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Applied and Environmental Microbiology|December 1, 1992
Competitive Growth of Genetically Marked Malolactic-Deficient Lactobacillus plantarum in Cucumber FermentationsF Breidt, H P FlemingApplied and Environmental Microbiology|September 3, 1998
Modeling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable brothF Breidt, H P FlemingJournal of Applied Microbiology|July 13, 2004
Acetoin production as an indicator of growth and metabolic inhibition of Listeria monocytogenesT L Romick, H P FlemingApplied and Environmental Microbiology|December 1, 1981
Entrance and growth of lactic Acid bacteria in gas-exchanged, brined cucumbersM A Daeschel, H P FlemingJournal of Food Protection|January 1, 1997
Antimicrobial activity of sulfur compounds derived from cabbageK H Kyung, H P FlemingInternational Journal of Food Microbiology|May 28, 2004
Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentationV Plengvidhya, F Breidt, H P FlemingApplied and Environmental Microbiology|November 1, 1993
Isolation and Characterization of Nisin-Resistant Leuconostoc mesenteroides for Use in Cabbage FermentationsF Breidt, K A Crowley, H P FlemingJournal of Agricultural and Food Chemistry|February 26, 2000
Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygenA Zhou, R F McFeeters, H P FlemingJournal of Agricultural and Food Chemistry|October 29, 2000
Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmericA Zhou, R F McFeeters, H P FlemingJournal of Agricultural and Food Chemistry|September 18, 2001
Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compoundsC Palma-Harris, R F McFeeters, H P FlemingPageof 3