Roger F McFeeters

Summary

Affiliation: Agricultural Research Service
Country: USA

Publications

  1. doi request reprint Fermentation of cucumbers brined with calcium chloride instead of sodium chloride
    Roger F McFeeters
    USDA ARS, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State Univ, Raleigh, NC 27695 7624, USA
    J Food Sci 75:C291-6. 2010
  2. doi request reprint Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage
    Suzanne D Johanningsmeier
    US Dept of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State Univ, Raleigh, NC 27695 7624, USA
    J Food Sci 77:M397-404. 2012
  3. doi request reprint Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations
    Suzanne D Johanningsmeier
    US Department of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, North Carolina State University, Raleigh, NC 27695 7624, USA
    Food Microbiol 35:129-35. 2013
  4. doi request reprint Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS)
    Suzanne D Johanningsmeier
    U S Dept of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Dept of Food, Bioprocessing and Nutrition Sciences, NC State Univ, Raleigh, NC 27695 7624, USA
    J Food Sci 76:C168-77. 2011
  5. ncbi request reprint Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C
    Fred Breidt
    U S Department of Agriculture, Agricultural Research Service and North Carolina Agricultural Research Service, North Carolina State University, Raleigh, North Carolina 27695 7624, USA
    J Food Prot 70:2638-41. 2007
  6. ncbi request reprint Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations
    Suzanne Johanningsmeier
    USDA ARS, SAA Food Science Research Unit, North Carolina State Univ, Raleigh, NC 27695 7624, USA
    J Food Sci 72:M166-72. 2007
  7. ncbi request reprint Factors Influencing texture retention of salt-free, acidified, red bell peppers during storage
    Lisa M Papageorge
    U S Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina 27695 7624, USA
    J Agric Food Chem 51:1460-3. 2003
  8. pmc Characteristics of spoilage-associated secondary cucumber fermentation
    Wendy Franco
    Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
    Appl Environ Microbiol 78:1273-84. 2012
  9. ncbi request reprint Rapid softening of acidified peppers: effect of oxygen and sulfite
    Roger F McFeeters
    Agricultural Research Service, U S Department of Agriculture, and Department of Food Science, North Carolina State University, Raleigh, NC 27695 7624, USA
    J Agric Food Chem 52:4554-7. 2004
  10. ncbi request reprint Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles
    Katherine Cleary
    Department of Food Science, North Carolina State University, Box 7624, Raleigh, North Carolina 27695 7624, USA
    J Agric Food Chem 54:3421-7. 2006

