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Artigo de periodico
Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes (2022)
Allaion, Josisleine Recalde ; Barrionuevo, Karina Ghougassian; Burgos, Maria Jose Grande; Galvéz, Antonio ; Franco, Bernadette Dora Gombossy de Melo
Source: Applied Sciences. Unidade: FCF
Subjects: STAPHYLOCOCCUS, QUEIJO, MICROBIOLOGIA DE ALIMENTOS, ANTIBIÓTICOS, ENTEROTOXINAS
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ABNT
ALLAION, Josisleine Recalde; BARRIONUEVO, Karina Ghougassian; BURGOS, Maria Jose Grande; GALVÉZ, Antonio; FRANCO, Bernadette Dora Gombossy de Melo. Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes. Applied Sciences, Basel, v. 12, p. 1-11 art. 1019, 2022. Disponível em: < https://dx.doi.org/10.3390/app12031019 > DOI: 10.3390/app12031019.
APA
Allaion, J. R., Barrionuevo, K. G., Burgos, M. J. G., Galvéz, A., & Franco, B. D. G. de M. (2022). Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes. Applied Sciences, 12, 1-11 art. 1019. doi:10.3390/app12031019
NLM
Allaion JR, Barrionuevo KG, Burgos MJG, Galvéz A, Franco BDG de M. Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes [Internet]. Applied Sciences. 2022 ; 12 1-11 art. 1019.Available from: https://dx.doi.org/10.3390/app12031019
Vancouver
Allaion JR, Barrionuevo KG, Burgos MJG, Galvéz A, Franco BDG de M. Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes [Internet]. Applied Sciences. 2022 ; 12 1-11 art. 1019.Available from: https://dx.doi.org/10.3390/app12031019
Artigo de periodico
Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk (2022)
Furtado, Danielle Nader; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, LISTERIA, LACTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS, PROBIÓTICOS
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FURTADO, Danielle Nader; FRANCO, Bernadette Dora Gombossy de Melo; TODOROV, Svetoslav Dimitrov. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, Amsterdam, v. 154, p. 1-11 art. 112621, 2022. Disponível em: < https://dx.doi.org/10.1016/j.lwt.2021.112621 > DOI: 10.1016/j.lwt.2021.112621.
APA
Furtado, D. N., Franco, B. D. G. de M., & Todorov, S. D. (2022). Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, 154, 1-11 art. 112621. doi:10.1016/j.lwt.2021.112621
NLM
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.Available from: https://dx.doi.org/10.1016/j.lwt.2021.112621
Vancouver
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.Available from: https://dx.doi.org/10.1016/j.lwt.2021.112621
Artigo de periodico
Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage (2022)
Queiroz, Luciano Lopes; Hoffmann, Christian ; Lacorte, Gustavo Augusto ; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: Scientifc Reports. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, CEREAIS, SEQUENCIAMENTO GENÉTICO, GENÔMICA, MICROBIOLOGIA DE ALIMENTOS, ECOLOGIA MICROBIANA
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QUEIROZ, Luciano Lopes; HOFFMANN, Christian; LACORTE, Gustavo Augusto; FRANCO, Bernadette Dora Gombossy de Melo; TODOROV, Svetoslav Dimitrov. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage. Scientifc Reports, Berlin, v. 12, p. 1-13 art. 1460, 2022. Disponível em: < https://dx.doi.org/10.1038/s41598-022-05086-1 > DOI: 10.1038/s41598-022-05086-1.
