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Artigo de periodico
Multi-omics analysis reveals the core microbiome and biomarker for nutrition degradation in alfalfa silage fermentation (2024)
Wang, Yuan ; Sun, Yunlei; Huang, KeXin; Gao, Yu; Lin, Yufan; Yuan, Baojie; Wang, Xin; Xu, Gang; Nussio, Luiz Gustavo ; Yang, Fuyu; Ni, Kuikui
Source: mSystems. Unidade: ESALQ
Subjects: ALFAFA, BIOMARCADORES, FERMENTAÇÃO ANAERÓBICA, MICROBIOLOGIA DE ALIMENTOS, SILAGEM
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ABNT
WANG, Yuan et al. Multi-omics analysis reveals the core microbiome and biomarker for nutrition degradation in alfalfa silage fermentation. mSystems, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.1128/msystems.00682-24. Acesso em: 09 nov. 2024.
APA
Wang, Y., Sun, Y., Huang, K. X., Gao, Y., Lin, Y., Yuan, B., et al. (2024). Multi-omics analysis reveals the core microbiome and biomarker for nutrition degradation in alfalfa silage fermentation. mSystems, 1-17. doi:10.1128/msystems.00682-24
NLM
Wang Y, Sun Y, Huang KX, Gao Y, Lin Y, Yuan B, Wang X, Xu G, Nussio LG, Yang F, Ni K. Multi-omics analysis reveals the core microbiome and biomarker for nutrition degradation in alfalfa silage fermentation [Internet]. mSystems. 2024 ; 1-17.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1128/msystems.00682-24
Vancouver
Wang Y, Sun Y, Huang KX, Gao Y, Lin Y, Yuan B, Wang X, Xu G, Nussio LG, Yang F, Ni K. Multi-omics analysis reveals the core microbiome and biomarker for nutrition degradation in alfalfa silage fermentation [Internet]. mSystems. 2024 ; 1-17.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1128/msystems.00682-24
Artigo de periodico
Minimally processed vegetables: consumer profile, consumption habits, and perceptions of microbiological risk (2023)
Finger, Jéssica de Aragão Freire Ferreira ; Costa, Daniela Amaral; Alves, Virgínia Farias; Baroni, Wilma Stella Giffoni Vieira; Malheiros, Patrícia da Silva; Alves, Enrique Anastácio; Maffei, Daniele Fernanda ; Pinto, Uelinton Manoel
Source: Food Protection Trends. Unidades: ESALQ, FCF, FSP
Subjects: CONSUMO DE ALIMENTOS, HORTALIÇAS, PROCESSAMENTO DE ALIMENTOS, COMPORTAMENTO DO CONSUMIDOR, MICROBIOLOGIA DE ALIMENTOS
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FINGER, Jéssica de Aragão Freire Ferreira et al. Minimally processed vegetables: consumer profile, consumption habits, and perceptions of microbiological risk. Food Protection Trends, v. 43, n. 2, p. 167-178, 2023Tradução . . Disponível em: https://doi.org/10.4315/FPT-22-027. Acesso em: 09 nov. 2024.
APA
Finger, J. de A. F. F., Costa, D. A., Alves, V. F., Baroni, W. S. G. V., Malheiros, P. da S., Alves, E. A., et al. (2023). Minimally processed vegetables: consumer profile, consumption habits, and perceptions of microbiological risk. Food Protection Trends, 43( 2), 167-178. doi:10.4315/FPT-22-027
NLM
Finger J de AFF, Costa DA, Alves VF, Baroni WSGV, Malheiros P da S, Alves EA, Maffei DF, Pinto UM. Minimally processed vegetables: consumer profile, consumption habits, and perceptions of microbiological risk [Internet]. Food Protection Trends. 2023 ; 43( 2): 167-178.[citado 2024 nov. 09 ] Available from: https://doi.org/10.4315/FPT-22-027
Vancouver
Finger J de AFF, Costa DA, Alves VF, Baroni WSGV, Malheiros P da S, Alves EA, Maffei DF, Pinto UM. Minimally processed vegetables: consumer profile, consumption habits, and perceptions of microbiological risk [Internet]. Food Protection Trends. 2023 ; 43( 2): 167-178.[citado 2024 nov. 09 ] Available from: https://doi.org/10.4315/FPT-22-027
Artigo de periodico
Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain (2021)
Silva, Marcelo Belchior Rosendo da ; Maffei, Daniele Fernanda ; Moreira, Debora Andrade; Dias, Meriellen ; Mendes, Maria Anita ; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidades: ESALQ, EP, FCF
Subjects: ALFACE, ENTEROBACTERIACEAE, ESCHERICHIA COLI, MICROBIOLOGIA DE ALIMENTOS, PRODUTOS AGRÍCOLAS ORGÂNICOS, SALMONELLA
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SILVA, Marcelo Belchior Rosendo da et al. Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain. Journal of Applied Microbiology, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1111/jam.15247. Acesso em: 09 nov. 2024.
