| Pomegranate as a functional food and nutraceutical source SD Johanningsmeier, GK Harris Annual review of food science and technology 2, 181-201, 2011 | 366 | 2011 |
| The chemistry and physiology of sour taste E Ramos, D Neta, S Johanningsmeir, S Mcfeeter J Food Sci 72, 33-8, 2007 | 168* | 2007 |
| Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations S Johanningsmeier, RF McFeeters, HP Fleming, RL Thompson Journal of food science 72 (5), M166-M172, 2007 | 133 | 2007 |
| Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Z Ding, SD Johanningsmeier, R Price, R Reynolds, VD Truong, ... Food Control 90, 304-311, 2018 | 130 | 2018 |
| Metabolomic technologies for improving the quality of food: practice and promise SD Johanningsmeier, GK Harris, CM Klevorn Annual review of food science and technology 7, 413-438, 2016 | 98 | 2016 |
| 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 | 83 | 2012 |
| Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato OE Adedipe, SD Johanningsmeier, VD Truong, GC Yencho Journal of agricultural and Food Chemistry 64 (8), 1850-1860, 2016 | 61 | 2016 |
| Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations SD Johanningsmeier, RF McFeeters Food microbiology 35 (2), 129-135, 2013 | 61 | 2013 |
| Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC× GC‐TOFMS) SD Johanningsmeier, RF McFeeters Journal of Food Science 76 (1), C168-C177, 2011 | 56 | 2011 |
| A chemical basis for sour taste perception of acid solutions and fresh‐pack dill pickles ER da Conceicao Neta, SD Johanningsmeier, MA Drake, RF McFeeters Journal of food science 72 (6), S352-S359, 2007 | 56 | 2007 |
| Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS J Fideler, SD Johanningsmeier, M Ekelöf, DC Muddiman Food Chemistry 271, 715-723, 2019 | 50 | 2019 |
| Chemical constituents of sweetpotato genotypes in relation to textural characteristics of processed French fries A Sato, VD Truong, SD Johanningsmeier, R Reynolds, KV Pecota, ... Journal of food science 83 (1), 60-73, 2018 | 48 | 2018 |
| 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 |
| Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers SD Johanningsmeier, RF McFeeters International journal of food microbiology 215, 40-48, 2015 | 46 | 2015 |
| Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes SD Johanningsmeier, HP Fleming, RL Thompson, RF McFeeters Journal of food science 70 (5), S343-S349, 2005 | 37 | 2005 |
| Direct analysis of triterpenes from high-salt fermented cucumbers using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI) M Ekelöf, EK McMurtrie, M Nazari, SD Johanningsmeier, DC Muddiman Journal of The American Society for Mass Spectrometry 28 (2), 370-375, 2016 | 35 | 2016 |
| 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 |
| Malolactic activity of lactic acid bacteria during sauerkraut fermentation SD Johanningsmeier, HP Fleming, R Breidt Jr Journal of food science 69 (8), M222-M227, 2004 | 34 | 2004 |
| Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding ROM Mwanga, S Mayanja, J Swanckaert, M Nakitto, T Zum Felde, ... International journal of food science & technology 56 (3), 1385-1398, 2021 | 33 | 2021 |
| Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry X Qiu, R Reynolds, S Johanningsmeier, VD Truong Journal of Food Composition and Analysis 92, 103522, 2020 | 32 | 2020 |
Jason A OsborneNorth Carolina State University, Department of Statistics在 ncsu.edu 的电子邮件经过验证
