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Journal of Food Protection|January 14, 2004
Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle productsF Breidt, J S Hayes, R F McFeetersJournal 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 FlemingPlant Physiology|May 1, 1971
Purification and Properties of Chlorophyllase from Ailanthus altissima (Tree-of-Heaven)R F McFeeters, C O Chichester, J R WhitakerApplied and Environmental Microbiology|January 1, 1996
Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose mediumT L Romick, H P Fleming, R F McFeetersJournal 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 FlemingPlant Physiology|June 1, 1983
Carbohydrate Changes during Maturation of Cucumber Fruit : Implications for Sugar Metabolism and TransportL W Handley, D M Pharr, R F McFeetersBiotechnology and Bioengineering|February 20, 1988
A fermentor for study of sauerkraut fermentationH P Fleming, R F McFeeters, E G HumphriesJournal 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.Journal of Agricultural and Food Chemistry|March 22, 2000
Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanutsH E Pattee, T G Isleib, F G Giesbrecht, et al.Pageof 4