Suzanne D Johanningsmeier

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 10

Top Topics

Mass Spectrometry

Saccharomyces Cerevisiae

Top Venues

Journal of food science

International journal of food science & technology

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

Publications

Bhavana Uppili, Lisa J LaFountain, Suzanne D Johanningsmeier
A sensory lexicon to characterize the quality of fresh and preserved peppers. Journal of food science (2023)
Jennifer Fideler Moore, Rachel DuVivier, Suzanne D Johanningsmeier
Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. Journal of food science 87 (2) (2022)
Matthew C Allan, Suzanne D Johanningsmeier
Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. Journal of food science 87 (9) (2022)
Ilenys M Pérez-Díaz, Eduardo Medina, Clinton A Page, Suzanne D Johanningsmeier, Katheryne V Daughtry, Lisa Moeller
Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives. Journal of food science 87 (11) (2022)
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)
Matthew C Allan, Nicholas Marinos, Suzanne D Johanningsmeier, Ai Sato, Van-Den Truong
Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. Journal of food science 86 (5) (2021)
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)
Robert O M Mwanga, Sarah Mayanja, Jolien Swanckaert, Mariam Nakitto, Thomas Zum Felde, Wolfgang J Grüneberg, Netsayi Noris Mudege, Mukani Moyo, Linly Banda, Samuel Edgar Tinyiro, Sarah Kisakye, David Bamwirire, Beatrice Anena, Alexandre Bouniol, Damalie Babirye Magala, Benard Yada, Edward E Carey, Maria Andrade, Suzanne D Johanningsmeier, Lora Forsythe, Geneviève Fliedel, Tawanda Muzhingi
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. International journal of food science & technology 56 (3) (2020)
Claire M Klevorn, Lisa L Dean, Suzanne D Johanningsmeier
Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types. Journal of food science 84 (3) (2019)
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)