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Artigo de periodico
Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector (2021)
Pineda, Ana Paulina Arellano; Pimentel Filho, Natan de Jesus ; Franco, Bernadette Dora Gombossy de Melo ; Pinto, Uelinton Manoel ; Campos, Gabriela Zampieri
Source: Frontiers in Microbiology. Unidade: FCF
Subjects: QUEIJO, MICROBIOLOGIA DE ALIMENTOS
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ABNT
PINEDA, Ana Paulina Arellano; PIMENTEL FILHO, Natan de Jesus; FRANCO, Bernadette Dora Gombossy de Melo; PINTO, Uelinton Manoel; CAMPOS, Gabriela Zampieri. 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., Pimentel Filho, N. de J., Franco, B. D. G. de M., Pinto, U. M., & Campos, G. Z. (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, Pimentel Filho N de J, Franco BDG de M, Pinto UM, Campos GZ. 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, Pimentel Filho N de J, Franco BDG de M, Pinto UM, Campos GZ. 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
Tese
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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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
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
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
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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
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
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; MENEZES, Jones B. F. de; FRANCO, Bernadette Dora Gombossy de Melo; et al. Challenges of teaching food microbiology in Brazil. Brazilian Journal of Microbiology, New York, v. 51, p. 279–288 : + Supplementary materials ( S1-S7), 2020. Disponível em: < http://dx.doi.org/10.1007/s42770-019-00107-0 > DOI: 10.1007/s42770-019-00107-0.
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).Available from: http://dx.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).Available from: http://dx.doi.org/10.1007/s42770-019-00107-0
Artigo de periodico
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review (2020)
Kubo, Mirian Tiaki Kaneiwa ; Boillereaux, L; Sastry, S.K; Gut, Jorge Andrey Wilhelms ; Siguemoto, Erica Sayuri ; Funcia, Eduardo dos Santos; Augusto, Pedro Esteves Duarte ; Curet, S
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; BOILLEREAUX, L; SASTRY, S.K; 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., Boillereaux, L., Sastry, S. K., Gut, J. A. W., Siguemoto, E. S., Funcia, E. dos S., 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, Boillereaux L, Sastry SK, Gut JAW, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S. 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, Boillereaux L, Sastry SK, Gut JAW, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S. 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 ; Andreote, Fernando Dini ; Cruz, Sandra Helena da
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; ANDREOTE, Fernando Dini; CRUZ, Sandra Helena da. 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., Andreote, F. D., & Cruz, S. H. da. (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, Andreote FD, Cruz SH da. 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, Andreote FD, Cruz SH da. 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
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; MENDONÇA, Carlos Miguel Nóbrega; SEIBERT, Liane; 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, New York, v. 51, p. 949–956, 2020. Disponível em: < http://dx.doi.org/10.1007/s42770-020-00245-w > DOI: 10.1007/s42770-020-00245-w.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1007/s42770-020-00245-w
Artigo de periodico
Searching for high pressure processing parameters for Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes reduction in Concord grape juice (2020)
Petrus, Rodrigo Rodrigues ; Churey, John J; Worobo, Randy W
Source: British Food Journal. Unidade: FZEA
Subjects: SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS, CONTAMINAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS, UVA
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ABNT
PETRUS, Rodrigo Rodrigues; CHUREY, John J; WOROBO, Randy W. Searching for high pressure processing parameters for Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes reduction in Concord grape juice. British Food Journal, Bingley, v. 122, n. 1, p. 170-180, 2020. Disponível em: < https://doi.org/10.1108/BFJ-06-2019-0446 > DOI: 10.1108/BFJ-06-2019-0446.
