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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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINEDA, Ana Paulina Arellano et al. Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector. Frontiers in Microbiology, v. 12, p. 1-16 art. 666922, 2021Tradução . . Disponível em: https://doi.org/10.3389/fmicb.2021.666922. Acesso em: 11 jun. 2024.
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.[citado 2024 jun. 11 ] Available from: https://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.[citado 2024 jun. 11 ] Available from: https://doi.org/10.3389/fmicb.2021.666922
Artigo de periodico
Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations (2020)
Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Saldaña, Erick; Patinho, Iliani ; Diniz, Julia Pereira; Melo, Priscilla Siqueira ; Pimentel Filho, Natan de Jesus; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENEGALI, Beatriz Schmidt et al. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, v. 121, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108986. Acesso em: 11 jun. 2024.
APA
Menegali, B. S., Selani, M. M., Saldaña, E., Patinho, I., Diniz, J. P., Melo, P. S., et al. (2020). Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, 121, 1-8. doi:10.1016/j.lwt.2019.108986
NLM
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986
Vancouver
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986
Artigo de periodico
Overview on diversity and microbiological safety of Brazilian artisanal cheeses (2020)
Pineda, Ana Paulina Arellano; Campos, Gabriela Zampieri ; Pimentel Filho, Natan de Jesus ; Franco, Bernadette Dora Gombossy de Melo ; Pinto, Uelinton Manoel
Source: Preprints. Unidade: FCF
Subjects: QUEIJO, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINEDA, Ana Paulina Arellano et al. Overview on diversity and microbiological safety of Brazilian artisanal cheeses. Preprints, 2020Tradução . . Disponível em: https://doi.org/10.20944/preprints202009.0123.v1. Acesso em: 11 jun. 2024.
APA
Pineda, A. P. A., Campos, G. Z., Pimentel Filho, N. de J., Franco, B. D. G. de M., & Pinto, U. M. (2020). Overview on diversity and microbiological safety of Brazilian artisanal cheeses. Preprints. doi:10.20944/preprints202009.0123.v1
NLM
Pineda APA, Campos GZ, Pimentel Filho N de J, Franco BDG de M, Pinto UM. Overview on diversity and microbiological safety of Brazilian artisanal cheeses [Internet]. Preprints. 2020 ;[citado 2024 jun. 11 ] Available from: https://doi.org/10.20944/preprints202009.0123.v1
Vancouver
Pineda APA, Campos GZ, Pimentel Filho N de J, Franco BDG de M, Pinto UM. Overview on diversity and microbiological safety of Brazilian artisanal cheeses [Internet]. Preprints. 2020 ;[citado 2024 jun. 11 ] Available from: https://doi.org/10.20944/preprints202009.0123.v1
Artigo de periodico
Acyl homoserine lactone‑based quorum sensing stimulates biofilm formation by Salmonella Enteritidis in anaerobic conditions (2017)
Almeida, Felipe Alves de; Pimentel Filho, Natan de Jesus; Pinto, Uelinton Manoel ; Mantovani, Hilario Cuquetto; Oliveira, Leandro Licursi de; Vanetti, Maria Cristina Dantas
Source: Archives of Microbiology. Unidade: FCF
Subjects: BIOFILMES, SALMONELLA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Felipe Alves de et al. Acyl homoserine lactone‑based quorum sensing stimulates biofilm formation by Salmonella Enteritidis in anaerobic conditions. Archives of Microbiology, v. 199, p. 475-486, 2017Tradução . . Disponível em: https://doi.org/10.1007/s00203-016-1313-6. Acesso em: 11 jun. 2024.
APA
Almeida, F. A. de, Pimentel Filho, N. de J., Pinto, U. M., Mantovani, H. C., Oliveira, L. L. de, & Vanetti, M. C. D. (2017). Acyl homoserine lactone‑based quorum sensing stimulates biofilm formation by Salmonella Enteritidis in anaerobic conditions. Archives of Microbiology, 199, 475-486. doi:10.1007/s00203-016-1313-6
NLM
Almeida FA de, Pimentel Filho N de J, Pinto UM, Mantovani HC, Oliveira LL de, Vanetti MCD. Acyl homoserine lactone‑based quorum sensing stimulates biofilm formation by Salmonella Enteritidis in anaerobic conditions [Internet]. Archives of Microbiology. 2017 ; 199 475-486.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1007/s00203-016-1313-6
Vancouver
Almeida FA de, Pimentel Filho N de J, Pinto UM, Mantovani HC, Oliveira LL de, Vanetti MCD. Acyl homoserine lactone‑based quorum sensing stimulates biofilm formation by Salmonella Enteritidis in anaerobic conditions [Internet]. Archives of Microbiology. 2017 ; 199 475-486.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1007/s00203-016-1313-6
Artigo de periodico
Acyl homoserine lactone changes the abundance of proteins and the levels of organic acids associated with stationary phase in Salmonella Enteritidis (2017)
Almeida, Felipe Alves de; Pimentel Filho, Natan de Jesus; Carrijo, Lanna Clícia; Bento, Cláudia Braga Pereira; Pereira, Maria Cristina Baracat; Pinto, Uelinton Manoel ; Oliveira, Leandro Licursi de; Vanetti, Maria Cristina Dantas
Source: Microbial Pathogenesis. Unidade: FCF
Subjects: PROTEÍNAS, SALMONELLA, FOME
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Felipe Alves de et al. Acyl homoserine lactone changes the abundance of proteins and the levels of organic acids associated with stationary phase in Salmonella Enteritidis. Microbial Pathogenesis, v. 102, p. 148-159, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.micpath.2016.11.027. Acesso em: 11 jun. 2024.
APA
Almeida, F. A. de, Pimentel Filho, N. de J., Carrijo, L. C., Bento, C. B. P., Pereira, M. C. B., Pinto, U. M., et al. (2017). Acyl homoserine lactone changes the abundance of proteins and the levels of organic acids associated with stationary phase in Salmonella Enteritidis. Microbial Pathogenesis, 102, 148-159. doi:10.1016/j.micpath.2016.11.027
NLM
Almeida FA de, Pimentel Filho N de J, Carrijo LC, Bento CBP, Pereira MCB, Pinto UM, Oliveira LL de, Vanetti MCD. Acyl homoserine lactone changes the abundance of proteins and the levels of organic acids associated with stationary phase in Salmonella Enteritidis [Internet]. Microbial Pathogenesis. 2017 ; 102 148-159.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1016/j.micpath.2016.11.027
Vancouver
Almeida FA de, Pimentel Filho N de J, Carrijo LC, Bento CBP, Pereira MCB, Pinto UM, Oliveira LL de, Vanetti MCD. Acyl homoserine lactone changes the abundance of proteins and the levels of organic acids associated with stationary phase in Salmonella Enteritidis [Internet]. Microbial Pathogenesis. 2017 ; 102 148-159.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1016/j.micpath.2016.11.027

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