35 results on '"Sant'Ana, Anderson S"'
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2. Spore-forming bacteria in gelatin: Characterization, identification by 16S rRNA and MALDI-TOF mass spectrometry (MS), and presence of heat resistance and virulence genes
3. Emergent methods for inactivation of Cronobacter sakazakii in foods: A systematic review and meta-analysis
4. The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits
5. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore's resistance to thermal shocks
6. Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC–MS during storage
7. Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
8. Quantitative microbiological risk assessment for the occurrence of listeriosis in Brazil due to the consumption of milk processed by pasteurization or thermosonication
9. Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain
10. Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage
11. Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing
12. Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid
13. Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance
14. Using extended Bigelow meta-regressions for modelling the effects of temperature, pH, °Brix on the inactivation of heat resistant moulds
15. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
16. Black aspergilli in Brazilian onions: From field to market
17. Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)
18. Antimicrobial photodynamic treatment as an alternative approach for Alicyclobacillus acidoterrestris inactivation
19. Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage
20. Special issue on 10th international conference of predictive modelling in foods: Towards a new paradigm in predictive microbiology
21. Survival variability of 12 strains of Bacillus cereus yielded to spray drying of whole milk
22. Predicting adhesion and biofilm formation boundaries on stainless steel surfaces by five Salmonella enterica strains belonging to different serovars as a function of pH, temperature and NaCl concentration
23. Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
24. Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea
25. Special issue on 9th International Conference on Predictive Modelling in Food (Rio de Janeiro, Brazil)
26. Incidence and growth of Salmonella enterica on the peel and pulp of avocado (Persea americana) and custard apple (Annona squamosa)
27. Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
28. Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
29. Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life
30. Prevalence, populations and pheno- and genotypic characteristics of Listeria monocytogenes isolated from ready-to-eat vegetables marketed in São Paulo, Brazil
31. Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: Results of a 14-year survey
32. Involvement of Clostridium gasigenes and C. algidicarnis in ‘blown pack' spoilage of Brazilian vacuum-packed beef
33. Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva
34. Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35 °C
35. Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35 degrees C.
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