Menu

Filtros : "FCF001" "Food Microbiology" Removidos: "AUBERT, FRANCIS HENRIK" " IFSC777" "Caderno de Resumos" "SBG" Limpar

Filtros

Limitar por data

  • 1

1 - 8 (8 registros)

  • Artigo de periodico

    Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments (2022)

    Lacorte, Gustavo Augusto ; Cruvinel, Letícia Aparecida; Ávila, Marcelo de Paula; Dias, Marcela França ; Pereira, Alcilene de Abreu; Nascimento, Andréa Maria Amaral; Franco, Bernadette Dora Gombossy de Melo

    Fonte: Food Microbiology. Unidade: FCF

    Assuntos: SEGURANÇA ALIMENTAR, QUEIJO

    PrivadoAcesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      LACORTE, Gustavo Augusto et al. Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments. Food Microbiology, v. 105, p. 1-12 art. 104023, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2022.104023. Acesso em: 02 nov. 2024.

    • APA

      Lacorte, G. A., Cruvinel, L. A., Ávila, M. de P., Dias, M. F., Pereira, A. de A., Nascimento, A. M. A., & Franco, B. D. G. de M. (2022). Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments. Food Microbiology, 105, 1-12 art. 104023. doi:10.1016/j.fm.2022.104023

    • NLM

      Lacorte GA, Cruvinel LA, Ávila M de P, Dias MF, Pereira A de A, Nascimento AMA, Franco BDG de M. Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments [Internet]. Food Microbiology. 2022 ; 105 1-12 art. 104023.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2022.104023

    • Vancouver

      Lacorte GA, Cruvinel LA, Ávila M de P, Dias MF, Pereira A de A, Nascimento AMA, Franco BDG de M. Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments [Internet]. Food Microbiology. 2022 ; 105 1-12 art. 104023.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2022.104023

  • Artigo de periodico

    Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources (2021)

    Monte, Daniel Farias Marinho do ; Nethery, Matthew A; Barrangou, Rodolphe; Landgraf, Mariza ; Cray, Paula J. Fedorka

    Fonte: Food Microbiology. Unidade: FCF

    Assuntos: SALMONELLA, FILOGENIA, RESISTÊNCIA MICROBIANA ÀS DROGAS, SEQUENCIAMENTO GENÉTICO

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MONTE, Daniel Farias Marinho do et al. Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources. Food Microbiology, v. 93, p. 1-9 art. 103601, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2020.103601. Acesso em: 02 nov. 2024.

    • APA

      Monte, D. F. M. do, Nethery, M. A., Barrangou, R., Landgraf, M., & Cray, P. J. F. (2021). Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources. Food Microbiology, 93, 1-9 art. 103601. doi:10.1016/j.fm.2020.103601

    • NLM

      Monte DFM do, Nethery MA, Barrangou R, Landgraf M, Cray PJF. Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources [Internet]. Food Microbiology. 2021 ; 93 1-9 art. 103601.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2020.103601

    • Vancouver

      Monte DFM do, Nethery MA, Barrangou R, Landgraf M, Cray PJF. Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources [Internet]. Food Microbiology. 2021 ; 93 1-9 art. 103601.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2020.103601

  • Artigo de periodico

    Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate (2015)

    Barbosa, Matheus de Souza; Todorov, Svetoslav Dimitrov ; Ivanova, Iskra; Chobert, Jean-Marc; Haertle, Thomas; Franco, Bernadette Dora Gombossy de Melo

    Fonte: Food Microbiology. Unidade: FCF

    Assuntos: LISTERIA, LACTOBACILLUS, SALAME

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BARBOSA, Matheus de Souza et al. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, v. 46, p. 254-262, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2014.08.004. Acesso em: 02 nov. 2024.

    • APA

      Barbosa, M. de S., Todorov, S. D., Ivanova, I., Chobert, J. -M., Haertle, T., & Franco, B. D. G. de M. (2015). Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, 46, 254-262. doi:10.1016/j.fm.2014.08.004

    • NLM

      Barbosa M de S, Todorov SD, Ivanova I, Chobert J-M, Haertle T, Franco BDG de M. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate [Internet]. Food Microbiology. 2015 ; 46 254-262.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004

    • Vancouver

      Barbosa M de S, Todorov SD, Ivanova I, Chobert J-M, Haertle T, Franco BDG de M. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate [Internet]. Food Microbiology. 2015 ; 46 254-262.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004

  • Artigo de periodico

    Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese (2014)

    Favaro, Lorenzo; Basaglia, Marina; Casella, Sérgio; Hue, Isabelle; Dousset, Xavier; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov

    Fonte: Food Microbiology. Unidade: FCF

    Assuntos: ENTEROCOCCUS, LISTERIA, VIRULÊNCIA

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      FAVARO, Lorenzo et al. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology, v. 38, p. 228-239, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2013.09.008. Acesso em: 02 nov. 2024.

    • APA

      Favaro, L., Basaglia, M., Casella, S., Hue, I., Dousset, X., Franco, B. D. G. de M., & Todorov, S. D. (2014). Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology, 38, 228-239. doi:10.1016/j.fm.2013.09.008

    • NLM

      Favaro L, Basaglia M, Casella S, Hue I, Dousset X, Franco BDG de M, Todorov SD. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese [Internet]. Food Microbiology. 2014 ; 38 228-239.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2013.09.008

    • Vancouver

      Favaro L, Basaglia M, Casella S, Hue I, Dousset X, Franco BDG de M, Todorov SD. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese [Internet]. Food Microbiology. 2014 ; 38 228-239.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2013.09.008

  • Artigo de periodico

    Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS (2013)

    Martinez, Rafael Chacon Ruiz; Wachsman, Monica; Torres, Nicolas Ignacio; LeBlanc, Jean Guy; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo

    Fonte: Food Microbiology. Unidade: FCF

    Assuntos: LACTOBACILLUS, LISTERIA, MICROBIOLOGIA DE ALIMENTOS

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MARTINEZ, Rafael Chacon Ruiz et al. Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS. Food Microbiology, v. 34, n. 2, p. 376-381, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2013.01.011. Acesso em: 02 nov. 2024.

