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Applied and Environmental Microbiology|June 1, 1987
A differential medium for the enumeration of homofermentative and heterofermentative lactic Acid bacteriaL C McDonald, R F McFeeters, M A Daeschel, et al.Applied Microbiology and Biotechnology|July 3, 2003
Effect of malic acid on the growth kinetics of Lactobacillus plantarumF V Passos, H P Fleming, H M Hassan, et al.Journal of Agricultural and Food Chemistry|March 22, 2000
Investigations into genotypic variations of peanut carbohydratesH E Pattee, T G Isleib, F G Giesbrecht, et al.Journal of Food Science|June 4, 2009
Effects of pH adjustment and sodium ions on sour taste intensity of organic acidsE R D Neta, S D Johanningsmeier, M A Drake, et al.Journal of Food Science|November 13, 2007
Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle productsI M Pérez-Díaz, R E Kelling, S Hale, et al.Journal of Food Science|November 13, 2007
Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United StatesV-D Truong, R F McFeeters, R T Thompson, et al.Journal of Food Science|November 13, 2007
A chemical basis for sour taste perception of acid solutions and fresh-pack dill picklesE R Da Conceicao Neta, S D Johanningsmeier, M A Drake, et al.Applied and Environmental Microbiology|July 1, 1994
Kinetics and Modeling of Lactic Acid Production by Lactobacillus plantarumF V Passos, H P Fleming, D F Ollis, et al.Applied and Environmental Microbiology|February 1, 1984
Mutation and Selection of Lactobacillus plantarum Strains That Do Not Produce Carbon Dioxide from MalateM A Daeschel, R F McFeeters, H P Fleming, et al.Journal of Food Protection|March 29, 2001
Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juiceR Unal, H P Fleming, R F McFeeters, et al.Pageof 4