Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids von Neta, E.R.D, Johanningsmeier, S.D, Drake, M.A, McFeeters, R.F

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Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles von Da Conceicao Neta, E.R, Johanningsmeier, S.D, Drake, M.A, McFeeters, R.F

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Malolactic activity of lactic acid bacteria during sauerkraut fermentation von Johanningsmeier, S.D, Fleming, H.P, Breidt, F. Jr

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Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes von Johanningsmeier, S.D, Fleming, H.P, Thompson, R.L, McFeeters, R.F

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