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Journal Abstract Search

160 related items for PubMed ID: 29125622

  • 1. 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
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  • 2. 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
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  • 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 16; 77(10):M586-92. PubMed ID: 22924596
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  • 11. 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 16; 87(11):5054-5069. PubMed ID: 36254496
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  • 12. 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 16; 77(7):M397-404. PubMed ID: 22757713
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  • 14. 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 16; 77():10-20. PubMed ID: 30297040
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  • 17. 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 16; 80(6):S1360-7. PubMed ID: 25981784
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  • 19. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride.
    Świder O, Wójcicki M, Bujak M, Juszczuk-Kubiak E, Szczepańska M, Roszko MŁ.
    Molecules; 2021 Sep 24; 26(19):. PubMed ID: 34641340
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  • 20. Microbial interactions associated with secondary cucumber fermentation.
    Franco W, Pérez-Díaz IM.
    J Appl Microbiol; 2013 Jan 24; 114(1):161-72. PubMed ID: 23013318
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