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                    U.S. DEPARTMENT OF AGRICULTURE
 Food Science and Market Quality and Handling Research Unit: Raleigh, NC
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ARS Home Southeast Area Raleigh, North Carolina Food Science and Market Quality and Handling Research Unit People & Locations







Suzanne D Johanningsmeier

                                                                (PhD)
                        Food Science and Market Quality and Handling Research Unit

                        




                        
                        Research Food Technologist
                        Phone: (919) 515-2990
                        
                        
                        Fax: (919) 513-0180(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsImproved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste
                                                    In-House Appropriated
                                                                    (D)Accession Number: 438485Influence of Ingredients and Processing Methods on the Safety of Fermented and Acidified Foods
                                                    In-House Appropriated
                                                                    (D)Accession Number: 440115Metabolomic Profiling of Pickled Vegetables
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 443153**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Quantification of cucurbitacin C in bitter cucumber and its reduction by fermentation and acidification
                                                        

- (Peer Reviewed Journal)Fan, X., Johanningsmeier, S.D., Schultheis, J., Starke, K., Osborne, J., Collins, M. 2024. Quantification of cucurbitacin C in bitter cucumber and its reduction by fermentation and acidification. Journal of Food Composition and Analysis. 129:106065. https://doi.org/10.1016/j.jfca.2024.106065.Biomarkers of metabolic adaptation to high dietary fats in a mouse model of obesity resistance
                                                        

- (Peer Reviewed Journal)Milhem, F., Hamilton, L.M., Skates, E., Wilson, M., Johanningsmeier, S.D., Komarnytsky, S. 2024. Biomarkers of metabolic adaptation to high dietary fats in a mouse model of obesity resistance. Metabolites. 14(1):69. https://doi.org/10.3390/metabo14010069.Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
                                                        

- (Peer Reviewed Journal)Allan, M.C., Johanningsmeier, S.D., Nakitto, M., Guambe, O., Abugu, M., Pecota, K.V., Yencho, G. 2024. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chemistry: X. 21:101072. https://doi.org/10.1016/j.fochx.2023.101072.Blueberry cell wall polysaccharide composition of three distinct fruit firmness phenotypes
                                                        

- (Peer Reviewed Journal)Trandel-Hayes M, Johanningsmeier S., Oh H, Iorizzo M, and Perkins-Veazie P. 2023. Blueberry cell wall polysaccharide composition of three distinct fruit firmness phenotypes. ACS Food Science & Technology 3: 1920-1930. https://doi.org/10.1021/acsfoodscitech.3c00284.A sensory lexicon to characterize the quality of fresh and preserved peppers
                                                        

- (Peer Reviewed Journal)Uppili, B., LaFountain, L.J., Johanningsmeier, S.D. 2023. A sensory lexicon to characterize the quality of fresh and preserved peppers. Journal of Food Science. 88:5216-5235. https://doi.org/10.1111/1750-3841.16814.Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials
                                                        

- (Peer Reviewed Journal)Nakitto, M., Reuben, S., Johanningsmeier, S.D., Moyo, M., De Kock, H., Berget, I., Okello, J., Mayanga, S., Tinyiro, S., Mendes, T., Bugaud, C. 2023. Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials. Journal of the Science of Food and Agriculture. 104(8):4615-4625. https://doi.org/10.1002/jsfa.12883.Levilactobacillus brevis autochthonous to cucumber fermentation is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment
                                                        

- (Peer Reviewed Journal)Perez Diaz, I.M., Page, C.A., Mendez-Sandoval, L., Johanningsmeier, S.D. 2023. Levilactobacillus brevis autochthonous to cucumber fermentation is unable to utilize citric acid and encodes for a putative 1,2-propanediol utilization microcompartment. Frontiers in Microbiology. 14:1210190. https://doi.org/10.3389/fmicb.2023.1210190.Volatile compound profiles of raw and roasted peanut seeds of the runner and virginia market-types
                                                        

- (Peer Reviewed Journal)Weissburg, J.R., Johanningsmeier, S.D., Dean, L.L. 2023. Volatile compound profiles of raw and roasted peanut seeds of the runner and virginia market-types. Journal of Food Research. 12(3):47-68. https://doi.org/10.5539/jfr.v12n3p47.Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
                                                        

