservation; chloride waste reduction
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.

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

author keywords: calcium chloride taste; cucumber pickles; detection threshold; sodium-free fermentation; sustainability; vegetable preservation
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.

By: S. Johanningsmeier & R. McFeeters

author keywords: GCxGC-ToFMS; Metabolomic platform; Lactic acid bacteria; Pickled vegetables; Spoilage organisms; Spoilage metabolites; L. buchneri 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.

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

author keywords: pickled vegetables; Pectinatus; Propionibacteria; secondary cucumber fermentation; spoilage
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.

By: S. Johanningsmeier & R. McFeeters

author keywords: Lactate utilization; Fermented vegetables; Reduced salt; Spoilage; Cucumbers; Lactobacillus buchneri
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.

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

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.

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

author keywords: lactic acid degradation; Lactobacillus buchneri; reduced salt; spoilage biochemistry; vegetable fermentation
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.

By: S. Johanningsmeier & R. McFeeters

author keywords: comprehensive 2D GC-MS; fermented cucumber volatiles; GCxGC-TOFMS; metabolites; nontargeted data analysis; 2-dimensional gas chromatography
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.

By: S. Johanningsmeier & G. Harris n

author keywords: antioxidant; ellagitannin; urolithin; cancer; cardiovascular health; diabetes
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.

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

author keywords: organic acid; pH; protonated; undissociated
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.

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

author keywords: cucumber; flavor; organic acid; pH; protonated acid; undissociated acid
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.

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

author keywords: acetic acid; mannitol; sauerkraut; sensory analysis; sodium chloride; texture
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.

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

author keywords: acids; flavor; receptor; sensory; transduction
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.

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

author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; sulfur compounds
Source: Web Of Science
Added: August 6, 2018