Author

Perez-Diaz I

USDA-ARS Food Science Research Unit - Cited by 1,323 - fermentation micorbiology

Biography

Dr. Perez-Diaz I Medicine Department, National Institute of Medical Science and Nutrition Salvador Zubiran, Tlalpan, Mexico has research Interest in Nutrition, Food Technology, Hematology, Bone marrow transplant
Title
Cited by
Year
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 …, 2013120201
120
2013
Fermented vegetables
F Breidt, RF McFeeters, I Perez‐Diaz, CH LeeFood microbiology: fundamentals and frontiers, 841-855, 2012201
115
2012
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit
W Franco, IM Pérez-DíazFood microbiology 32 (2), 338-344, 2012201
62
2012
Bacteriophage ecology in a commercial cucumber fermentation
Z Lu, IM Perez-Diaz, JS Hayes, F BreidtApplied and environmental microbiology 78 (24), 8571-8578, 2012201
48
2012
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, 2017201
43
2017
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, 2016201
40
2016
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, 2019201
37
2019
Microbial interactions associated with secondary cucumber fermentation
W Franco, IM Pérez‐DíazJournal of applied microbiology 114 (1), 161-172, 2013201
36
2013
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-LópezThe microbiological quality of food, 211-236, 2017201
34
2017
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, 2013201
34
2013
Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products
S Fan, F Breidt, R Price, I Pérez‐DíazJournal of food science 82 (1), 167-173, 2017201
29
2017
Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
W Franco, IM Pérez-Díaz, L Connelly, JT DiazFoods 9 (3), 337, 2020202
29
2020
Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride
IM Pérez‐Díaz, RF McFeeters, L Moeller, SD Johanningsmeier, J Hayes, ...Journal of Food Science 80 (12), M28-M2836, 2015201
27
2015
Characterization of the microbial diversity in yacon spontaneous fermentation at 20 C
LD Reina, IM Pérez-Díaz, F Breidt, MA Azcarate-Peril, E Medina, N ButzInternational journal of food microbiology 203, 35-40, 2015201
26
2015
Development of an Effective Treatment for A 5‐Log Reduction of Escherichia coli in Refrigerated Pickle Products
HJ Lu, F Breidt Jr, I Pérez‐DíazJournal of food science 78 (2), M264-M269, 2013201
14
2013
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations
IM Pérez-Díaz, SD Johanningsmeier, K Anekella, CG Pagán-Medina, ...Food Microbiology 94, 103652, 2021202
14
2021
Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium
RA Ucar, IM Pérez‐Díaz, LL DeanFood Science & Nutrition 8 (11), 5798-5810, 2020202
12
2020
Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long‐Term Storage
W Franco, IM Pérez‐DíazJournal of food science 77 (10), M586-M592, 202
12
2012
Food microbiology: fundamentals and frontiers
F Breidt, RF McFeeters, I Perez-Diaz, CH Lee, MP Doyle, RL BuchananFermented vegetables, 841-855, 2013201
12
2013
Viability of commercial cucumber fermentation without nitrogen or air purging
Y Zhai, IM Pérez-Díaz, JT DiazTrends in Food Science & Technology 81, 185-192, 2018201
11
2018

Referred From: https://scholar.google.com/citations?user=lJmlER0AAAAJ&hl=en

Cited by
Citations 1323
h-index 23
i10-index 35
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