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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, I. D.

Ind. Eng. Chem. 32 (6):858-861, 1940. (pdf format)

 

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, I. D., and Veerhoff, O.

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 (Ann Arbor, MI), 1941. (Abstract) (pdf format)

 

12. Observations on bloater formation in cucumber fermentation

Jones, I. D., Etchells, J. L., Veerhoff, O., and Veldhuis, M. K.

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, I. D.

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, I. D., and Veerhoff, O.

Food Indus. 13 (10):54-56; 13 (11):48-50, 1941. (pdf format)

 

15. Pasteurization of genuine dill pickles

Jones, I. D., Etchells, J. L., Veldhuis, M. K., and Veerhoff, O.

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, I. D.

Fruit Prods. J. 21 (11):330-332, 1942. (pdf format)

 

18. Bacteriological changes in cucumber fermentation

Etchells, J. L. and Jones, I. D.

Food Ind. 15 (2):54-56, 1943. (pdf format)

 

19. Physical and chemical changes in cucumber fermentations

Jones, I. D. and Etchells, J. L.

Food Indus. 15 (1):62-64, 1943. (pdf format)

 

20. Mortality of microorganisms during pasteurization of cucumber pickle

Etchells, J. L. and Jones, I. D.

Food Res. 8 (1):33-44, 1943. (pdf format)

 

21. Commercial brine preservation of vegetables

Etchells, J. L. and Jones, I. D.

Fruit Prods. J. 22 (8):242-246, 251, 253, 1943. (pdf format)


22. Brine preservation of vegetables

Etchells, J. L., Jones, I. D., and Hoffman, M. A.

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, I. D.

Canner 98 (9):28, 64, 1944. (pdf format)

 

24. Procedure for pasteurizing pickle products

Etchells, J. L. and Jones, I. D.

Glass Packer 23 (7):519-523, 546, 1944. (pdf format)

 

25. Preservation of vegetables by salting or brining

Etchells, J. L. and Jones, I. D.

USDA Farmers' Bull. No. 1932, 16 pp., 1944. (pdf format)

 

26. Nutritive value of brined and fermented vegetables

Jones, I. D. and Etchells, J. L.

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, I. D.

Mich. Agric. Expt. Sta. Tech. Bull. No. 200, 56 pp., 1945. (pdf format)

 

29. Procedure for bacteriological examination of brined, salted, and pickled vegetables and vegetable products

Etchells, J. L. and Jones, I. D.

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, I. D.

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, I. D., and Lewis, W. M.

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, I. D.

J. Agric. Res. 78 (1 & 2):19-31, 1949. (pdf format)

 

34. Film yeasts on commercial cucumber brines

Etchells, J. L. and Bell, T. A.

Food Technol. 4 (3):77-83, 1950. (pdf format)

 

35. Classification of yeasts from the fermentation of commercially brined cucumbers

Etchells, J. L. and Bell, T. A.

Farlowia 4 (1):87-112, 1950. (pdf format)

 

36. Softening of commercial cucumber salt-stock in relation to polygalacturonase activity

Bell, T. A., Etchells, J. L., and Jones, I. D.

Food Technol. 4 (4):157-163, 1950. (pdf format)

 

37. Cucumber varieties in pickle manufacture

Jones, I. D. and Etchells, J. L.

Canner 110 (1):34, 36, 38, 40, 1950. (pdf format)

 

38. Progress in pickle research

Etchells, J. L. and Jones, I. D.

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, I. D., and Bell, T. A.

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, I. D., and Bell, T. A.

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, I. D.

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

Bell, T. A., Etchells, J. L., and Jones, I. D.

Arch. Biochem. Biophys. 31 (3):431-441, 1951. (pdf format)

 

44. Sugar and acid tolerance of spoilage yeasts from sweet-cucumber pickles

Bell, T. A. and Etchells, J. L.

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 Bell, T. A.

Farlowia 4 (2):249-264, 1952. (pdf format)

 

46. Morphology and pigmentation of certain yeasts from brines and the cucumber plant

Etchells, J. L., Bell, T. A., and Jones, I. D.

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., Bell, T. A., and Demain, A. L.

Appl. Microbiol. 2 (5):296-300, 1954. (pdf format)

 

48. Varietal differences in cucumbers for pickling

Jones, I. D., Etchells, J. L., and Monroe, R. J.

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, I. D., and Lewis, W. M.

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., Bell, T. A., Etchells, J. L., and Smart, W. W. G., Jr.

