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Journal Abstract Search

127 related items for PubMed ID: 26512798

  • 1. 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
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  • 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
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  • 4. 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
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  • 9. Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence.
    Zhai Y, Pérez-Díaz IM, Diaz JT, Lombardi RL, Connelly LE.
    J Appl Microbiol; 2018 Jan; 124(1):197-208. PubMed ID: 29091336
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  • 11. 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
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  • 12. 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
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  • 15. 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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  • 19. Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low-salt cucumber fermentations.
    Anekella K, Pérez-Díaz IM.
    J Food Sci; 2020 Oct; 85(10):3487-3497. PubMed ID: 32893884
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  • 20. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations.
    Johanningsmeier SD, McFeeters RF.
    Food Microbiol; 2013 Sep; 35(2):129-35. PubMed ID: 23664264
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