Ilenys M. Pérez‐Díaz

Author

Also Known As

Hayes, Janet, I. M. Pérez-Díaz, I. M. Pérez‐Díaz, I. Perez-Díaz, I.M. Pérez-Díaz, I.M. Pérez‐Díaz, Ilenys M. Pérez-Díaz, Ilenys M. Pérez‐Díaz, Ilenys Perez-Diaz, Ilenys Perez‐Diaz

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

North Carolina State University Agricultural Research Service Instituto de la Grasa University of North Carolina at Chapel Hill Kennesaw State University

About

Ilenys M. Pérez‐Díaz is an author at North Carolina State University specializing in microbiology, microbial ecology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	326
2	Medicine	8	8	279
3	Public Health	4	4	194
4	Biology	4	4	141
5	Engineering	2	2	23

Ilenys M. Pérez‐Díaz

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Characteristics of Spoilage-Associated Secondary Cucumber Fermentation Wendy Franco, Ilenys M. Pérez‐Díaz, Suzanne D. Johanningsmeier, Applied and Environmental Microbiology Microbial InactivationFood FermentationFood SpoilageSecondary FermentationsMicrobial Ecology	2011	77
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit Wendy Franco, Ilenys M. Pérez‐Díaz Food Microbiology Microbial InactivationFood FermentationFood SpoilageCucumber Secondary FermentationOxidative Yeasts	2012	75
Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride Roger F. McFeeters, Ilenys M. Pérez‐Díaz Journal of Food Science	2010	67
Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions Huiying Lü, Frederick Breidt, Ilenys M. Pérez‐Díaz, Journal of Food Protection Anaerobic ConditionsAntimicrobial SusceptibilityBacteriologyWeak AcidsEscherichia Coli O157	2011	65
Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance Ilenys M. Pérez‐Díaz, Janet S. Hayes, Eduardo Medina, Food Microbiology BiologyGeneticsLactic Acid BacteriaBacteriologyMicrobial Physiology	2016	62
Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based Methods Eduardo Medina, Ilenys M. Pérez‐Díaz, Fred Breidt, Journal of Food Science	2015	50
Bacteriophage Ecology in a Commercial Cucumber Fermentation Zhongjing Lu, Ilenys M. Pérez‐Díaz, Janet S. Hayes, Applied and Environmental Microbiology BiologyPhage IsolatesFood FermentationMicrobial ContaminationQuantitative Microbiology	2012	48
Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl Ilenys M. Pérez‐Díaz, Janet S. Hayes, Eduardo Medina, Food Microbiology ProbioticFresh CucumbersFood FermentationMicrobial ContaminationLactic Acid Bacteria	2018	48
Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach M. Budinich, Ilenys M. Pérez‐Díaz, Hui Cai, Journal of Dairy Science	2011	39
Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage Suzanne D. Johanningsmeier, Wendy Franco, Ilenys M. Pérez‐Díaz, Journal of Food Science	2012	38

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