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United States Department of Agriculture

Agricultural Research Service

Research Project: Improved Processes for Cucumbers, Cabbage, Sweetpotatoes, and Peppers to Make High Quality, Nutritious Products and Reduce Pollution

Location: Food Science Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Fermented and Acidified Vegetables - (Book / Chapter)
Perez Diaz, I.M., Breidt, F., Buescher, R.W., Arroyo-Lopez, F.N., Jimenez-Diaz, R., Bautista-Gallego, J., Garrido-Fernandez, A., Yoon, S., Johanningsmeier, S.D. 2014. Fermented and Acidified Vegetables. Compendium of Methods for the Microbiological Examination of Foods. Chapter 51.
Susceptibility of sweetpotato (Ipomoea batatas) peel proteins to digestive enzymes - (Peer Reviewed Journal)
Maloney, K.P., Truong, V., Allen, J.C. 2014. Susceptibility of sweetpotato (Ipomoea batatas) peel proteins to digestive enzymes. Food Science and Nutrition. 2(4):351–360. doi: 10.1002/fsn3.110.
Processing treatments for mitigating acrylamide formation in sweetpotato French fries     Reprint Icon - (Peer Reviewed Journal)
Truong, V.D., Pascua, Y.T., Reynolds, R., Thompson, R.L., Palazoglu, K., Mogol, B., Gokmen, V. 2014. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. Journal of Agricultural and Food Chemistry. 62:310-316.
Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties - (Peer Reviewed Journal)
Grace, M.H., Yousef, G.G., Gustafson, S.J., Truong, V.D., Yencho, G., Lila, M. 2014. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties. Journal of Food Chemistry. 145:717-724.
Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank     Reprint Icon - (Peer Reviewed Journal)
Caldwell, J.M., Brown, J., Breidt, F. 2013. Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank. International Journal of Systematic and Evolutionary Microbiology. 63(10):3609-3616.
Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization     Reprint Icon - (Peer Reviewed Journal)
Koskiniemi, C.B., Truong, V., McFeeters, R.F., Simunovic, J. 2013. Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT - Food Science and Technology. 54:157-164.
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations     Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., McFeeters, R.F. 2013. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations. Food Microbiology. 35(2):129-135.
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning     Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Medina-Pradas, E., Wafa, D., Perez Diaz, I.M., Franco, W., Huang, H., Johanningsmeier, S.D., Kim, J. 2013. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning. Journal of Food Science. 78(3):M470-M476.
Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings     Reprint Icon - (Peer Reviewed Journal)
Nawalakhe, R., Shi, Q., Vitchuli, N., Noar, J., Caldwell, J.M., Breidt, F., Bourham, M.A., Zhang, Z., Mccord, M.G. 2013. Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings. Journal of Applied Polymer Science. 129(2):916-923.
Bacteriophage ecology in a commercial cucumber fermentation     Reprint Icon - (Peer Reviewed Journal)
Lu, Z., Perez Diaz, I.M., Hayes, J.S., Breidt, F. 2012. Bacteriophage ecology in a commercial cucumber fermentation. Applied and Environmental Microbiology. 78(24):8571-8578.
Microbial interactions associated with secondary cucumber fermentation     Reprint Icon - (Peer Reviewed Journal)
Perez-Diaz, I.M., Franco, W. 2013. Microbial interactions associated with secondary cucumber fermentation. Journal of Applied Microbiology. 114:161-172.
Multi-functional and durable nanofiber-fabric layered composite for protective application     Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Jiang, S., Caldwell, J.M., Breidt, F., Bourham, M., Zhang, X., Mccord, M. 2013. Multi-functional and durable nanofiber-fabric layered composite for protective application. Journal of Applied Polymer Science. 128(2):1219-1226.
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit     Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Franco, W. 2012. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Food Microbiology. 32:338-344.
Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel     Reprint Icon - (Peer Reviewed Journal)
Maloney, K.P., Truong, V.D., Allen, J.C. 2012. Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel. Journal of Food Science. 77(11):E307-E312.
Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage     Reprint Icon - (Peer Reviewed Journal)
Franco, W., Perez-Diaz, I.M. 2012. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long term storage. Journal of Food Science. 77(10):M586-M592.
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage     Reprint Icon - (Peer Reviewed Journal)
Johanningsmeier, S.D., Franco, W., Perez Diaz, I.M., McFeeters, R.F. 2012. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage. Journal of Food Science. 77(7):M397-M404.
Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes     Reprint Icon - (Peer Reviewed Journal)
Truong, V.D., Hu, Z., Thompson, R.L., Yencho, G., Pecota, K.V. 2012. Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes. Journal of Food Composition and Analysis. 26:96-103.
Characteristics of spoilage-associated secondary cucumber fermentation     Reprint Icon - (Peer Reviewed Journal)
Franco, W., Perez-Diaz, I.M., Johanningsmeier, S.D., McFeeters, R.F. 2012. Characteristics of spoilage-associated secondary cucumber fermentation. Applied and Environmental Microbiology. 78(4):1273-1284.
Sensory attributes and consumer acceptance of sweetpotato cultivars with varying flesh colors     Reprint Icon - (Peer Reviewed Journal)
Leksrisompong, P.P., Whitson, M.E., Truong, V.D., Drake, M.A. 2012. Sensory attributes and consumer acceptance of sweetpotato cultivars with varying flesh colors. Journal of Sensory Studies. 27:59-69.
Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage - (Peer Reviewed Journal)
Adu-Kwarteng, E., Sakyi-Dawson, E.O., Ayernor, G.S., Truong, V.D., Shih, F.F., Daigle, K.W. 2014. Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage. International Journal of Food Properties. 17(2):410-420.
Glycemic index of sweetpotato as affected by cooking methods     Reprint Icon - (Peer Reviewed Journal)
Allen, J.C., Corbitt, A.D., Maloney, K.P., Butt, M.S., Truong, V.D. 2012. Glycemic index of sweetpotato as affected by cooking methods. Open Nutrition Journal. 6:1-11.
Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning– electrospraying hybrid process for use in protective applications     Reprint Icon - (Peer Reviewed Journal)
Vitchuli, N., Shi, Q., Nowak, J., Kay, K., Caldwell, J.M., Breidt, F., Bourham, M., McCord, M., Zhang, X. 2011. Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning–electrospraying hybrid process for use in protective applications. Science and Technology of Advanced Materials. 12 (2011) 055004; doi:10.1088/1468-6996/12/5/055004.
One-step synthesis of silver nanoparticle-filled Nylon 6 nanofibers and their antibacterial properties     Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J.M., Breidt, F., Bourham, M., Mccord, M., Zhang, X. 2011. One-step synthesis of silver nanoparticle-filled Nylon 6 nanofibers and their antibacterial properties. Journal of Materials Chemistry. 21(28):10330-10335.
Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning     Reprint Icon - (Peer Reviewed Journal)
Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J.M., Breidt, F., Bourham, M., Zhang, X., Mccord, M. 2011. Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning. European Polymer Journal. 47(7):1402-10409.
Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system     Reprint Icon - (Peer Reviewed Journal)
Koskiniemi, C.B., Truong, V.D., Simunovic, J., McFeeters, R.F. 2011. Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system. Journal of Food Engineering. 105:149-160.
Fermented Vegetables - (Book / Chapter)
Breidt, F., McFeeters, R.F., Perez Diaz, I.M., Lee, C. 2012. Fermented Vegetables. In: Doyle, M.P., Buchanan, R.L., editors. Food Microbiology: Fundamentals and Frontiers, 4th Ed. Washington, D.C.: ASM Press. p. 841-855.
Last Modified: 10/24/2014
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