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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,