- (Peer Reviewed Journal)Allan, M.C., Read, Q.D., Johanningsmeier, S.D. 2023. Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. Food Hydrocolloids. 137:108377. https://doi.org/10.1016/j.foodhyd.2022.108377.Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives
                                                        

- (Peer Reviewed Journal)Perez Diaz, I.M., Medina, E., Page, C.A., Johanningsmeier, S.D., Daughtry, K.V., Moeller, L. 2022. Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives. Journal of Food Science. 87(11):5054-5069. https://doi.org/10.1111/1750-3841.16345.Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
                                                        

- (Peer Reviewed Journal)Allan, M.C., Johanningsmeier, S.D. 2022. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. Journal of Food Science. 87(9):3995-4008. https://doi.org/10.1111/1750-3841.16267.Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda
                                                        

- (Peer Reviewed Journal)Nakitto, M., Johanningsmeier, S.D., Moyo, M., Buguad, C., De Kock, H., Khakhasa, E., Forestier-Chiron, N., Dahdouh, L., Ricci, J., Mestres, C., Muzhingi, T. 2022. Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda. Food Quality and Preference. 101:104628. https://doi.org/10.1016/j.foodqual.2022.104628.Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles
                                                        

- (Peer Reviewed Journal)LaFountain, L.J., Johanningsmeier, S.D., Breidt, F., Stoforos, G.N., Price, R.E. 2022. Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. Journal of Food Science. 87(4):1475-1488. https://doi.org/10.1111/1750-3841.16112.Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation
                                                        

- (Peer Reviewed Journal)Fideler Moore, J., Duvivier, R., Johanningsmeier, S.D. 2022. Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. Journal of Food Science. 87:599-611. https://doi.org/10.1111/1750-3841.15990.Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
                                                        

- (Peer Reviewed Journal)Allan, M.C., Marinos, N., Johanningsmeier, S.D., Sato, A., Truong, V.D. 2021. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. Journal of Food Science. 86:1819-1834. https://doi.org/10.1111/1750-3841.15725.Cell wall polysaccharide composition of grafted ‘Liberty’ watermelon with reduced incidence of hollow heart defect
                                                        

- (Peer Reviewed Journal)Trandel, M.A., Johanningsmeier, S.D., Schultheis, J., Gunter, C., Perkins-Veazie, P. 2021. Cell wall polysaccharide composition of grafted ‘Liberty’ watermelon with reduced incidence of hollow heart defect. Frontiers in Plant Science. 12:623723. https://doi.org/10.3389/fpls.2021.623723.Formation of y-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber
                                                        

- (Peer Reviewed Journal)Fideler, J., Duvivier, R., Johanningsmeier, S.D. 2021. Formation of y-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber. Journal of Food Composition and Analysis. 96:103711. https://doi.org/10.1016/j.jfca.2020.103711.Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa
                                                        

- (Peer Reviewed Journal)Dery, E.K., Carey, E.E., Ssali, R.T., Low, J.W., Johanningsmeier, S.D., Oduro, I., Boakye, A., Omodamiro, R., Yusuf, H. 2021. Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa. International Journal of Food Science and Technology. 56(3):1419-1431. https://doi.org/10.1111/ijfs.14847.Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations
                                                        

- (Peer Reviewed Journal)Perez Diaz, I.M., Johanningsmeier, S.D., Anekella, K., Pagan Medina, C.G., Mendez-Sandoval, L., Arellano, C., Price, R., Daughtry, K.V., Borges, M., Bream, C., Connelly, L., Dieck, S.E., Levi, M.T., Mcmurtrie, E.K., Smith, R.E., Theora, J.C., Wendland, P., Gomez-Rodriguez, F., Arroyo-Lopez, F. 2021. Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations. Food Microbiology. 94:103652. https://doi.org/10.1016/j.fm.2020.103652.Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
                                                        

