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1. The preservation of brine samples for chemical analysis
Veldhuis, M. K.
Fruit Prods. J. 18 (1):6-7, 1938. (pdf format)
2. Rate of heat penetration during the pasteurization of cucumber pickle
Etchells, J. L.
Fruit Prods. J. 18 (3):68-70,
1938. (pdf format)
3. Growth of mycoderma scum under oil
Etchells, J. L. and Veldhuis, M. K.
Fruit Prods. J. 18 (9):265-267, 280, 1939. (pdf format)
4. Gaseous products of cucumber pickle fermentations
Veldhuis, M. K. and Etchells, J. L.
Food Res. 4 (6):621-630, 1939. (pdf format)
5. Methods of examination of fresh cucumber pickle
Etchells, J. L. and Goresline, H. E.
Fruit Prods. J. 19 (11):331-335, 1940. (pdf format)
6. Salting of cucumbers: Influence of brine salinity on acid formation
Jones,
7. Chemical and bacteriological changes in dill pickle brines during fermentation
Jones, I. D., Veldhuis, M. K., Etchells, J. L., and Veerhoff, O.
Food Res. 5 (5):533-547, 1940. (pdf format)
8. Notes on cucumber salting
Veldhuis, M. K., Etchells, J. L., Jones,
Fruit Prods. J. 20 (11):341-342, 1941. (pdf format)
9. Incidence of yeasts in cucumber fermentations
Etchells, J. L.
Food Res. 6 (1):95-104, 1941. (pdf format)
10. A bacteriological study of the manufacture of fresh cucumber pickle
Etchells, J. L. and Ohmer, H. B.
Fruit Prods. J. 20 (11):334-337, 357, 1941. (pdf format)
11. A new type of
gaseous fermentation occurring during the salting of cucumbers
Etchells, J. L.
Univ. Microfilms Abstr.
III (2):7-8 (
12. Observations on bloater formation in cucumber fermentation
Jones,
Fruit Prods. J. 20 (7):202-206, 219-220, 1941. (pdf format)
13. An occurrence of bloaters during the finishing of sweet pickles
Etchells, J. L. and Jones,
Fruit Prods. J. 20 (12):370, 381, 1941. (pdf format)
14. Influence of sugar addition to brines in pickle fermentation
Veldhuis, M. K., Etchells, J. L., Jones,
Food Indus. 13 (10):54-56; 13 (11):48-50, 1941. (pdf format)
15. Pasteurization of genuine dill pickles
Jones,
Fruit Prods. J. 20 (10):304-305, 316, 325, 1941. (pdf format)
16. Cooperative pickling investigations of the United States Department of Agriculture
Goresline, H. E.
Fruit Prods. J. 21 (8):232-233, 1942. (pdf format)
17. Pasteurization of pickle products
Etchells, J. L. and Jones,
Fruit Prods. J. 21 (11):330-332, 1942. (pdf format)
18. Bacteriological changes in cucumber fermentation
Etchells, J. L. and Jones,
19. Physical and chemical changes in cucumber fermentations
Jones,
Food Indus. 15 (1):62-64, 1943. (pdf format)
20. Mortality of microorganisms during pasteurization of cucumber pickle
Etchells, J. L. and Jones,
Food Res. 8 (1):33-44, 1943. (pdf format)
21. Commercial brine preservation of vegetables
Etchells, J. L. and Jones,
Fruit Prods. J. 22 (8):242-246, 251, 253, 1943. (pdf format)
22. Brine preservation
of vegetables
Etchells, J. L., Jones,
Proc. Inst. Food Technol. 1943:176-182, 1943. (pdf format)
23. The importance of care in the pasteurization of pickle products
Etchells, J. L. and Jones,
Canner 98 (9):28, 64, 1944. (pdf format)
24. Procedure for pasteurizing pickle products
Etchells, J. L. and Jones,
Glass Packer 23 (7):519-523, 546, 1944. (pdf format)
25. Preservation of vegetables by salting or brining
Etchells, J. L. and Jones,
USDA Farmers' Bull. No. 1932, 16 pp., 1944. (pdf format)
26. Nutritive value of brined and fermented vegetables
Jones,
Amer. J. Public Health 34 (7):711-718, 1944; Res. and Farming 4 (1):1-2, 12, 1945. (pdf format)
27. Sweet potato vine silage
Anonymous
N. C. Agric. Expt. Sta. and Bureau of Agric. and Indus. Chem., USDA, Special Circ. No. 3, 3 pp., 1944. (pdf format)
28. The Aerobacter fermentation of cucumbers during salting
Etchells, J. L., Fabian, F. W., and
Jones,
29. Procedure for bacteriological examination of brined, salted, and pickled vegetables and vegetable products
Etchells, J. L. and Jones,
Amer. J. Public Health 36 (10):1112-1123, 1946. (pdf format)
30. Characteristics of lactic acid bacteria from commercial cucumber fermentations
Etchells, J. L. and Jones,
J. Bacteriol. 52 (5):593-599, 1946. (pdf format)
31. Suggestions regarding pickle plant sanitation
Etchells, J. L.
Fruit Prods. J. 26 (2):45-48, 58, 1946. (pdf format)
32. Bacteriological changes during the fermentation of certain brined and salted vegetables
Etchells, J. L., Jones,
USDA Tech. Bull. No. 947, 64 pp., 1947. (pdf format)
33. Bacteriological changes during the fermentation of steamed potato for silage
Etchells, J. L. and Jones,
J. Agric. Res. 78 (1 & 2):19-31, 1949. (pdf format)
34. Film yeasts on commercial cucumber brines
Etchells, J. L. and
Food Technol. 4 (3):77-83, 1950. (pdf format)
35. Classification of yeasts from the fermentation of commercially brined cucumbers
Etchells, J. L. and
Farlowia 4 (1):87-112, 1950. (pdf format)
36. Softening of commercial cucumber salt-stock in relation to polygalacturonase activity
Food Technol. 4 (4):157-163, 1950. (pdf format)
37. Cucumber varieties in pickle manufacture
Jones,
Canner 110 (1):34, 36, 38, 40, 1950. (pdf format)
38. Progress in pickle research
Etchells, J. L. and Jones,
Glass Packer 30 (4):264-265, 298, 300, 302; 30 (5):358-360, 372, 376, 378, 380, 1951. (pdf format)
39. Advances in cucumber pickling
Etchells, J. L., Jones,
In Yearbook of Agriculture, USDA, U. S. Government Printing Office, Washington, DC, pp. 229-236, 1950-51. (pdf format)
40. Yeasts: Brigands in brine
Etchells, J. L., Jones,
Research and Farming (N. C. Agric. Expt. Sta.) 10 (1):3-4, 1951. (pdf format)
41. Pasteurized pickles?
Etchells, J. L., Ohmer, H. B., and Jones,
Research and Farming (N. C. Agric. Expt. Sta.) 10 (2):11, 1951. (pdf format)
42. Pectolytic enzyme activity in various parts of the cucumber plant and fruit
Bell, T. A.
Bot. Gaz. 113 (2):216-221, 1951. (pdf format)
43. Pectinesterase in the cucumber
Arch. Biochem. Biophys. 31 (3):431-441, 1951. (pdf format)
44. Sugar and acid tolerance of spoilage yeasts from sweet-cucumber pickles
Food Technol. 6 (12):468-472, 1952. (pdf format)
45. Identification of yeasts from commercial cucumber fermentations in northern brining areas
Etchells, J. L., Costilow, R. N., and
Farlowia 4 (2):249-264, 1952. (pdf format)
46. Morphology and pigmentation of certain yeasts from brines and the cucumber plant
Etchells, J. L.,
Farlowia 4 (3):265-304, 1953. (pdf format)
47. Control of molds during the enumeration and isolation of yeasts from soil and plant material
Etchells, J. L., Costilow, R. N.,
Appl. Microbiol. 2 (5):296-300, 1954. (pdf format)
48. Varietal differences in cucumbers for pickling
Jones,
Food Technol. 8 (9):415-418, 1954. (pdf format)
49. Yeasts from commercial meat brines
Costilow, R. N., Etchells, J. L., and Blumer, T. N.
