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Journal Abstract Search

126 related items for PubMed ID: 19490331

  • 1. Influence of microbial growth on the redox potential of fermented cucumbers.
    Olsen MJ, Pérez-Díaz IM.
    J Food Sci; 2009; 74(4):M149-53. PubMed ID: 19490331
    [Abstract] [Full Text] [Related]

  • 2. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
    Pérez-Díaz IM, McFeeters RF.
    J Food Sci; 2010 May; 75(4):M204-8. PubMed ID: 20546411
    [Abstract] [Full Text] [Related]

  • 3. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.
    Johanningsmeier SD, Franco W, Perez-Diaz I, McFeeters RF.
    J Food Sci; 2012 Jul; 77(7):M397-404. PubMed ID: 22757713
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  • 4. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
    McFeeters RF, Pérez-Díaz I.
    J Food Sci; 2010 Apr; 75(3):C291-6. PubMed ID: 20492282
    [Abstract] [Full Text] [Related]

  • 5. Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts.
    Pérez-Díaz IM.
    J Food Sci; 2011 Sep; 76(7):M473-7. PubMed ID: 21824132
    [Abstract] [Full Text] [Related]

  • 6. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
    Breidt F, Caldwell JM.
    J Food Sci; 2011 Apr; 76(3):M198-203. PubMed ID: 21535844
    [Abstract] [Full Text] [Related]

  • 7. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines.
    Pérez-Díaz IM, McFeeters RF.
    J Food Sci; 2011 Mar; 76(2):M120-3. PubMed ID: 21535774
    [Abstract] [Full Text] [Related]

  • 8. Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).
    Johanningsmeier SD, McFeeters RF.
    J Food Sci; 2011 Mar; 76(1):C168-77. PubMed ID: 21535646
    [Abstract] [Full Text] [Related]

  • 9. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
    Franco W, Pérez-Díaz IM.
    J Food Sci; 2012 Oct; 77(10):M586-92. PubMed ID: 22924596
    [Abstract] [Full Text] [Related]

  • 10. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.
    Franco W, Pérez-Díaz IM.
    Food Microbiol; 2012 Dec; 32(2):338-44. PubMed ID: 22986199
    [Abstract] [Full Text] [Related]

  • 11. Microbial interactions associated with secondary cucumber fermentation.
    Franco W, Pérez-Díaz IM.
    J Appl Microbiol; 2013 Jan; 114(1):161-72. PubMed ID: 23013318
    [Abstract] [Full Text] [Related]

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  • 17. Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA.
    Tamminen M, Joutsjoki T, Sjöblom M, Joutsen M, Palva A, Ryhänen EL, Joutsjoki V.
    Lett Appl Microbiol; 2004 Jan; 39(5):439-44. PubMed ID: 15482435
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  • 19. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar; 72(2):M39-44. PubMed ID: 17995840
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