- (Peer Reviewed Journal)Mwanga, R.O., Mayanja, S., Swanckaert, J., Nakitto, M., Zum Felde, T., Gruneberg, W., Mudege, N., Moyo, M., Banda, L., Tinyiro, S., Kisakye, S., Bamwirire, D., Anena, B., Babirye Magala, D., Yada, B., Carey, E., Andrade, M., Johanningsmeier, S.D., Muzhingi, T. 2021. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. International Journal of Food Science and Technology. 56(3):1385-1398. https://doi.org/10.1111/ijfs.14792.Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry
                                                        

- (Peer Reviewed Journal)Qiu, X., Reynolds, R., Johanningsmeier, S.D., Truong, V. 2020. Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry. Journal of Food Composition and Analysis. 92:103522. https://doi.org/10.1016/j.jfca.2020.103522.Modeling buffer capacity and pH in acid and acidified foods
                                                        

- (Peer Reviewed Journal)Price, R.E., Longtin, M., Conley Payton, S., Osborne, J.A., Johanningsmeier, S.D., Bitzer, D., Breidt, F. 2020. Modeling buffer capacity and pH in acid and acidified foods. Journal of Food Science. 85(4):918-925. https://doi.org/10.1111/1750-3841.15091.Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage
                                                        

- (Peer Reviewed Journal)Nethery, M.A., Daughtry, K.V., Henriksen, E., Johanningsmeier, S.D., Barrangou, R. 2019. Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage. Biomed Central (BMC) Genomics. 20:902. https://doi.org/10.1186/s12864-019-6274-0.Effect of brine acidification on fermentation microbiota and texture quality of cucumbers fermented in calcium chloride brines
                                                        

- (Peer Reviewed Journal)McMurtrie, E.K., Johanningsmeier, S.D., Price, R.E., Breidt, F. 2019. Effect of brine acidification on fermentation microbiota and texture quality of cucumbers fermented in calcium chloride brines. Journal of Food Science. 84(5):1129-1137.  https://doi.org/10.1111/1750-3841.14600.Metabolite profiles of raw peanut seeds reveal differences between market-types
                                                        

- (Peer Reviewed Journal)Klevorn, C.M., Dean, L.L., Johanningsmeier, S.D. 2019. Metabolite profiles of raw peanut seeds reveal differences between market-types. Journal of Food Science. 84(3):397-405. https://doi.org/10.1111/1750-3841.14450.Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS
                                                        

- (Peer Reviewed Journal)Fideler, J., Johanningsmeier, S.D., Ekelof, M., Muddiman, D.C. 2019. Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS. Journal of Food Chemistry. 271:715-723. https://doi.org/10.1016/j.foodchem.2018.07.187.Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber
                                                        

- (Peer Reviewed Journal)Daughtry, K., Johanningsmeier, S.D., Sanozky-Dawes, R., Klaenhammer, T.R., Barrangou, R. 2018. Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber. International Journal of Food Microbiology. 280:46-56. https://doi.org/10.1016/j.ijfoodmicro.2018.04.044.Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products
                                                        

- (Peer Reviewed Journal)Ding, Z., Johanningsmeier, S.D., Price, R.E., Reynolds, R., Truong, V., Conley Payton, S.B., Breidt, F. 2018. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control. 90:304-311. https://doi.org/10.1016/j.foodcont.2018.03.005.Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts
                                                        

- (Peer Reviewed Journal)McMurtrie, E.K., Johanningsmeier, S.D. 2018. Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts. Journal of Food Quality. vol. 2018, Article ID 8051435, 13 pages. https://doi.org/10.1155/2018/8051435.Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries
                                                        

- (Peer Reviewed Journal)Sato, A., Truong, V., Johanningsmeier, S.D., Reynolds, R., Pecota, K., Yencho, G. 2018. Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries. Journal of Food Science. 83(1):60-73. https://doi.org/10.1111/1750-3841.13978.Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina
                                                        

- (Peer Reviewed Journal)Barkley, S.L., Schultheis, J.R., Chaudhari, S., Johanningsmeier, S.D., Jennings, K.M., Truong, V.D., Monks, D.W. 2017. Yield and consumer acceptability of ‘Evangeline’ sweetpotato for production in North Carolina. HortTechnology. 27(2):281-290.Direct analysis of triterpenes from high-salt fermented cucumbers using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI)
                                                        

