| Year |
Citation |
Score |
| 2020 |
Lu Z, Pérez-Díaz IM, Hayes JS, Breidt F. Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation. Frontiers in Microbiology. 11: 1306. PMID 32670232 DOI: 10.3389/Fmicb.2020.01306 |
0.363 |
|
| 2020 |
Price RE, Longtin M, Conley-Payton S, Osborne JA, Johanningsmeier SD, Bitzer D, Breidt F. Modeling buffer capacity and pH in acid and acidified foods. Journal of Food Science. PMID 32199038 DOI: 10.1111/1750-3841.15091 |
0.353 |
|
| 2020 |
Longtin M, Price RE, Mishra R, Breidt F. Modeling the buffer capacity of ingredients in salad dressing products. Journal of Food Science. PMID 32198767 DOI: 10.1111/1750-3841.15018 |
0.361 |
|
| 2019 |
Jones CM, Price RE, Breidt F. Escherichia coli O157:H7 stationary phase acid resistance and assessment of survival in a model vegetable fermentation system. Journal of Food Protection. PMID 31869251 DOI: 10.4315/Jfp-19-463 |
0.42 |
|
| 2019 |
McMurtrie EK, Johanningsmeier SD, Breidt F, Price RE. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines. Journal of Food Science. PMID 30994935 DOI: 10.1111/1750-3841.14600 |
0.373 |
|
| 2019 |
Dupree DE, Price RE, Burgess BA, Andress EL, Breidt F. 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. PMID 30907663 DOI: 10.4315/0362-028X.Jfp-18-468 |
0.374 |
|
| 2018 |
Ding Z, Johanningsmeier SD, Price R, Reynolds R, Truong V, Payton SC, Breidt F. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Food Control. 90: 304-311. DOI: 10.1016/J.Foodcont.2018.03.005 |
0.315 |
|
| 2017 |
Kay KL, Breidt F, Fratamico PM, Baranzoni GM, Kim GH, Grunden AM, Oh DH. Escherichia coli O157:H7 Acid Sensitivity Correlates with Flocculation Phenotype during Nutrient Limitation. Frontiers in Microbiology. 8: 1404. PMID 28798736 DOI: 10.3389/Fmicb.2017.01404 |
0.423 |
|
| 2016 |
Fan S, Breidt F, Price R, Pérez-Díaz I. Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products. Journal of Food Science. PMID 27984668 DOI: 10.1111/1750-3841.13579 |
0.432 |
|
| 2016 |
Kim GH, Fratamico P, Breidt F, Oh DH. 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. PMID 27377411 DOI: 10.1111/Jam.13223 |
0.341 |
|
| 2015 |
Kim GH, Breidt F, Fratamico P, Oh DH. Acid Resistance and Molecular Characterization of Escherichia coli O157:H7 and Different Non-O157 Shiga Toxin-Producing E. coli Serogroups. Journal of Food Science. PMID 26375176 DOI: 10.1111/1750-3841.12996 |
0.344 |
|
| 2015 |
Kyung KH, Medina Pradas E, Kim SG, Lee YJ, Kim KH, Choi JJ, Cho JH, Chung CH, Barrangou R, Breidt F. Microbial ecology of watery kimchi. Journal of Food Science. 80: M1031-8. PMID 25847522 DOI: 10.1111/1750-3841.12848 |
0.407 |
|
| 2015 |
Reina LD, Pérez-Díaz IM, Breidt F, Azcarate-Peril MA, Medina E, Butz N. Characterization of the microbial diversity in yacon spontaneous fermentation at 20°C International Journal of Food Microbiology. 203: 35-40. PMID 25777679 DOI: 10.1016/j.ijfoodmicro.2015.03.007 |
0.325 |
|
| 2015 |
Lu Z, Breidt F. Escherichia coli O157:H7 bacteriophage Φ241 isolated from an industrial cucumber fermentation at high acidity and salinity. Frontiers in Microbiology. 6: 67. PMID 25741324 DOI: 10.3389/Fmicb.2015.00067 |
0.362 |
|
| 2013 |
Breidt F, Medina E, Wafa D, Pérez-Díaz I, Franco W, Huang HY, Johanningsmeier SD, Kim JH. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning. Journal of Food Science. 78: M470-6. PMID 23458751 DOI: 10.1111/1750-3841.12057 |
0.438 |
|
| 2013 |
Lu HJ, Breidt F, Pérez-Díaz I. Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products. Journal of Food Science. 78: M264-9. PMID 23330823 DOI: 10.1111/J.1750-3841.2012.02968.X |
0.413 |
|
| 2013 |
Breidt F, Kay K, Cook J, Osborne J, Ingham B, Arritt F. Determination of 5-log reduction times for escherichia coli o157:h7, salmonella enterica, or listeria monocytogenes in acidified foods with PH 3.5 or 3.83 Journal of Food Protection. 76: 1245-1249. DOI: 10.4315/0362-028X.JFP-12-528 |
0.349 |
|
| 2012 |
Lu Z, Pérez-Díaz IM, Hayes JS, Breidt F. Bacteriophage ecology in a commercial cucumber fermentation Applied and Environmental Microbiology. 78: 8571-8578. PMID 23023756 DOI: 10.1128/Aem.01914-12 |
