ReP USP - Resultado da busca

Artigo de periodico
Microbiological characteristics of canastra cheese during manufacturing and ripening (2021)
Campos, Gabriela Zampieri ; Lacorte, Gustavo Augusto ; Jurkiewicz, Cynthia Hyppolito ; Hoffmann, Christian ; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Pinto, Uelinton Manoel
Fonte: Food Control. Unidade: FCF
Assuntos: SEGURANÇA ALIMENTAR, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAMPOS, Gabriela Zampieri et al. Microbiological characteristics of canastra cheese during manufacturing and ripening. Food Control, v. 121, p. 1-7 art. 107598, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2020.107598. Acesso em: 18 nov. 2024.
APA
Campos, G. Z., Lacorte, G. A., Jurkiewicz, C. H., Hoffmann, C., Landgraf, M., Franco, B. D. G. de M., & Pinto, U. M. (2021). Microbiological characteristics of canastra cheese during manufacturing and ripening. Food Control, 121, 1-7 art. 107598. doi:10.1016/j.foodcont.2020.107598
NLM
Campos GZ, Lacorte GA, Jurkiewicz CH, Hoffmann C, Landgraf M, Franco BDG de M, Pinto UM. Microbiological characteristics of canastra cheese during manufacturing and ripening [Internet]. Food Control. 2021 ; 121 1-7 art. 107598.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107598
Vancouver
Campos GZ, Lacorte GA, Jurkiewicz CH, Hoffmann C, Landgraf M, Franco BDG de M, Pinto UM. Microbiological characteristics of canastra cheese during manufacturing and ripening [Internet]. Food Control. 2021 ; 121 1-7 art. 107598.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107598
Artigo de periodico
Tilapia fish microbial spoilage monitored by a single optical gas sensor (2018)
Semeano, Ana T. S; Maffei, Daniele Fernanda; Palma, Susana; Li, Rosamaria Wu Chia; Franco, Bernadette Dora Gombossy de Melo ; Roque, Ana C. A; Gruber, Jonas
Fonte: Food Control. Unidades: ESALQ, FCF, IQ
Assuntos: CRISTAIS LÍQUIDOS, DETERIORAÇÃO DE ALIMENTOS, SENSORES ÓPTICOS, TILÁPIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SEMEANO, Ana T. S et al. Tilapia fish microbial spoilage monitored by a single optical gas sensor. Food Control, v. 89, p. 72-76, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2018.01.025. Acesso em: 18 nov. 2024.
APA
Semeano, A. T. S., Maffei, D. F., Palma, S., Li, R. W. C., Franco, B. D. G. de M., Roque, A. C. A., & Gruber, J. (2018). Tilapia fish microbial spoilage monitored by a single optical gas sensor. Food Control, 89, 72-76. doi:10.1016/j.foodcont.2018.01.025
NLM
Semeano ATS, Maffei DF, Palma S, Li RWC, Franco BDG de M, Roque ACA, Gruber J. Tilapia fish microbial spoilage monitored by a single optical gas sensor [Internet]. Food Control. 2018 ; 89 72-76.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2018.01.025
Vancouver
Semeano ATS, Maffei DF, Palma S, Li RWC, Franco BDG de M, Roque ACA, Gruber J. Tilapia fish microbial spoilage monitored by a single optical gas sensor [Internet]. Food Control. 2018 ; 89 72-76.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2018.01.025
Artigo de periodico
Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami (2016)
Barbosa, M. S; Todorov, Svetoslav Dimitrov ; Ivanova, I. V; Belguesmia, Y; Choiset, Yvan; Rabesona, Hanitra; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Fonte: Food Control. Unidade: FCF
Assuntos: BACTÉRIAS LÁTICAS, LACTOBACILLUS, ENTEROCOCCUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, M. S et al. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control, v. 60, p. 103-112, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.07.029. Acesso em: 18 nov. 2024.
APA
Barbosa, M. S., Todorov, S. D., Ivanova, I. V., Belguesmia, Y., Choiset, Y., Rabesona, H., et al. (2016). Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control, 60, 103-112. doi:10.1016/j.foodcont.2015.07.029
NLM
Barbosa MS, Todorov SD, Ivanova IV, Belguesmia Y, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami [Internet]. Food Control. 2016 ; 60 103-112.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Vancouver
Barbosa MS, Todorov SD, Ivanova IV, Belguesmia Y, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami [Internet]. Food Control. 2016 ; 60 103-112.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Artigo de periodico
Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes (2015)
Barbosa, Matheus Souza; Todorov, Svetoslav Dimitrov ; Jurkiewicz, Cynthia Hyppolito ; Franco, Bernadette Dora Gombossy de Melo
Fonte: Food Control. Unidade: FCF
Assuntos: LISTERIA, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, Matheus Souza et al. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control, v. 47, p. 147-153, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2014.07.005. Acesso em: 18 nov. 2024.
