引用次数
引用: 733
H-指数: 13
I10-指数 : 16
出版物: 38
Mexican food safety trends: examining the CDC data in the United States from 1990 to 2006.
W. Franco , A. H. Simonne
Food protection trends 29 ( 4) 204 -210
15
2009
Detección de levaduras y bacterias ácido lácticas nativas de diferentes cultivares chilenos: Potenciales especies para la producción de vinos reducidos en alcohol
W. Franco , P. Valencia , C. Ramírez , A. Urtubia
BIO Web of Conferences 12 02022
2019
Microbial interactions associated with secondary cucumber fermentation
W. Franco , IM Pérez‐Díaz ,
Journal of Applied Microbiology 114 ( 1) 161 -172
35
2013
Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage
John Hurtado-Murillo , Wendy Franco , Ingrid Contardo
Foods 13 ( 15) 2462 -2462
3
2024
Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages
John Hurtado-Murillo , Wendy Franco , Ingrid Contardo
Food Chemistry 463 141110 -141110
2025
Survival of Salmonella and Staphylococcus aureus in mexican red salsa in a food service setting.
WENDY FRANCO , WEI-YEA HSU , AMARAT H. SIMONNE
Journal of Food Protection 73 ( 6) 1116 -1120
16
2010
A Historical Look at the Prevalence of Foodborne Disease Outbreaks Associated with Asian Foods in the United States
Wendy Franco , Wei-Yea Hsu , Maurice R. Marshall , Amarat H. Simonne
Food protection trends 36 ( 2) 108 -115
1
2016
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 32 ( 2) 338 -344
35
2012
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.
Fred Breidt , Eduardo Medina , Doria Wafa , Ilenys Pérez-Díaz
Journal of Food Science 78 ( 3)
21
2013
Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based Methods
Eduardo Medina , Ilenys M. Pérez-Díaz , Fred Breidt , Janet Hayes
Journal of Food Science 81 ( 1)
27
2016
Technical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red Wine
Pedro Valencia , Karen Espinoza , Cristian Ramirez , Wendy Franco
American Journal of Enology and Viticulture 68 ( 3) 386 -389
4
2017
Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long‐Term Storage
Wendy Franco , Ilenys M. Pérez-Díaz
Journal of Food Science 77 ( 10)
7
2012
Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage
Suzanne D. Johanningsmeier , Wendy Franco , Ilenys Perez-Diaz , Roger F. McFeeters
Journal of Food Science 77 ( 7)
26
2012
Foodborne bacteria in dairy products: Detection by molecular techniques
Nathaly Cancino-Padilla , , María Angélica Fellenberg , Wendy Franco
Ciencia E Investigacion Agraria 44 ( 3) 215 -229
7
2017
Development of alginate microspheres containing thyme essential oil using ionic gelation
Sergio Benavides , Pablo Cortés , Javier Parada , Wendy Franco
Food Chemistry 204 77 -83
57
2016
Characteristics of Spoilage-Associated Secondary Cucumber Fermentation
Wendy Franco , Ilenys M. Pérez-Díaz , Suzanne D. Johanningsmeier , Roger F. McFeeters
Applied and Environmental Microbiology 78 ( 4) 1273 -1284
77
2012
Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
Wendy Franco , Ilenys Pérez-Díaz , Lauren Connelly , Joscelin Diaz
Foods 9 ( 3) 337
3
2020
Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes
Paula Rojas , Daniel Lopez , Francisco Ibañez , Camila Urbina
Fermentation 7 ( 4) 313
2021
Cucumber fermentation
Wendy Franco , Suzanne Johanningsmeier , Jean Lu , John Demo
Lactic acid fermentation of fruits and vegetables 107 -155
13
2016
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: Impact on chemical, textural and sensorial characteristics
Wendy Franco , Katherine Evert , Carina Van Nieuwenhove
Fermentation 7 ( 3) 115 -115
19
2021