APA
Queiroz, L. L., Hoffmann, C., Lacorte, G. A., Franco, B. D. G. de M., & Todorov, S. D. (2022). Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage. Scientifc Reports, 12, 1-13 art. 1460. doi:10.1038/s41598-022-05086-1
NLM
Queiroz LL, Hoffmann C, Lacorte GA, Franco BDG de M, Todorov SD. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage [Internet]. Scientifc Reports. 2022 ; 12 1-13 art. 1460.Available from: https://dx.doi.org/10.1038/s41598-022-05086-1
Vancouver
Queiroz LL, Hoffmann C, Lacorte GA, Franco BDG de M, Todorov SD. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage [Internet]. Scientifc Reports. 2022 ; 12 1-13 art. 1460.Available from: https://dx.doi.org/10.1038/s41598-022-05086-1
Artigo de periodico
Genomic features and antimicrobial resistance patterns of Shiga toxin-producing Escherichia coli strains isolated from food in Chile (2021)
Sánchez, Fernando ; Fuenzalida, Verónica ; Ramos, Romina ; Escobar, Beatriz ; Neira, Víctor ; Borie, Consuelo ; Lapierre, Lisette ; López, Paulina ; Venegas, Lucas ; Dettleff, Phillip ; Johnson, Timothy ; Castillo, Danny Andrés Fuentes ; Huenuman, Nilton Erbet Lincopan ; Galarce, Nicolás
Source: Zoonoses and Public Health. Unidades: ICB, FMVZ
Subjects: GENÉTICA BACTERIANA, MICROBIOLOGIA DE ALIMENTOS, RESISTÊNCIA MICROBIANA ÀS DROGAS, ESCHERICHIA COLI, SEQUENCIAMENTO GENÉTICO, AGENTES ANTIMICROBIANOS
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ABNT
SÁNCHEZ, Fernando; FUENZALIDA, Verónica; RAMOS, Romina; et al. Genomic features and antimicrobial resistance patterns of Shiga toxin-producing Escherichia coli strains isolated from food in Chile. Zoonoses and Public Health, Berlin, v. 68, n. 3, p. 226-238, 2021. Disponível em: < https://doi.org/10.1111/zph.12818 > DOI: 10.1111/zph.12818.
APA
Sánchez, F., Fuenzalida, V., Ramos, R., Escobar, B., Neira, V., Borie, C., et al. (2021). Genomic features and antimicrobial resistance patterns of Shiga toxin-producing Escherichia coli strains isolated from food in Chile. Zoonoses and Public Health, 68( 3), 226-238. doi:10.1111/zph.12818
NLM
Sánchez F, Fuenzalida V, Ramos R, Escobar B, Neira V, Borie C, Lapierre L, López P, Venegas L, Dettleff P, Johnson T, Castillo DAF, Huenuman NEL, Galarce N. Genomic features and antimicrobial resistance patterns of Shiga toxin-producing Escherichia coli strains isolated from food in Chile [Internet]. Zoonoses and Public Health. 2021 ; 68( 3): 226-238.Available from: https://doi.org/10.1111/zph.12818
Vancouver
Sánchez F, Fuenzalida V, Ramos R, Escobar B, Neira V, Borie C, Lapierre L, López P, Venegas L, Dettleff P, Johnson T, Castillo DAF, Huenuman NEL, Galarce N. Genomic features and antimicrobial resistance patterns of Shiga toxin-producing Escherichia coli strains isolated from food in Chile [Internet]. Zoonoses and Public Health. 2021 ; 68( 3): 226-238.Available from: https://doi.org/10.1111/zph.12818
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 ; Mendes, Maria Anita ; Franco, Bernadette Dora Gombossy de Melo ; Maffei, Daniele Fernanda ; Moreira, Debora Andrade; Dias, Meriellen
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; MENDES, Maria Anita; FRANCO, Bernadette Dora Gombossy de Melo; et al. Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain. Journal of Applied Microbiology, Hoboken, p. 1-12, 2021. Disponível em: < https://doi.org/10.1111/jam.15247 > DOI: 10.1111/jam.15247.
APA
Silva, M. B. R. da, Mendes, M. A., Franco, B. D. G. de M., Maffei, D. F., Moreira, D. A., & Dias, 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, Mendes MA, Franco BDG de M, Maffei DF, Moreira DA, Dias 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.Available from: https://doi.org/10.1111/jam.15247
Vancouver
Silva MBR da, Mendes MA, Franco BDG de M, Maffei DF, Moreira DA, Dias 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.Available from: https://doi.org/10.1111/jam.15247
Monografia/livro-ed/org
Aflatoxin in food: a recent perspective (2021)
Hakeem, Khalid Rehman; Oliveira, Carlos Augusto Fernandes de ; Ismail, Amir
Unidade: FZEA
Subjects: AFLATOXINAS, CONTAMINAÇÃO DE ALIMENTOS, SEGURANÇA ALIMENTAR, MICROBIOLOGIA DE ALIMENTOS
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ABNT
HAKEEM, Khalid Rehman; OLIVEIRA, Carlos Augusto Fernandes de; ISMAIL, Amir. Aflatoxin in food: a recent perspective. [S.l: s.n.], 2021.Disponível em: DOI: 10.1007/978-3-030-85762-2.
