Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States von Truong, V.-D., McFeeters, R.F., Thompson, R.T., Dean, L.L., Shofran, B.

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Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives von Pérez-Díaz, I.M, McFeeters, R.F

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Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts von Pérez-Díaz, I.M, McFeeters, R.F

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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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Modification of azo dyes by lactic acid bacteria von Pérez-Díaz, I.M, McFeeters, R.F

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Lactobacilli and Tartrazine as Causative Agents of Red-Color Spoilage in Cucumber Pickle Products von Pérez-Díaz, I.M, Kelling, R.E, Hale, S, Breidt, F, McFeeters, R.F

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Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbers von McFeeters, R.F. (USDA, ARS, Raleigh, NC.)

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Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours von Teow, Choong C., Truong, Van-Den, McFeeters, Roger F., Thompson, Roger L., Pecota, Kenneth V., Yencho, G. Craig

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Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines von Breidt, F. Jr, Hayes, J.S, Osborne, J.A, McFeeters, R.F

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Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation von Lu, Z, Fleming, H.P, McFeeters, R.F

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Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties von Walter, W.M. Jr, Truong, V.D, Simunovic, N, McFeeters, R.F

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Fermentation microorganisms and flavor changes in fermented foods von McFeeters, R.F

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Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation von Lu, Z., Fleming, H.P., McFeeters, R.F.

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Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C von Breidt, F. Jr, Hayes, J, McFeeters, R.F

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Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines von Pérez-Díaz, I.M., McFeeters, R.F.

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Pectin Hydrolysis:  Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis Rates von Krall, Sandra M, McFeeters, Roger F

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Measurement of pectin methylation in plant cell walls von McFeeters, R.F., Armstrong, S.A.

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Fermentation of cucumbers without sodium chloride von Fleming, H.P. (Food Fermentation Laboratory, USDA, ARS, NC.), McDonald, L.C, McFeeters, R.F, Thompson, R.L, Humphries, E.G

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Base-mediated firmness retention of sweetpotato products von Walter, W.M. Jr, Fleming, H.P, McFeeters, R.F

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