APA
Silva, M. B. R. da, Maffei, D. F., Moreira, D. A., Dias, M., Mendes, M. A., & Franco, B. D. G. de M. (2021). Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain. Journal of Applied Microbiology, 1-12. doi:10.1111/jam.15247
NLM
Silva MBR da, Maffei DF, Moreira DA, Dias M, Mendes MA, Franco BDG de M. Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain [Internet]. Journal of Applied Microbiology. 2021 ; 1-12.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1111/jam.15247
Vancouver
Silva MBR da, Maffei DF, Moreira DA, Dias M, Mendes MA, Franco BDG de M. Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain [Internet]. Journal of Applied Microbiology. 2021 ; 1-12.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1111/jam.15247
Artigo de periodico
Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments (2020)
Maffei, Daniele Fernanda ; Silveira, Monica Adriana ; Silva, Marcelo Belchior Rosendo da ; Moreira, Debora Andrade; Lourenço, Felipe Rebello ; Schaffner, Donald W; Franco, Bernadette Dora Gombossy de Melo
Source: Food Protection Trends. Unidades: ESALQ, FCF
Subjects: AVALIAÇÃO DE RISCO, CONSUMIDOR, CONSUMO DE ALIMENTOS, HORTALIÇAS, MANIPULAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, SUPERMERCADOS
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ABNT
MAFFEI, Daniele Fernanda et al. Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments. Food Protection Trends, v. 40, n. 4, p. 224-231, 2020Tradução . . Disponível em: https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-consumption-data-and-consumer-handling-practices-of-leafy-greens-in-the-city-of-s-o-paulo-br/. Acesso em: 09 nov. 2024.
APA
Maffei, D. F., Silveira, M. A., Silva, M. B. R. da, Moreira, D. A., Lourenço, F. R., Schaffner, D. W., & Franco, B. D. G. de M. (2020). Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments. Food Protection Trends, 40( 4), 224-231. Recuperado de https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-consumption-data-and-consumer-handling-practices-of-leafy-greens-in-the-city-of-s-o-paulo-br/
NLM
Maffei DF, Silveira MA, Silva MBR da, Moreira DA, Lourenço FR, Schaffner DW, Franco BDG de M. Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments [Internet]. Food Protection Trends. 2020 ; 40( 4): 224-231.[citado 2024 nov. 09 ] Available from: https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-consumption-data-and-consumer-handling-practices-of-leafy-greens-in-the-city-of-s-o-paulo-br/
Vancouver
Maffei DF, Silveira MA, Silva MBR da, Moreira DA, Lourenço FR, Schaffner DW, Franco BDG de M. Consumption data and consumer handling practices of leafy greens in the city of São Paulo, Brazil: useful information for quantitative microbiological consumer phase risk assessments [Internet]. Food Protection Trends. 2020 ; 40( 4): 224-231.[citado 2024 nov. 09 ] Available from: https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-consumption-data-and-consumer-handling-practices-of-leafy-greens-in-the-city-of-s-o-paulo-br/
Artigo de periodico
Challenges of teaching food microbiology in Brazil (2020)
Finger, Jéssica A. F. F; Menezes, Jones B. F. de; Franco, Bernadette Dora Gombossy de Melo ; Landgraf, Mariza ; Raspor, Peter; Pinto, Uelinton Manoel
Source: Brazilian Journal of Microbiology. Unidade: FCF
Assunto: MICROBIOLOGIA DE ALIMENTOS
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ABNT
FINGER, Jéssica A. F. F et al. Challenges of teaching food microbiology in Brazil. Brazilian Journal of Microbiology, v. 51, p. 279–288 : + Supplementary materials ( S1-S7), 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-019-00107-0. Acesso em: 09 nov. 2024.
