Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Breidt

Showing results (51-60 of 101) with videos related to

Pageof 11
Sort By:
Journal of Food Science|April 18, 2019
Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride BrinesErin K McMurtrie, Suzanne D Johanningsmeier, Fred Breidt, et al.
Journal of Computational and Graphical Statistics : a Joint Publication of American Statistical Association, Institute of Mathematical Statistics, Interface Foundation of North America|September 27, 2016
Laplace Variational Approximation for Semiparametric Regression in the Presence of Heteroskedastic ErrorsBruce D Bugbee, F Jay Breidt, Mark J van der Woerd
Journal of Microbiology and Biotechnology|December 7, 2007
Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brineSung-Sik Yoon, Roudolphe Barrangou-Poueys, Fred Breidt, et al.
Frontiers in Microbiology|July 17, 2020
Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber FermentationZhongjing Lu, Ilenys M Pérez-Díaz, Janet S Hayes, et al.
Journal of Food Protection|February 25, 2005
Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brinesF Breidt, J S Hayes, J A Osborne, et al.
Applied and Environmental Microbiology|October 2, 2012
Bacteriophage ecology in a commercial cucumber fermentationZ Lu, I M Pérez-Díaz, J S Hayes, et al.
International Journal of Food Microbiology|June 5, 2003
Isolation and characterization of a Lactobacillus plantarum bacteriophage, phiJL-1, from a cucumber fermentationZ Lu, F Breidt, H P Fleming, et al.
Journal of Food Protection|June 15, 2011
Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditionsHuiying J Lu, Frederick Breidt, Ilenys M Pérez-Díaz, et al.
Journal of Food Protection|July 18, 2025
Development of a Synthetic Medium to Investigate the Role of Buffer Capacity and Metabolites on the Fermentation Chemistry of Cucumber JuiceAllison Anthony, Caitlin Skinner, Neeraj Katare, et al.
Journal of Food Protection|July 10, 2013
Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8 3F Breidt, K Kay, J Cook, et al.
Pageof 11

Showing results (51-60 of 101) with videos related to

Sort By:
Pageof 11
Journal of Food Science|April 18, 2019
Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride BrinesErin K McMurtrie, Suzanne D Johanningsmeier, Fred Breidt, et al.
Journal of Computational and Graphical Statistics : a Joint Publication of American Statistical Association, Institute of Mathematical Statistics, Interface Foundation of North America|September 27, 2016
Laplace Variational Approximation for Semiparametric Regression in the Presence of Heteroskedastic ErrorsBruce D Bugbee, F Jay Breidt, Mark J van der Woerd
Journal of Microbiology and Biotechnology|December 7, 2007
Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brineSung-Sik Yoon, Roudolphe Barrangou-Poueys, Fred Breidt, et al.
Frontiers in Microbiology|July 17, 2020
Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber FermentationZhongjing Lu, Ilenys M Pérez-Díaz, Janet S Hayes, et al.
Journal of Food Protection|February 25, 2005
Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brinesF Breidt, J S Hayes, J A Osborne, et al.
Applied and Environmental Microbiology|October 2, 2012
Bacteriophage ecology in a commercial cucumber fermentationZ Lu, I M Pérez-Díaz, J S Hayes, et al.
International Journal of Food Microbiology|June 5, 2003
Isolation and characterization of a Lactobacillus plantarum bacteriophage, phiJL-1, from a cucumber fermentationZ Lu, F Breidt, H P Fleming, et al.
Journal of Food Protection|June 15, 2011
Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditionsHuiying J Lu, Frederick Breidt, Ilenys M Pérez-Díaz, et al.
Journal of Food Protection|July 18, 2025
Development of a Synthetic Medium to Investigate the Role of Buffer Capacity and Metabolites on the Fermentation Chemistry of Cucumber JuiceAllison Anthony, Caitlin Skinner, Neeraj Katare, et al.
Journal of Food Protection|July 10, 2013
Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8 3F Breidt, K Kay, J Cook, et al.
Pageof 11