J. Bacteriol. 67 (6):708-713, 1954. (pdf format)

 

52. A method for testing cucumber salt-stock brine for softening activity

Bell, T. A., Etchells, J. L., and Jones, I. D.

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 Bell, T. A.

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., Bell, T. A., and Jones, I. D.

Food Technol. 9 (3):14, 16, 1955. (Abstract) (pdf format)

 

55. Cucumber blossoms in salt stock mean soft pickles

Etchells, J. L., Bell, T. A., and Jones, I. D.

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

Bell, T. A. and Etchells, J. L.

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., Bell, T. A., Monroe, R. J., Masley, P. M., and Demain, A. 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., Bell, T. A., and Williams, C. F.

Food Technol. 12 (5):204-208, 1958. (pdf format)

 

59. Softening enzyme activity of cucumber flowers from northern production areas

Bell, T. A., Etchells, J. L., and Costilow, R. N.

Food Res. 23 (2):198-204, 1958. (pdf format)

 

60. Pectinase inhibitor in grape leaves

Bell, T. A. and Etchells, J. L.

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., Lecce, E., Bell, T. A., and Etchells, J. L.

J. Bacteriol. 75 (5):586-591, 1958. (pdf format)

 

62. Brined, salted, and pickled vegetable products

Etchells, J. L., Jones, I. D., and Bell, T. A.

In Recommended Methods for the Microbiological Examination of Foods, American Public Health Association, Inc., New York, NY, pp. 14-30, 1958. (pdf format)

 

63. The influence of sorbic acid on the growth of certain species of bacteria, yeasts, and filamentous fungi

Bell, T. A., Etchells, J. L., and Borg, A. F.

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., Bell, T. A., and Masley, P. M.

Mycologia 51 (4):492-511, 1960. (pdf format)

 

65. Cellulase inhibitor in grape leaves

Bell, T. A., Aurand, L. W., and Etchells, J. L.

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 Bell, T. A.

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., Bell, T. A., and Rutherford, H. A.

Appl. Microbiol. 9 (2):145-149, 1961. (pdf format)

 

68. Influence of salt (NaCl) on pectinolytic softening of cucumbers

Bell, T. A. and Etchells, J. L.

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., Bell, T. A., and Etchells, J. L.

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., Bell, T. A., Stanley, N. W., and Cope, W. A.

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

Bell, T. A., Etchells, J. L., Williams, C. F., and Porter, W. L.

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 Bell, T. A.

Appl. Microbiol. 12 (6):523-535, 1964. (pdf format)

 

75. Pectic enzymes of rumen fluid

Smart, W. W. G., Jr., Bell, T. A., Mochrie, R. D., and Stanley, N. W.

J. Dairy Sci. 47 (11):1220-1223, 1964. (pdf format)


76. Cucumber breeding studies in Arkansas

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 Bell, T. A.

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., Bell, T. A., and Etchells, J. L.

J. Food Sci. 30 (2):288-295, 1965. (pdf format)

 

79. Inhibition of pectinolytic and cellulolytic enzymes in cucumber fermentations by sericea

Bell, T. A., Etchells, J. L., Singleton, J. A., and Smart, W. W. G., Jr.

J. Food Sci. 30 (2):223-239, 1965. (pdf format)

 

80. Pectinase and cellulase enzyme inhibitor from sericea and certain other plants

Bell, T. A., Etchells, J. L., and Smart, W. W. G., Jr.

Bot. Gaz. 126:40-45, 1965. (pdf format)

 

81. Controlled fermentation improves pickling

Etchells, J. L., Bell, T. A., and Costilow, R. N.

Food Process. Marketing 27 (May):150-151, 1966. (pdf format)

 

82. Pure culture fermentation of green olives

Etchells, J. L., Borg, A. F., Kittel, I. D., Bell, T. A., and Fleming, H. P.

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., Bell, T. A., and Etchells, J. L.

J. Food Sci. 31 (2):172-177, 1966. (pdf format)

 

84. Brined, salted, and pickled vegetable products

Etchells, J. L., Jones, I. D., and Bell, T. A.

In Recommended Methods for the Microbiological Examination of Foods, 2nd ed., J. M. Sharf, ed., American Public Health Association, Inc., New York, NY, pp. 17-33, 1966. (pdf format)

 

85. Brine fermentation of cucumbers treated with sodium o-phenylphenate

Bell, T. A., Etchells, J. L., and Swindell, R. M.

