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Food Microbiology|May 14, 2013
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentationsSuzanne D Johanningsmeier, Roger F McFeetersInternational Journal of Food Microbiology|September 2, 2015
Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbersSuzanne D Johanningsmeier, Roger F McFeetersJournal of Food Science|May 4, 2011
Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS)Suzanne D Johanningsmeier, Roger F McFeetersAnnual Review of Food Science and Technology|December 2, 2011
Pomegranate as a functional food and nutraceutical sourceSuzanne D Johanningsmeier, G Keith HarrisJournal of Food Science|August 9, 2022
Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymersMatthew C Allan, Suzanne D JohanningsmeierJournal of Food Science|January 12, 2022
Changes in the free amino acid profile of pickling cucumber during lactic acid fermentationJennifer Fideler Moore, Rachel DuVivier, Suzanne D JohanningsmeierJournal of Food Science|November 3, 2023
A sensory lexicon to characterize the quality of fresh and preserved peppersBhavana Uppili, Lisa J LaFountain, Suzanne D JohanningsmeierJournal of Food Science|February 19, 2019
Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-TypesClaire M Klevorn, Lisa L Dean, Suzanne D JohanningsmeierJournal of Food Science|May 19, 2015
Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental ImpactEmily M Wilson, Suzanne D Johanningsmeier, Jason A OsborneAnnual Review of Food Science and Technology|January 17, 2016
Metabolomic Technologies for Improving the Quality of Food: Practice and PromiseSuzanne D Johanningsmeier, G Keith Harris, Claire M KlevornPageof 4