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 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 Research





- Breidt, Frederick
- Johanningsmeier, Suzanne
- Perez Diaz, Ilenys
- 2021
- 2020
- 2019
- 2018
- 2017
- Publications
- Food Safety, (Animal and Plant Products) (108)

Research Project: **Location:
                            Food Science and Market Quality and Handling Research Unit** Publications
                            (Clicking on the reprint icon
                                Reprint Icon
                                will take you to the publication reprint.) Manufacture of traditionally fermented vegetable products: Best practice for small businesses and retail food establishments
                            - (Peer Reviewed Journal)
                                
                                Snyder, A., Breidt, F., Andress, E.L., Ingham, B.H. 2020. Manufacture of traditionally fermented vegetable products: Best practice for small businesses and retail food establishments. Food Protection Trends. 40(4):251-263. 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. Escherichia coli O157:H7 stationary phase acid resistance and assessment of survival in a model vegetable fermentation system
                                
                            - (Peer Reviewed Journal)
                                
                                Jones, C.M., Price, R.E., Breidt, F. 2020. Escherichia coli O157:H7 stationary phase acid resistance and assessment of survival in a model vegetable fermentation system. Journal of Food Protection. 83(5):745-753. https://doi.org/10.4315/JFP-19-463. Modeling the buffer capacity of ingredients in salad dressing products
                                
                            - (Peer Reviewed Journal)
                                
                                Longtin, M., Price, R.E., Mishra, R., Breidt, F. 2020. Modeling the buffer capacity of ingredients in salad dressing products. Journal of Food Science. 85(4):910-917. https://doi.org/10.1111/1750-3841.15018. Effects of sodium chloride or calcium chloride concentration on the growth and survival Escherichia coli O157:H7 in model vegetable fermentations
                                
                            - (Peer Reviewed Journal)
                                
                                Dupree, D., Price, R.E., Burgess, B., Andress, E., Breidt, F. 2019. Effects of sodium chloride or calcium chloride concentration on the growth and survival Escherichia coli O157:H7 in model vegetable fermentations. Journal of Food Protection. 82(4):570-578. https://doi.org/10.4315/0362-028X.JFP-18-468. Recommendations for designing and conducting cold-fill hold challenge studies for acidified food products
                            - (Peer Reviewed Journal)
                                
                                Breidt, F., Andress, E., Ingham, B. 2018. Recommendations for designing and conducting cold-fill hold challenge studies for acidified food products. Food Protection Trends. 38(5):322-328. Atmospheric pressure plasma grafting of antimicrobial chemistry to nonwoven polypropylene
                            - (Peer Reviewed Journal) 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. Hot-fill pasteurization of cucumber pickle spears: An alternative to tunnel pasteurization
                            - (Peer Reviewed Journal)
                                
                                Yavuz, N., Foster, L., Sharma, T., Patel, K., Stoforos, G., Sandeep, K.P., Planitkar, P., Breidt, F. 2019. Hot-fill pasteurization of cucumber pickle spears: An alternative to tunnel pasteurization. Food Protection Trends. 38(4):258-265. http://staging.nxtbook.com/nxtbooks/trilix/fpt_20180708/stage.php.


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