APA
Hakeem, K. R., Oliveira, C. A. F. de, & Ismail, A. (2021). Aflatoxin in food: a recent perspective. Cham: Springer. doi:10.1007/978-3-030-85762-2
NLM
Hakeem KR, Oliveira CAF de, Ismail A. Aflatoxin in food: a recent perspective [Internet]. 2021 ;Available from: https://doi.org/10.1007/978-3-030-85762-2
Vancouver
Hakeem KR, Oliveira CAF de, Ismail A. Aflatoxin in food: a recent perspective [Internet]. 2021 ;Available from: https://doi.org/10.1007/978-3-030-85762-2
Artigo de periodico
Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review (2021)
Gonçalves, Letícia Aline; Lorenzo, Jose Manuel ; Trindade, Marco Antonio
Source: Foods. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, MICROBIOLOGIA DE ALIMENTOS, CARNES E DERIVADOS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
GONÇALVES, Letícia Aline; LORENZO, Jose Manuel; TRINDADE, Marco Antonio. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review. Foods, Basel, v. 10, n. 7, p. 1-10, 2021. Disponível em: < https://doi.org/10.3390/foods10071469 > DOI: 10.3390/foods10071469.
APA
Gonçalves, L. A., Lorenzo, J. M., & Trindade, M. A. (2021). Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review. Foods, 10( 7), 1-10. doi:10.3390/foods10071469
NLM
Gonçalves LA, Lorenzo JM, Trindade MA. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review [Internet]. Foods. 2021 ; 10( 7): 1-10.Available from: https://doi.org/10.3390/foods10071469
Vancouver
Gonçalves LA, Lorenzo JM, Trindade MA. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review [Internet]. Foods. 2021 ; 10( 7): 1-10.Available from: https://doi.org/10.3390/foods10071469
Artigo de periodico
Exploring phenolic compounds as quorum sensing inhibitors in foodborne bacteria (2021)
Santos, Catarina Angeli ; Lima, Emília Maria França ; Franco, Bernadette Dora Gombossy de Melo ; Pinto, Uelinton Manoel
Source: Frontiers in Microbiology. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, MICROBIOLOGIA DE ALIMENTOS, ALIMENTOS, BACTÉRIAS
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ABNT
SANTOS, Catarina Angeli; LIMA, Emília Maria França; FRANCO, Bernadette Dora Gombossy de Melo; PINTO, Uelinton Manoel. Exploring phenolic compounds as quorum sensing inhibitors in foodborne bacteria. Frontiers in Microbiology, Lausanne, v. 12, p. 1-15 art. 735931, 2021. Disponível em: < https://dx.doi.org/10.3389/fmicb.2021.735931 > DOI: 10.3389/fmicb.2021.735931.
APA
Santos, C. A., Lima, E. M. F., Franco, B. D. G. de M., & Pinto, U. M. (2021). Exploring phenolic compounds as quorum sensing inhibitors in foodborne bacteria. Frontiers in Microbiology, 12, 1-15 art. 735931. doi:10.3389/fmicb.2021.735931
NLM
Santos CA, Lima EMF, Franco BDG de M, Pinto UM. Exploring phenolic compounds as quorum sensing inhibitors in foodborne bacteria [Internet]. Frontiers in Microbiology. 2021 ; 12 1-15 art. 735931.Available from: https://dx.doi.org/10.3389/fmicb.2021.735931
Vancouver
Santos CA, Lima EMF, Franco BDG de M, Pinto UM. Exploring phenolic compounds as quorum sensing inhibitors in foodborne bacteria [Internet]. Frontiers in Microbiology. 2021 ; 12 1-15 art. 735931.Available from: https://dx.doi.org/10.3389/fmicb.2021.735931
Artigo de periodico
Assessing the microbiological safety parameters of minas artisanal cheese samples in retail environments in São Paulo, Brazil (2021)
Allaion, Josisleine Recalde ; Barrionuevo, Karina Ghougassian; Franco, Bernadette Dora Gombossy de Melo
Source: Applied Sciences. Unidade: FCF
Subjects: QUEIJO, MICROBIOLOGIA DE ALIMENTOS, SEGURANÇA ALIMENTAR
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ABNT
ALLAION, Josisleine Recalde; BARRIONUEVO, Karina Ghougassian; FRANCO, Bernadette Dora Gombossy de Melo. Assessing the microbiological safety parameters of minas artisanal cheese samples in retail environments in São Paulo, Brazil. Applied Sciences, Basel, v. 11, p. 1-9 art. 9331, 2021. Disponível em: < https://dx.doi.org/10.3390/app11199331 > DOI: 10.3390/app11199331.