APA
Finger, J. A. F. F., Menezes, J. B. F. de, Franco, B. D. G. de M., Landgraf, M., Raspor, P., & Pinto, U. M. (2020). Challenges of teaching food microbiology in Brazil. Brazilian Journal of Microbiology, 51, 279–288 : + Supplementary materials ( S1-S7). doi:10.1007/s42770-019-00107-0
NLM
Finger JAFF, Menezes JBF de, Franco BDG de M, Landgraf M, Raspor P, Pinto UM. Challenges of teaching food microbiology in Brazil [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 279–288 : + Supplementary materials ( S1-S7).[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-019-00107-0
Vancouver
Finger JAFF, Menezes JBF de, Franco BDG de M, Landgraf M, Raspor P, Pinto UM. Challenges of teaching food microbiology in Brazil [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 279–288 : + Supplementary materials ( S1-S7).[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-019-00107-0
Artigo de periodico
Inactivation of milk-borne pathogens by blue light exposure (2020)
Anjos, Carolina dos ; Sellera, Fábio Parra ; Freitas, L. M. de; Gargano, Ronaldo Gomes ; Telles, Evelise Oliveira ; Freitas, R. O; Baptista, Mauricio da Silva ; Ribeiro, M. S; Lincopan, Nilton ; Pogliani, Fabio Celidonio ; Sabino, Caetano Padial
Source: Journal of Dairy Science. Unidades: FMVZ, IQ, ICB, FCF
Subjects: PECUÁRIA LEITEIRA, TERAPIA FOTODINÂMICA, LEITE, CONTAMINAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, ESPECTROSCOPIA DA LUZ, INFECÇÕES BACTERIANAS
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ANJOS, Carolina dos et al. Inactivation of milk-borne pathogens by blue light exposure. Journal of Dairy Science, v. 103, n. 2, p. 1261-1268, 2020Tradução . . Disponível em: https://doi.org/10.3168/jds.2019-16758. Acesso em: 09 nov. 2024.
APA
Anjos, C. dos, Sellera, F. P., Freitas, L. M. de, Gargano, R. G., Telles, E. O., Freitas, R. O., et al. (2020). Inactivation of milk-borne pathogens by blue light exposure. Journal of Dairy Science, 103( 2), 1261-1268. doi:10.3168/jds.2019-16758
NLM
Anjos C dos, Sellera FP, Freitas LM de, Gargano RG, Telles EO, Freitas RO, Baptista M da S, Ribeiro MS, Lincopan N, Pogliani FC, Sabino CP. Inactivation of milk-borne pathogens by blue light exposure [Internet]. Journal of Dairy Science. 2020 ; 103( 2): 1261-1268.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3168/jds.2019-16758
Vancouver
Anjos C dos, Sellera FP, Freitas LM de, Gargano RG, Telles EO, Freitas RO, Baptista M da S, Ribeiro MS, Lincopan N, Pogliani FC, Sabino CP. Inactivation of milk-borne pathogens by blue light exposure [Internet]. Journal of Dairy Science. 2020 ; 103( 2): 1261-1268.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3168/jds.2019-16758
Artigo de periodico
Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham (2020)
Azevedo, Pamela Oliveira de Souza de ; Mendonça, Carlos Miguel Nóbrega ; Seibert, Liane ; Domínguez, José M; Converti, Attilio ; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: PRESUNTO, LISTERIA, CONSERVANTES, MICROBIOLOGIA DE ALIMENTOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham. Brazilian Journal of Microbiology, v. 51, p. 949–956, 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-020-00245-w. Acesso em: 09 nov. 2024.
APA
Azevedo, P. O. de S. de, Mendonça, C. M. N., Seibert, L., Domínguez, J. M., Converti, A., Gierus, M., & Oliveira, R. P. de S. (2020). Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham. Brazilian Journal of Microbiology, 51, 949–956. doi:10.1007/s42770-020-00245-w
NLM
Azevedo PO de S de, Mendonça CMN, Seibert L, Domínguez JM, Converti A, Gierus M, Oliveira RP de S. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 949–956.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-020-00245-w
Vancouver
Azevedo PO de S de, Mendonça CMN, Seibert L, Domínguez JM, Converti A, Gierus M, Oliveira RP de S. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 949–956.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-020-00245-w
Artigo de periodico
Phenotypic and genotypic characterization of Salmonella Typhimurium isolates from humans and foods in Brazil (2020)
Seribelli, Amanda Aparecida; Cruz, Marcelo Ferreira; Vilela, Felipe Pinheiro ; Frazão, Miliane Rodrigues; Paziani, Mario Henrique; Almeida, Fernanda de; Medeiros, Marta Inês Cazentini; Rodrigues, Dália dos Prazeres; Kress, Marcia Regina von Zeska ; Allard, Marc W.; Falcão, Juliana Pfrimer
Source: Plos one. Unidade: FCFRP
Subjects: SOBREVIVÊNCIA CELULAR, CÉLULAS EPITELIAIS, MICROBIOLOGIA DE ALIMENTOS, GENES, MACRÓFAGOS, FENÓTIPOS, SALMONELLA TYPHIMURIUM
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ABNT
SERIBELLI, Amanda Aparecida et al. Phenotypic and genotypic characterization of Salmonella Typhimurium isolates from humans and foods in Brazil. Plos one, v. 15, n. 8, 2020Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0237886. Acesso em: 09 nov. 2024.