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 Bell, T. A.

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 Bell, T. A.

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 Bell, T. A.

J. Food Sci. 33 (6):572-576, 1968. (pdf format)

 

90. Physiological effects of sericea tannin in rats

Booth, A. N. and Bell, T. A.

Soc. Exp. Biol. Med. 128:800-803, 1968. (pdf format)

 

91. Enzyme inhibitor for preventing softening in brined foods

Bell, T. A., Etchells, J. L., and Smart, W. W. G., Jr.

U. S. Patent No. 3,374,099, March 19, 1968. (pdf format)

 

92. Pure culture fermentation process for pickled cucumbers

Etchells, J. L., Bell, T. A., and Costilow, R. N.

U. S. Patent No. 3,403,032, September 24, 1968. (pdf format)

 

93. Process and media for producing cells of lactic acid bacteria

Etchells, J. L. and Costilow, R. N.

U. S. Patent No. 3,410,755, November 12, 1968. (pdf format)

 

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 Bell, T. A.

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., Bell, T. A., and Kittel, I. D.

U. S. Patent No. 3,480,448, November 25, 1969. (pdf format)

 

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

Bell, T. A., Etchells, J. L., and Kelling, R. E.

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., Bell, T. A., and Smart, W. W. G., Jr.

Crop Sci. 11 (Nov.-Dec.):893-895, 1971. (pdf format)

 

102. Low-sodium pickle products for modified diets

Bell, T. A., Etchells, J. L., Kelling, R. E., and Hontz, L. H.

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 Bell, T. A.

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., Bell, T. A., and Turney, L. J.

J. Food Sci. 37 (3):442-445, 1972. (pdf format)

 

105. Influence of different organic acids on the firmness of fresh-pack pickles

Bell, T. A., Turney, L. J., and Etchells, J. L.

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 Bell, T. A.

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., St. Charles, IL. 1973. (pdf format)

 

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 Bell, T. A.

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., St. Charles, IL. 1974. (pdf format)

 

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., St. Charles, IL. 1974. (pdf format)

 

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., St. Charles, IL. 1974. (pdf format)

 

118. Quick method for estimating CO2 in cucumber brines

Fleming, H. P., Thompson, R. L., and Bell, T. A.

Advisory statement published and distributed by Pickle Packers International, Inc., St. Charles, IL. 1974. (pdf format)

 

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 Bell, T. A.

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)


122. The FFL olive pressure tester: An instrument for measuring the firmness of Spanish-type green olives

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 Bell, T. A.

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., Bell, T. A., and Thompson, R. L.

Advisory statement published and distributed by Pickle Packers International, Inc., St. Charles, IL. 1976. (pdf format)

 

127. Collection of papers on CO2 and control of bloaters during cucumber fermentation

Bell, T. A. and Fleming, H. P.

Advisory statement published and distributed by Pickle Packers International, Inc., St. Charles, IL. 1976. (pdf format)

 

128. Refrigerated dill pickles--Questions and answers

Etchells, J. L., Bell, T. A., and Moore, W. R., Jr.

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 Bell, T. A.

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., Bell, T. A., Fleming, H. P., and Thompson, R. L.

U. S. Patent No. 3,932,674, January 13, 1976. (pdf format)

 

132. Controlled fermentation acidity of brined cucumbers

Bell, T. A., Etchells, J. L., Kelling, R. E., and Olsen, J. L.

U. S. Patent No. 3,993,784, November 23, 1976. (pdf format)


133. Use of calcium chloride to improve the texture of pickles

Etchells, J. L., Bell, T. A., and Fleming, H. P.

Advisory statement published and distributed by Pickle Packers International, Inc., St. Charles, IL. 1977. (pdf format)

 

134. Identification and distribution of soluble saccharides in pickling cucumber plants and their fate in fermentation

Pharr, D. M., Sox, H. N., Smart, E. L., Lower, R. L., and Fleming, H. P.

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., Bell, T. A., and Monroe, R. J.

J. Food Sci. 42 (6):1464-1470, 1977. (pdf format)

 

136. Controlled fermentation of sliced cucumbers

Fleming, H. P., Thompson, R. L., Bell, T. A., and Hontz, L. H.

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., Bell, T. A., and Fleming, H. P.

J. Food Biochem. 4 (1):1-16, 1980. (pdf format)

 

144. Brining properties of cucumbers exposed to pure oxygen before brining

Fleming, H. P., Pharr, D. M., and Thompson, R. L.