APA
Allaion, J. R., Barrionuevo, K. G., & Franco, B. D. G. de M. (2021). Assessing the microbiological safety parameters of minas artisanal cheese samples in retail environments in São Paulo, Brazil. Applied Sciences, 11, 1-9 art. 9331. doi:10.3390/app11199331
NLM
Allaion JR, Barrionuevo KG, Franco BDG de M. Assessing the microbiological safety parameters of minas artisanal cheese samples in retail environments in São Paulo, Brazil [Internet]. Applied Sciences. 2021 ; 11 1-9 art. 9331.Available from: https://dx.doi.org/10.3390/app11199331
Vancouver
Allaion JR, Barrionuevo KG, Franco BDG de M. Assessing the microbiological safety parameters of minas artisanal cheese samples in retail environments in São Paulo, Brazil [Internet]. Applied Sciences. 2021 ; 11 1-9 art. 9331.Available from: https://dx.doi.org/10.3390/app11199331
Artigo de periodico-carta/editorial
Microbiological safety and quality aspects of fermented dairy products [Editorial] (2021)
Lindner, Juliano De Dea ; Vanetti, Maria Cristina Dantas ; Mayo, Baltasar ; Pinto, Uelinton Manoel
Source: Frontiers in Microbiology. Unidade: FCF
Subjects: LATICÍNIOS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
LINDNER, Juliano De Dea; VANETTI, Maria Cristina Dantas; MAYO, Baltasar; PINTO, Uelinton Manoel. Microbiological safety and quality aspects of fermented dairy products [Editorial]. Frontiers in Microbiology[S.l: s.n.], 2021.Disponível em: DOI: 10.3389/fmicb.2021.735560.
APA
Lindner, J. D. D., Vanetti, M. C. D., Mayo, B., & Pinto, U. M. (2021). Microbiological safety and quality aspects of fermented dairy products [Editorial]. Frontiers in Microbiology. Lausanne. doi:10.3389/fmicb.2021.735560
NLM
Lindner JDD, Vanetti MCD, Mayo B, Pinto UM. Microbiological safety and quality aspects of fermented dairy products [Editorial] [Internet]. Frontiers in Microbiology. 2021 ; 12 1-3 art. 735560.Available from: https://dx.doi.org/10.3389/fmicb.2021.735560
Vancouver
Lindner JDD, Vanetti MCD, Mayo B, Pinto UM. Microbiological safety and quality aspects of fermented dairy products [Editorial] [Internet]. Frontiers in Microbiology. 2021 ; 12 1-3 art. 735560.Available from: https://dx.doi.org/10.3389/fmicb.2021.735560
Artigo de periodico
Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector (2021)
Pineda, Ana Paulina Arellano; Campos, Gabriela Zampieri ; Pimentel Filho, Natan de Jesus ; Franco, Bernadette Dora Gombossy de Melo ; Pinto, Uelinton Manoel
Source: Frontiers in Microbiology. Unidade: FCF
Subjects: QUEIJO, MICROBIOLOGIA DE ALIMENTOS
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ABNT
PINEDA, Ana Paulina Arellano; CAMPOS, Gabriela Zampieri; PIMENTEL FILHO, Natan de Jesus; FRANCO, Bernadette Dora Gombossy de Melo; PINTO, Uelinton Manoel. Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector. Frontiers in Microbiology, Lausanne, v. 12, p. 1-16 art. 666922, 2021. Disponível em: < http://dx.doi.org/ 10.3389/fmicb.2021.666922 > DOI: 10.3389/fmicb.2021.666922.
APA
Pineda, A. P. A., Campos, G. Z., Pimentel Filho, N. de J., Franco, B. D. G. de M., & Pinto, U. M. (2021). Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector. Frontiers in Microbiology, 12, 1-16 art. 666922. doi:10.3389/fmicb.2021.666922
NLM
Pineda APA, Campos GZ, Pimentel Filho N de J, Franco BDG de M, Pinto UM. Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector [Internet]. Frontiers in Microbiology. 2021 ; 12 1-16 art. 666922.Available from: http://dx.doi.org/ 10.3389/fmicb.2021.666922
Vancouver
Pineda APA, Campos GZ, Pimentel Filho N de J, Franco BDG de M, Pinto UM. Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector [Internet]. Frontiers in Microbiology. 2021 ; 12 1-16 art. 666922.Available from: http://dx.doi.org/ 10.3389/fmicb.2021.666922
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; SILVEIRA, Monica Adriana; SILVA, Marcelo Belchior Rosendo da; 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, Des Moines, IA, v. 40, n. 4, p. 224-231, 2020. 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/ >.
