Suzanne Johanningsmeier

Allan, M. C., Johanningsmeier, S. D., Nakitto, M., Guambe, O., Abugu, M., V. Pecota, K., & Yencho, G. C. (2024). Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. FOOD CHEMISTRY-X, 21. https://doi.org/10.1016/j.fochx.2023.101072

Milhem, F., Hamilton, L. M., Skates, E., Wilson, M., Johanningsmeier, S. D., & Komarnytsky, S. (2024). Biomarkers of Metabolic Adaptation to High Dietary Fats in a Mouse Model of Obesity Resistance. METABOLITES, 14(1). https://doi.org/10.3390/metabo14010069

Uppili, B., LaFountain, L. J., & Johanningsmeier, S. D. (2023, November 3). A sensory lexicon to characterize the quality of fresh and preserved peppers. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16814

Trandel-Hayse, M., Johanningsmeier, S., Oh, H., Iorizzo, M., & Perkins-Veazie, P. (2023). Blueberry Cell Wall Polysaccharide Composition of Three Distinct Fruit Firmness Phenotypes. ACS FOOD SCIENCE & TECHNOLOGY, 3(11), 1920–1930. https://doi.org/10.1021/acsfoodscitech.3c00284

Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023). Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. FOOD HYDROCOLLOIDS, 137. https://doi.org/10.1016/j.foodhyd.2022.108377

Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023, May). Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (vol 137, 108377, 2023). FOOD HYDROCOLLOIDS, Vol. 139. https://doi.org/10.1016/j.foodhyd.2023.108559

Moore, J. F., DuVivier, R., & Johanningsmeier, S. D. (2022, January 11). Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.15990

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16112

Perez-Diaz, I. M., Medina, E., Page, C. A., Johanningsmeier, S. D., Daughtry, K. V., & Moeller, L. (2022, October 18). Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16345

Allan, M. C., & Johanningsmeier, S. D. (2022, August 9). Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16267

Trandel, M. A., Johanningsmeier, S., Schultheis, J., Gunter, C., & Perkins-Veazie, P. (2021). Cell Wall Polysaccharide Composition of Grafted 'Liberty' Watermelon With Reduced Incidence of Hollow Heart Defect. FRONTIERS IN PLANT SCIENCE, 12. https://doi.org/10.3389/fpls.2021.623723

Moore, J. F., DuVivier, R., & Johanningsmeier, S. D. (2021). Formation of gamma-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 96. https://doi.org/10.1016/j.jfca.2020.103711

Perez-Diaz, I. M., Johanningsmeier, S. D., Anekella, K., Pagan-Medina, C. G., Mendez-Sandoval, L., Arellano, C., … Noe Arroyo-Lopez, F. (2021). Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations. FOOD MICROBIOLOGY, 94. https://doi.org/10.1016/j.fm.2020.103652

Allan, M. C., Marinos, N., Johanningsmeier, S. D., Sato, A., & Truong, V.-D. (2021). Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834. https://doi.org/10.1111/1750-3841.15725

Qiu, X., Reynolds, R., Johanningsmeier, S., & Truong, V.-D. (2020). Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 92. https://doi.org/10.1016/j.jfca.2020.103522

Price, R. E., Longtin, M., Conley-Payton, S., Osborne, J. A., Johanningsmeier, S. D., Bitzer, D., & Breidt, F. (2020). Modeling buffer capacity and pH in acid and acidified foods. JOURNAL OF FOOD SCIENCE, 85(4), 918–925. https://doi.org/10.1111/1750-3841.15091

Nethery, M. A., Henriksen, E. D. C., Daughtry, K. V., Johanningsmeier, S. D., & Barrangou, R. (2019). Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage. BMC GENOMICS, 20(1). https://doi.org/10.1186/s12864-019-6274-0

Fideler, J., Johanningsmeier, S. D., Ekelof, M., & Muddiman, D. C. (2019). 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. https://doi.org/10.1016/j.foodchem.2018.07.187

McMurtrie, E. K., Johanningsmeier, S. D., Breidt, F., Jr., & Price, R. E. (2019). 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. https://doi.org/10.1111/1750-3841.14600

Klevorn, C. M., Dean, L. L., & Johanningsmeier, S. D. (2019). Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types. JOURNAL OF FOOD SCIENCE, 84(3), 397–405. https://doi.org/10.1111/1750-3841.14450

Ding, Z., Johanningsmeier, S. D., Price, R., Reynolds, R., Truong, V.-D., Payton, S. C., & Breidt, F. (2018). Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. FOOD CONTROL, 90, 304–311. https://doi.org/10.1016/j.foodcont.2018.03.005

