Frederick Breidt (Fred Breidt)

Years Active: 2019-2022
Publications (10 Years): 5

University of Kansas (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

University of Kansas

United States

PHD :: Microbiology

Publications

Lisa J LaFountain, Suzanne D Johanningsmeier, Frederick Breidt, George N Stoforos, Robert E Price
Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. Journal of food science 87 (4) (2022)
Frederick Breidt, Caitlin Skinner
Buffer Models for pH and Acid Changes Occurring in Cucumber Juice Fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides. Journal of food protection 85 (9) (2022)
Robert E Price, Madyson Longtin, Summer Conley-Payton, Jason A Osborne, Suzanne D Johanningsmeier, Donald Bitzer, Frederick Breidt
Modeling buffer capacity and pH in acid and acidified foods. Journal of food science 85 (4) (2020)
Madyson Longtin, Robert E Price, Ritu Mishra, Frederick Breidt
Modeling the buffer capacity of ingredients in salad dressing products. Journal of food science 85 (4) (2020)
Erin K McMurtrie, Suzanne D Johanningsmeier, Frederick Breidt, Robert E Price
Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines. Journal of food science 84 (5) (2019)

Frederick Breidt.css-eqlu8i{font-size:small;padding-left:4px;} (Fred Breidt)