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Journal of Food Protection|July 25, 1998
Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbersR F McfeetersAnalytical Biochemistry|May 15, 1984
Measurement of pectin methylation in plant cell wallsR F McFeeters, S A ArmstrongJournal of Agricultural and Food Chemistry|March 6, 2003
Sulfite analysis of fruits and vegetables by high-performance liquid chromatography (HPLC) with ultraviolet spectrophotometric detectionR F McFeeters, A O BarishPlant Physiology|December 1, 1980
Polygalacturonase Activity and Ethylene Synthesis during Cucumber Fruit Development and MaturationM E Saltveit, R F McFeetersJournal of Applied Microbiology|March 24, 2009
Modification of azo dyes by lactic acid bacteriaI M Pérez-Díaz, R F McFeetersJournal of Food Science|February 26, 2009
Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservativesI M Pérez-Díaz, R F McFeetersJournal of Food Science|May 4, 2011
Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelinesI M Pérez-Díaz, R F McFeetersApplied and Environmental Microbiology|January 5, 2006
Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environmentsK Bjornsdottir, F Breidt, R F McFeetersJournal of Food Science|June 16, 2010
Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeastsI M Pérez-Díaz, R F McFeetersPageof 4