APA
Seribelli, A. A., Cruz, M. F., Vilela, F. P., Frazão, M. R., Paziani, M. H., Almeida, F. de, et al. (2020). Phenotypic and genotypic characterization of Salmonella Typhimurium isolates from humans and foods in Brazil. Plos one, 15( 8). doi:10.1371/journal.pone.0237886
NLM
Seribelli AA, Cruz MF, Vilela FP, Frazão MR, Paziani MH, Almeida F de, Medeiros MIC, Rodrigues D dos P, Kress MR von Z, Allard MW, Falcão JP. Phenotypic and genotypic characterization of Salmonella Typhimurium isolates from humans and foods in Brazil [Internet]. Plos one. 2020 ; 15( 8):[citado 2024 nov. 09 ] Available from: https://doi.org/10.1371/journal.pone.0237886
Vancouver
Seribelli AA, Cruz MF, Vilela FP, Frazão MR, Paziani MH, Almeida F de, Medeiros MIC, Rodrigues D dos P, Kress MR von Z, Allard MW, Falcão JP. Phenotypic and genotypic characterization of Salmonella Typhimurium isolates from humans and foods in Brazil [Internet]. Plos one. 2020 ; 15( 8):[citado 2024 nov. 09 ] Available from: https://doi.org/10.1371/journal.pone.0237886
Artigo de periodico
The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice (2020)
Petrus, Rodrigo Rodrigues ; Churey, John J.; Humiston, Gerard A.; Cheng, Rebecca M.; Worobo, Randy W.
Source: Brazilian Journal of Microbiology. Unidade: FZEA
Subjects: PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS, MAÇÃ, SEGURANÇA ALIMENTAR, MICROBIOLOGIA DE ALIMENTOS
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ABNT
PETRUS, Rodrigo Rodrigues et al. The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice. Brazilian Journal of Microbiology, v. 51, p. 779-785, 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-019-00145-8. Acesso em: 09 nov. 2024.
APA
Petrus, R. R., Churey, J. J., Humiston, G. A., Cheng, R. M., & Worobo, R. W. (2020). The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice. Brazilian Journal of Microbiology, 51, 779-785. doi:10.1007/s42770-019-00145-8
NLM
Petrus RR, Churey JJ, Humiston GA, Cheng RM, Worobo RW. The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 779-785.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-019-00145-8
Vancouver
Petrus RR, Churey JJ, Humiston GA, Cheng RM, Worobo RW. The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 779-785.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-019-00145-8
Artigo de periodico
Application of nisin as biopreservative of pork meat by dipping and spraying methods (2019)
Azevedo, Pamela Oliveira de Souza de ; Converti, Attilio; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: CONSERVAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Application of nisin as biopreservative of pork meat by dipping and spraying methods. Brazilian Journal of Microbiology, v. 50, p. 523-526, 2019Tradução . . Disponível em: https://doi.org/10.1007/s42770-019-00080-. Acesso em: 09 nov. 2024.
