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Suzanne D. Johanningsmeier

Observed names: Johanningsmeier, Suzanne, S. D. Johanningsmeier, S. Johanningsmeier, S.D. Johanningsmeier, Suzanne D Johanningsmeier, Suzanne D. Johaningsmeier, Suzanne D. Johanningsmeiner, Suzanne Johanningsmeier
ORCID: 0000-0002-9084-4666
Observed ORCID: 0000-0002-9084-4666
OpenAlex ID: A5079950404
Pomegranate as a Functional Food and Nutraceutical Source
2011 · Suzanne D. Johanningsmeier, G. Keith Harris · Annual Review of Food Science and Technology · 269
The Chemistry and Physiology of Sour Taste—A Review
2007 · Edith Ramos Da Conceicao Neta, Suzanne D. Johanningsmeier, et al. · Journal of Food Science · 160
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products
2018 · Zhansheng Ding, Suzanne D. Johanningsmeier, et al. · Food Control · 141
Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations
2007 · Suzanne Johanningsmeier, Roger F. McFeeters, et al. · Journal of Food Science · 105
Metabolomic Technologies for Improving the Quality of Food: Practice and Promise
2016 · Suzanne D. Johanningsmeier, G. Keith Harris, et al. · Annual Review of Food Science and Technology · 98
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Characteristics of Spoilage-Associated Secondary Cucumber Fermentation
2011 · Wendy Franco, Ilenys M. Pérez-Díaz, et al. · Applied and Environmental Microbiology · 80
51. Fermented and Acidified Vegetables
2013 · Ilenys M. Pérez-Díaz, Fred Breidt, et al. · American Public Health Association eBooks · 73
Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato
2016 · Oluwatosin E. Adedipe, Suzanne D. Johanningsmeier, et al. · Journal of Agricultural and Food Chemistry · 68
Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS
2018 · Jennifer Fideler, Suzanne D. Johanningsmeier, et al. · Food Chemistry · 62
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations
2013 · Suzanne D. Johanningsmeier, Roger F. McFeeters · Food Microbiology · 60
A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh‐Pack Dill Pickles
2007 · E.R. Da Conceicao Neta, S.D. Johanningsmeier, et al. · Journal of Food Science · 54
Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities
2024 · Justin George, Gadi V. P. Reddy, et al. · Agronomy Journal · 51
Formation of γ-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber
2020 · Jennifer Fideler Moore, Rachel DuVivier, et al. · Journal of Food Composition and Analysis · 47
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Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers
2015 · Suzanne D. Johanningsmeier, Roger F. McFeeters · International Journal of Food Microbiology · 47
Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2‐Dimensional Gas Chromatography‐Time‐of‐Flight Mass Spectrometry (GC×GC‐TOFMS)
2010 · Suzanne D. Johanningsmeier, Roger F. McFeeters · Journal of Food Science · 46
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries
2017 · Ai Sato, Van‐Den Truong, et al. · Journal of Food Science · 42
Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation
2022 · Jennifer Fideler Moore, Rachel DuVivier, et al. · Journal of Food Science · 41
Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage
2012 · Suzanne D. Johanningsmeier, Wendy Franco, et al. · Journal of Food Science · 41
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
2020 · Robert O. M. Mwanga, Sarah Mayanja, et al. · International Journal of Food Science & Technology · 38
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A Hypothesis for the Chemical Basis for Perception of Sour Taste
2005 · Suzanne D. Johanningsmeiner, Roger F. McFeeters, et al. · Journal of Food Science · 36
Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry
2020 · Xiao Qiu, Rong Reynolds, et al. · Journal of Food Composition and Analysis · 35
Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning
2013 · Fred Breidt, Eduardo Medina, et al. · Journal of Food Science · 34
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda
2022 · Mariam Nakitto, Suzanne D. Johanningsmeier, et al. · Food Quality and Preference · 33
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Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines
2019 · Erin K. McMurtrie, Suzanne D. Johanningsmeier, et al. · Journal of Food Science · 32
Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride
2015 · I. M. Pérez‐Díaz, R. F. McFeeters, et al. · Journal of Food Science · 32
Works count: 76
Citation count: 2,220
H-index: 29
I10-index: 45
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