Appl. Microbiol. 2 (5):300-302, 1954. (pdf format)
50. Microbiological and chemical studies of sweet potato vine silage
Hall, H. H., Etchells, J. L., Jones,
J. Dairy Sci. 37 (11):1325-1336, 1954. (pdf format)
51. A procedure for demonstrating the presence of carotenoid pigments in yeasts
Peterson, W. J.,
J. Bacteriol. 67 (6):708-713, 1954. (pdf format)
52. A method for testing cucumber salt-stock brine for softening activity
USDA, ARS 72-5, 15 pp., 1955. (pdf format)
53. The influence of sorbic acid on microbial activity in commercial cucumber fermentations
Borg, A. F., Etchells, J. L., and
Bacteriol. Proc. 55:19, 1955 (Abstract). (pdf format)
54. Studies on the origin of pectinolytic and cellulolytic enzymes in commercial cucumber fermentation
Etchells, J. L.,
Food Technol. 9 (3):14, 16, 1955. (Abstract) (pdf format)
55. Cucumber blossoms in salt stock mean soft pickles
Etchells, J. L.,
Research and Farming (N. C. Agric. Expt. Sta.) 13 (1-4):14-15, 1945-1955. (pdf format)
56. Pectin hydrolysis by certain salt-tolerant yeasts
Appl. Microbiol. 4 (4):196-201, 1956. (pdf format)
57. Populations and softening enzyme activity of filamentous fungi on flowers, ovaries, and fruit of pickling cucumbers
Etchells, J. L.,
Appl. Microbiol. 6 (6):427-440, 1958. (pdf format)
58. Inhibition of pectinolytic and cellulolytic enzymes in cucumber fermentations by Scuppernong grape leaves
Etchells, J. L.,
Food Technol. 12 (5):204-208, 1958. (pdf format)
59. Softening enzyme activity of cucumber flowers from northern production areas
Food Res. 23 (2):198-204, 1958. (pdf format)
60. Pectinase inhibitor in grape leaves
Bot. Gaz. 119 (3):192-196, 1958. (pdf format)
61. Quantitative determination of the carotenoids in yeasts of the genus Rhodotorula
Peterson, W. J., Evans, W. R.,
J. Bacteriol. 75 (5):586-591, 1958. (pdf format)
62. Brined, salted, and pickled vegetable products
Etchells, J. L., Jones,
In Recommended Methods for the Microbiological Examination of
Foods, American Public Health Association, Inc.,
J. Bacteriol. 77 (5):573-580, 1959. (pdf format)
64. Filamentous fungi from blossoms, ovaries, and fruit of pickling cucumbers
Raymond, F. L., Etchells, J. L.,
Mycologia 51 (4):492-511, 1960. (pdf format)
65. Cellulase inhibitor in grape leaves
Bot. Gaz. 122 (2):143-148, 1960. (pdf format)
66. Influence of sorbic acid on populations and species of yeasts occurring in cucumber fermentations
Etchells, J. L., Borg, A. F., and
Appl. Microbiol. 9 (2):139-144, 1961. (pdf format)
67. Influence of gamma radiation on the microflora of cucumber fruit and blossoms
Etchells, J. L., Costilow, R. N.,
Appl. Microbiol. 9 (2):145-149, 1961. (pdf format)
68. Influence of salt (NaCl) on pectinolytic softening of cucumbers
J. Food Sci. 26 (1):84-90, 1961. (pdf format)
69. Probable identity of the pectinase inhibitor in grape leaves
Porter, W. L., Schwartz, J. H.,
J. Food Sci. 26 (6):600-605, 1961. (pdf format)
70. Inhibition of rumen cellulase by an extract from sericea forage
Smart, W. W. G., Jr.,
J. Dairy Sci. 44 (10):1945-1946, 1961. (pdf format)
71. Micro-organisms
Hall, H. H. and Etchells, J. L.
In Yearbook of Agriculture, USDA, U. S. Government Printing Office, Washington, DC, pp. 450-453, 1962. (pdf format)
72. Inhibition of pectinase and cellulase by certain plants
Bot. Gaz. 123 (3):220-223, 1962. (pdf format)
73. Medium for producing cells of lactic acid bacteria
Costilow, R. N., Etchells, J. L., and Anderson, T. E.
Appl. Microbiol. 12 (6):539-540, 1964. (pdf format)
74. Pure culture fermentation of brined cucumbers
Etchells, J. L., Costilow, R. N.,
Anderson, T. E., and
Appl. Microbiol. 12 (6):523-535, 1964. (pdf format)
75. Pectic enzymes of rumen fluid
Smart, W. W. G., Jr.,
J. Dairy Sci. 47 (11):1220-1223, 1964. (pdf format)
76. Cucumber breeding studies in
Bowers, J. L., Bittle, C. M., and Etchells, J. L.
Piklepak 24 (3):3-4, 1964. (pdf format)
77. A comparison of carrier gases upon chromatograms when using a flame ionization detector with sub-ambient temperature programming
Singleton, J. A., Aurand, L. W., and
J. Gas Chromatog. 3 (10):357-358, 1965. (pdf format)
78. Identification of volatile constituents from pure culture fermentations of brined cucumbers
Aurand, L. W., Singleton, J. A.,
J. Food Sci. 30 (2):288-295, 1965. (pdf format)
79. Inhibition of pectinolytic and cellulolytic enzymes in cucumber fermentations by sericea
J. Food Sci. 30 (2):223-239, 1965. (pdf format)
80. Pectinase and cellulase enzyme inhibitor from sericea and certain other plants
Bot. Gaz. 126:40-45, 1965. (pdf format)
81. Controlled fermentation improves pickling
Etchells, J. L.,
Food Process. Marketing 27 (May):150-151, 1966. (pdf format)
82. Pure culture fermentation of green olives
Etchells,
J. L., Borg, A. F., Kittel,
Appl. Microbiol. 14 (6):1027-1041, 1966. (pdf format)
83. Volatile components in the vapors of natural and distilled vinegars
Aurand, L. W., Singleton, J. A.,
J. Food Sci. 31 (2):172-177, 1966. (pdf format)
84. Brined, salted, and pickled vegetable products
Etchells, J. L., Jones,
In Recommended Methods
for the Microbiological Examination of Foods, 2nd ed., J. M. Sharf,
ed., American Public Health Association, Inc.,
85. Brine fermentation of cucumbers treated with sodium o-phenylphenate
J. Agric. Food Chem. 15 (6):1108-1111, 1967. (pdf format)
86. Inhibition of rumen cellulose digestion by extracts of Sericea lespedeza
Lyford, S. J., Jr., Smart, W. W. G., Jr.,
and
J. Animal Sci. 26 (3):632-637, 1967. (pdf format)
87. Occurrence of an inhibitor of lactic acid bacteria in green olives
Fleming, H. P. and Etchells, J. L.
Appl. Microbiol. 15 (5):1178-1184, 1967. (pdf format)
88. Bloater formation by gas-forming lactic acid bacteria in cucumber fermentations
Etchells, J. L., Borg, A. F., and
Appl. Microbiol. 16 (7):1029-1035, 1968. (pdf format)
89. The formation of carbonyl compounds in cucumbers
Fleming, H. P., Cobb, W. Y., Etchells, J.
L., and
J. Food Sci. 33 (6):572-576, 1968. (pdf format)
90. Physiological effects of sericea tannin in rats
Booth, A. N. and
Soc. Exp. Biol. Med. 128:800-803, 1968. (pdf format)
91. Enzyme inhibitor for preventing softening in brined foods
92. Pure culture fermentation process for pickled cucumbers
Etchells, J. L.,
93. Process and media for producing cells of lactic acid bacteria
Etchells, J. L. and Costilow, R. N.
94. Influence of various acidities and pasteurizing temperatures on the keeping quality of fresh-pack dill pickles
Monroe, R. J., Etchells, J. L., Pacilio, J. C., Borg, A. F., Wallace, D. H., Rogers, M. P., Turney, L. J., and Schoene, E. S.
Food Technol. 23 (1):71-77, 1969. (pdf format)
95. Vapor analysis of fermented Spanish-type green olives by gas chromatography
Fleming, H. P., Etchells, J. L., and
J. Food Sci. 34 (5):419-422, 1969. (pdf format)
96. Isolation of a bacterial inhibitor from green olives
Fleming, H. P., Walter, W. M., Jr., and Etchells, J. L.
Appl. Microbiol. 18 (5):856-860, 1969. (pdf format)
97. Pure culture fermentation of green olives
Etchells, J. L.,
98. Evaluation of pickles from cucumber plants treated with 2-chloroethylphosphonic acid
Miller, C. H., Lower, R. L., and Fleming, H. P.
HortSci. 5 (5):434-435, 1970. (pdf format)
99. Factors influencing the brining of pickling cucumbers--Questions and answers
Etchells, J. L. and Moore, W. R., Jr.
Pickle Pak Sci. 1 (1):1-17, 1971. (pdf format)
100. A quick test for cucumber brine acidity
J. Food Sci. 36 (7):1036-1038, 1971. (pdf format)
101. Seasonal changes in an enzyme inhibitor and tannin content in Sericea lespedeza
Cope, W. A.,
Crop Sci. 11 (Nov.-Dec.):893-895, 1971. (pdf format)
102. Low-sodium pickle products for modified diets
J. Amer. Dietetic Assoc. 60 (3):213-217, 1972. (pdf format)
103. Microbial examination of solar, rock, and granulated salts and the effect of these salts on the growth of certain species of lactic acid bacteria
Borg, A. F., Etchells, J. L., and
Pickle Pak Sci. 2 (1):11-17, 1972. (pdf format)
104. Influence of alum on the firmness of fresh-pack dill pickles
Etchells, J. L.,
J. Food Sci. 37 (3):442-445, 1972. (pdf format)
105. Influence of different organic acids on the firmness of fresh-pack pickles
J. Food Sci. 37 (3):446-449, 1972. (pdf format)
106. Suggestions for brining pickling cucumbers--The use of equilibrated brine strengths, based on the average brine-cucumber-mass temperature
Etchells, J. L. and Hontz, L. H.
Pickle Pak Sci. 2 (1):18-19, 1972. (pdf format)
107. Supplementary information on the use of Q-BAT tablets
Porubcan, R. S., Etchells, J. L., and
Pickle Pak Sci. 3 (1):15, 1972. (pdf format)
108. Information on the nature and use of an improved system for recording quality control data during the brining of cucumbers (Quality control report for brining cucumbers)
Etchells, J. L. and Hontz, L. H.