APA
Azevedo, P. O. de S. de, Converti, A., Gierus, M., & Oliveira, R. P. de S. (2019). Application of nisin as biopreservative of pork meat by dipping and spraying methods. Brazilian Journal of Microbiology, 50, 523-526. doi:10.1007/s42770-019-00080-
NLM
Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Application of nisin as biopreservative of pork meat by dipping and spraying methods [Internet]. Brazilian Journal of Microbiology. 2019 ; 50 523-526.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-019-00080-
Vancouver
Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Application of nisin as biopreservative of pork meat by dipping and spraying methods [Internet]. Brazilian Journal of Microbiology. 2019 ; 50 523-526.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-019-00080-
Artigo de periodico
Early dissemination of qnrE1 in Salmonella enterica serovar typhimurium from livestock in south america (2019)
Monte, Daniel Farias Marinho do ; Lincopan, Nilton ; Cerdeira, Louise ; Cray, Paula J Fedorka; Landgraf, Mariza
Source: Antimicrobial Agents and Chemotherapy. Unidade: FCF
Subjects: SALMONELLA, MICROBIOLOGIA DE ALIMENTOS
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ABNT
MONTE, Daniel Farias Marinho do et al. Early dissemination of qnrE1 in Salmonella enterica serovar typhimurium from livestock in south america. Antimicrobial Agents and Chemotherapy, v. 63, n. 9, p. 1-3 art. e00571-19, 2019Tradução . . Disponível em: https://doi.org/10.1128/AAC.00571-19. Acesso em: 09 nov. 2024.
APA
Monte, D. F. M. do, Lincopan, N., Cerdeira, L., Cray, P. J. F., & Landgraf, M. (2019). Early dissemination of qnrE1 in Salmonella enterica serovar typhimurium from livestock in south america. Antimicrobial Agents and Chemotherapy, 63( 9), 1-3 art. e00571-19. doi:10.1128/AAC.00571-19
NLM
Monte DFM do, Lincopan N, Cerdeira L, Cray PJF, Landgraf M. Early dissemination of qnrE1 in Salmonella enterica serovar typhimurium from livestock in south america [Internet]. Antimicrobial Agents and Chemotherapy. 2019 ; 63( 9): 1-3 art. e00571-19.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1128/AAC.00571-19
Vancouver
Monte DFM do, Lincopan N, Cerdeira L, Cray PJF, Landgraf M. Early dissemination of qnrE1 in Salmonella enterica serovar typhimurium from livestock in south america [Internet]. Antimicrobial Agents and Chemotherapy. 2019 ; 63( 9): 1-3 art. e00571-19.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1128/AAC.00571-19
Trabalho de evento-resumo periodico
The use of microbiological methods to reduce aflatoxin M1 contamination in cheese produced in Sao Paulo State, Brazil (2019)
Gonçalves, Bruna Leonel; Henck, Jenifer Mayara Monari ; Uliana, Rômulo Dutra ; Oliveira, Carlos Augusto Fernandes de ; Corassin, Carlos Humberto
Source: Journal of Dairy Science. Conference titles: Annual Meeting of the American Dairy Science Association. Unidade: FZEA
Subjects: MICROBIOLOGIA DE ALIMENTOS, AFLATOXINAS, CONTAMINAÇÃO DE ALIMENTOS, QUEIJO
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ABNT
GONÇALVES, Bruna Leonel et al. The use of microbiological methods to reduce aflatoxin M1 contamination in cheese produced in Sao Paulo State, Brazil. Journal of Dairy Science. New York: Elsevier Inc. . Acesso em: 09 nov. 2024. , 2019
APA
Gonçalves, B. L., Henck, J. M. M., Uliana, R. D., Oliveira, C. A. F. de, & Corassin, C. H. (2019). The use of microbiological methods to reduce aflatoxin M1 contamination in cheese produced in Sao Paulo State, Brazil. Journal of Dairy Science. New York: Elsevier Inc.
NLM
Gonçalves BL, Henck JMM, Uliana RD, Oliveira CAF de, Corassin CH. The use of microbiological methods to reduce aflatoxin M1 contamination in cheese produced in Sao Paulo State, Brazil. Journal of Dairy Science. 2019 ; 102 43.[citado 2024 nov. 09 ]
Vancouver
Gonçalves BL, Henck JMM, Uliana RD, Oliveira CAF de, Corassin CH. The use of microbiological methods to reduce aflatoxin M1 contamination in cheese produced in Sao Paulo State, Brazil. Journal of Dairy Science. 2019 ; 102 43.[citado 2024 nov. 09 ]
Artigo de periodico
Behavior of foodborne pathogens Listeria monocytogenes and Staphylococcus aureus in mixed-species biofilms exposed to biocides (2018)
Oxaran, Virginie; Dittmann, Karen Kiesbye; Lee, Sarah Hwa In; Chaul, Luíza Toubas; Oliveira, Carlos Augusto Fernandes de; Corassin, Carlos Humberto; Alves, Virgínia Farias; Martinis, Elaine Cristina Pereira de; Gram, Lone
Source: Applied and Environmental Microbiology. Unidade: FZEA
Subjects: BIOFILMES, CONTAMINAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OXARAN, Virginie et al. Behavior of foodborne pathogens Listeria monocytogenes and Staphylococcus aureus in mixed-species biofilms exposed to biocides. Applied and Environmental Microbiology, v. 84, n. 24, 2018Tradução . . Disponível em: https://doi.org/10.1128/AEM.02038-18. Acesso em: 09 nov. 2024.