0.426 |
|
| 2011 |
Vitchuli N, Shi Q, Nowak J, Kay K, Caldwell JM, Breidt F, Bourham M, McCord M, Zhang X. Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning-electrospraying hybrid process for use in protective applications. Science and Technology of Advanced Materials. 12: 055004. PMID 27877442 DOI: 10.1088/1468-6996/12/5/055004 |
0.308 |
|
| 2011 |
Lu HJ, Breidt F, Pérez-Díaz IM, Osborne JA. Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions. Journal of Food Protection. 74: 893-8. PMID 21669064 DOI: 10.4315/0362-028X.JFP-10-404 |
0.337 |
|
| 2011 |
Breidt F, Caldwell JM. Survival of Escherichia coli O157:H7 in cucumber fermentation brines. Journal of Food Science. 76: M198-203. PMID 21535844 DOI: 10.1111/J.1750-3841.2011.02045.X |
0.444 |
|
| 2011 |
Hosein AM, Breidt F, Smith CE. Modeling the effects of sodium chloride, acetic acid, and intracellular pH on survival of Escherichia coli O157:H7. Applied and Environmental Microbiology. 77: 889-95. PMID 21115706 DOI: 10.1128/Aem.02136-10 |
0.414 |
|
| 2010 |
Lu Z, Altermann E, Breidt F, Kozyavkin S. Sequence analysis of Leuconostoc mesenteroides bacteriophage Φ1-A4 isolated from an industrial vegetable fermentation Applied and Environmental Microbiology. 76: 1955-1966. PMID 20118355 DOI: 10.1128/Aem.02126-09 |
0.319 |
|
| 2010 |
Pan Y, Breidt F, Gorski L. Synergistic effects of sodium chloride, glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strains. Applied and Environmental Microbiology. 76: 1433-41. PMID 20048067 DOI: 10.1128/Aem.02185-09 |
0.364 |
|
| 2009 |
Pan Y, Breidt F, Kathariou S. Competition of Listeria monocytogenes serotype 1/2a and 4b strains in mixed-culture biofilms. Applied and Environmental Microbiology. 75: 5846-52. PMID 19648379 DOI: 10.1128/Aem.00816-09 |
0.371 |
|
| 2007 |
Breidt F, Hayes J, McFeeters RF. Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C Journal of Food Protection. 70: 2638-2641. PMID 18044448 |
0.316 |
|
| 2007 |
Peárez-Diáaz IM, Kelling RE, Hale S, Breidt F, McFeeters RF. Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products Journal of Food Science. 72. PMID 17995647 DOI: 10.1111/J.1750-3841.2007.00460.X |
0.334 |
|
| 2006 |
Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin E, Pavlov A, Pavlova N, Karamychev V, Polouchine N, Shakhova V, Grigoriev I, Lou Y, Rohksar D, Lucas S, ... ... Breidt F, et al. Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences of the United States of America. 103: 15611-6. PMID 17030793 DOI: 10.1073/Pnas.0607117103 |
0.376 |
|
| 2006 |
Pan Y, Breidt F, Kathariou S. Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment Applied and Environmental Microbiology. 72: 7711-7717. PMID 17012587 DOI: 10.1128/Aem.01065-06 |
0.352 |
|
| 2006 |
Dougherty DP, Da Conceicao Neta ER, McFeeters RF, Lubkin SR, Breidt F. Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions. Journal of Agricultural and Food Chemistry. 54: 6021-9. PMID 16881711 DOI: 10.1021/Jf0531508 |
0.334 |
|
| 2006 |
Mudgal P, Breidt F, Lubkin SR, Sandeep KP. Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut. Applied and Environmental Microbiology. 72: 3908-15. PMID 16751496 DOI: 10.1128/Aem.02429-05 |
0.367 |
|
| 2006 |
Bjornsdottir K, Breidt F, McFeeters RF. Protective effects of organic acids oil survival of Escherichia coli O157:H7 in acidic environments Applied and Environmental Microbiology. 72: 660-664. PMID 16391104 DOI: 10.1128/Aem.72.1.660-664.2006 |
0.413 |
|
| 2005 |
Breidt F, Hayes JS, Osborne JA, McFeeters RF. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. Journal of Food Protection. 68: 305-10. PMID 15726973 DOI: 10.4315/0362-028X-68.2.305 |
0.411 |
|
| 2005 |
Reina LD, Breidt F, Fleming HP, Kathariou S. Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles Journal of Food Science. 70: M7-M11. DOI: 10.1111/J.1365-2621.2005.Tb09050.X |
0.393 |
|
| 2004 |
Plengvidhya V, Breidt F, Fleming HP. Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation International Journal of Food Microbiology. 93: 287-296. PMID 15163585 DOI: 10.1016/J.Ijfoodmicro.2003.11.010 |