Advisory statement
published and distributed by Pickle Packers International, Inc.,
109. Bloater formation in brined cucumbers fermented by Lactobacillus plantarum
Fleming, H. P., Thompson, R. L., Etchells, J. L., Kelling, R. E., and Bell, T. A.
J. Food Sci. 38 (3):499-503, 1973. (pdf format)
110. Carbon dioxide production in the fermentation of brined cucumbers
Fleming, H. P., Thompson, R. L.,
Etchells, J. L., Kelling, R. E., and
J. Food Sci. 38 (3):504-506, 1973. (pdf format)
111. Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives
Walter, W. M., Jr., Fleming, H. P., and Etchells, J. L.
Appl. Microbiol. 26 (5):773-776, 1973. (pdf format)
112. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives
Fleming, H. P., Walter, W. M., Jr., and Etchells, J. L.
Appl. Microbiol. 26 (5):777-782, 1973. (pdf format)
113. Influence of temperature and humidity on microbial, enzymatic, and physical changes of stored, pickling cucumbers
Etchells, J. L., Bell, T. A., Costilow, R. N., Hood, C. E., and Anderson, T. E.
Appl. Microbiol. 26 (6):943-950, 1973. (pdf format)
114. Suggested procedure for the controlled fermentation of commercially brined pickling cucumbers--The use of starter cultures and reduction of carbon dioxide accumulation
Etchells, J. L., Bell, T. A., Fleming, H. P., Kelling, R. E., and Thompson, R. L.
Pickle Pak Sci. 3 (1):4-14, 1973. (pdf format)
115. Evaluation of overnight dill pickles from retail containers collected primarily in the Metropolitan New York area
Etchells, J. L.
Advisory statement
published and distributed by Pickle Packers International, Inc.,
116. Q-BAT Instruction sheet with bloater chart
Etchells, J. L., Bell, T. A., Fleming, H. P., Kelling, R. E., and Thompson, R. L.
Advisory statement
published and distributed by Pickle Packers International, Inc.,
117. Quality of refrigerated, acidified overnight dills: Brine acid and pH equilibration times for green-stock packed in 1-gallon glass jars and stored at 38-40°F (ca. 4 to 6°C)
Etchells, J. L. and Thompson, R. L.
Advisory statement
published and distributed by Pickle Packers International, Inc.,
118. Quick method for estimating CO2 in cucumber brines
Fleming, H. P., Thompson, R. L., and
Advisory statement
published and distributed by Pickle Packers International, Inc.,
119. Determination of carbon dioxide in cucumber brines
Fleming, H. P., Thompson, R. L., and Etchells, J. L.
J. Assoc. Offic. Anal. Chem. 57 (1):130-133, 1974. (pdf format)
120. Quality control report for brining and salting cucumbers
Etchells, J. L. and Hontz, L. H.
Pickle Pak Sci. 4 (1):24-25, 1974. (pdf format)
121. Factors influencing the growth of lactic acid bacteria during the fermentation of brined cucumbers
Etchells, J. L., Fleming, H. P., and
In Lactic Acid Bacteria in Beverages and Food (chapter V.2), J. G. Carr, C. V. Cutting, and G. C. Whiting, eds., Academic Press, Inc., New York, NY, pp. 281-305, 1975; Pickle Pak Sci. 4 (1):12-21, 1974. (pdf format)
Etchells, J. L., Kittel, I. D., Kelling, R. E., Bell, T. A., Monroe, R. J., and Fleming, H. P.
Grasas y Aceites 26 (3):139-146, 1975; Pickle Pak Sci. 4 (1):12-21, 1974. (pdf format)
123. Microbial inhibition by an isolate of Pediococcus from cucumber brines
Fleming, H. P., Etchells, J. L., and Costilow, R. N.
Appl. Microbiol. 30 (6):1040-1042, 1975. (pdf format)
124. Factors influencing bloater formation in brined cucumbers during controlled fermentation
Etchells, J. L., Fleming, H. P., Hontz, L. H., Bell, T. A., and Monroe, R. J.
J. Food Sci. 40 (3):569-575, 1975. (pdf format)
125. Purging of CO2 from cucumber brines to reduce bloater damage
Fleming, H. P., Etchells, J. L.,
Thompson, R. L., and
J. Food Sci. 40 (6):1304-1310, 1975. (pdf format)
126. The controlled fermentation process compared with a salt-free method for preservation and storage of pickling cucumbers
Etchells, J. L., Fleming, H. P.,
Advisory statement
published and distributed by Pickle Packers International, Inc.,
127. Collection of papers on CO2 and control of bloaters during cucumber fermentation
Advisory statement
published and distributed by Pickle Packers International, Inc.,
128. Refrigerated dill pickles--Questions and answers
Etchells, J. L.,
Pickle Pak Sci. 5 (1):1-20, 1976. (pdf format)
129. Procedures for the evaluation of several kinds of Spanish-type fermented green olives
Etchells, J. L., Kittel, I. D., Kelling, R. E., Bell, T. A., Monroe, R. J., and Fleming, H. P.
Pickle Pak Sci. 5 (1):21-36, 1976. (pdf format)
130. Pickle products
Etchells, J. L. and
In Compendium to Methods for the Microbiological Examination of Foods, M. L. Speck, ed., American Public Health Association, Washington, DC, pp. 574-593, 1976. (pdf format)
131. Controlled bulk vegetable fermentation
Etchells, J. L.,
133. Use of calcium chloride to improve the texture of
pickles
Etchells, J. L.,
Advisory statement
published and distributed by Pickle Packers International, Inc.,
134. Identification and distribution of soluble saccharides in pickling cucumber plants and their fate in fermentation
J. Amer. Soc. Hort. Sci. 102 (4):406-409, 1977. (pdf format)
135. Effect of brine depth on physical properties of brine-stock cucumbers
Fleming, H. P., Thompson, R. L.,
J. Food Sci. 42 (6):1464-1470, 1977. (pdf format)
136. Controlled fermentation of sliced cucumbers
Fleming, H. P., Thompson, R. L.,
J. Food Sci. 43 (3):888-891, 1978. (pdf format)
137. Susceptibility of pickling cucumbers to bloater damage by carbonation
Fleming, H. P., Thompson, R. L., and Monroe, R. J.
J. Food Sci. 43 (3):892-896, 1978. (pdf format)
138. Changes in dissolved oxygen and microflora during fermentation of aerated, brined cucumbers
Potts, E. A. and Fleming, H. P.
J. Food Sci. 44 (2):429-434, 1979. (pdf format)
139. Effects of storage conditions on firmness of brined cucumbers
Thompson, R. L., Fleming, H. P., and Monroe, R. J.
J. Food Sci. 44 (3):843-846, 1979. (pdf format)
140. Scanning electron microscopy of the surface of pickling cucumber fruit
Smith, K. R., Fleming, H. P., Van Dyke, C. G., and Lower, R. L.
J. Amer. Soc. Hort. Sci. 104 (4):528-533, 1979. (pdf format)
141. Purging carbon dioxide from cucumber brines to prevent bloater damage--A review
Fleming, H. P.
Pickle Pak Sci. 6 (1):8-22, 1979. (pdf format)
142. A manual method for reducing sugar determinations with 2,2'-bicinchoninate reagent
McFeeters, R. F.
Anal. Biochem. 103:302-306, 1980. (pdf format)
143. An endo-polygalacturonase in cucumber fruit
McFeeters, R. F.,
J. Food Biochem. 4 (1):1-16, 1980. (pdf format)
144. Brining properties of cucumbers exposed to pure oxygen before brining
Fleming, H. P.,
J. Food Sci. 45 (6):1578-1582, 1980. (pdf format)
145. Mechanism for bloater formation in brined cucumbers
Fleming, H. P. and
J. Food Sci. 45 (6):1595-1600, 1980. (pdf format)
146. Polygalacturonase activity and ethylene synthesis during cucumber fruit development and maturation
Saltveit, M. E., Jr. and McFeeters, R. F.
Plant Physiol. 66 (6):1019-1023, 1980. (pdf format)
147. Shelf life of fresh-pack cucumber pickles
Fleming, H. P. and McFeeters, R. F.
Advisory statement
published and distributed by Pickle Packers International, Inc.,
148. Use of microbial cultures: Vegetable products
Fleming, H. P. and McFeeters, R. F.
Food Technol. 35 (1):84-88, 1981. (pdf format)
149. Entrance and growth of lactic acid bacteria in gas-exchanged, brined cucumbers
Daeschel, M. A. and Fleming, H. P.
Appl. Environ. Microbiol. 42 (6):1111-1118, 1981. (pdf format)
150. Fermented vegetables
Fleming, H. P.
In Economic Microbiology. Fermented
Foods, Vol. 7 (chapter 7), A. H. Rose, ed., Academic Press, Inc.,
151. Prevention of mold-induced softening in air-purged, brined cucumbers by acidification
Potts, E. A. and Fleming, H. P.
J. Food Sci. 47 (5):1723-1727, 1982. (pdf format)
152. Malic and citric acids in pickling cucumbers
McFeeters, R. F., Fleming, H. P., and Thompson, R. L.
J. Food Sci. 47 (6):1859-1861, 1865, 1982. (pdf format)
153. Malic acid as a source of carbon dioxide in cucumber fermentations
McFeeters, R. F., Fleming, H. P., and Thompson, R. L.