APA
Oxaran, V., Dittmann, K. K., Lee, S. H. I., Chaul, L. T., Oliveira, C. A. F. de, Corassin, C. H., et al. (2018). Behavior of foodborne pathogens Listeria monocytogenes and Staphylococcus aureus in mixed-species biofilms exposed to biocides. Applied and Environmental Microbiology, 84( 24). doi:10.1128/AEM.02038-18
NLM
Oxaran V, Dittmann KK, Lee SHI, Chaul LT, Oliveira CAF de, Corassin CH, Alves VF, Martinis ECP de, Gram L. Behavior of foodborne pathogens Listeria monocytogenes and Staphylococcus aureus in mixed-species biofilms exposed to biocides [Internet]. Applied and Environmental Microbiology. 2018 ; 84( 24):[citado 2024 nov. 09 ] Available from: https://doi.org/10.1128/AEM.02038-18
Vancouver
Oxaran V, Dittmann KK, Lee SHI, Chaul LT, Oliveira CAF de, Corassin CH, Alves VF, Martinis ECP de, Gram L. Behavior of foodborne pathogens Listeria monocytogenes and Staphylococcus aureus in mixed-species biofilms exposed to biocides [Internet]. Applied and Environmental Microbiology. 2018 ; 84( 24):[citado 2024 nov. 09 ] Available from: https://doi.org/10.1128/AEM.02038-18
Artigo de periodico
Batch and fed-batch degradation of enrofloxacin by the fenton process (2017)
Frade, Verônica M. F; Converti, Attilio; Arni, Saleh Al; Silva, Milena F; Palma, Mauri Sérgio Alves
Source: Chemical Engineering and Technology. Unidade: FCF
Subjects: POLIMIXINAS, ESCHERICHIA COLI, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRADE, Verônica M. F et al. Batch and fed-batch degradation of enrofloxacin by the fenton process. Chemical Engineering and Technology, v. 40, n. 4, p. 663-669, 2017Tradução . . Disponível em: https://doi.org/10.1002/ceat.201600146. Acesso em: 09 nov. 2024.
APA
Frade, V. M. F., Converti, A., Arni, S. A., Silva, M. F., & Palma, M. S. A. (2017). Batch and fed-batch degradation of enrofloxacin by the fenton process. Chemical Engineering and Technology, 40( 4), 663-669. doi:10.1002/ceat.201600146
NLM
Frade VMF, Converti A, Arni SA, Silva MF, Palma MSA. Batch and fed-batch degradation of enrofloxacin by the fenton process [Internet]. Chemical Engineering and Technology. 2017 ; 40( 4): 663-669.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1002/ceat.201600146
Vancouver
Frade VMF, Converti A, Arni SA, Silva MF, Palma MSA. Batch and fed-batch degradation of enrofloxacin by the fenton process [Internet]. Chemical Engineering and Technology. 2017 ; 40( 4): 663-669.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1002/ceat.201600146
Artigo de periodico
Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef (2017)
Lins, Patrícia Goldschmidt; Silva, Alessandra Aparecida; Pugine, Silvana Marina Piccoli; Arce, Aldo Ivan Céspedes; Costa, Ernane José Xavier; Melo, Mariza Pires de
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: CAMPO MAGNÉTICO, ARMAZENAGEM DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS, CARNES E DERIVADOS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LINS, Patrícia Goldschmidt et al. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef. Journal of Food Process Engineering, v. 40, n. 2, p. 1-9, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12405. Acesso em: 09 nov. 2024.
