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Artigo de periodico
Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks (2024)
Prado-Silva, Leonardo do; Godoy, Adriana T; Câmara, Antonio A; Oteiza, Juan M; Brusa, Victoria; Maffei, Daniele Fernanda ; Eberlin, Marcos N; Sant'Ana, Anderson S; Franco, Bernadette Dora Gombossy de Melo
Source: International Journal of Food Microbiology. Unidades: ESALQ, FCF
Subjects: BACTÉRIAS, DETERIORAÇÃO DE ALIMENTOS, ESPOROS BACTERIANOS, FRUTAS, MICROBIOLOGIA DE ALIMENTOS, TOMATE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRADO-SILVA, Leonardo do et al. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks. International Journal of Food Microbiology, v. 418, p. 1-7, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2024.110731. Acesso em: 31 out. 2024.
APA
Prado-Silva, L. do, Godoy, A. T., Câmara, A. A., Oteiza, J. M., Brusa, V., Maffei, D. F., et al. (2024). Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks. International Journal of Food Microbiology, 418, 1-7. doi:10.1016/j.ijfoodmicro.2024.110731
NLM
Prado-Silva L do, Godoy AT, Câmara AA, Oteiza JM, Brusa V, Maffei DF, Eberlin MN, Sant'Ana AS, Franco BDG de M. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks [Internet]. International Journal of Food Microbiology. 2024 ; 418 1-7.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110731
Vancouver
Prado-Silva L do, Godoy AT, Câmara AA, Oteiza JM, Brusa V, Maffei DF, Eberlin MN, Sant'Ana AS, Franco BDG de M. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks [Internet]. International Journal of Food Microbiology. 2024 ; 418 1-7.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110731
Trabalho de evento-resumo
Microbiological safety of minimally processed vegetables: a comparative Studywith unprocessed vegetables in southeastern brazilian food markets (2023)
Silva, Guilherme Almeida; Finger, Jéssica Aragão Freire Ferreira ; Bernadino, Mariana Calado; Maffei, Daniele Fernanda ; Pinto, Uelinton Manoel
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia - CBM. Unidades: ESALQ, FCF
Subjects: SEGURANÇA ALIMENTAR, CONTAMINAÇÃO DE ALIMENTOS, CONTROLE DA QUALIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Guilherme Almeida et al. Microbiological safety of minimally processed vegetables: a comparative Studywith unprocessed vegetables in southeastern brazilian food markets. 2023, Anais.. São Paulo: Sociedade Brasileira de Microbiologia - SBM, 2023. Disponível em: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm. Acesso em: 31 out. 2024.
APA
Silva, G. A., Finger, J. A. F. F., Bernadino, M. C., Maffei, D. F., & Pinto, U. M. (2023). Microbiological safety of minimally processed vegetables: a comparative Studywith unprocessed vegetables in southeastern brazilian food markets. In Anais. São Paulo: Sociedade Brasileira de Microbiologia - SBM. Recuperado de https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
NLM
Silva GA, Finger JAFF, Bernadino MC, Maffei DF, Pinto UM. Microbiological safety of minimally processed vegetables: a comparative Studywith unprocessed vegetables in southeastern brazilian food markets [Internet]. Anais. 2023 ;[citado 2024 out. 31 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
Vancouver
Silva GA, Finger JAFF, Bernadino MC, Maffei DF, Pinto UM. Microbiological safety of minimally processed vegetables: a comparative Studywith unprocessed vegetables in southeastern brazilian food markets [Internet]. Anais. 2023 ;[citado 2024 out. 31 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
Trabalho de evento-resumo
Assessing the relationship between processing practices and the microbiological quality and safety of cold cuts sold in São Paulo, Brazil (2023)
Andrade, Dhuelly Kelly Almeida; Finger, Jéssica de Aragão Freire Ferreira ; Leme, Flávia Bernardi Paes; Franco, Bernadette Dora Gombossy de Melo ; Maffei, Daniele Fernanda
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia - CBM. Unidades: FCF, ESALQ
Subjects: PROCESSAMENTO DE ALIMENTOS, SEGURANÇA ALIMENTAR, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANDRADE, Dhuelly Kelly Almeida et al. Assessing the relationship between processing practices and the microbiological quality and safety of cold cuts sold in São Paulo, Brazil. 2023, Anais.. São Paulo: Sociedade Brasileira de Microbiologia - SBM, 2023. Disponível em: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm. Acesso em: 31 out. 2024.
APA
Andrade, D. K. A., Finger, J. de A. F. F., Leme, F. B. P., Franco, B. D. G. de M., & Maffei, D. F. (2023). Assessing the relationship between processing practices and the microbiological quality and safety of cold cuts sold in São Paulo, Brazil. In Anais. São Paulo: Sociedade Brasileira de Microbiologia - SBM. Recuperado de https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
NLM
Andrade DKA, Finger J de AFF, Leme FBP, Franco BDG de M, Maffei DF. Assessing the relationship between processing practices and the microbiological quality and safety of cold cuts sold in São Paulo, Brazil [Internet]. Anais. 2023 ;[citado 2024 out. 31 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
Vancouver
Andrade DKA, Finger J de AFF, Leme FBP, Franco BDG de M, Maffei DF. Assessing the relationship between processing practices and the microbiological quality and safety of cold cuts sold in São Paulo, Brazil [Internet]. Anais. 2023 ;[citado 2024 out. 31 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
Trabalho de evento-resumo
Quantitative assessment of the impact of vegetable washing and storage temperature on the risk of illness caused by Salmonella (2023)
Padovani, Nicolle Ferraz de Arruda; Franco, Bernadette Dora Gombossy de Melo ; Maffei, Daniele Fernanda ; Schaffner, Donald
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia - CBM. Unidades: FCF, ESALQ
Subjects: SALMONELLA, CONTAMINAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PADOVANI, Nicolle Ferraz de Arruda et al. Quantitative assessment of the impact of vegetable washing and storage temperature on the risk of illness caused by Salmonella. 2023, Anais.. São Paulo: Sociedade Brasileira de Microbiologia - SBM, 2023. Disponível em: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm. Acesso em: 31 out. 2024.
APA
Padovani, N. F. de A., Franco, B. D. G. de M., Maffei, D. F., & Schaffner, D. (2023). Quantitative assessment of the impact of vegetable washing and storage temperature on the risk of illness caused by Salmonella. In Anais. São Paulo: Sociedade Brasileira de Microbiologia - SBM. Recuperado de https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
NLM
Padovani NF de A, Franco BDG de M, Maffei DF, Schaffner D. Quantitative assessment of the impact of vegetable washing and storage temperature on the risk of illness caused by Salmonella [Internet]. Anais. 2023 ;[citado 2024 out. 31 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
Vancouver
Padovani NF de A, Franco BDG de M, Maffei DF, Schaffner D. Quantitative assessment of the impact of vegetable washing and storage temperature on the risk of illness caused by Salmonella [Internet]. Anais. 2023 ;[citado 2024 out. 31 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm

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