J. Food Sci. 47 (6):1862-1865, 1982. (pdf format)
154. Method for determination of firmness in cucumber slices
Thompson, R. L., Fleming, H. P., Hamann,
J. Text. Studies 13 (3):311-324, 1982. (pdf format)
155. A new look at sauerkraut fermentation with possible application of new technology
Fleming, H. P.
In 1982 Sauerkraut Seminar, N. Y. State Agric. Expt. Sta. Special Report No. 45:18-21, 1982. (pdf format)
156. Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide
Fleming, H. P.,
157. Relationships among cell wall constituents, calcium and texture during cucumber fermentation and storage
Tang, H. C. L. and McFeeters, R. F.
J. Food Sci. 48 (1):66-70, 1983. (pdf format)
158. Role of the osmoticum in bloater formation of pickling cucumbers
Corey, K. A.,
J. Food Sci. 48 (1):197-201, 1983. (pdf format)
159. Pressure changes in oxygen-exchanged, brined cucumbers
Corey, K. A.,
J. Amer. Soc. Hort. Sci. 108 (1):61-65, 1983. (pdf format)
160. Role of gas diffusion in bloater formation of brined cucumbers
Corey, K. A.,
J. Food Sci. 48 (2):389-393, 399, 1983. (pdf format)
161.Fermentation characteristics of heterolactic acid
bacteria in green bean juice
Chen, K.-H., McFeeters, R. F., and Fleming, H. P.
J. Food Sci. 48 (3):962-966, 1983. (pdf
format)
162.Complete
heterolactic acid fermentation of green beans by Lactobacillus
cellobiosus
Chen, K.-H., McFeeters, R. F., and
Fleming, H. P.
J. Food Sci. 48 (3):967-971, 1983. (pdf
format)
163.Stability
of mannitol to Lactobacillus plantarum degradation in
green beans fermented with Lactobacillus cellobiosus
Chen, K.-H., McFeeters, R. F., and
Fleming, H. P.
J. Food Sci. 48 (3):972-974, 981, 1983.
(pdf
format)
164. Storage stability of
vegetables fermented with pH control
Fleming, H. P., McFeeters, R. F., Thompson, R. L., and
Sanders, D. C.
J. Food Sci. 48
(3):975-981, 1983. (pdf
format)
165.Test
for susceptibility of fermented vegetables to secondary fermentation
Fleming, H. P., McFeeters, R. F., and
Thompson, R. L.
J. Food Sci. 48 (3):982-983, 1983. (pdf
format)
166.Rapid
and specific staining for routes of liquid entry into cucumber fruit
Daeschel, M. A. and Fleming, H. P.
J. Amer. Soc. Hort. Sci. 108 (3):481-483, 1983. (pdf
format)
167.Carbohydrate changes during
maturation of cucumber fruit. Implications for sugar metabolism and
transport
Handley, L. W.,
Plant Physiol. 72 (2):498-502, 1983. (pdf
format)
168.Relationship
between galactinol synthase activity and sugar composition of leaves
and seeds of several crop species
Handley, L. W.,
J. Amer. Soc. Hort. Sci. 108 (4):600-605, 1983. (pdf
format)
169.Pickling
Fleming, H. P. and Moore, W. R., Jr.
In Processing of Horticultural Crops in
the
170.Progress on development of an anaerobic tank for brining of cucumbers
Fleming, H. P., Humphries, E. G., and
Macon, J. A.
Pickle Pak Sci. VII (1):3-15, 1983. (pdf
format)
171.Brining of oxygen-exchanged cucumbers in pilot tanks: A status report
Fleming,
H. P., Humphries, E. G., Brock, A. D., and
Pickle Pak Sci. VII (1):16-23, 1983. (pdf
format)
172.Horticultural crops
research: Processing
Res. Perspec. (N. C. Agric. Res. Serv., NCSU,
173.Highlights of the 40th Annual Meeting of the Society for Industrial Microbiology
Daeschel, M. A.
Food
Microbiol. 1 (1):79-81, 1984. (pdf
format)
174.Mutation and selection of Lactobacillus plantarum strains that do not produce carbon dioxide from malate
Daeschel, M. A., McFeeters, R. F., Fleming, H. P., Klaenhammer, T. R., and Sanozky, R. B.
Appl. Environ. Microbiol. 47 (2):419-420, 1984. (pdf
format)
175.Evaluation of bloater resistance in pickling cucumbers using a brine carbonation method
Wehner, T. C. and Fleming, H. P.
J. Amer. Soc. Hort. Sci. 109 (2):261-265, 1984. (pdf
format)
176.Measurement of pectin methylation in plant cell walls
McFeeters, R. F. and Armstrong, S. A.
Anal.
Biochem. 139:212-217, 1984. (pdf
format)
177.Liquid chromatographic analysis of sugars, acids, and ethanol in lactic acid vegetable fermentations
McFeeters, R. F., Thompson, R. L., and Fleming, H. P.
J. Assoc. Offic. Anal. Chem. 67 (4):710-714, 1984. (pdf
format)
178.Malic acid degradation and brined cucumber bloating
McFeeters, R. F., Fleming, H. P., and
Daeschel, M. A.
J. Food Sci. 49 (4):999-1002, 1984. (pdf
format)
179.Developments in cucumber fermentation
Fleming,
H. P.
J. Chem. Tech. Biotechnol. 34B:241-252, 1984. (pdf
format)
180.Pickled vegetables
Fleming,
H. P., McFeeters, R. F., Etchells, J. L., and
In Compendium of Methods for the Microbiological Examination
of Foods, 2nd ed., M. L. Speck, ed., American Public Health
Association, Washington, DC, pp. 663-681, 1984. (pdf
format)
181.Selection of lactic acid bacteria for use in vegetable fermentations
Daeschel, M. A. and Fleming, H. P.
Food Microbiol.1 (4):303-313,
1984. (pdf
format)
182.Residual sugars and fermentation products in raw and finished commercial sauerkraut
Fleming,
H. P. and McFeeters, R. F.
In 1984 Sauerkraut
Seminar, N. Y. State Agric. Expt. Sta. Special Report No. 56:25-29,
1985. (pdf
format)
183.Pectinesterase activity, pectin methylation, and texture changes during storage of blanched cucumber slices
McFeeters,
R. F., Fleming, H. P., and Thompson, R. L.
J. Food Sci. 50 (1):201-205, 219, 1985.
(pdf
format)
184.Modification of lactic acid bacteria for cucumber
fermentations: Elimination of carbon dioxide production from malate
Daeschel, M. A., McFeeters, R. F., and
Fleming, H. P.
In Developments in
Industrial Microbiology, Vol. 26, Society for Industrial Microbiology,
Arlington, VA, pp. 339-346, 1985. (pdf
format)
185.Compartmentalization of lactic acid bacteria and yeasts in the fermentation of brined cucumbers
Daeschel,
M. A., Fleming, H. P., and Potts, E. A.
Food Microbiol.2 (1):77-84, 1985. (pdf
format)
186.Comparison of the microstructure of firm and stem-end softened cucumber pickles preserved by brine fermentation
Walter, W. M., Jr., Fleming, H. P., and Trigiano, R. N.
Food Microstructure 4:165-172, 1985. (pdf
format)
Fleming, H. P.,
McFeeters, R. F., and Daeschel, M. A.
In Bacterial Starter
Cultures for Foods, S. E. Gilliland, ed., CRC Press, Inc., Boca Raton,
FL, pp. 97-118, 1985. (pdf
format)
188. Changes in pectin and cellulose during processing
McFeeters, R. F.
In Chemical Changes in
Food During Processing, T. R. Richardson and J. W. Finley, eds., Avi
Publishing Company, Westport, CT, pp. 347-372, 1985. (pdf
format)
189.Association
of a 13.6 megadalton plasmid in Pediococcus pentosaceus
with bacteriocin activity
Daeschel,
M. A. and Klaenhammer, T. R.
Appl. Environ. Microbiol. 50
(6):1538-1541, 1985. (pdf
format)
190. Equilibration of solutes in nonfermenting, brined pickling cucumbers
Potts, E. A., Fleming, H.
P., McFeeters, R. F., and Guinnup, D. E.
J. Food Sci. 51 (2):434-439, 1986. (pdf
format)
191. Pectin methylation changes
and calcium ion effects on the texture of fresh, fermented, and
acidified cucumbers
McFeeters, R. F.
In Chemistry and Function of Pectins, M. L. Fishman and J. J.
Jen, eds., American Chemical Society, Washington, DC, pp. 217-229,
1986. (pdf
format)
192. Utilization of electron acceptors for anaerobic mannitol metabolism by Lactobacillus plantarum. Compounds which serve as electron acceptors
McFeeters, R. F. and
Chen, Kuang-Hua
Food Microbiol. 3 (1):73-81, 1986.
(pdf
format)
193. Utilization of electron acceptors for anaerobic mannitol metabolism by Lactobacillus plantarum. Enzymes and intermediates in the utilization of citrate
Chen, Kuang-Hua and
McFeeters, R. F.
Food Microbiol. 3 (1):83-92, 1986.
(pdf
format)
194. Utilization
of electron acceptors for anaerobic mannitol metabolism by Lactobacillus
plantarum. Reduction of alpha-keto acids
Chen, Kuang-Hua and McFeeters, R. F.
Food Microbiol. 3 (1):93-99, 1986.
(pdf
format)
195. Closed-top fermentation tanks for cucumbers
Humphries, E. G. and Fleming, H. P.