APA
Lins, P. G., Silva, A. A., Pugine, S. M. P., Arce, A. I. C., Costa, E. J. X., & Melo, M. P. de. (2017). Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef. Journal of Food Process Engineering, 40( 2), 1-9. doi:10.1111/jfpe.12405
NLM
Lins PG, Silva AA, Pugine SMP, Arce AIC, Costa EJX, Melo MP de. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1111/jfpe.12405
Vancouver
Lins PG, Silva AA, Pugine SMP, Arce AIC, Costa EJX, Melo MP de. Effect of exposure to pulsed magnetic field on microbiological quality, color and oxidative stability of fresh ground beef [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1111/jfpe.12405
Artigo de periodico
Chicken meat as a reservoir of colistin resistant Escherichia coli strains carrying mcr-1 genes in South America (2017)
Monte, Daniel Farias; Mem, Andressa; Fernandes, Miriam Rodriguez; Cerdeira, Louise Teixeira; Esposito, Fernanda; Galvão, Julia A.; Franco, Bernadette Dora Gombossy de Melo ; Lincopan, Nilton ; Landgraf, Mariza
Source: Antimicrobial Agents and Chemotherapy. Unidades: FCF, ICB
Subjects: POLIMIXINAS, ESCHERICHIA COLI, MICROBIOLOGIA DE ALIMENTOS, ANTIBIÓTICOS, RESISTÊNCIA MICROBIANA ÀS DROGAS, FRANGOS DE CORTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MONTE, Daniel Farias et al. Chicken meat as a reservoir of colistin resistant Escherichia coli strains carrying mcr-1 genes in South America. Antimicrobial Agents and Chemotherapy, v. 61, p. 1-4 art eo2718-16, 2017Tradução . . Disponível em: https://doi.org/10.1128/AAC.02718-16. Acesso em: 09 nov. 2024.
APA
Monte, D. F., Mem, A., Fernandes, M. R., Cerdeira, L. T., Esposito, F., Galvão, J. A., et al. (2017). Chicken meat as a reservoir of colistin resistant Escherichia coli strains carrying mcr-1 genes in South America. Antimicrobial Agents and Chemotherapy, 61, 1-4 art eo2718-16. doi:10.1128/AAC.02718-16
NLM
Monte DF, Mem A, Fernandes MR, Cerdeira LT, Esposito F, Galvão JA, Franco BDG de M, Lincopan N, Landgraf M. Chicken meat as a reservoir of colistin resistant Escherichia coli strains carrying mcr-1 genes in South America [Internet]. Antimicrobial Agents and Chemotherapy. 2017 ; 61 1-4 art eo2718-16.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1128/AAC.02718-16
Vancouver
Monte DF, Mem A, Fernandes MR, Cerdeira LT, Esposito F, Galvão JA, Franco BDG de M, Lincopan N, Landgraf M. Chicken meat as a reservoir of colistin resistant Escherichia coli strains carrying mcr-1 genes in South America [Internet]. Antimicrobial Agents and Chemotherapy. 2017 ; 61 1-4 art eo2718-16.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1128/AAC.02718-16
Artigo de periodico
Sugarcane juice processing: microbiological monitoring (2016)
Silva, Carine Oliveira da; Gallo, Fábio Augusto; Bomdespacho, Laura de Queiroz; Kushida, Marta Mitsui; Petrus, Rodrigo Rodrigues
Source: Journal of Food Processing & Technology. Unidade: FZEA
Subjects: PROCESSAMENTO DE ALIMENTOS, CANA-DE-AÇÚCAR, MICROBIOLOGIA DE ALIMENTOS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Carine Oliveira da et al. Sugarcane juice processing: microbiological monitoring. Journal of Food Processing & Technology, v. 7, n. 7, 2016Tradução . . Disponível em: https://doi.org/10.4172/2157-7110.1000607. Acesso em: 09 nov. 2024.