- (Peer Reviewed Journal)Ekelof, M., McMurtrie, E., Nazari, M., Johanningsmeier, S.D., Muddiman, D.C. 2017. Direct analysis of triterpenes from high-salt fermented cucumbers using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI). Journal of American Society for Mass Spectrometry. 28(2):370-375.Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato
                                                        

- (Peer Reviewed Journal)Adedipe, O.E., Johanningsmeier, S.D., Truong, V., Yencho, G. 2016. Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato. Journal of Agricultural and Food Chemistry. 64:1850-1860. DOI: 10.1021/acs.jafc.5b04733.Metabolomic technologies for improving the quality of food: Practice and promise
                                                        

- (Review Article)Johanningsmeier, S.D., Harris, G., Klevorn, C. 2016. Metabolomic technologies for improving the quality of food: Practice and promise. Annual Review of Food Science & Technology. 7:413-438. DOI: 10.1146/annurev-food-022814-015721.Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride
                                                        

- (Peer Reviewed Journal)Perez Diaz, I.M., McFeeters, R.F., Moeller, L., Johanningsmeier, S.D., Hayes, J.S., Fornea, D., Gilbert, C., Custis, N., Beene, K., Bass, D. 2015. Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride. Journal of Food Science. 80(12):M2827-M2836. doi: 10.1111/1750-3841.13107.Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers
                                                        

- (Peer Reviewed Journal)Johanningsmeier, S.D., McFeeters, R.F. 2015. Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers. International Journal of Food Microbiology. 215:40-48. doi: 10.1016/j.ijfoodmicro.2015.08.004.Cucumber fermentation
                                                        

- (Book / Chapter)Franco, W., Johanningsmeier, S.D., Lu, J., Demo, J., Wilson, E., Moeller, L. 2016. Cucumber fermentation. Book Chapter. Chapter 7. p. 107-155.Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact
                                                        

- (Peer Reviewed Journal)Wilson, E.M., Johanningsmeier, S.D., Osborne, J.A. 2015. Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact. Journal of Food Science. 80(6):S1360-S1367.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.Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

- (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

- (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.Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage

- (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.Characteristics of spoilage-associated secondary cucumber fermentation

- (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.Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS)

- (Peer Reviewed Journal)Johanningsmeier, S.D., Mcfeeters, R.F. 2011. Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS). Journal of Food Science. 76(1):C168-C177.Effects of pH adjustment and sodium ions on sour taste intensity of organic acids

- (Peer Reviewed Journal)Neta, E., Johanningsmeier, S.D., Drake, M., McFeeters, R.F. 2009. Effects of pH adjustment and sodium ions on sour taste intensity of organic acids. Journal of Food Science. 74(4):S165-S169.A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles

- (Peer Reviewed Journal)Da Conceicao Neta, E.R., Johanningsmeier, S.D., Drake, M.A., McFeeters, R.F. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. Journal of Food Science. 72(6):S352-S359.Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations

- (Peer Reviewed Journal)Johanningsmeier, S.D., McFeeters, R.F., Fleming, H.P., Thompson, R.L. 2007. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. Journal of Food Science. 72(5):M166-M172.The chemistry and physiology of sour taste – A review

- (Peer Reviewed Journal)Da Conceicao Neta, E.R., Johanningsmeier, S.D., McFeeters, R.F. 2007. The chemistry and physiology of sour taste – A review. Journal of Food Science. 72(2):R33-R38.Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes

- (Peer Reviewed Journal)Johanningsmeier, S.D., Fleming, H.P., Thompson, R.L., McFeeters, R.F. 2005. Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. Journal of Food Science. 70:S343-S349.A hypothesis for the chemical basis for perception of sour taste

- (Peer Reviewed Journal)Johanningsmeier, S.D., McFeeters, R.F., Drake, M.A. 2005. A hypothesis for the chemical basis for perception of sour taste. Journal of Food Science. 70:R44-R48.Malolactic activity of lactic acid bacteria during sauerkraut fermentation

- (Peer Reviewed Journal)Johanningsmeier, S.D., Fleming, H.P., Breidt, F. 2004. Malolactic activity of lactic acid bacteria during sauerkraut fermentation. Journal of Food Science. 69:M222-M227.
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