Trans. ASAE 2 (1):45-48, 1986. (pdf
format)
196.A
differential medium for the enumeration of homofermentative and
heterofermentative lactic acid bacteria
McDonald, L. C., McFeeters, R. F.,
Daeschel, M. A., and Fleming, H. P.
Appl. Environ. Microbiol. 53 (6):1382-1384, 1987. (pdf
format)
197. Effects of sodium chloride
concentration on firmness retention of cucumbers fermented and stored
with calcium chloride
Fleming, H. P., McFeeters, R. F., and
Thompson, R. L.
J. Food Sci. 52 (3):653-657, 1987. (pdf
format)
198.
Sugar composition of cucumber cell walls during fruit development
McFeeters, R. F. and Lovdal, J. A.
J. Food Sci. 52 (4):996-1001, 1987. (pdf
format)
199.Microbial
ecology of fermenting plant materials
Daeschel, M. A., Andersson, R. E., and
Fleming, H. P.
FEMS Microbiol. Rev. 46
(3):357-367, 1987. (pdf
format)
200. Achieving pure culture
cucumber fermentations: A review
Daeschel, M. A. and Fleming, H. P.
In Developments in Industrial
Microbiology (J. Indus. Microbiol. Suppl. No. 2), Vol. 28, G.
Pierce, ed., Society for Industrial Microbiology, Arlington, VA, pp.
141-148, 1987. (pdf
format)
201.
Considerations for the controlled fermentation and storage of sauerkraut
Fleming, H. P.
In 1987 Sauerkraut
Seminar, N. Y. State Agric. Expt. Sta. Special Report No. 61:26-32,
1987. (pdf
format)
202.
Lactic acid bacteria which do not decarboxylate malic acid and
fermentation therewith
Daeschel, M. A., McFeeters, R. F.,
Fleming, H. P., Klaenhammer, T. R., and Sanozky, R. B.
203. Effects of fermentation on the nutritional properties
of food
McFeeters, R. F.
In Nutritional Evaluation
of Food Processing, 3rd ed., E. Karmas and R. S. Harris, eds., Van
Nostrand Reinhold Company, New York, NY, pp. 423-446, 1988. (pdf
format)
204. Fermentation of
cucumbers in anaerobic tanks
Fleming, H. P.,
McFeeters, R. F., Daeschel, M. A., Humphries, E. G., and Thompson, R. L.
J. Food
Sci. 53 (1):127-133, 1988. (pdf
format)
205. A fermentor for study of
sauerkraut fermentation
Fleming, H. P.,
McFeeters, R. F., and Humphries, E. G.
Biotech. Bioeng.
31 (3):189-197, 1988. (pdf
format)
206.
A pH control system based on malate decarboxylation for the cultivation
of lactic acid bacteria
Daeschel, M. A.
Appl. Environ. Microbiol.
54 (6):1627-1629, 1988. (pdf
format)
207.
Antibacterial activity of plantaricin SIK-83, a bacteriocin produced by
Lactobacillus plantarum
Andersson, R. E., Daeschel, M. A., and Hassan, H. M.
Biochimie
(Societe de Chimie Biologique/Elsevier, Paris) 70:381-390, 1988. (pdf
format)
208.
Mixed culture fermentation of cucumber juice with Lactobacillus
plantarum and yeasts
Daeschel, M. A., Fleming, H. P.,
and McFeeters, R. F.
J. Food Sci. 53 (3):862-864, 888, 1988.
(pdf
format)
209.
Purging CO2 from cucumber fermentation and storage tanks
Humphries, E. G. and Fleming, H. P.
Appl.
210. Controlled lactic acid fermentation
of vegetables
Andersson, R. E., Daeschel, M. A., and Ericksson, C. E.
In 8th International Biotechnology Symposium
Proceedings, Vol. II, G. Durand, L. Bobichon, and J. Florent, eds.,
Societe Francaise de Microbiologie, Paris, France, pp. 855-868, 1988. (pdf
format)
211.
Softening effects of monovalent cations in acidified cucumber mesocarp
tissue
McFeeters, R. F., Senter, M. M.,
and Fleming, H. P.
J. Food Sci. 54 (2):366-370, 1989. (pdf
format)
212.
Butyric acid spoilage of fermented cucumbers
Fleming, H. P., Daeschel, M. A.,
McFeeters, R. F., and Pierson, M. D.
J. Food Sci. 54
(3):636-639, 1989. (pdf
format)
213.
Inhibition of cucumber tissue softening in acid brines by multivalent
cations: inadequacy of the pectin "egg box" model to explain textural
effects
McFeeters, R. F. and Fleming, H. P.
J. Agric. Food Chem. 37 (4):1053-1059, 1989. (pdf
format)
214.
Antimicrobial activity of lactic acid bacteria against Listeria
monocytogenes
Harris, L. J., Daeschel, M. A.,
Stiles, M. E., and Klaenhammer, T. R.
J. Food Protec. 52
(6):384-387, 1989. (pdf
format)
215. Function of metal cations in
regulating the texture of acidified vegetables
McFeeters, R. F.
In
Quality Factors of Fruits and Vegetables. Chemistry and Technology, J. J. Jen, ed., American
Chemical Society,
216.
Anaerobic tanks for cucumber fermentation and storage
Humphries, E. G. and Fleming, H. P.
J. Agric. Eng. Res. 44:133-140, 1989. (pdf
format)
217.Anaerobic
L-lactate degradation by Lactobacillus plantarum
Lindgren, S. E., Axelsson, L. T.,
and McFeeters, R. F.
FEMS Microbiol.Let. 66:209-214,
1990. (pdf
format)
218.Acidification
of brined cherry peppers
Daeschel, M. A., Fleming, H. P., and
J. Food Sci. 55 (1):186-192, 1990. (pdf
format)
219.Effect
of calcium ions on the thermodynamics of cucumber tissue softening
McFeeters, R. F. and Fleming, H. P.
J. Food Sci. 55 (2):446-449, 1990. (pdf
format)
220.Bacteriocidal activity of Lactobacillus plantarum C-11
Daeschel, M. A., McKenney, M. C., and
McDonald, L. C.
Food Microbiol.7 (2):91-98, 1990. (pdf
format)
221.Acid
tolerance of Leuconostoc mesenteroides and Lactobacillus
plantarum
McDonald, L. C., Fleming, H. P., and
Hassan, H. M.
Appl. Environ. Microbiol. 56
(7):2120-2124, 1990. (pdf
format)
222.Wound healing in cucumber
fruit
Walter, W. M., Jr., Randall-Schadel, B.,
and Schadel, W. E.
J. Amer. Soc. Hort. Sci. 115 (3):444-452, 1990. (pdf
format)
223.Effect
of water stress on stored pickling cucumbers
Walter, W. M., Jr., Epley, D. G., and
McFeeters, R. F.
J. Agric. Food Chem. 38 (12):2185-2191, 1990. (pdf
format)
224. Mixed cultures in
vegetable fermentations
Fleming, H. P.
In Mixed Cultures in Biotechnology, J. G. Zeikus and E. A.
Johnson, eds., McGraw-Hill, Inc., New York, NY, pp. 69-103, 1991. (pdf
format)
225.Use of continuous culture
for internal pH determination of lactic acid bacteria
McDonald, L. C., Hassan, H. M., Fleming,
H. P., and Daeschel, M. A.
Food Microbiol.8 (2):137-142,
1991. (pdf
format)
226.pH Effect on calcium inhibition of softening of
cucumber mesocarp tissue
McFeeters, R. F. and Fleming, H. P.
J. Food Sci. 56 (3):730-732, 735, 1991.
(pdf
format)
227.Flexible
restraining covers for cucumber brining tanks
Humphries, E. G. and Fleming, H. P.
Appl. Eng. Agric. 7 (5):582-586, 1991. (pdf
format)
228.Acidification
effects on microbial populations during initiation of cucumber
fermentation
McDonald, L. C., Fleming, H. P., and
Daeschel, M. A.
J. Food Sci. 56 (5):1353-1356, 1359, 1991.
(pdf
format)
229.Sensitivity
and resistance of Listeria monocytogenes ATCC 19115,
Scott A, and UAL500 to nisin
Harris, L. J., Fleming, H. P., and
Klaenhammer, T. R.
J. Food Protec. 54 (11):836-840, 1991. (pdf
format)
230.Firmness control of
sweetpotato French fry-type product by tissue acidification
Walter, W. M., Jr., Fleming, H. P., and
McFeeters, R. F.
J. Food Sci. 57 (1):138-142, 1992.
231.Characterization of two
nisin-producing Lactococcus lactis subsp. lactis
strains isolated from a commercial sauerkraut fermentation
Harris,
L. J., Fleming, H. P., and Klaenhammer, T. R.
Appl. Environ. Microbiol. 58
(5):1477-1483, 1992. (pdf
format)
232.Novel
paired starter culture system for sauerkraut, consisting of a
nisin-resistant Leuconostoc mesenteroides strain and a
nisin-producing Lactococcus lactis strain
Harris, L. J., Fleming, H. P., and
Klaenhammer, T. R.
Appl. Environ. Microbiol. 58
(5):1484-1489, 1992. (pdf
format)
233.Developments in nisin
research
Harris, L. J., Fleming, H. P., and
Klaenhammer, T. R.
Food Res. Intern.25 (1):57-66,
1992. (pdf
format)
234.Fermented
and acidified vegetables
Fleming, H. P., McFeeters, R. F., and
Daeschel, M. A.