APA
Silva, C. O. da, Gallo, F. A., Bomdespacho, L. de Q., Kushida, M. M., & Petrus, R. R. (2016). Sugarcane juice processing: microbiological monitoring. Journal of Food Processing & Technology, 7( 7). doi:10.4172/2157-7110.1000607
NLM
Silva CO da, Gallo FA, Bomdespacho L de Q, Kushida MM, Petrus RR. Sugarcane juice processing: microbiological monitoring [Internet]. Journal of Food Processing & Technology. 2016 ; 7( 7):[citado 2024 nov. 09 ] Available from: https://doi.org/10.4172/2157-7110.1000607
Vancouver
Silva CO da, Gallo FA, Bomdespacho L de Q, Kushida MM, Petrus RR. Sugarcane juice processing: microbiological monitoring [Internet]. Journal of Food Processing & Technology. 2016 ; 7( 7):[citado 2024 nov. 09 ] Available from: https://doi.org/10.4172/2157-7110.1000607
Trabalho de evento-resumo periodico
Assessing cross-contamination of Ready-to-Eat roast beef by Listeria monocytogenes during mechanical slicing (2015)
Faria, Daniele Bezerra; Caballero, Natacha; Lopes, Janaina; Olivo, Rubia S; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Food Protection. Conference titles: International Association for Food Protection Annual Meeting (IAFP). Unidade: FCF
Subjects: LISTERIA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FARIA, Daniele Bezerra et al. Assessing cross-contamination of Ready-to-Eat roast beef by Listeria monocytogenes during mechanical slicing. Journal of Food Protection. Ames: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 09 nov. 2024. , 2015
APA
Faria, D. B., Caballero, N., Lopes, J., Olivo, R. S., & Franco, B. D. G. de M. (2015). Assessing cross-contamination of Ready-to-Eat roast beef by Listeria monocytogenes during mechanical slicing. Journal of Food Protection. Ames: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Faria DB, Caballero N, Lopes J, Olivo RS, Franco BDG de M. Assessing cross-contamination of Ready-to-Eat roast beef by Listeria monocytogenes during mechanical slicing. Journal of Food Protection. 2015 ; 78 107 res. P1-113.[citado 2024 nov. 09 ]
Vancouver
Faria DB, Caballero N, Lopes J, Olivo RS, Franco BDG de M. Assessing cross-contamination of Ready-to-Eat roast beef by Listeria monocytogenes during mechanical slicing. Journal of Food Protection. 2015 ; 78 107 res. P1-113.[citado 2024 nov. 09 ]
Trabalho de evento-resumo periodico
Shiga toxin-producing Escherichia coli (STEC) in organic vegetables produced in the area of Sao Paulo City, Brazil (2015)
Landgraf, Mariza ; Batalha, Erika
Source: Journal of Food Protection. Conference titles: International Association for Food Protection Annual Meeting (IAFP). Unidade: FCF
Subjects: ESCHERICHIA COLI, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LANDGRAF, Mariza e BATALHA, Erika. Shiga toxin-producing Escherichia coli (STEC) in organic vegetables produced in the area of Sao Paulo City, Brazil. Journal of Food Protection. Ames: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 09 nov. 2024. , 2015
APA
Landgraf, M., & Batalha, E. (2015). Shiga toxin-producing Escherichia coli (STEC) in organic vegetables produced in the area of Sao Paulo City, Brazil. Journal of Food Protection. Ames: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Landgraf M, Batalha E. Shiga toxin-producing Escherichia coli (STEC) in organic vegetables produced in the area of Sao Paulo City, Brazil. Journal of Food Protection. 2015 ; 78 119-120 res. P1-154.[citado 2024 nov. 09 ]
Vancouver
Landgraf M, Batalha E. Shiga toxin-producing Escherichia coli (STEC) in organic vegetables produced in the area of Sao Paulo City, Brazil. Journal of Food Protection. 2015 ; 78 119-120 res. P1-154.[citado 2024 nov. 09 ]
Trabalho de evento-resumo periodico
Assessing the effect of chlorine concentration on the transfer of Salmonella in the wash water for production of minimally processed lettuce (2015)
Maffei, Daniele Fernanda; Grandi, Aline Zago de; Souza-Silva, Kátia Leani Oliveira de; Sant'Ana, Anderson Souza; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Food Protection. Conference titles: International Association for Food Protection Annual Meeting (IAFP). Unidade: FCF
Subjects: SALMONELLA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAFFEI, Daniele Fernanda et al. Assessing the effect of chlorine concentration on the transfer of Salmonella in the wash water for production of minimally processed lettuce. Journal of Food Protection. Ames: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 09 nov. 2024. , 2015
APA
Maffei, D. F., Grandi, A. Z. de, Souza-Silva, K. L. O. de, Sant'Ana, A. S., & Franco, B. D. G. de M. (2015). Assessing the effect of chlorine concentration on the transfer of Salmonella in the wash water for production of minimally processed lettuce. Journal of Food Protection. Ames: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Maffei DF, Grandi AZ de, Souza-Silva KLO de, Sant'Ana AS, Franco BDG de M. Assessing the effect of chlorine concentration on the transfer of Salmonella in the wash water for production of minimally processed lettuce. Journal of Food Protection. 2015 ; 78 289 res. P3-202.[citado 2024 nov. 09 ]
Vancouver
Maffei DF, Grandi AZ de, Souza-Silva KLO de, Sant'Ana AS, Franco BDG de M. Assessing the effect of chlorine concentration on the transfer of Salmonella in the wash water for production of minimally processed lettuce. Journal of Food Protection. 2015 ; 78 289 res. P3-202.[citado 2024 nov. 09 ]

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