J. Food Sci. 45 (6):1578-1582, 1980. (pdf format)

 

145. Mechanism for bloater formation in brined cucumbers

Fleming, H. P. and Pharr, D. M.

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., St. Charles, IL. 1981. (pdf format)

 

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., New York, NY, pp. 227-258, 1982. (pdf format)

 

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, D. D., and Monroe, R. J.

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., Pharr, D. M., and Thompson, R. L.

U. S. Patent No. 4,352,827, October 5, 1982. (pdf format)


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., Pharr, D. M., and Fleming, H. P.

J. Food Sci. 48 (1):197-201, 1983. (pdf format)

 

159. Pressure changes in oxygen-exchanged, brined cucumbers

Corey, K. A., Pharr, D. M., and Fleming, H. P.

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., Pharr, D. M., and Fleming, H. P.

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., Pharr, D. M., and McFeeters, R. F.

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., Pharr, D. M., and McFeeters, R. F.

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 United States by G. Fuller and G. G. Dull.In CRC Handbook of Processing and Utilization in Agriculture, Vol. II, Part 2: Plant Products. I. A. Wolff, ed., CRC Press, Inc., Boca Raton, FL, pp. 397-463, 1983.(pdf format)

 

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 Pharr, D. M.

Pickle Pak Sci. VII (1):16-23, 1983. (pdf format)

 

172.Horticultural crops research: Processing

Pharr, D. M. and Fleming, H. P.

Res. Perspec. (N. C. Agric. Res. Serv., NCSU, Raleigh, NC) 2 (4):22-23, 1983. (pdf format)

 

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 Bell, T. A.

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)

 

187.The lactobacilli, pediococci, and leuconostocs: Vegetable products

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.

U. S. Patent No. 4,666,849, May 19, 1987. (pdf format)

 

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. Eng. Agric. 4 (2):166-171, 1988. (pdf format)

 

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, Washington, DC, pp. 125-139, 1989. (pdf format)

 

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 Pharr, D. M.

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, D. D.

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., Crowley, K. A., and Fleming, H. P.

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., Crowley, K. A., and Fleming, H. P.

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. Eng. Agric. 12 (6):715-720, 1996. (pdf format)

 

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., St. Charles, IL, 1997.

 

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., St. Charles, IL, 1997.

 

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., St. Charles, IL, 1997.

 

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., St. Charles, IL, 1997.

 

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., St. Charles, IL, 1997.

 

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 Eng. 47:203-210, 2001. (pdf format)

 

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., New York, NY, pp. 189-224, 2001. (pdf format)

 

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.

U. S. Patent No. 6,197,363B1, 2001. (pdf format)

 

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. Eng. 25:307-322, 2002. (pdf format)

 

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. Eng.Agric. 19 (1):107-113, 2003. (pdf format)

 

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)

F-322. Effect of malic acid on the growth kinetics of Lactobacillus plantarum

Passos,F.V., Fleming, H.P., Hassan, H.M., McFeeters, R.F.

Appl. Microbiol. Biotechnol. 63:207-211, 2003. (pdf format)

323. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

Breidt, Jr., F., Hayes, J.S., McFeeters, R.F.

Journal of Food Protection, 67 (1):12-18, 2004. (pdf format)

324. A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations

Breidt, Jr., F.

Journal of Food Science, 69 (1):30-34, 2004. (pdf format)

P-325. Fermentation microorganisms and flavor changes in fermented foods

McFeeters, R.F.

Journal of Food Science, 69(1):35-37, 2004. (pdf format)

326. Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation

Plengvidhya, V., Breidt, Jr., F., Fleming, H.P.

International Journal of Food Microbiology, 93:287-296, 2004. (pdf format)

327. Rapid softening of acidified peppers: effects of oxygen and sulfite

McFeeters, R.F., Barrangou, L.M., Barish, A.O., Morrison, S.S.

J. Agric. Food Chem. 52:4554-4557, 2004. (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., St. Charles, IL. 2004. (pdf format)
 

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 Eng. 68 (3):297-302. 2005. (pdf format)

 

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.

