pickling cucumber
Selected indexed studies
- Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. (J Food Sci, 2022) [PMID:35018637]
- The enantioselective effects and potential risks of paclobutrazol residue during cucumber pickling process. (J Hazard Mater, 2020) [PMID:31884369]
- Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid. (Food Chem, 2025) [PMID:40245625]
_Worker-drafted node — pending editorial review._
Connections
pickling cucumber helps
Sources
- Quite the pickle: an auxin influx carrier controls spine formation in cucumber. (2022) pubmed
- Pythium deliense Causing Cottony Leak on Pickling Cucumber Fruit in South Carolina, U.S.A. (2026) pubmed
- Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. (2022) pubmed
- The enantioselective effects and potential risks of paclobutrazol residue during cucumber pickling process. (2020) pubmed
- Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid. (2025) pubmed
- The near-complete genome assembly of pickling cucumber and its mutation library illuminate cucumber functional genomics and genetic improvement. (2025) pubmed
- Cross-talk between the cytokinin, auxin, and gibberellin regulatory networks in determining parthenocarpy in cucumber. (2022) pubmed
- Potential role of native pickling cucumber polygalacturonase in softening of fresh pack pickles. (2012) pubmed
- Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection. (2024) pubmed
- Transformation of pickling cucumber with chitinase-encoding genes using Agrobacterium tumefaciens. (1996) pubmed