Wendy Franco

Development of alginate microspheres containing thyme essential oil using ionic gelation

Sergio Benavides, Pablo Cortés, Javier Parada et al. · Food Chemistry · 2016 · 171 citations

Chemical Engineering, Alginate Microspheres, Micro-encapsulation +3

Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

Wendy Franco, Ilenys M. Pérez‐Díaz, Suzanne D. Johanningsmeier et al. · Applied and Environmental Microbiology · 2011 · 77 citations · Full text

Microbial Inactivation, Food Fermentation, Food Spoilage +10

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 · 2012 · 75 citations

Microbial Inactivation, Food Fermentation, Food Spoilage +9

Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based Methods

Eduardo Medina, Ilenys M. Pérez‐Díaz, Fred Breidt et al. · Journal of Food Science · 2015 · 50 citations · Full text

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 et al. · Journal of Food Science · 2012 · 38 citations