APA
Petrus, R. R., Churey, J. J., & Worobo, R. W. (2020). Searching for high pressure processing parameters for Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes reduction in Concord grape juice. British Food Journal, 122( 1), 170-180. doi:10.1108/BFJ-06-2019-0446
NLM
Petrus RR, Churey JJ, Worobo RW. Searching for high pressure processing parameters for Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes reduction in Concord grape juice [Internet]. British Food Journal. 2020 ; 122( 1): 170-180.Available from: https://doi.org/10.1108/BFJ-06-2019-0446
Vancouver
Petrus RR, Churey JJ, Worobo RW. Searching for high pressure processing parameters for Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes reduction in Concord grape juice [Internet]. British Food Journal. 2020 ; 122( 1): 170-180.Available from: https://doi.org/10.1108/BFJ-06-2019-0446
Artigo de periodico
Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil (2020)
Santos, T. S; Campos, F. B; Padovani, Nicolle Ferraz de Arruda ; Dias, M; Mendes, M. A; Maffei, Daniele Fernanda
Source: Letters in Applied Microbiology. Unidade: ESALQ
Subjects: ENTEROBACTERIACEAE, HORTALIÇAS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SALMONELLA, SEGURANÇA ALIMENTAR
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ABNT
SANTOS, T. S; CAMPOS, F. B; PADOVANI, Nicolle Ferraz de Arruda; et al. Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil. Letters in Applied Microbiology, Oxford, v. 71, p. 187-194, 2020. Disponível em: < https://doi.org/10.1111/lam.13305 > DOI: 10.1111/lam.13305.
APA
Santos, T. S., Campos, F. B., Padovani, N. F. de A., Dias, M., Mendes, M. A., & Maffei, D. F. (2020). Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil. Letters in Applied Microbiology, 71, 187-194. doi:10.1111/lam.13305
NLM
Santos TS, Campos FB, Padovani NF de A, Dias M, Mendes MA, Maffei DF. Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil [Internet]. Letters in Applied Microbiology. 2020 ; 71 187-194.Available from: https://doi.org/10.1111/lam.13305
Vancouver
Santos TS, Campos FB, Padovani NF de A, Dias M, Mendes MA, Maffei DF. Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil [Internet]. Letters in Applied Microbiology. 2020 ; 71 187-194.Available from: https://doi.org/10.1111/lam.13305
Artigo de periodico
Metataxonomics contributes to unravel the microbiota of a Brazilian dairy (2020)
Frazilio, Diego Araújo; Almeida, Otávio Guilherme Gonçalves de; Oliveira, Carlos Augusto Fernandes de ; Lee, Sarah Hwa In; Corassin, Carlos Humberto ; Alves, Virgínia Farias; Martinis, Elaine Cristina Pereira de
Source: Journal of Dairy Research. Unidades: FZEA, FCFRP
Subjects: MICROBIOLOGIA DE ALIMENTOS, LEITE, ÁCIDO LÁCTICO, QUEIJO
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ABNT
FRAZILIO, Diego Araújo; ALMEIDA, Otávio Guilherme Gonçalves de; OLIVEIRA, Carlos Augusto Fernandes de; et al. Metataxonomics contributes to unravel the microbiota of a Brazilian dairy. Journal of Dairy Research, Cambridge, v. 87, n. 3, p. 360-363, 2020. Disponível em: < https://doi.org/10.1017/S0022029920000837 > DOI: 10.1017/S0022029920000837.
APA
Frazilio, D. A., Almeida, O. G. G. de, Oliveira, C. A. F. de, Lee, S. H. I., Corassin, C. H., Alves, V. F., & Martinis, E. C. P. de. (2020). Metataxonomics contributes to unravel the microbiota of a Brazilian dairy. Journal of Dairy Research, 87( 3), 360-363. doi:10.1017/S0022029920000837
NLM
Frazilio DA, Almeida OGG de, Oliveira CAF de, Lee SHI, Corassin CH, Alves VF, Martinis ECP de. Metataxonomics contributes to unravel the microbiota of a Brazilian dairy [Internet]. Journal of Dairy Research. 2020 ; 87( 3): 360-363.Available from: https://doi.org/10.1017/S0022029920000837
Vancouver
Frazilio DA, Almeida OGG de, Oliveira CAF de, Lee SHI, Corassin CH, Alves VF, Martinis ECP de. Metataxonomics contributes to unravel the microbiota of a Brazilian dairy [Internet]. Journal of Dairy Research. 2020 ; 87( 3): 360-363.Available from: https://doi.org/10.1017/S0022029920000837
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PETRUS, Rodrigo Rodrigues; CHUREY, John J.; HUMISTON, Gerard A.; CHENG, Rebecca M.; WOROBO, Randy W. The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice. Brazilian Journal of Microbiology, Rio de Janeiro, v. 51, p. 779-785, 2020. Disponível em: < https://doi.org/10.1007/s42770-019-00145-8 > DOI: 10.1007/s42770-019-00145-8.
