1. Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based Methods. Issue 1 (25th November 2015) Authors: Medina, Eduardo; Pérez‐Díaz, Ilenys M.; Breidt, Fred; Hayes, Janet; Franco, Wendy; Butz, Natasha; Azcarate‐Peril, María Andrea Journal: Journal of food science Issue: Volume 81:Issue 1(2016) Page Start: M121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning. Issue 3 (4th March 2013) Authors: Breidt, Fred; Medina, Eduardo; Wafa, Doria; Pérez‐Díaz, Ilenys; Franco, Wendy; Huang, Hsin‐Yu; Johanningsmeier, Suzanne D.; Kim, Jae Ho Journal: Journal of food science Issue: Volume 78:Issue 3(2013) Page Start: M470 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines. Issue 5 (17th April 2019) Authors: McMurtrie, Erin K.; Johanningsmeier, Suzanne D.; Breidt, Fred; Price, Robert E. Journal: Journal of food science Issue: Volume 84:Issue 5(2019) Page Start: 1129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. (August 2018) Authors: Ding, Zhansheng; Johanningsmeier, Suzanne D.; Price, Robert; Reynolds, Rong; Truong, Van-Den; Payton, Summer Conley; Breidt, Fred Journal: Food control Issue: Volume 90(2018) Page Start: 304 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Modeling the buffer capacity of ingredients in salad dressing products. Issue 4 (21st March 2020) Authors: Longtin, Madyson; Price, Robert E.; Mishra, Ritu; Breidt, Fred Journal: Journal of food science Issue: Volume 85:Issue 4(2020) Page Start: 910 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products. Issue 1 (16th December 2016) Authors: Fan, Sicun; Breidt, Fred; Price, Robert; Pérez‐Díaz, Ilenys Journal: Journal of food science Issue: Volume 82:Issue 1(2017) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