Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations von Johanningsmeier, Suzanne D., McFeeters, Roger F.

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Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS von Truong, Van-Den, Deighton, Nigel, Thompson, Roger T, McFeeters, Roger F, Dean, Lisa O, Pecota, Kenneth V, Yencho, G. Craig

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Characteristics of spoilage-associated secondary cucumber fermentation von Franco, Wendy, Perez-Diaz, Ilenys M, Johanningsmeier, Suzanne D, McFeeters, Roger F

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Chemistry and Physiology of Sour Taste--A Review von Da Conceicao Neta, Edith Ramos, Johanningsmeier, Suzanne D, McFeeters, Roger F

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Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers von Johanningsmeier, Suzanne D., McFeeters, Roger F.

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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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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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Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage von Johanningsmeier, Suzanne D., Franco, Wendy, Perez-Diaz, Ilenys, McFeeters, Roger F.

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Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry (GC×GC-TOFMS) von Johanningsmeier, Suzanne D., McFeeters, Roger F.

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Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations von Johanningsmeier, Suzanne, McFeeters, Roger F, Fleming, Henry P, Thompson, Roger L

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Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride von McFeeters, Roger F, Pérez-Díaz, Ilenys

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Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization von Koskiniemi, Craig B., Truong, Van-Den, McFeeters, Roger F., Simunovic, Josip

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A Hypothesis for the Chemical Basis for Perception of Sour Taste von Johanningsmeiner, Suzanne D., McFeeters, Roger F., Drake, Maryanne

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Solid-Phase Microextraction (SPME) Technique for Measurement of Generation of Fresh Cucumber Flavor Compounds von Palma-Harris, Cheryl, McFeeters, Roger F, Fleming, Henry P

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Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system von Koskiniemi, Craig B., Truong, Van-Den, Simunovic, Josip, McFeeters, Roger F.

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Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations von Maruvada, Rashmi, McFeeters, Roger 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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Effects of Oxygen and Turmeric on the Formation of Oxidative Aldehydes in Fresh-Pack Dill Pickles von Cleary, Katherine, McFeeters, Roger F

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Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C von Breidt, Jr, Fred, Hayes, Janet, McFeeters, Roger F

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Energy-Based Dynamic Model for Variable Temperature Batch Fermentation by Lactococcus lactis von Daniel P. Dougherty, Frederick Breidt, Jr, Roger F. McFeeters, Sharon R. Lubkin

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