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.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.Available from: https://doi.org/10.1007/s42770-019-00145-8
Trabalho de evento-resumo
Antimicrobial effect of extracts from leaves of native brazilian plants (2019)
Ponzilacqua, Bárbara; Lee, Sarah Hwa In; Rosim, Roice Eliana ; Corassin, Carlos Humberto ; Oliveira, Carlos Augusto Fernandes de
Source: Book of Abstracts. Conference titles: European Congress of Chemical Engineering. Unidade: FZEA
Subjects: PLANTAS NATIVAS, ASPERGILLUS, STAPHYLOCOCCUS, MICROBIOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
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ABNT
PONZILACQUA, Bárbara; LEE, Sarah Hwa In; ROSIM, Roice Eliana; CORASSIN, Carlos Humberto; OLIVEIRA, Carlos Augusto Fernandes de. Antimicrobial effect of extracts from leaves of native brazilian plants. Anais.. Milano: AIDIC SERVIZI SRL, 2019.Disponível em: DOI: 10.3303/BOA1901.
APA
Ponzilacqua, B., Lee, S. H. I., Rosim, R. E., Corassin, C. H., & Oliveira, C. A. F. de. (2019). Antimicrobial effect of extracts from leaves of native brazilian plants. In Book of Abstracts. Milano: AIDIC SERVIZI SRL. doi:10.3303/BOA1901
NLM
Ponzilacqua B, Lee SHI, Rosim RE, Corassin CH, Oliveira CAF de. Antimicrobial effect of extracts from leaves of native brazilian plants [Internet]. Book of Abstracts. 2019 ;Available from: https://doi.org/10.3303/BOA1901
Vancouver
Ponzilacqua B, Lee SHI, Rosim RE, Corassin CH, Oliveira CAF de. Antimicrobial effect of extracts from leaves of native brazilian plants [Internet]. Book of Abstracts. 2019 ;Available from: https://doi.org/10.3303/BOA1901
Trabalho de evento-resumo
Análise microbiológica de alimentos não convencionais para cães comercializados na cidade de São Paulo - SP (2019)
Soares Junior, Jose Airton Rodrigues; Telles, Evelise Oliveira ; Souza Filho, Antonio Francisco de ; Gomes, Marcia de Oliveira Sampaio
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo - SIICUSP. Unidade: FMVZ
Subjects: ALIMENTOS PARA ANIMAIS, CÃES, MICROBIOLOGIA DE ALIMENTOS
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ABNT
SOARES JUNIOR, Jose Airton Rodrigues; TELLES, Evelise Oliveira; SOUZA FILHO, Antonio Francisco de; GOMES, Marcia de Oliveira Sampaio. Análise microbiológica de alimentos não convencionais para cães comercializados na cidade de São Paulo - SP. Anais.. São Paulo: USP, 2019.Disponível em: .
APA
Soares Junior, J. A. R., Telles, E. O., Souza Filho, A. F. de, & Gomes, M. de O. S. (2019). Análise microbiológica de alimentos não convencionais para cães comercializados na cidade de São Paulo - SP. In Resumos. São Paulo: USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Soares Junior JAR, Telles EO, Souza Filho AF de, Gomes M de OS. Análise microbiológica de alimentos não convencionais para cães comercializados na cidade de São Paulo - SP [Internet]. Resumos. 2019 ;Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Soares Junior JAR, Telles EO, Souza Filho AF de, Gomes M de OS. Análise microbiológica de alimentos não convencionais para cães comercializados na cidade de São Paulo - SP [Internet]. Resumos. 2019 ;Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Tese
Papel da interação entre bactérias láticas isoladas de alimentos na produção de bacteriocinas (2019)
Ferraz, Sarah; Franco, Bernadette Dora Gombossy de Melo (Orientador)
Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, MICROBIOLOGIA DE ALIMENTOS, INTERAÇÕES CELULARES
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ABNT
FERRAZ, Sarah; FRANCO, Bernadette Dora Gombossy de Melo. Papel da interação entre bactérias láticas isoladas de alimentos na produção de bacteriocinas. 2019.Universidade de São Paulo, São Paulo, 2019. Disponível em: < http://www.teses.usp.br/teses/disponiveis/9/9131/tde-03072019-095347/ >.
