Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber
Daughtry, Katheryne V., Johanningsmeier, Suzanne D., Sanozky-Dawes, Rosemary, Klaenhammer, Todd R., Barrangou, Rodolphe
Published in International journal of food microbiology (02.09.2018)
Published in International journal of food microbiology (02.09.2018)
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Journal Article
Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato
Adedipe, Oluwatosin E, Johanningsmeier, Suzanne D, Truong, Van-Den, Yencho, G. Craig
Published in Journal of agricultural and food chemistry (02.03.2016)
Published in Journal of agricultural and food chemistry (02.03.2016)
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Journal Article
Levilactobacillus brevis , autochthonous to cucumber fermentation, is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment
Pérez-Díaz, Ilenys M, Page, Clinton A, Mendez-Sandoval, Lesley, Johanningsmeier, Suzanne D
Published in Frontiers in microbiology (26.07.2023)
Published in Frontiers in microbiology (26.07.2023)
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Journal Article
Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market‐Types
Klevorn, Claire M., Dean, Lisa L., Johanningsmeier, Suzanne D.
Published in Journal of food science (01.03.2019)
Published in Journal of food science (01.03.2019)
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Journal Article
Direct Analysis of Triterpenes from High-Salt Fermented Cucumbers Using Infrared Matrix-Assisted Laser Desorption Electrospray Ionization (IR-MALDESI)
Ekelöf, Måns, McMurtrie, Erin K., Nazari, Milad, Johanningsmeier, Suzanne D., Muddiman, David C.
Published in Journal of the American Society for Mass Spectrometry (01.02.2017)
Published in Journal of the American Society for Mass Spectrometry (01.02.2017)
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Journal Article
Characteristics of spoilage-associated secondary cucumber fermentation
Franco, Wendy, Perez-Diaz, Ilenys M, Johanningsmeier, Suzanne D, McFeeters, Roger F
Published in Applied and Environmental Microbiology (01.02.2012)
Published in Applied and Environmental Microbiology (01.02.2012)
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Journal Article
Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
Allan, Matthew C., Johanningsmeier, Suzanne D., Nakitto, Mariam, Guambe, Osvalda, Abugu, Modesta, Pecota, Kenneth V., Craig Yencho, G.
Published in Food Chemistry: X (30.03.2024)
Published in Food Chemistry: X (30.03.2024)
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Journal Article
Chemistry and Physiology of Sour Taste--A Review
Da Conceicao Neta, Edith Ramos, Johanningsmeier, Suzanne D, McFeeters, Roger F
Published in Journal of food science (01.03.2007)
Published in Journal of food science (01.03.2007)
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Journal Article
A sensory lexicon to characterize the quality of fresh and preserved peppers
Uppili, Bhavana, LaFountain, Lisa J., Johanningsmeier, Suzanne D.
Published in Journal of food science (01.12.2023)
Published in Journal of food science (01.12.2023)
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Journal Article
Pomegranate as a functional food and nutraceutical source
Johanningsmeier, Suzanne D, Harris, G Keith
Published in Annual review of food science and technology (01.01.2011)
Published in Annual review of food science and technology (01.01.2011)
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Journal Article
Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines
McMurtrie, Erin K., Johanningsmeier, Suzanne D., Breidt, Fred, Price, Robert E.
Published in Journal of food science (01.05.2019)
Published in Journal of food science (01.05.2019)
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Journal Article