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.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.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
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life (2020)
Merlo, Thais Cardoso; Antonio, Jéssica da Cruz; Savian, Taciana Villela ; Villegas, Cristian ; Dargelio, Mariana Damiames Baccarin; Pinto, Jair Sebastião da Silva; Alencar, Severino Matias de ; Rodrigues, Ana Luiza Rosa; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidades: ESALQ, PUSP-LQ
Subjects: BACON, ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO, EUCALIPTO, LIPÍDEOS, MADEIRA, MICROBIOLOGIA DE ALIMENTOS
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ABNT
MERLO, Thais Cardoso; ANTONIO, Jéssica da Cruz; SAVIAN, Taciana Villela; et al. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, Amsterdam, v. 164, p. 1-10, 2020. Disponível em: < https://doi.org/10.1016/j.meatsci.2020.108110 > DOI: 10.1016/j.meatsci.2020.108110.
APA
Merlo, T. C., Antonio, J. da C., Savian, T. V., Villegas, C., Dargelio, M. D. B., Pinto, J. S. da S., et al. (2020). Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, 164, 1-10. doi:10.1016/j.meatsci.2020.108110
NLM
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Vancouver
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Artigo de periodico
Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters (2020)
Cruzado-Bravo, Melina Luz Mary ; Barancelli, Giovana Verginia ; Andreote, Ana Paula Dini ; Saldaña, Erick ; Vidal-Veuthey, B; Collado, L; Contreras-Castillo, Carmen Josefina
Source: Food Control. Unidades: ESALQ, CENA
Subjects: BACTÉRIAS PATOGÊNICAS, CONTAGEM DE CÉLULAS SOMÁTICAS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
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ABNT
CRUZADO-BRAVO, Melina Luz Mary; BARANCELLI, Giovana Verginia; ANDREOTE, Ana Paula Dini; et al. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters. Food Control, Amsterdam, v. 109, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.foodcont.2019.106904 > DOI: 10.1016/j.foodcont.2019.106904.
APA
Cruzado-Bravo, M. L. M., Barancelli, G. V., Andreote, A. P. D., Saldaña, E., Vidal-Veuthey, B., Collado, L., & Contreras-Castillo, C. J. (2020). Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters. Food Control, 109, 1-7. doi:10.1016/j.foodcont.2019.106904
NLM
Cruzado-Bravo MLM, Barancelli GV, Andreote APD, Saldaña E, Vidal-Veuthey B, Collado L, Contreras-Castillo CJ. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters [Internet]. Food Control. 2020 ; 109 1-7.Available from: https://doi.org/10.1016/j.foodcont.2019.106904
Vancouver
Cruzado-Bravo MLM, Barancelli GV, Andreote APD, Saldaña E, Vidal-Veuthey B, Collado L, Contreras-Castillo CJ. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters [Internet]. Food Control. 2020 ; 109 1-7.Available from: https://doi.org/10.1016/j.foodcont.2019.106904
Tese (Doutorado)
Isolation, identification and genotypic and phenotypic characterization of Arcobacter spp. isolated from Minas frescal cheese and raw milk (2020)
Bravo, Melina Luz Mary Cruzado; Castillo, Carmen Josefina Contreras (Orientador); González, Luis Roberto Collado (Orientador)
Unidade: ESALQ
Subjects: BACTÉRIAS PATOGÊNICAS, BIOFILMES, FENÓTIPOS, GENÓTIPOS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
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ABNT
BRAVO, Melina Luz Mary Cruzado; CASTILLO, Carmen Josefina Contreras; GONZÁLEZ, Luis Roberto Collado. Isolation, identification and genotypic and phenotypic characterization of Arcobacter spp. isolated from Minas frescal cheese and raw milk. 2020.Universidade de São Paulo, Piracicaba, 2020. Disponível em: < http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15052020-130519/ >.
