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Ilenys Perez-Diaz
Ilenys Perez-Diaz
USDA-ARS Food Science Research Unit
Dirección de correo verificada de ncsu.edu
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Citado por
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Año
Fermented vegetables
F Breidt, RF McFeeters, I Perez‐Diaz, CH Lee
Food microbiology: fundamentals and frontiers, 841-855, 2012
852012
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
822012
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
812011
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
692012
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
622010
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
552012
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
482017
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
462012
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
452016
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
432017
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
422019
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
402011
Microbial interactions associated with secondary cucumber fermentation
W Franco, IM Pérez‐Díaz
Journal of applied microbiology 114 (1), 161-172, 2013
382013
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
352013
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
352010
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
332020
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
332017
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
332015
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
302008
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Artículos 1–20