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Artigo de periodico
Interaction between toxigenic fungi and weevils in corn grain samples (2012)
Ferreira-Castro, Fabiane Lucy; Potenza, M. R.; Rocha, Liliana de Oliveira; Corrêa, Benedito
Source: Food Control. Unidade: ICB
Assunto: MICROBIOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA-CASTRO, Fabiane Lucy et al. Interaction between toxigenic fungi and weevils in corn grain samples. Food Control, v. 26, n. 2, p. 594-600, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.02.016. Acesso em: 27 nov. 2025.
APA
Ferreira-Castro, F. L., Potenza, M. R., Rocha, L. de O., & Corrêa, B. (2012). Interaction between toxigenic fungi and weevils in corn grain samples. Food Control, 26( 2), 594-600. doi:10.1016/j.foodcont.2012.02.016
NLM
Ferreira-Castro FL, Potenza MR, Rocha L de O, Corrêa B. Interaction between toxigenic fungi and weevils in corn grain samples [Internet]. Food Control. 2012 ; 26( 2): 594-600.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2012.02.016
Vancouver
Ferreira-Castro FL, Potenza MR, Rocha L de O, Corrêa B. Interaction between toxigenic fungi and weevils in corn grain samples [Internet]. Food Control. 2012 ; 26( 2): 594-600.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2012.02.016
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
Source: Food Control. Unidade: FCF
Subjects: 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: 27 nov. 2025.
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 2025 nov. 27 ] 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 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2011.10.060
Artigo de periodico
On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil (2012)
Dias, Maria Angélica Costa; Sant'Ana, Anderson Souza; Cruz, Adriano Gomes da; Faria, José de Assis Fonseca; Oliveira, Carlos Augusto Fernandes de; Bona, Evandro
Source: Food Control. Unidade: FZEA
Subjects: QUEIJO (FABRICAÇÃO), LATICÍNIOS, HIGIENE DE ALIMENTOS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DIAS, Maria Angélica Costa et al. On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil. Food Control, v. 24, n. 1/2, p. 199-205, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2011.09.028. Acesso em: 27 nov. 2025.
APA
Dias, M. A. C., Sant'Ana, A. S., Cruz, A. G. da, Faria, J. de A. F., Oliveira, C. A. F. de, & Bona, E. (2012). On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil. Food Control, 24( 1/2), 199-205. doi:10.1016/j.foodcont.2011.09.028
NLM
Dias MAC, Sant'Ana AS, Cruz AG da, Faria J de AF, Oliveira CAF de, Bona E. On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil [Internet]. Food Control. 2012 ; 24( 1/2): 199-205.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2011.09.028
Vancouver
Dias MAC, Sant'Ana AS, Cruz AG da, Faria J de AF, Oliveira CAF de, Bona E. On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil [Internet]. Food Control. 2012 ; 24( 1/2): 199-205.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2011.09.028
Artigo de periodico
Distribution and stability of aflatoxin M1 during processing and storage of minas frescal cheese (2012)
Fernandes, Andrezza Maria; Corrêa, Benedito ; Rosim, Roice Eliana; Kobashigawa, Estela; Oliveira, Carlos Augusto Fernandes de
Source: Food Control. Unidades: FZEA, ICB
Subjects: MICOTOXINAS, AFLATOXINAS, LATICÍNIOS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERNANDES, Andrezza Maria et al. Distribution and stability of aflatoxin M1 during processing and storage of minas frescal cheese. Food Control, v. 24, n. 1/2, p. 104-108, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2011.09.010. Acesso em: 27 nov. 2025.
APA
Fernandes, A. M., Corrêa, B., Rosim, R. E., Kobashigawa, E., & Oliveira, C. A. F. de. (2012). Distribution and stability of aflatoxin M1 during processing and storage of minas frescal cheese. Food Control, 24( 1/2), 104-108. doi:10.1016/j.foodcont.2011.09.010
NLM
Fernandes AM, Corrêa B, Rosim RE, Kobashigawa E, Oliveira CAF de. Distribution and stability of aflatoxin M1 during processing and storage of minas frescal cheese [Internet]. Food Control. 2012 ; 24( 1/2): 104-108.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2011.09.010
Vancouver
Fernandes AM, Corrêa B, Rosim RE, Kobashigawa E, Oliveira CAF de. Distribution and stability of aflatoxin M1 during processing and storage of minas frescal cheese [Internet]. Food Control. 2012 ; 24( 1/2): 104-108.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2011.09.010
Artigo de periodico
Mycoflora and mycotoxins in field samples of Brazil nuts (2012)
Baquião, Arianne Costa; Zorzete, Patricia; Reis, Tatiana Alves; Assunção, Ednei; Vergueiro, Sergio; Corrêa, Benedito
Source: Food Control. Unidade: ICB
Assunto: MICROBIOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BAQUIÃO, Arianne Costa et al. Mycoflora and mycotoxins in field samples of Brazil nuts. Food Control, v. 28, n. 2, p. 224-229, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.05.004. Acesso em: 27 nov. 2025.
APA
Baquião, A. C., Zorzete, P., Reis, T. A., Assunção, E., Vergueiro, S., & Corrêa, B. (2012). Mycoflora and mycotoxins in field samples of Brazil nuts. Food Control, 28( 2), 224-229. doi:10.1016/j.foodcont.2012.05.004
NLM
Baquião AC, Zorzete P, Reis TA, Assunção E, Vergueiro S, Corrêa B. Mycoflora and mycotoxins in field samples of Brazil nuts [Internet]. Food Control. 2012 ; 28( 2): 224-229.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2012.05.004
Vancouver
Baquião AC, Zorzete P, Reis TA, Assunção E, Vergueiro S, Corrêa B. Mycoflora and mycotoxins in field samples of Brazil nuts [Internet]. Food Control. 2012 ; 28( 2): 224-229.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2012.05.004
Artigo de periodico
Evaluation of rhamnolipid and surfactiin to reduce the adhesion and remove biofilms of individual and mixed cultures of food pathogenic bacteria (2012)
Valle, Milena Zezzi do; Nitschke, Marcia
Source: Food Control. Unidade: IQSC
Subjects: BIOFILMES, BACTÉRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VALLE, Milena Zezzi do e NITSCHKE, Marcia. Evaluation of rhamnolipid and surfactiin to reduce the adhesion and remove biofilms of individual and mixed cultures of food pathogenic bacteria. Food Control, v. 25, n. 2, p. 441-447, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2011.11.025. Acesso em: 27 nov. 2025.
APA
Valle, M. Z. do, & Nitschke, M. (2012). Evaluation of rhamnolipid and surfactiin to reduce the adhesion and remove biofilms of individual and mixed cultures of food pathogenic bacteria. Food Control, 25( 2), 441-447. doi:10.1016/j.foodcont.2011.11.025
NLM
Valle MZ do, Nitschke M. Evaluation of rhamnolipid and surfactiin to reduce the adhesion and remove biofilms of individual and mixed cultures of food pathogenic bacteria [Internet]. Food Control. 2012 ; 25( 2): 441-447.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2011.11.025
Vancouver
Valle MZ do, Nitschke M. Evaluation of rhamnolipid and surfactiin to reduce the adhesion and remove biofilms of individual and mixed cultures of food pathogenic bacteria [Internet]. Food Control. 2012 ; 25( 2): 441-447.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodcont.2011.11.025

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