Daughtry, K. V., Johanningsmeier, S. D., Sanozky-Dawes, R., Klaenhammer, T. R., & Barrangou, R. (2018). Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 280, 46–56. https://doi.org/10.1016/j.ijfoodmicro.2018.04.044

McMurtrie, E. K., & Johanningsmeier, S. D. (2018). Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts. JOURNAL OF FOOD QUALITY. https://doi.org/10.1155/2018/8051435

Sato, A., Truong, V.-D., Johanningsmeier, S. D., Reynolds, R., Pecota, K. V., & Yencho, G. C. (2017). Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries. Journal of Food Science, 83(1), 60–73. https://doi.org/10.1111/1750-3841.13978

Yao, Z., Xue, Z., He, R., Bao, X., Xie, J., & Ge, Q. (2017). 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. https://doi.org/10.1007/s11802-017-3012-6

Barkley, S. L., Schultheis, J. R., Chaudhari, S., Johanningsmeier, S. D., Jennings, K. M., Truong, V.-D., & Monks, D. W. (2017). Yield and Consumer Acceptability of 'Evangeline' Sweetpotato for Production in North Carolina. HORTTECHNOLOGY, 27(2), 281–290. https://doi.org/10.21273/horttech03533-16

Johanningsmeier, S. D., Harris, G. K., & Klevorn, C. M. (2016). 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. https://doi.org/10.1146/annurev-food-022814-015721

Perez-Diaz, I. M., McFeeters, R. F., Moeller, L., Johanningsmeier, S. D., Hayes, J., Fornea, D. S., … Bass, D. (2015). Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride. JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836. https://doi.org/10.1111/1750-3841.13107

Wilson, E. M., Johanningsmeier, S. D., & Osborne, J. A. (2015). Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact. JOURNAL OF FOOD SCIENCE, 80(6), S1360–S1367. https://doi.org/10.1111/1750-3841.12882

Johanningsmeier, S. D., & McFeeters, R. F. (2015). Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 215, 40–48. https://doi.org/10.1016/j.ijfoodmicro.2015.08.004

Breidt, F., Medina, E., Wafa, D., Perez-Diaz, I., Franco, W., Huang, H.-Y., … Kim, J. H. (2013). Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning. JOURNAL OF FOOD SCIENCE, 78(3), M470–M476. https://doi.org/10.1111/1750-3841.12057

Johanningsmeier, S. D., & McFeeters, R. F. (2013). 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. https://doi.org/10.1016/j.fm.2013.03.004

Franco, W., Perez-Diaz, I. M., Johanningsmeier, S. D., & McFeeters, R. F. (2012). Characteristics of Spoilage-Associated Secondary Cucumber Fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 78(4), 1273–1284. https://doi.org/10.1128/aem.06605-11

Johanningsmeier, S. D., Franco, W., Perez-Diaz, I., & McFeeters, R. F. (2012). 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. https://doi.org/10.1111/j.1750-3841.2012.02780.x

Johanningsmeier, S. D., & McFeeters, R. F. (2011). 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. https://doi.org/10.1111/j.1750-3841.2010.01918.x

Johanningsmeier, S. D., & Harris, G. K. (2011). Pomegranate as a Functional Food and Nutraceutical Source. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 181–201. https://doi.org/10.1146/annurev-food-030810-153709

Neta, E. R. D., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2009). Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. JOURNAL OF FOOD SCIENCE, 74(4), S165–S169. https://doi.org/10.1111/j.1750-3841.2009.01127.x

Neta, E. R. D. C., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2007). A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. JOURNAL OF FOOD SCIENCE, 72(6), S352–S359. https://doi.org/10.1111/j.1750-3841.2007.00400.x

Johanningsmeier, S., McFeeters, R. F., Fleming, H. P., & Thompson, R. L. (2007). Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. JOURNAL OF FOOD SCIENCE, 72(5), M166–M172. https://doi.org/10.1111/j.1750-3841.2007.00372.x

Neta, E. R. D. C., Johanningsmeier, S. D., & McFeeters, R. F. (2007). [Review of The chemistry and physiology of sour taste - A review]. JOURNAL OF FOOD SCIENCE, 72(2), R33–R38. https://doi.org/10.1111/j.1750-3841.2007.00282.x

Johanningsmeier, S. D., Fleming, H. P., Thompson, R. L., & McFeeters, R. F. (2005). Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. JOURNAL OF FOOD SCIENCE, 70(5), S343–S349. https://doi.org/10.1111/j.1365-2621.2005.tb09989.x