In Compendium of Methods
for the Microbiological Examination of Foods, 3rd ed., C. Vanderzant
and D. F. Splittstoesser, eds., American Public Health Association,
Washington, DC, pp. 929-952, 1992. (pdf
format)
235.Pectinolytic
and pectolytic microorganisms
McFeeters, R. F., Hankin, L., and Lacy,
G. H.
In Compendium of Methods
for the Microbiological Examination of Foods, 3rd ed., C. Vanderzant
and D. F. Splittstoesser, eds., American Public Health Association,
Washington, DC, pp. 213-223, 1992. (pdf
format)
236.Cell wall monosaccharide
changes during softening of brined cucumber mesocarp tissue
McFeeters, R. F.
J. Food Sci. 57 (4):937-940, 953, 1992.
(pdf
format)
237.Delineation
of puncture forces for exocarp and mesocarp tissues in cucumber fruit
Thompson, R. L., Fleming, H. P., and
Hamann,
J. Text. Studies 23 (2):169-184, 1992. (pdf
format)
238.Competitive growth of
genetically marked malolactic-deficient Lactobacillus
plantarum in cucumber fermentations
Breidt, F. and Fleming, H. P.
Appl. Environ. Microbiol. 58
(12):3845-3849, 1992. (pdf
format)
239.Firmness
retention in pickled peppers as affected by calcium chloride, acetic
acid, and pasteurization
Fleming, H. P., Thompson, R. L., and
McFeeters, R. F.
J. Food Sci. 58 (2):325-330, 356, 1993.
(pdf
format)
240.Base-mediated
firmness retention of sweetpotato products
Walter, W. M., Jr., Fleming, H. P., and
McFeeters, R. F.
J. Food Sci. 58 (4):813-816, 1993.
241. Malic acid analysis in
cucumber juice and fermentation brines in the presence of interfering
fructose
McFeeters, R. F., Thompson, R. L., and
Fleming, H. P.
J. Food Sci. 58 (4):832-834, 1993. (pdf
format)
242.Single-injection
HPLC analysis of acids, sugars, and alcohols in cucumber fermentations
McFeeters, R. F.
J. Agric. Food Chem. 41 (9):1439-1443, 1993. (pdf
format)
243.Modeling
the specific growth rate of Lactobacillus plantarum in
cucumber extract
Passos,
F. V., Fleming, H. P., Ollis, D. F., Hassan, H. M., and Felder, R. M.
Appl. Microbiol. Biotechnol.
40:143-150, 1993. (pdf
format)
244.Isolation and
characterization of nisin-resistant Leuconostoc
mesenteroides for use in cabbage fermentations
Breidt, F.,
Appl. Environ. Microbiol. 59
(11):3778-3783, 1993. (pdf
format)
245.Modeling
the cucumber fermentation: growth of Lactobacillus
plantarum
Passos,
F. V., Ollis, D. F., Fleming, H. P., Hassan, H. M., and Felder, R. M.
J. Indus. Microbiol. 12 (3-5):341-345, 1993. (pdf
format)
246.Evaluation of
malolactic-deficient strains of Lactobacillus plantarum
for use in cucumber fermentations
McDonald, L. C., Shieh, D.-H., Fleming,
H. P., McFeeters, R. F., and Thompson, R. L.
Food Microbiol. 10 (6):489-499, 1993. (pdf
format)
247.Antibacterial
activity of cabbage juice against lactic acid bacteria
Kyung, K. H. and Fleming, H. P.
J. Food Sci. 59 (1):125-129, 1994. (pdf
format)
248.S-methyl-L-cysteine
sulfoxide as the precursor of methyl methanethiosulfinate, the
principal antibacterial compound in cabbage
Kyung, K. H. and Fleming, H. P.
J. Food Sci. 59 (2):350-355, 1994. (pdf
format)
249.Kinetics
and modeling of lactic acid production by Lactobacillus
plantarum
Passos,
F. V., Fleming, H. P., Ollis, D. F., Felder, R. M., and McFeeters, R. F.
Appl. Environ. Microbiol. 60
(7):2627-2636, 1994. (pdf
format)
250.A rapid method for the
determination of bacterial growth kinetics
Breidt, F., Romick, T. L., and Fleming,
H. P.
J. Rap. Methods Autom. Microbiol. 3 (1):59-68, 1994. (pdf
format)
251.1-cyano-2,3-epithiopropane as the primary sinigrin
hydrolysis product of fresh cabbage
Kyung, K. H., Fleming, H. P., Young, C.
T., and Haney, C. A.
J. Food Sci. 60 (1):157-159, 1995. (pdf
format)
252. Controlling cabbage
fermentations with nisin and nisin-resistant Leuconostoc
mesenteroides
Breidt, F.,
Food Microbiol. 12 (2):109-116, 1995. (pdf
format)
253.Fermentation
of cucumbers without sodium chloride
Fleming, H. P., McDonald, L. C.,
McFeeters, R. F., Thompson, R. L., and Humphries, E. G.
J. Food Sci. 60 (2):312-315, 319, 1995.
(pdf
format)
254.Microbiological control of
cucumber hydrocooling water with chlorine dioxide
Reina, L. D., Fleming, H. P., and
Humphries, E. G.
J. Food Protec. 58 (5):541-546, 1995. (pdf
format)
255.Vegetable
fermentations
Fleming, H. P., Kyung, K. H., and Breidt, F.
In Biotechnology, vol. 9.Enzymes,
Biomass, Food and Feed, 2nd ed., H. J. Rehm and G. Reed, eds., VCH
Publishers, Inc., New York, pp. 629-661, 1995. (pdf
format)
256.Softening rates of fermented
cucumber tissue: effects of pH, calcium, and temperature
McFeeters, R. F., Brenes Balbuena, M.,
and Fleming, H. P.
J. Food Sci. 60 (4):786-788, 793, 1995.
(pdf
format)
257.Aerobic
and anaerobic metabolism of Listeria monocytogenes in
defined glucose medium
Romick, T. L., Fleming, H. P., and
McFeeters, R. F.
Appl. Environ. Microbiol. 62
(1):304-307, 1996. (pdf
format)
258.Chemical
and sensory characterization of commercial sauerkraut
Trail, A. C., Fleming, H. P., Young, C.
T., and McFeeters, R. F.
J. Food Qual. 19 (1):15-30, 1996. (pdf
format)
259.Identification of lactic
acid bacteria by ribotyping
Breidt, F. and Fleming, H. P.
J. Rap. Meth. Autom.
Microbiol. 4 (3):219-233, 1996. (pdf
format)
260.Effect
of sodium chloride concentration on calcium uptake into brined cucumbers
Walter, W. M., Jr., Fleming, H. P.,
Thompson, R. L., and Fine, T. J.
J. Food Qual. 19
(2):161-172, 1996. (pdf
format)
261.Assuring
microbial and textural stability of fermented cucumbers by pH
adjustment and sodium benzoate addition
Fleming, H. P., Thompson, R. L., and
McFeeters, R. F.
J. Food Sci. 61 (4):832-836, 1996. (pdf
format)
262.Chlorine dioxide use in
pickling cucumber hydrocooler operations
Humphries, E. G. and Fleming, H. P.
Appl.
263.Dietary
fiber compositon of 'Starkspur Supreme Delicious' apple fruit as
influenced by rootstock and growing region
Gheyas, F., Young, E., Blankenship, S.
M., and McFeeters, R. F.
Fruit Var. J. 50 (1):35-41, 1996. (pdf
format)
264.Antimicrobial activity of
sulfur compounds derived from cabbage
Kyung, K. H. and Fleming, H. P.
J. Food Protec. 60 (1):67-71, 1997. (pdf
format)
265.Balancing
macromineral composition of fresh-pack cucumber pickles to improve
nutritional quality and maintain flavor
McFeeters, R. F. and Fleming, H. P.
J. Food Qual. 20 (1):81-89, 1997. (pdf
format)
266.Antibacterial
activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and
methyl methanethiosulfonate
Kyung, K. H., Han, D. C., and Fleming, H.
P.
J. Food Sci. 62 (2):406-409, 1997. (pdf
format)
267. Acidified foods. Principles of handling and
preservation
Fleming, H. P. and Costilow, R. N. (eds.)
2nd ed. A manual for a course published and
distributed by Pickle Packers International, Inc.,
268.
Microorganisms and foods
Fleming, H. P., Breidt, F. and
Costilow, R. N.
In Acidified Foods.
Principles of Handling and Preservation. 2nd
ed. A manual for a course published and
distributed by Pickle Packers International, Inc.,
269. Measurement of pH
and acidity
McFeeters, R. F.
In
Acidified Foods.Principles of Handling and
Preservation. 2nd ed. A manual for a
course published and distributed by Pickle Packers International, Inc.,
270.
pH, Buffers and acidification methods
McFeeters, R. F.
In
Acidified Foods.Principles of Handling and
Preservation. 2nd ed. A manual for a
course published and distributed by Pickle Packers International, Inc.,
271.
Scheduled processes
Rushing, J. E. and Fleming, H. P.
In
Acidified Foods. Principles of Handling and
Preservation. 2nd ed. A manual for a course
published and distributed by Pickle Packers International, Inc.,
272.
Using lactic acid bacteria to improve the safety of minimally processed
fruits and vegetables
Breidt, F. and Fleming, H. P.
