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Journal Abstract Search

169 related items for PubMed ID: 25981784

  • 1. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.
    Wilson EM, Johanningsmeier SD, Osborne JA.
    J Food Sci; 2015 Jun; 80(6):S1360-7. PubMed ID: 25981784
    [Abstract] [Full Text] [Related]

  • 2. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines.
    McMurtrie EK, Johanningsmeier SD, Breidt F, Price RE.
    J Food Sci; 2019 May; 84(5):1129-1137. PubMed ID: 30994935
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride.
    Pérez-Díaz IM, McFeeters RF, Moeller L, Johanningsmeier SD, Hayes J, Fornea DS, Rosenberg L, Gilbert C, Custis N, Beene K, Bass D.
    J Food Sci; 2015 Dec; 80(12):M2827-36. PubMed ID: 26512798
    [Abstract] [Full Text] [Related]

  • 5. Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect.
    Zhai Y, Pérez-Díaz IM.
    J Food Sci; 2017 Dec; 82(12):2987-2996. PubMed ID: 29125622
    [Abstract] [Full Text] [Related]

  • 6. Is there a potential consumer market for low-sodium fermented sausages?
    Dos Santos BA, Campagnol PC, da Cruz AG, Morgano MA, Wagner R, Pollonio MA.
    J Food Sci; 2015 May; 80(5):S1093-9. PubMed ID: 25808547
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Modulation of the bacterial population in commercial cucumber fermentations by brining salt type.
    Pérez-Díaz IM, Dickey AN, Fitria R, Ravishankar N, Hayes J, Campbell K, Arritt F.
    J Appl Microbiol; 2020 Jun; 128(6):1678-1693. PubMed ID: 31997433
    [Abstract] [Full Text] [Related]

  • 10. Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.
    Pérez-Díaz IM, Hayes JS, Medina E, Webber AM, Butz N, Dickey AN, Lu Z, Azcarate-Peril MA.
    Food Microbiol; 2019 Feb; 77():10-20. PubMed ID: 30297040
    [Abstract] [Full Text] [Related]

  • 11. Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients.
    Rothwell MAR, Zhai Y, Pagán-Medina CG, Pérez-Díaz IM.
    Microbiol Spectr; 2022 Jun 29; 10(3):e0103121. PubMed ID: 35543556
    [Abstract] [Full Text] [Related]

  • 12. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
    Breidt F, Caldwell JM.
    J Food Sci; 2011 Apr 29; 76(3):M198-203. PubMed ID: 21535844
    [Abstract] [Full Text] [Related]

  • 13. Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
    Lu HJ, Breidt F, Pérez-Díaz I.
    J Food Sci; 2013 Feb 29; 78(2):M264-9. PubMed ID: 23330823
    [Abstract] [Full Text] [Related]

  • 14. Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation.
    Moore JF, DuVivier R, Johanningsmeier SD.
    J Food Sci; 2022 Feb 29; 87(2):599-611. PubMed ID: 35018637
    [Abstract] [Full Text] [Related]

  • 15. Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles.
    LaFountain LJ, Johanningsmeier SD, Breidt F, Stoforos GN, Price RE.
    J Food Sci; 2022 Apr 29; 87(4):1475-1488. PubMed ID: 35292980
    [Abstract] [Full Text] [Related]

  • 16. Listeria monocytogenes survival in refrigerator dill pickles.
    Kim JK, D'Sa EM, Harrison MA, Harrison JA, Andress EL.
    J Food Prot; 2005 Nov 29; 68(11):2356-61. PubMed ID: 16300073
    [Abstract] [Full Text] [Related]

  • 17. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives.
    Pérez-Díaz IM, Medina E, Page CA, Johanningsmeier SD, Daughtry KV, Moeller L.
    J Food Sci; 2022 Nov 29; 87(11):5054-5069. PubMed ID: 36254496
    [Abstract] [Full Text] [Related]

  • 18. Salt reduction in vegetable fermentation: reality or desire?
    Bautista-Gallego J, Rantsiou K, Garrido-Fernández A, Cocolin L, Arroyo-López FN.
    J Food Sci; 2013 Aug 29; 78(8):R1095-100. PubMed ID: 23772964
    [Abstract] [Full Text] [Related]

  • 19. Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation.
    Zhai Y, Pérez-Díaz IM.
    Int J Food Microbiol; 2021 Apr 16; 344():109115. PubMed ID: 33662901
    [Abstract] [Full Text] [Related]

  • 20. Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers.
    Stoll DA, Müller A, Meinhardt AK, Dötsch A, Greiner R, Kulling SE, Huch M.
    Food Microbiol; 2020 Dec 16; 92():103552. PubMed ID: 32950146
    [Abstract] [Full Text] [Related]

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