0.325 |
|
| 2004 |
Breidt F, Hayes JS, McFeeters RF. Independent Effects of Acetic Acid and pH on Survival of Escherichia coli in Simulated Acidified Pickle Products Journal of Food Protection. 67: 12-18. PMID 14717345 |
0.302 |
|
| 2004 |
Breidt F. A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations Journal of Food Science. 69. DOI: 10.1111/J.1365-2621.2004.Tb17874.X |
0.325 |
|
| 2004 |
Johanningsmeier SD, Fleming HP, Breidt F. Malolactic activity of lactic acid bacteria during sauerkraut fermentation Journal of Food Science. 69. |
0.328 |
|
| 2003 |
Lu Z, Breidt F, Plengvidhya V, Fleming HP. Bacteriophage ecology in commercial sauerkraut fermentations Applied and Environmental Microbiology. 69: 3192-3202. PMID 12788716 DOI: 10.1128/Aem.69.6.3192-3202.2003 |
0.411 |
|
| 2003 |
Lu Z, Breidt F, Fleming HP, Altermann E, Klaenhammer TR. Isolation and characterization of a Lactobacillus plantarum bacteriophage, ΦJL-1, from a cucumber fermentation International Journal of Food Microbiology. 84: 225-235. PMID 12781945 DOI: 10.1016/S0168-1605(03)00111-9 |
0.392 |
|
| 2002 |
Klaenhammer T, Altermann E, Arigoni F, Bolotin A, Breidt F, Broadbent J, Cano R, Chaillou S, Deutscher J, Gasson M, van de Guchte M, Guzzo J, Hartke A, Hawkins T, Hols P, et al. Discovering lactic acid bacteria by genomics. Antonie Van Leeuwenhoek. 82: 29-58. PMID 12369195 DOI: 10.1023/A:1020638309912 |
0.325 |
|
| 2002 |
Barrangou R, Yoon SS, Breidt F, Fleming HP, Klaenhammer TR. Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation. Applied and Environmental Microbiology. 68: 2877-84. PMID 12039745 DOI: 10.1128/Aem.68.6.2877-2884.2002 |
0.408 |
|
| 2002 |
Yoon SS, Barrangou-Poueys R, Breidt F, Klaenhammer TR, Fleming HP. Isolation and characterization of bacteriophages from fermenting sauerkrautt Applied and Environmental Microbiology. 68: 973-976. PMID 11823247 DOI: 10.1128/Aem.68.2.973-976.2002 |
0.354 |
|
| 2001 |
Yoon SS, Kim JW, Breidt F, Fleming HP. Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli International Journal of Food Microbiology. 65: 63-74. PMID 11322702 DOI: 10.1016/S0168-1605(00)00498-0 |
0.317 |
|
| 2001 |
Unal R, Fleming HP, McFeeters RF, Thompson RL, Breidt F, Giesbrecht FG. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. Journal of Food Protection. 64: 189-94. PMID 11271766 DOI: 10.4315/0362-028X-64.2.189 |
0.32 |
|
| 2000 |
Breidt F, Hayes JS, Fleming HP. Reduction of microflora of whole pickling cucumbers by blanching Journal of Food Science. 65: 1354-1358. DOI: 10.1111/J.1365-2621.2000.Tb10611.X |
0.325 |
|
| 1998 |
Breidt F, Fleming HP. Modeling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth Applied and Environmental Microbiology. 64: 3159-3165. PMID 9726854 DOI: 10.1128/Aem.64.9.3159-3165.1998 |
0.394 |
|
| 1998 |
Shofran BG, Purrington ST, Breidt F, Fleming HP. Antimicrobial properties of sinigrin and its hydrolysis products Journal of Food Science. 63: 621-624. DOI: 10.1111/J.1365-2621.1998.Tb15798.X |
0.325 |
|
| 1996 |
Breidt F, Fleming HP. Identification of lactic acid bacteria by ribotyping Journal of Rapid Methods and Automation in Microbiology. 4: 219-233. DOI: 10.1111/J.1745-4581.1996.Tb00125.X |
0.391 |
|
| 1995 |
Breidt F, Crowley KA, Fleming HP. Controlling cabbage fermentations with nisin and nisin-resistant Leuconostoc mesenteroides Food Microbiology. 12: 109-116. DOI: 10.1016/S0740-0020(95)80086-7 |
0.429 |
|
| 1993 |
Breidt F, Crowley KA, Fleming HP. Isolation and Characterization of Nisin-Resistant Leuconostoc mesenteroides for Use in Cabbage Fermentations. Applied and Environmental Microbiology. 59: 3778-83. PMID 16349090 DOI: 10.1128/Aem.59.11.3778-3783.1993 |
0.372 |
|
| 1992 |
Breidt F, Fleming HP. Competitive growth of genetically marked malolactic-deficient Lactobacillus plantarum in cucumber fermentations Applied and Environmental Microbiology. 58: 3845-3849. DOI: 10.1128/Aem.58.12.3845-3849.1992 |
0.41 |
|
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