APA
Bravo, M. L. M. C., Castillo, C. J. C., & González, L. R. C. (2020). Isolation, identification and genotypic and phenotypic characterization of Arcobacter spp. isolated from Minas frescal cheese and raw milk. Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15052020-130519/
NLM
Bravo MLMC, Castillo CJC, González LRC. Isolation, identification and genotypic and phenotypic characterization of Arcobacter spp. isolated from Minas frescal cheese and raw milk [Internet]. 2020 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15052020-130519/
Vancouver
Bravo MLMC, Castillo CJC, González LRC. Isolation, identification and genotypic and phenotypic characterization of Arcobacter spp. isolated from Minas frescal cheese and raw milk [Internet]. 2020 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15052020-130519/
Artigo de periodico
Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview (2020)
Sant'Anna, Pedro Beretta ; Franco, Bernadette Dora Gombossy de Melo ; Maffei, Daniele Fernanda
Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF
Subjects: DOENÇAS TRANSMITIDAS POR ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL, CONSUMO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANT'ANNA, Pedro Beretta; FRANCO, Bernadette Dora Gombossy de Melo; MAFFEI, Daniele Fernanda. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. Journal of the Science of Food and Agriculture, Oxford, v. 100, n. 13, p. 4664-4670, 2020. Disponível em: < https://doi.org/10.1002/jsfa.10438 > DOI: 10.1002/jsfa.10438.
APA
Sant'Anna, P. B., Franco, B. D. G. de M., & Maffei, D. F. (2020). Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. Journal of the Science of Food and Agriculture, 100( 13), 4664-4670. doi:10.1002/jsfa.10438
NLM
Sant'Anna PB, Franco BDG de M, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 13): 4664-4670.Available from: https://doi.org/10.1002/jsfa.10438
Vancouver
Sant'Anna PB, Franco BDG de M, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 13): 4664-4670.Available from: https://doi.org/10.1002/jsfa.10438
Dissertação (Mestrado)
Caracterização funcional genômica dos micro-organismos predominantes no fermento endógeno \"pingo\" do queijo da Serra da Canastra (2020)
Oliveira, Débora Preceliano de; Hoffmann, Christian (Orientador)
Unidade: FCF
Subjects: FERMENTAÇÃO, QUEIJO, CIÊNCIA DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Débora Preceliano de; HOFFMANN, Christian. Caracterização funcional genômica dos micro-organismos predominantes no fermento endógeno \"pingo\" do queijo da Serra da Canastra. 2020.Universidade de São Paulo, São Paulo, 2020. Disponível em: < https://www.teses.usp.br/teses/disponiveis/9/9131/tde-01072021-183612/ >.
APA
Oliveira, D. P. de, & Hoffmann, C. (2020). Caracterização funcional genômica dos micro-organismos predominantes no fermento endógeno \"pingo\" do queijo da Serra da Canastra. Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9131/tde-01072021-183612/
NLM
Oliveira DP de, Hoffmann C. Caracterização funcional genômica dos micro-organismos predominantes no fermento endógeno \"pingo\" do queijo da Serra da Canastra [Internet]. 2020 ;Available from: https://www.teses.usp.br/teses/disponiveis/9/9131/tde-01072021-183612/
Vancouver
Oliveira DP de, Hoffmann C. Caracterização funcional genômica dos micro-organismos predominantes no fermento endógeno \"pingo\" do queijo da Serra da Canastra [Internet]. 2020 ;Available from: https://www.teses.usp.br/teses/disponiveis/9/9131/tde-01072021-183612/
Artigo de periodico
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review (2020)
Kubo, Mirian Tiaki Kaneiwa ; Siguemoto, Erica Sayuri ; Funcia, Eduardo dos Santos; Augusto, Pedro Esteves Duarte ; Curet, S; Boillereaux, L; Sastry, S.K; Gut, Jorge Andrey Wilhelms
Source: Current Opinion in Food Science. Unidades: ESALQ, EP
Subjects: AQUECIMENTO, INIBIDORES DE ENZIMAS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA
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ABNT
KUBO, Mirian Tiaki Kaneiwa; SIGUEMOTO, Erica Sayuri; FUNCIA, Eduardo dos Santos; et al. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, Amsterdam, v. 35, p. 36-48, 2020. Disponível em: < https://doi.org/10.1016/j.cofs.2020.01.004 > DOI: 10.1016/j.cofs.2020.01.004.