Food Technol. 51 (9):44-46, 48, 51, 1997.
(pdf
format)
273.Modeling
growth of Saccharomyces rosei in cucumber fermentation
Passos, F. V., Fleming, H. P., Felder, R. M., and
Ollis, D. F.
Food Microbiol.
14 (6):533-542, 1997. (pdf
format)
274.
Dietary fibre content of thirteen apple cultivars
Gheyas, F., Blankenship, S. M., Young, E., and
McFeeters, R. F.
J. Sci. Food Agric. 75 (1):333-340, 1997. (pdf
format)
275. Acetoin
production as an indicator of growth and metabolic inhibition of Listeria monocytogenes
Romick, T. L. and Fleming, H. P.
J. Appl. Microbiol. 84 (1):18-24, 1998. (pdf
format)
276.
Pectin hydrolysis: Effect of temperature, degree of methylation, pH,
and calcium on hydrolysis rates
Krall, S. M. and McFeeters, R. F.
J. Agric. Food Chem. 46 (4):1311-1315, 1998. (pdf
format)
277. Volatile
compounds in cucumbers fermented in low-salt conditions
Zhou, A. and McFeeters, R. F.
J. Agric. Food Chem. 46 (6):2117-2122, 1998. (pdf
format)
278.
Use and removal of sulfite by conversion to sulfate in the preservation
of salt-free cucumbers
McFeeters, R. F.
J. Food Prot. 61 (7):885-890, 1998. (pdf
format)
279.
Modeling of the competitive growth of Listeria
monocytogenes and Lactococcus lactis in vegetable
broth
Breidt, F. and Fleming, H. P.
Appl. Environ. Microbiol.
64 (9):3159-3165, 1998. (pdf
format)
280. Antimicrobial properties of
sinigrin and its hydrolysis products
Shofran, B. G., Purrington, S. T., Breidt, F., and
Fleming, H. P.
J. Food Sci. 63 (4):621-624, 1998. (pdf
format)
281.
Cell surface localization and processing of the ComG proteins, required
for DNA binding during transformation of Bacillus subtilis
Chung, Y. S., Breidt, F., and
Dubnau, D.
Mol. Microbiol. 29 (3):905-913, 1998. (pdf
format)
282. Development of oxidized odor and
volatile aldehydes in fermented cucumber tissue exposed to oxygen
Zhou, A., McFeeters, R. F., and
Fleming, H. P.
J. Agric. Food Chem. 48 (2):193-197, 2000. (pdf
format)
283.
Vegetables, pickling
Fleming, H. P.
In Wiley Encyclopedia of Food Science and Technology,
F. J. Francis, ed., 2nd ed., John Wiley & Sons, New York, NY, pp.
2427-2433, 2000. (pdf
format)
284.
Investigations into genotypic variations of peanut carbohydrates
Pattee, H. E., Isleib, T. G.,
Giesbrecht, F. G., and McFeeters, R. F.
J. Agric. Food
Chem. 48 (3):750-756, 2000. (pdf
format)
285.
Relationships of sweet, bitter, and roasted peanut sensory attributes
with carbohydrate components in peanuts
Pattee, H. E., Isleib, T. G.,
Giesbrecht, F. G., and McFeeters, R. F.
J. Agric. Food
Chem. 48 (3):757-763, 2000. (pdf
format)
286. Inhibition of formation of
oxidative volatile components in fermented cucumbers by ascorbic acid
and turmeric
Zhou, A., McFeeters, R. F., and
Fleming, H. P.
J. Agric. Food Chem. 48 (10):4910-4912, 2000. (pdf
format)
287.
Reduction of microflora on whole pickling cucumbers by blanching
Breidt, F., Hayes, J. S., and
Fleming, H. P.
J. Food Sci. 65 (8):1354-1358. 2000. (pdf
format)
288.
Heat transfer characteristics of cucumbers during blanching
Fasina, O. O. and Fleming, H. P.
J. Food
289.
Novel quantitative assays for estimating the antimicrobial activity of
fresh garlic juice
Unal, R., Fleming, H. P.,
McFeeters, R. F., Thompson, R. L., Breidt, F., Jr., and Giesbrecht, F.
G.
J. Food Protec. 64 (2):189-194, 2001. (pdf
format)
290.
Infrared heating of biological materials
Fasina, O. O. and Tyler, R. T.
In Food Processing Operations
Modeling. Design and Analysis.
J. Irudayaraj, ed., Marcel Dekker, Inc.,
291. Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular
cloning of a lysin gene in Escherichia coli
Yoon, S. S., Kim, J.-W., Breidt,
F., Jr., and Fleming, H. P.
Intern. J. Food
Microbiol. 65:63-74, 2001. (pdf
format)
292.
Methods for producing cooked sweetpotato products and compositions
thereof
Walter, W. M., Jr., Truong, V.-D.,
and Espinel, R. K.
293.
Differential glucose and fructose utilization during cucumber juice
fermentation
Lu, Z., Fleming, H. P., and
McFeeters, R. F.
J. Food Sci. 66(1):162-166, 2001. (pdf
format)
294.
Pectinolytic and pectolytic microorganisms
McFeeters, R. F., Hankin, L., and
Lacy, G. H.
In Compendium of
Methods for the Microbiological Examination of Foods, 4th ed., F. P.
Downes and K. Ito, eds., American Public Health Association,
Washington, DC, pp. 195-199, 2001. (pdf
format)
295.
Fermented and acidified vegetables
Fleming, H. P., McFeeters R. F., and Breidt, F.
In Compendium of
Methods for the Microbiological Examination of Foods, 4th ed., F. P.
Downes and K. Ito, eds., American Public Health Association,
Washington, DC, pp. 521-532, 2001. (pdf
format)
296.
Solid-phase microextraction (SPME)
technique for measurement of generation of fresh cucumber flavor
compounds
Palma-Harris, C.,
McFeeters, R. F., and Fleming, H. P.
J. Agric. Food Chem. 49 (9):4203-4207,
2001. (pdf
format)
297.
Isolation and characterization of bacteriophages from fermenting
sauerkraut
Yoon,
S.-S., Barrangou-Poueys, R., Breidt, Jr., F., Klaenhammer, T. R., and
Fleming, H. P.
Appl. Environ. Microbiol. 68 (2):973-976, 2002. (pdf
format)
298. Energy-based dynamic model
for variable temperature batch fermentation by Lactococcus
lactis
Dougherty, D. P., Breidt, F., Jr., McFeeters, R. F., and
Lubkin, S. R.
Appl. Environ. Microbiol. 68
(5):2468-2478, 2002. (pdf
format)
299. Mass transfer and solute
diffusion in brined cucumbers
Fasina, O., Fleming, H., and Thompson, R.
J. Food Sci. 67 (1):181-187, 2002. (pdf
format)
300.
Identification and characterization of Leuconostoc
fallax strains isolated from an industrial sauerkraut fermentation
Barrangou-Poueys, R., Yoon, S. S.,
Breidt, Jr., F., Fleming, H. P., and Klaenhammer, T. R.
Appl. Environ. Microbiol. 68
(6):2877-2884, 2002. (pdf
format)
301.
Effects of anions and cations on sugar
utilization in cucumber juice fermentation
Lu,
Z., Fleming, H. P., McFeeters, R. F., and Yoon, S. S.
J. Food Sci. 67 (3):1155-1161, 2002. (pdf
format)
302. Zonierung von intakten
bakteriophagen
Barrangou, R., Breidt, F., and Schroen, D.
GIT Labor-Fachzeitschrift 4:470-471, 2002. (pdf
format)
303. Fresh cucumber flavor in
refrigerated pickles: Comparison of sensory and instrumental analysis
Palma-Harris, C., McFeeters, R. F., and
Fleming, H. P.
J. Agric.
Food Chem. 50 (17):4875-4877, 2002. (pdf
format)
304. Characterization of
six Leuconostoc fallax bacteriophages isolated from an
industrial sauerkraut fermentation
Barrangou, R., Yoon, S.-S., Breidt, Jr., F., Fleming, H.P.
and Klaenhammer, T.R.
Appl. Environ. Microbiol. 68
(11):5452-5458, 2002. (pdf
format)
305. Discovering lactic acid
bacteria by genomics
Klaenhammer, T., Altermann, E., Arigoni, F., Bolotin, A.,
Breidt, F., Broadbent, J., Cano, R., Chaillou, S., Deutscher, J.,
Gasson, M., van de Guchte, M., Guzzo, J., Hartke, A., Hawkins, T.,
Hols, P., Hutkins, R., Kleerebezem, M., Kok, J., Kuipers, O., Lubbers,
M., Maguin, E., McKay, L., Mills, D., Nauta, A., Overbeek, R., Pel, H.,
Pridmore, D., Saier, M., van Sinderen, D., Sorokin, A., Steele, J.,
O'Sullivan, D., de Vos, W., Weimer, B., Zagorec, M., and Siezen, R.
Antonie van Leeuwenhoek 82:29-58, 2002. (pdf
format)
306. Effects of fruit size on fresh cucumber
composition and the chemical and physical consequences of fermentation
Lu, Z., Fleming, H.
P., and McFeeters, R. F.
