Fermented vegetables F Breidt, RF McFeeters, I Perez‐Diaz, CH Lee Food microbiology: fundamentals and frontiers, 841-855, 2012 | 86 | 2012 |
Characteristics of spoilage-associated secondary cucumber fermentation W Franco, IM Pérez-Díaz, SD Johanningsmeier, RF McFeeters Applied and Environmental Microbiology 78 (4), 1273-1284, 2012 | 82 | 2012 |
Antimicrobial effects of weak acids on the survival of Escherichia coli O157: H7 under anaerobic conditions HJ Lu, F Breidt Jr, IM Pérez-Díaz, JA Osborne Journal of food protection 74 (6), 893-898, 2011 | 81 | 2011 |
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit W Franco, IM Pérez-Díaz Food microbiology 32 (2), 338-344, 2012 | 70 | 2012 |
Fermentation of cucumbers brined with calcium chloride instead of sodium chloride RF McFeeters, I Pérez‐Díaz Journal of food science 75 (3), C291-C296, 2010 | 63 | 2010 |
Bacteriophage ecology in a commercial cucumber fermentation Z Lu, IM Perez-Diaz, JS Hayes, F Breidt Applied and environmental microbiology 78 (24), 8571-8578, 2012 | 55 | 2012 |
Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance IM Pérez-Díaz, J Hayes, E Medina, K Anekella, K Daughtry, S Dieck, ... Food microbiology 63, 217-227, 2017 | 49 | 2017 |
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage SD Johanningsmeier, W Franco, I Perez‐Diaz, RF McFeeters Journal of Food Science 77 (7), M397-M404, 2012 | 47 | 2012 |
Bacterial ecology of fermented cucumber rising pH spoilage as determined by nonculture‐based methods E Medina, IM Pérez‐Díaz, F Breidt, J Hayes, W Franco, N Butz, ... Journal of food science 81 (1), M121-M129, 2016 | 45 | 2016 |
Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl IM Pérez-Díaz, JS Hayes, E Medina, AM Webber, N Butz, AN Dickey, Z Lu, ... Food microbiology 77, 10-20, 2019 | 44 | 2019 |
Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage E Medina-Pradas, IM Pérez-Díaz, A Garrido-Fernández, FN Arroyo-López The microbiological quality of food, 211-236, 2017 | 44 | 2017 |
Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach MF Budinich, I Perez-Díaz, H Cai, SA Rankin, JR Broadbent, JL Steele Journal of dairy science 94 (11), 5263-5277, 2011 | 40 | 2011 |
Microbial interactions associated with secondary cucumber fermentation W Franco, IM Pérez‐Díaz Journal of applied microbiology 114 (1), 161-172, 2013 | 39 | 2013 |
Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation W Franco, IM Pérez-Díaz, L Connelly, JT Diaz Foods 9 (3), 337, 2020 | 35 | 2020 |
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning F Breidt, E Medina, D Wafa, I Pérez‐Díaz, W Franco, HY Huang, ... Journal of food science 78 (3), M470-M476, 2013 | 35 | 2013 |
Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts IM Pérez‐Díaz, RF McFeeters Journal of food science 75 (4), M204-M208, 2010 | 35 | 2010 |
Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products S Fan, F Breidt, R Price, I Pérez‐Díaz Journal of food science 82 (1), 167-173, 2017 | 34 | 2017 |
Characterization of the microbial diversity in yacon spontaneous fermentation at 20 C LD Reina, IM Pérez-Díaz, F Breidt, MA Azcárate-Peril, E Medina, N Butz International journal of food microbiology 203, 35-40, 2015 | 33 | 2015 |
Fermented and acidified vegetables IM Peréz-Dıaz, F Breidt, RW Buescher, FN Arroyo-López, R Jiménez-Dıaz, ... Compendium of methods for the microbiological examination of foods, 4th edn …, 2013 | 31* | 2013 |
Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives IM Pérez‐Díaz, RF McFeeters Journal of food science 73 (6), M287-M291, 2008 | 31 | 2008 |