    • APA

      Martinez, R. C. R., Wachsman, M., Torres, N. I., LeBlanc, J. G., Todorov, S. D., & Franco, B. D. G. de M. (2013). Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS. Food Microbiology, 34( 2), 376-381. doi:10.1016/j.fm.2013.01.011

    • NLM

      Martinez RCR, Wachsman M, Torres NI, LeBlanc JG, Todorov SD, Franco BDG de M. Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS [Internet]. Food Microbiology. 2013 ; 34( 2): 376-381.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2013.01.011

    • Vancouver

      Martinez RCR, Wachsman M, Torres NI, LeBlanc JG, Todorov SD, Franco BDG de M. Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS [Internet]. Food Microbiology. 2013 ; 34( 2): 376-381.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2013.01.011

  • Artigo de periodico

    Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce (2012)

    Sant'Ana, Anderson Souza; Franco, Bernadette Dora Gombossy de Melo ; Schaffner, Donald W

    Fonte: Food Microbiology. Unidade: FCF

    Assuntos: SALMONELLA, LISTERIA, PROCESSAMENTO DE ALIMENTOS

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SANT'ANA, Anderson Souza e FRANCO, Bernadette Dora Gombossy de Melo e SCHAFFNER, Donald W. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology, v. 30, n. 1, p. 267-273, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2011.11.003. Acesso em: 02 nov. 2024.

    • APA

      Sant'Ana, A. S., Franco, B. D. G. de M., & Schaffner, D. W. (2012). Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology, 30( 1), 267-273. doi:10.1016/j.fm.2011.11.003

    • NLM

      Sant'Ana AS, Franco BDG de M, Schaffner DW. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce [Internet]. Food Microbiology. 2012 ; 30( 1): 267-273.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2011.11.003

    • Vancouver

      Sant'Ana AS, Franco BDG de M, Schaffner DW. Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce [Internet]. Food Microbiology. 2012 ; 30( 1): 267-273.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2011.11.003

  • Artigo de periodico

    Occurrence and distribution of Vibrio parahaemolyticus in retail oysters in São Paulo State, Brazil (2011)

    Costa Sobrinho, Paulo de Souza; Destro, Maria Teresa; Franco, Bernadette Dora Gombossy de Melo ; Landgraf, Mariza

    Fonte: Food Microbiology. Unidade: FCF

    Assuntos: VIBRIO PARAHAEMOLYTICUS, OSTRA, MICROBIOLOGIA DE ALIMENTOS

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      COSTA SOBRINHO, Paulo de Souza et al. Occurrence and distribution of Vibrio parahaemolyticus in retail oysters in São Paulo State, Brazil. Food Microbiology, v. 28, n. 1, p. 137-140, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2010.09.006. Acesso em: 02 nov. 2024.

    • APA

      Costa Sobrinho, P. de S., Destro, M. T., Franco, B. D. G. de M., & Landgraf, M. (2011). Occurrence and distribution of Vibrio parahaemolyticus in retail oysters in São Paulo State, Brazil. Food Microbiology, 28( 1), 137-140. doi:10.1016/j.fm.2010.09.006

    • NLM

      Costa Sobrinho P de S, Destro MT, Franco BDG de M, Landgraf M. Occurrence and distribution of Vibrio parahaemolyticus in retail oysters in São Paulo State, Brazil [Internet]. Food Microbiology. 2011 ; 28( 1): 137-140.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2010.09.006

    • Vancouver

      Costa Sobrinho P de S, Destro MT, Franco BDG de M, Landgraf M. Occurrence and distribution of Vibrio parahaemolyticus in retail oysters in São Paulo State, Brazil [Internet]. Food Microbiology. 2011 ; 28( 1): 137-140.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2010.09.006

  • Artigo de periodico

    Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil (2011)

    Sant'Ana, Anderson Souza; Landgraf, Mariza ; Destro, Maria Teresa; Franco, Bernadette Dora Gombossy de Melo

    Fonte: Food Microbiology. Unidade: FCF

    Assuntos: SALMONELLA (PREVALÊNCIA), MICROBIOLOGIA DE ALIMENTOS

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SANT'ANA, Anderson Souza et al. Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil. Food Microbiology, v. 28, n. 6, p. 1235-1237, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2011.04.002. Acesso em: 02 nov. 2024.

    • APA

      Sant'Ana, A. S., Landgraf, M., Destro, M. T., & Franco, B. D. G. de M. (2011). Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil. Food Microbiology, 28( 6), 1235-1237. doi:10.1016/j.fm.2011.04.002

    • NLM

      Sant'Ana AS, Landgraf M, Destro MT, Franco BDG de M. Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil [Internet]. Food Microbiology. 2011 ; 28( 6): 1235-1237.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2011.04.002

    • Vancouver

      Sant'Ana AS, Landgraf M, Destro MT, Franco BDG de M. Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil [Internet]. Food Microbiology. 2011 ; 28( 6): 1235-1237.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.fm.2011.04.002
  • 1

1 - 8 (8 registros)

Biblioteca Digital de Produção Intelectual da Universidade de São Paulo     2012 - 2024