J. Food Sci. 67(8):2934-2939, 2002. (pdf
format)
307. BAG-IN-BOX
TECHNOLOGY: Pilot system for
process-ready, fermented cucumbers
Fleming, H. P., Humphries, E. G., Fasina,
O. O., McFeeters, R. F., Thompson, R. L., and Breidt, Jr., F.
Pickle Pak Sci. VIII (1):1-8, 2002. (pdf
format)
308. BAG-IN-BOX
TECHNOLOGY: Temperature prediction during
blanching and cooling of cucumbers
Fasina, O. O.,
Humphries, E. G., and Fleming, H. P.
Pickle Pak Sci. VIII (1):9-13, 2002. (pdf
format)
309. BAG-IN-BOX
TECHNOLOGY: Storage stability of
process-ready, fermented cucumbers
Fleming, H. P.,
Humphries, E. G, Thompson, R. L., and McFeeters, R. F.
Pickle Pak Sci. VIII (1):14-18, 2002. (pdf
format)
310. BAG-IN-BOX
TECHNOLOGY: Membrane filtration of
cucumber fermentation brine
Fasina, O. O.,
Fleming, H. P., and Reina, L. D.
Pickle Pak Sci. VIII (1):19-25, 2002. (pdf
format)
311. BAG-IN-BOX
TECHNOLOGY: Sensory quality of pickles
produced from process-ready, fermented cucumbers
Johanningsmeier, S.
D., Thompson, R. L., and Fleming, H. P.
Pickle Pak Sci. VIII (1):26-33, 2002. (pdf
format)
312. BAG-IN-BOX
TECHNOLOGY: Preservation of brined
vegetables without fermentation
McFeeters, R. F.,
Fleming, H. P., Fasina, O. O., and Papageorge, L. M.
Pickle Pak Sci. VIII (1):34-37, 2002. (pdf
format)
313. BULK TANK
TECHNOLOGY: Acidification of commercially
fermented cucumbers in bulk tanks to increase microbial stability
Fleming, H. P.,
Humphries, E. G., Thompson, R. L., and McFeeters, R. F.
Pickle Pak Sci. VIII (1):38-43, 2002. (pdf
format)
314. Bacterial
contamination of cucumber fruit through adhesion
Reina, L. D., Fleming, H. P., and Breidt,
Jr., F.
J. Food Protec. 65 (12):1881-1887, 2002. (pdf
format)
315. Thermal and
rheological properties of brine from fermented and sulfite-preserved
cucumbers
Fasina, O. O.,
Fleming, H. P., and McFeeters, R. F.
J. Food Proc.
316. Chlorophyllase
McFeeters, R. F.
In Handbook of Food Enzmology.J.
R. Whitaker, A. G. J. Voragen, D. W. S. Wong, eds., Marcel Dekker,
Inc., New York, p. 681-686, 2002. (pdf
format)
317. Factors
influencing texture retention of salt-free, acidified, red bell peppers
during storage
Papageorge, L. M., McFeeters, R. F., and
Fleming, H. P.
J. Agric. Food Chem. 51 (5):1460-1463, 2003. (pdf
format)
318. Sulfite
analysis of fruits and vegetables by high-performance liquid
chromatography (HPLC) with ultraviolet spectrophotometric detection
McFeeters, R. F. and Barish, A. O.
J. Agric. Food Chem. 51 (6):1513-1517, 2003. (pdf
format)
319. Crossflow
filtration of brine from cucumber fermentation
Fasina, O. O., Fleming, H. P., Humphries,
E. G., Thompson, R. L., and Reina, L. D.
Appl.
320. Isolation
and characterization of a Lactobacillus plantarum
bacteriophage, FJL-1, from a cucumber
fermentation
Lu, Z., Breidt, Jr., F., Fleming, H. P.,
Altermann, E., and Klaenhammer, T. R.
Intern.J. Food Microbiol.
84:225-235, 2003. (pdf
format)
321. Bacteriophage
ecology in commercial sauerkraut fermentations
Lu, Z., Breidt, Jr., F., Plengvidhya, V.,
and Fleming, H. P.
Appl. Environ. Microbiol. 69
(6):3192-3202, 2003. (pdf
format)
328.
Processing and safety.
Breidt,
Jr., F. and Costilow, R. N.
In
Acidified Foods: Principles of Handling
and Preservation. Fleming, H. P. and Costilow, R. N. (eds.).
Pickle
Packers International, Inc.,
329.
Malolactic activity of lactic acid bacteria during sauerkraut
fermentation.
Johanningsmeier,
S. D., Feming, H. P., and Breidt, Jr., F.
J.
Food Sci. 69 (8):M222-M227. 2004. (pdf
format
330.
Dynamic model for mass transfer of solutes in cucumber fermentation.
Passos,
F. V., Felder, R. M., Fleming, H. P., McFeeters, R. F., and Ollis, D. F.
J.
Food
331.
Isolation and selection of lactic acid bacteria as biocontrol agents
for
minimally processed vegetables.
Reina,
L. D., Breidt, Jr., F., Fleming, H. P., and Kathariou, S.
J.
Food Sci. 70 (1):M7-M11. 2005. (pdf
format
332.
A hypothesis for the chemical basis for perception of sour taste.
Johanningsmeier,
S. D., McFeeters, R. F., and Drake, M. A.
J.
Food Sci. 70 (2):R44-R48. 2005. (pdf
format
333.
Determination of 5-log pathogen reduction times for heat-processed,
acidified
vegetable brines.
Breidt,
Jr., F., Hayes, J. S., Osborne, J. A., and McFeeters, R. F.
J.
Food Protec. 68 (2):305-310. 2005. (pdf
format
334.
Sequence analysis of the Lactobacillus
plantarum bacteriophage FJL-1.
Lu,
Z., Altermann, E., Breidt, Jr., F., Predki, P., Fleming, H. P., and
Klaenhammer,
T. R.
Gene
348:45-54, 2005. (pdf
format
335. Heat transfer and microbial kinetics
modeling to determine the location
of microorganisms within cucumber fruit.
Mattos, F. R., Fasina, O. O., Reina, L. D.,
Fleming, H. P., Breidt, Jr., F., Damasceno, G. S., and Passos, F. V.
J. Food Sci. 70 (5):E324-E330, 2005. (pdf
format
336. Chemical and sensory properties of sauerkraut produced
with Leuconostoc mesenteroides starter
cultures of differing malolactic phenotypes.
Johanningsmeier, S. D., Fleming, H. P., Thompson, R. L., and
McFeeters,
R. F.
350. Lactobacilli and
tartrazine as causative agents of a red colored spoilage in cucumber
pickle products.
Diaz Muniz, I., Kelling, R., Hale, S., Breidt, F., Mcfeeters, R.F.
Journal of Food Science. 72(7):M240-M245. 2007. (pdf format)
351. Enumeration of Viable
Listeria monocytogenes Cells by Real-Time
PCR with Propidium Monoazide and Ethidium Monoazide in the Presence of
Dead Cells.
Pan, Y.
and Breidt, F.
Appl. Environ. Microbiol. 73(24):8028-8031, 2007. (pdf format)
352. Development of
Preservation Prediction Chart for Long Term Storage of Fermented
Cucumber.
Kim, J. and Breidt, F.
Korean Journal of Life Sciences. 17(12):1616-1621, 2007. (pdf
format)
353. Determination of
5-log Reduction Times for Food Pathogens in Acidified Cucumbers During
Storage at 10 and 25°C.
Breidt, F., Hayes, J. S., Mcfeeters, R. F.
Appl. Environ. Microbiol. 70(11):2638-2641. 2007. (pdf
format)
354. DNA Fingerprinting
of Lactic Acid Bacteria in Sauerkraut Fermentations by Methods.
Plengvidhya, V., Breidt, F., Lu, Z., Fleming, H. P.
Appl. Environ. Microbiol. 73(23):7697-7702. 2007. (pdf
format)
355. Microbiological Preservation of
Cucumbers for Bulk Storage by the Use of Acetic Acid and Food
Preservatives.
Perez Diaz,
J. Food Sci. 73(6):M287-M291.
2008. (pdf format)
356. Effects of pH, Dissolved
Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7
in Organic Acid Solutions.
Kreske, A. C., Bjornsdottir,
K., Breidt, F., Hassan, H.
Journal of Food Protection.
71(12):2404-2409. 2008.
357. Escherichia coli O157:H7
Strains Isolated from Environmental Sources Differ Significantly in
Acetic Acid Resistance Compared with Human Outbreak Strains.
Oh, D.-H., Pan, Y.,
J. Food Prot. 72(3):503-509,
2009.(pdf
format)
358. Evaluation of enzymatic and
non-enzymatic softening in low
salt cucumber fermentations.
Maruvada, R. and
McFeeters, R. F.
Int. J. Food Sci. Technol.
44:1108-1117. 2009.(pdf
format)
359. Effects of pH Adjustment and
Sodium Ions on
Sour Taste Intensity of Organic Acids.
Neta, E. R. D.,
J. Food Sci. 74(4):S165-S169.
2009.(pdf
format)
360. Modification of azo
dyes by lactic acid bacteria.
Pérez Díaz,
J. Appl. Microbiol.
107:584-589, 2009. (pdf
format)
Youwen, P., Breidt, F.,
Kathariou, S.
Appl. Environ.
Microbiol. 75(18):5846-5852, 2009. (pdf
format)
362.
Influence
of Microbial Growth in the Redox Potential of Fermented
Cucumbers.
Olsen, M., Pérez Díaz,
J. Food Sci. 74(4):M149-M153. 2009. (pdf format)