J. Food Sci. 70 (5):S343-S349, 2005. (pdf format)

337. Safety of minimally processed, acidified and fermented vegetable products.
Breidt, Jr., F., Sapers, G.M., Gorny, J.R., Yousef, A.E., eds.,
CRC Press, Inc., Boca Raton, FL, p. 313-335, 2006. (pdf format)

338. Protective effects of organic acids on survival of Escherichia coli 0157:H7 in acidic environments.
Bjornsdottir, K., Breidt, Jr., F., and McFeeters, R. F.
Appl. Envrion. Microbiol. 72 (1):660-664, 2006. (pdf format)

339. Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles. 
Cleary, K. and McFeeters, R. F.
J. Agric. Food Chem. 2006. (pdf format)

340. Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses. Chin, H. S., Breidt, Jr., F., Fleming, H. P., Shin, W. and Yoon, S.-S.
J. Microbiol. Biotechnol. 16:68-76, 2006. (pdf fromat)

341. Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkeaut. Mudgal, P., Breidt, Jr., F., Lutkin, S.R., Sandeep, K.P.
Appl. Envrion. Microbiol. , 72(6):3908-3915, 2006. (pdf format)


342. Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions.
Dougherty, D.P., Ramos Da Conceicao Neta, E., McFeeters, R.F., Lubkin, S.R., Breidt, Jr., F.
J. Agric. Food Chem. 54:6021-6029, 2006. (pdf format)

343. Comparative genomics of the lactic acid bacteria. 
Makarova,
K.,  Slesarev, A.,  Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V.,. Polouchine, N, Shakhova, V., Grigoriev, I., Lou, Y., Rohksar, D., Lucas, S., Huang, K., Goodstein, D. M., Hawkins, T., Plengvidhya, V., Welker, D., Hughes, J., Goh, Y., Benson,A., Baldwin, K., Lee, J.-H., Díaz-Muñiz, I., Dosti, B., Smeianov, V., Wechter, W., Barabote, R., Lorca, G.,. Altermann, E, Barrangou, R., Ganesan, B., Xie, Y., Rawsthorne, H., Tamir, D.,  Parker, C., Breidt,Jr., F., Broadbent, J., Hutkins, R., O'Sullivan, D., Steele, J., Unlu, G., Saier, M., Klaenhammer, T., Richardson, P., Kozyavkin, S., Weimer, B., Mills D.,
PNAS 103(42):15611-15616, 2006. (pdf format)
 
344. Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment.
Pan, Y., Breidt, Jr., F., Kathariou, S.
Appl. Envrion. Microbiol. , 72(12):7711-7717, 2006. (pdf format)

345. Fermented vegetables.
Breidt, Jr., F., McFeeters, R.F., and Diaz-Muniz, I.
In: Food Microbiology: Fundamentals and Frontiers, 3rd Ed. M. P. Doyle and L. R. Beuchat, eds, ASM Press, Washnington, D. C. p. 783-793, 2007. (pdf format)


346.  Da Conceicao Neta, E. R., Johanningsmeier, S. D., and McFeeters, R. F.
The Chemistry and Physiology of Sour Taste - A Review. J. Food Sci. 72 (2):R33-R38, 2007. (pdf format)

347. Detection and Characterization of a Lytic Pediococcus Bacteriophage from the Fermenting Cucumber Brine.
Sung-Sik, Y., Barrangou-Poueys, R., Breidt, F., Fleming, H.P.
J. Microbiol. Biotechnol. 17(2):262-270, 2007. (pdf format)

348. Effects of Leuconostoc mesenteroides starter culture on
fermentation of cabbage with reduced salt concentrations.
Johanningsmeier, S. D., Mcfeeters, R. F., Fleming, H. P., Thompson, R.L.
J. Food Sci. 72(5):M166-M172, 2007. (pdf format)

349. A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-pack Dill Pickles.
Da Conceicao Neta, E.R., Johanningsmeier, S.D., Drake, M.A., McFeeters, R.F.
J. Food Sci. 72(6)S352-S359. 2007. (pdf format)

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, I. M., Mcfeeters, R. F.

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. (pdf format)


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., Berry, E., Cooley, M., Mandrell, R., Breidt, Jr., F.

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., Johanningsmeier, S. D., Drake, M. A. and McFeeters, R. F.

J. Food Sci. 74(4):S165-S169. 2009.(pdf format)


360. Modification of azo dyes by lactic acid bacteria.

Pérez Díaz, I. M., McFeeters, R. F.

J. Appl. Microbiol. 107:584-589, 2009.  (pdf format)


361. Competition of Listeria Monocytogenes Serotype 1/2a and 4b Strains in Mixed Culture Biofilms.

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, I. M.

J. Food Sci. 74(4):M149-M153. 2009. (pdf format)