Collaborators

Detail Information

Publications15

  1. doi request reprint Fermentation of cucumbers brined with calcium chloride instead of sodium chloride
    Roger F McFeeters
    USDA ARS, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State Univ, Raleigh, NC 27695 7624, USA
    J Food Sci 75:C291-6. 2010
    ..In closed jars, cucumber fermentations with and without NaCl in the fermentation brine were similar both in the chemical changes caused by the fermentative microorganisms and in the retention of firmness in the fermented cucumbers...
  2. doi request reprint Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage
    Suzanne D Johanningsmeier
    US Dept of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State Univ, Raleigh, NC 27695 7624, USA
    J Food Sci 77:M397-404. 2012
    ..Therefore, L. buchneri may be one of multiple organisms that contribute to development of fermented cucumber spoilage...
  3. doi request reprint Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations
    Suzanne D Johanningsmeier
    US Department of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, North Carolina State University, Raleigh, NC 27695 7624, USA
    Food Microbiol 35:129-35. 2013
    ..buchneri initiated spoilage in a wide range of environmental conditions that may be present in commercial cucumber fermentations, and L. rapi may act syntrophically with L. buchneri to produce the commonly observed spoilage metabolites...
  4. doi request reprint Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS)
    Suzanne D Johanningsmeier
    U S Dept of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Dept of Food, Bioprocessing and Nutrition Sciences, NC State Univ, Raleigh, NC 27695 7624, USA
    J Food Sci 76:C168-77. 2011
    ....
  5. ncbi request reprint Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C
    Fred Breidt
    U S Department of Agriculture, Agricultural Research Service and North Carolina Agricultural Research Service, North Carolina State University, Raleigh, North Carolina 27695 7624, USA
    J Food Prot 70:2638-41. 2007
    ..7 days, compared with 2.1 days (51 h) for Salmonella or 0.5 days (11.2 h) for Listeria. At 25 degrees C, the E. coli O157:H7 population achieved a 5-log reduction in 1.4 days (34.3 h)...
  6. ncbi request reprint Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations
    Suzanne Johanningsmeier
    USDA ARS, SAA Food Science Research Unit, North Carolina State Univ, Raleigh, NC 27695 7624, USA
    J Food Sci 72:M166-72. 2007
    ..Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste...
  7. ncbi request reprint Factors Influencing texture retention of salt-free, acidified, red bell peppers during storage
    Lisa M Papageorge
    U S Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina 27695 7624, USA
    J Agric Food Chem 51:1460-3. 2003
    ..4-3.8, when at least 5 mM calcium was added to the peppers, and when red peppers were blanched at 75 degrees C for at least 1 min...
  8. pmc Characteristics of spoilage-associated secondary cucumber fermentation
    Wendy Franco
    Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
    Appl Environ Microbiol 78:1273-84. 2012
    ..The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations...
  9. ncbi request reprint Rapid softening of acidified peppers: effect of oxygen and sulfite
    Roger F McFeeters
    Agricultural Research Service, U S Department of Agriculture, and Department of Food Science, North Carolina State University, Raleigh, NC 27695 7624, USA
    J Agric Food Chem 52:4554-7. 2004
    ..Combined addition of sulfite and calcium chloride resulted in better retention of tissue firmness during extended storage than the addition of either component by itself...
  10. ncbi request reprint Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles
    Katherine Cleary
    Department of Food Science, North Carolina State University, Box 7624, Raleigh, North Carolina 27695 7624, USA
    J Agric Food Chem 54:3421-7. 2006
    ..Therefore, the addition of turmeric appears to be an effective approach to minimize the formation of oxidative off-flavors in pasteurized dill pickles that may result from the oxygen permeability of plastic containers...
  11. ncbi request reprint Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree
    Ilenys M Pérez-Díaz
    US Department of Agriculture, Agricultural Research Service, North Carolina State University, Raleigh 27695 7624, USA
    J Food Prot 71:639-42. 2008
    ..Supplementation of the sweet potato puree with 0.06% (wt/vol) sorbic acid or benzoic acid plus mild acidification of the sweet potato puree with citric acid to pH 4.2 prevented growth of L. monocytogenes during storage at 4 degrees C...
  12. ncbi request reprint The chemistry and physiology of sour taste--a review
    Edith Ramos Ramos Da Conceicao Neta
    U S Dept of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Dept of Food Science, North Carolina State Univ, Raleigh, NC, 27695 7624, USA
    J Food Sci 72:R33-8. 2007
    ..However, recent evidence suggests that at least one specific sour taste receptor protein has been identified...
  13. ncbi request reprint Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis
    Cheryl Palma-Harris
    Agricultural Research Service, U S Department of Agriculture, and North Carolina State University, Raleigh, North Carolina 27695 7624, USA
    J Agric Food Chem 50:4875-7. 2002
    ..There was a linear correlation between sensory scores and the amount of (E,Z)-2,6-nonadienal produced by cucumbers equilibrated at different pH levels...
  14. doi request reprint Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS
    Van den Truong
    USDA ARS, SAA, Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695 7624, USA
    J Agric Food Chem 58:404-10. 2010
    ..Cyanidin and peonidin, which contribute to the blue and red hues of PFSP, can be simply quantified by HPLC after acid hydrolysis of the anthocyanins...
  15. pmc Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis
    Daniel P Dougherty
    U S Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina 27695 7624, USA
    Appl Environ Microbiol 68:2468-78. 2002
    ..It has the added advantage of being able to suggest plausible and testable mechanistic assumptions about the interplay between cellular energetics and the modes of inhibition by temperature and end product accumulation...