Frederick Breidt
Affiliations: | North Carolina State University, Raleigh, NC |
Area:
Mathematics, Microbiology BiologyGoogle:
"Frederick Breidt"
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Publications
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| Lu Z, Pérez-Díaz IM, Hayes JS, et al. (2020) Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation. Frontiers in Microbiology. 11: 1306 |
| Price RE, Longtin M, Conley-Payton S, et al. (2020) Modeling buffer capacity and pH in acid and acidified foods. Journal of Food Science |
| Longtin M, Price RE, Mishra R, et al. (2020) Modeling the buffer capacity of ingredients in salad dressing products. Journal of Food Science |
| Jones CM, Price RE, Breidt F. (2019) Escherichia coli O157:H7 stationary phase acid resistance and assessment of survival in a model vegetable fermentation system. Journal of Food Protection |
| McMurtrie EK, Johanningsmeier SD, Breidt F, et al. (2019) Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines. Journal of Food Science |
| Dupree DE, Price RE, Burgess BA, et al. (2019) Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations. Journal of Food Protection. 82: 570-578 |
| Ding Z, Johanningsmeier SD, Price R, et al. (2018) Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Food Control. 90: 304-311 |
| Kay KL, Breidt F, Fratamico PM, et al. (2017) Escherichia coli O157:H7 Acid Sensitivity Correlates with Flocculation Phenotype during Nutrient Limitation. Frontiers in Microbiology. 8: 1404 |
| Fan S, Breidt F, Price R, et al. (2016) Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products. Journal of Food Science |
| Kim GH, Fratamico P, Breidt F, et al. (2016) Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid. Journal of Applied Microbiology |