APA
Barbosa, M. S., Todorov, S. D., Jurkiewicz, C. H., & Franco, B. D. G. de M. (2015). Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control, 47, 147-153. doi:10.1016/j.foodcont.2014.07.005
NLM
Barbosa MS, Todorov SD, Jurkiewicz CH, Franco BDG de M. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes [Internet]. Food Control. 2015 ; 47 147-153.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
Vancouver
Barbosa MS, Todorov SD, Jurkiewicz CH, Franco BDG de M. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes [Internet]. Food Control. 2015 ; 47 147-153.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
Artigo de periodico
Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil (2014)
Sant'Ana, Anderson de Souza; Franco, Bernadette Dora Gombossy de Melo ; Schaffner, Donald W
Fonte: Food Control. Unidade: FCF
Assuntos: SALMONELLA, LISTERIA, CONTAMINAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANT'ANA, Anderson de Souza e FRANCO, Bernadette Dora Gombossy de Melo e SCHAFFNER, Donald W. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil. Food Control, v. 42, p. 1-8, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2014.01.028. Acesso em: 18 nov. 2024.
APA
Sant'Ana, A. de S., Franco, B. D. G. de M., & Schaffner, D. W. (2014). Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil. Food Control, 42, 1-8. doi:10.1016/j.foodcont.2014.01.028
NLM
Sant'Ana A de S, Franco BDG de M, Schaffner DW. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil [Internet]. Food Control. 2014 ; 42 1-8.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2014.01.028
Vancouver
Sant'Ana A de S, Franco BDG de M, Schaffner DW. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables en Brazil [Internet]. Food Control. 2014 ; 42 1-8.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2014.01.028
Artigo de periodico
Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal (2013)
Todorov, Svetoslav Dimitrov ; Vaz-Velho, Manuela; Franco, Bernadette Dora Gombossy de Melo ; Holzapfel, Wilhelm Heinrich
Fonte: Food Control. Unidade: FCF
Assuntos: LACTOBACILLUS, ALIMENTOS FERMENTADOS, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TODOROV, Svetoslav Dimitrov et al. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control, v. 30, n. 1, p. 111-121, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.07.022. Acesso em: 18 nov. 2024.
APA
Todorov, S. D., Vaz-Velho, M., Franco, B. D. G. de M., & Holzapfel, W. H. (2013). Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control, 30( 1), 111-121. doi:10.1016/j.foodcont.2012.07.022
NLM
Todorov SD, Vaz-Velho M, Franco BDG de M, Holzapfel WH. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal [Internet]. Food Control. 2013 ; 30( 1): 111-121.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022
Vancouver
Todorov SD, Vaz-Velho M, Franco BDG de M, Holzapfel WH. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal [Internet]. Food Control. 2013 ; 30( 1): 111-121.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022
Artigo de periodico
Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese (2013)
Ahmadova, Aynur; Todorov, Svetoslav Dimitrov ; Choiset, Yvan; Rabesona, Hanitra; Zadi, Tannaz Mirhadi; Kuliyev, Akif; Franco, Bernadette Dora Gombossy de Melo ; Chobert, Jean-Marc; Haertlé, Thomas
Fonte: Food Control. Unidade: FCF
Assuntos: ENTEROCOCCUS, PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AHMADOVA, Aynur et al. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control, v. 30, n. 2, p. 631-641, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.08.009. Acesso em: 18 nov. 2024.
APA
Ahmadova, A., Todorov, S. D., Choiset, Y., Rabesona, H., Zadi, T. M., Kuliyev, A., et al. (2013). Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control, 30( 2), 631-641. doi:10.1016/j.foodcont.2012.08.009
NLM
Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Zadi TM, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese [Internet]. Food Control. 2013 ; 30( 2): 631-641.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2012.08.009
Vancouver
Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Zadi TM, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese [Internet]. Food Control. 2013 ; 30( 2): 631-641.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2012.08.009
Artigo de periodico
Isolation of bacteriocinogenic strain of Lactococcus lactis subsp lactis from rocket salad (Eruca sativa Mill.) and evidences of production of a variant of nisin with modification in the leader-peptide (2013)
Kruger, Monika Francisca; Barbosa, Matheus de Souza; Miranda, Antonio; Landgraf, Mariza ; Destro, Maria Teresa; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo
Fonte: Food Control. Unidade: FCF
Assuntos: BACTÉRIAS LÁTICAS, LACTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KRUGER, Monika Francisca et al. Isolation of bacteriocinogenic strain of Lactococcus lactis subsp lactis from rocket salad (Eruca sativa Mill.) and evidences of production of a variant of nisin with modification in the leader-peptide. Food Control, v. 33, n. 2, p. 467-476, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2013.03.043. Acesso em: 18 nov. 2024.
APA
Kruger, M. F., Barbosa, M. de S., Miranda, A., Landgraf, M., Destro, M. T., Todorov, S. D., & Franco, B. D. G. de M. (2013). Isolation of bacteriocinogenic strain of Lactococcus lactis subsp lactis from rocket salad (Eruca sativa Mill.) and evidences of production of a variant of nisin with modification in the leader-peptide. Food Control, 33( 2), 467-476. doi:10.1016/j.foodcont.2013.03.043
NLM
Kruger MF, Barbosa M de S, Miranda A, Landgraf M, Destro MT, Todorov SD, Franco BDG de M. Isolation of bacteriocinogenic strain of Lactococcus lactis subsp lactis from rocket salad (Eruca sativa Mill.) and evidences of production of a variant of nisin with modification in the leader-peptide [Internet]. Food Control. 2013 ; 33( 2): 467-476.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2013.03.043
Vancouver
Kruger MF, Barbosa M de S, Miranda A, Landgraf M, Destro MT, Todorov SD, Franco BDG de M. Isolation of bacteriocinogenic strain of Lactococcus lactis subsp lactis from rocket salad (Eruca sativa Mill.) and evidences of production of a variant of nisin with modification in the leader-peptide [Internet]. Food Control. 2013 ; 33( 2): 467-476.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2013.03.043
Artigo de periodico
Novel biotechnological applications of bacteriocins: a review (2013)
Balciunas, Eduardo Marcos; Martinez, Fabio Andres Castilho; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo ; Converti, Attilio; Oliveira, Ricardo Pinheiro de Souza
Fonte: Food Control. Unidade: FCF
Assuntos: BACTÉRIAS LÁTICAS, ADITIVOS ALIMENTARES, BIOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BALCIUNAS, Eduardo Marcos et al. Novel biotechnological applications of bacteriocins: a review. Food Control, v. 32, n. 1, p. 134-142, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.11.025. Acesso em: 18 nov. 2024.
APA
Balciunas, E. M., Martinez, F. A. C., Todorov, S. D., Franco, B. D. G. de M., Converti, A., & Oliveira, R. P. de S. (2013). Novel biotechnological applications of bacteriocins: a review. Food Control, 32( 1), 134-142. doi:10.1016/j.foodcont.2012.11.025
NLM
Balciunas EM, Martinez FAC, Todorov SD, Franco BDG de M, Converti A, Oliveira RP de S. Novel biotechnological applications of bacteriocins: a review [Internet]. Food Control. 2013 ; 32( 1): 134-142.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2012.11.025
Vancouver
Balciunas EM, Martinez FAC, Todorov SD, Franco BDG de M, Converti A, Oliveira RP de S. Novel biotechnological applications of bacteriocins: a review [Internet]. Food Control. 2013 ; 32( 1): 134-142.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2012.11.025
Artigo de periodico
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures (2012)
Schirru, Stefano; Todorov, Svetoslav Dimitrov ; Favaro, Lorenzo; Mangia, Nicoletta Pasqualina; Basaglia, Marina; Casella, Sergio; Comunian, Roberta; Franco, Bernadette Dora Gombossy de Melo ; Deiana, Pietrino
Fonte: Food Control. Unidade: FCF
Assuntos: ENTEROCOCCUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SCHIRRU, Stefano et al. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures. Food Control, v. 25, n. 1, p. 309-320, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2011.10.060. Acesso em: 18 nov. 2024.
APA
Schirru, S., Todorov, S. D., Favaro, L., Mangia, N. P., Basaglia, M., Casella, S., et al. (2012). Sardinian goat's milk as source of bacteriocinogenic potential protective cultures. Food Control, 25( 1), 309-320. doi:10.1016/j.foodcont.2011.10.060
NLM
Schirru S, Todorov SD, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Franco BDG de M, Deiana P. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures [Internet]. Food Control. 2012 ; 25( 1): 309-320.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2011.10.060
Vancouver
Schirru S, Todorov SD, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Franco BDG de M, Deiana P. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures [Internet]. Food Control. 2012 ; 25( 1): 309-320.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodcont.2011.10.060

Unidades USP

ReP

Filtros

Autores

Autores USP

Ano de publicação

Assuntos

Agência de fomento

Afiliação dos autores externos não normalizada