APA
Kubo, M. T. K., Siguemoto, E. S., Funcia, E. dos S., Augusto, P. E. D., Curet, S., Boillereaux, L., et al. (2020). Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, 35, 36-48. doi:10.1016/j.cofs.2020.01.004
NLM
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Vancouver
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Artigo de periodico
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue (2020)
Anjos, Tais Ramalho dos; Rossi, Gabriel Augusto Marques; Campos-Galvão, Maria Emilene Martino; Todorov, Svetoslav Dimitrov; Mathias, Luis Antonio; Schocken-Iturrino, Ruben Pablo; Nero, Luís Augusto; Vidal, Ana Maria Centola ; Cavicchioli, Valeria Quintana; Lima, Joyce Aparecida Santos ; Vasconcellos, Alenia Naliato; Vaz, Andréia Cristina Nakashima
Source: Food Science and Technology. Unidade: FZEA
Subjects: ESPOROS, MICROBIOLOGIA DE ALIMENTOS, LEITE, SEGURANÇA ALIMENTAR
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ABNT
ANJOS, Tais Ramalho dos; ROSSI, Gabriel Augusto Marques; CAMPOS-GALVÃO, Maria Emilene Martino; et al. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue. Food Science and Technology, Campinas, v. 40, p. 349-354, 2020. Disponível em: < https://doi.org/10.1590/fst.14019 > DOI: 10.1590/fst.14019.
APA
Anjos, T. R. dos, Rossi, G. A. M., Campos-Galvão, M. E. M., Todorov, S. D., Mathias, L. A., Schocken-Iturrino, R. P., et al. (2020). Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue. Food Science and Technology, 40, 349-354. doi:10.1590/fst.14019
NLM
Anjos TR dos, Rossi GAM, Campos-Galvão MEM, Todorov SD, Mathias LA, Schocken-Iturrino RP, Nero LA, Vidal AMC, Cavicchioli VQ, Lima JAS, Vasconcellos AN, Vaz ACN. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue [Internet]. Food Science and Technology. 2020 ; 40 349-354.Available from: https://doi.org/10.1590/fst.14019
Vancouver
Anjos TR dos, Rossi GAM, Campos-Galvão MEM, Todorov SD, Mathias LA, Schocken-Iturrino RP, Nero LA, Vidal AMC, Cavicchioli VQ, Lima JAS, Vasconcellos AN, Vaz ACN. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue [Internet]. Food Science and Technology. 2020 ; 40 349-354.Available from: https://doi.org/10.1590/fst.14019
Artigo de periodico
Shifts in microbial community structure could be linked to weather anomalies?: a case study on cachaça (sugarcane distilled spirit) fermentation (2020)
Portugal, Cauré Barbosa ; Cruz, Sandra Helena da ; Andreote, Fernando Dini
Source: Brazilian Journal of Agriculture. Unidade: ESALQ
Subjects: ALTA TEMPERATURA, CACHAÇA, CANA-DE-AÇÚCAR, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, MICROBIOLOGIA DE ALIMENTOS, MUDANÇA CLIMÁTICA, SECA
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ABNT
PORTUGAL, Cauré Barbosa; CRUZ, Sandra Helena da; ANDREOTE, Fernando Dini. Shifts in microbial community structure could be linked to weather anomalies?: a case study on cachaça (sugarcane distilled spirit) fermentation. Brazilian Journal of Agriculture, Piracicaba, v. 95, n. 1, p. 13-33, 2020. Disponível em: < https://doi.org/10.37856/bja.v95i1.3698 > DOI: 10.37856/bja.v95i1.3698.
APA
Portugal, C. B., Cruz, S. H. da, & Andreote, F. D. (2020). Shifts in microbial community structure could be linked to weather anomalies?: a case study on cachaça (sugarcane distilled spirit) fermentation. Brazilian Journal of Agriculture, 95( 1), 13-33. doi:10.37856/bja.v95i1.3698
NLM
Portugal CB, Cruz SH da, Andreote FD. Shifts in microbial community structure could be linked to weather anomalies?: a case study on cachaça (sugarcane distilled spirit) fermentation [Internet]. Brazilian Journal of Agriculture. 2020 ; 95( 1): 13-33.Available from: https://doi.org/10.37856/bja.v95i1.3698
Vancouver
Portugal CB, Cruz SH da, Andreote FD. Shifts in microbial community structure could be linked to weather anomalies?: a case study on cachaça (sugarcane distilled spirit) fermentation [Internet]. Brazilian Journal of Agriculture. 2020 ; 95( 1): 13-33.Available from: https://doi.org/10.37856/bja.v95i1.3698

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