APA
Ferraz, S., & Franco, B. D. G. de M. (2019). Papel da interação entre bactérias láticas isoladas de alimentos na produção de bacteriocinas. Universidade de São Paulo, São Paulo. Recuperado de http://www.teses.usp.br/teses/disponiveis/9/9131/tde-03072019-095347/
NLM
Ferraz S, Franco BDG de M. Papel da interação entre bactérias láticas isoladas de alimentos na produção de bacteriocinas [Internet]. 2019 ;Available from: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-03072019-095347/
Vancouver
Ferraz S, Franco BDG de M. Papel da interação entre bactérias láticas isoladas de alimentos na produção de bacteriocinas [Internet]. 2019 ;Available from: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-03072019-095347/
Artigo de periodico
Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation (2019)
Lee, Sarah Hwa In; Cruz, Adriano Gomes da; Corassin, Carlos Humberto ; Oliveira, Carlos Augusto Fernandes de ; Balthazar, Celso Fasura; Rocha, Ramon Silva; Franco, Larissa Tuanny ; Cappato, Leandro Pereira; Guimarães, Jonas de Toledo
Source: Beverages. Unidade: FZEA
Subjects: LEITE, LISTERIA, TECNOLOGIA DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
LEE, Sarah Hwa In; CRUZ, Adriano Gomes da; CORASSIN, Carlos Humberto; et al. Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation. Beverages, Basel, v. 5, n. 1, p. 1-14, 2019. Disponível em: < https://doi.org/10.3390/beverages5010014 > DOI: 10.3390/beverages5010014.
APA
Lee, S. H. I., Cruz, A. G. da, Corassin, C. H., Oliveira, C. A. F. de, Balthazar, C. F., Rocha, R. S., et al. (2019). Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation. Beverages, 5( 1), 1-14. doi:10.3390/beverages5010014
NLM
Lee SHI, Cruz AG da, Corassin CH, Oliveira CAF de, Balthazar CF, Rocha RS, Franco LT, Cappato LP, Guimarães J de T. Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation [Internet]. Beverages. 2019 ; 5( 1): 1-14.Available from: https://doi.org/10.3390/beverages5010014
Vancouver
Lee SHI, Cruz AG da, Corassin CH, Oliveira CAF de, Balthazar CF, Rocha RS, Franco LT, Cappato LP, Guimarães J de T. Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation [Internet]. Beverages. 2019 ; 5( 1): 1-14.Available from: https://doi.org/10.3390/beverages5010014
Artigo de periodico
Application of silver nanoparticles in food packages: a review (2019)
Simbine, Emelda Orlando; Rodrigues, Larissa da Cunha; Lapa-Guimarães, Judite das Graças ; Kamimura, Eliana Setsuko; Corassin, Carlos Humberto ; Oliveira, Carlos Augusto Fernandes de
Source: Food Science and Technology. Unidade: FZEA
Subjects: NANOPARTÍCULAS, EMBALAGENS DE ALIMENTOS, POLÍMEROS (MATERIAIS), MICROBIOLOGIA DE ALIMENTOS
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ABNT
SIMBINE, Emelda Orlando; RODRIGUES, Larissa da Cunha; LAPA-GUIMARÃES, Judite das Graças; et al. Application of silver nanoparticles in food packages: a review. Food Science and Technology, Campinas, v. 39, n. 4, p. 793-802, 2019. Disponível em: < https://dx.doi.org/10.1590/fst.36318 > DOI: 10.1590/fst.36318.
APA
Simbine, E. O., Rodrigues, L. da C., Lapa-Guimarães, J. das G., Kamimura, E. S., Corassin, C. H., & Oliveira, C. A. F. de. (2019). Application of silver nanoparticles in food packages: a review. Food Science and Technology, 39( 4), 793-802. doi:10.1590/fst.36318
NLM
Simbine EO, Rodrigues L da C, Lapa-Guimarães J das G, Kamimura ES, Corassin CH, Oliveira CAF de. Application of silver nanoparticles in food packages: a review [Internet]. Food Science and Technology. 2019 ; 39( 4): 793-802.Available from: https://dx.doi.org/10.1590/fst.36318
Vancouver
Simbine EO, Rodrigues L da C, Lapa-Guimarães J das G, Kamimura ES, Corassin CH, Oliveira CAF de. Application of silver nanoparticles in food packages: a review [Internet]. Food Science and Technology. 2019 ; 39( 4): 793-802.Available from: https://dx.doi.org/10.1590/fst.36318

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