556 results on '"Sant'Ana, Anderson S"'
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2. High-pressure carbon dioxide (HPCD): Impact on the quality of fruit juices and inactivation of spores and enzymes
3. Microbiology of cultivated meat: What do we know and what we still need to know?
4. Effect of the consumption of probiotic foods in overweight/obese individuals: A systematic review and meta-analysis
5. Modeling the behavior of probiotic strains in foods under simulated gastrointestinal tract conditions
6. Microbial diversity and ecology of bottled water
7. Microbiota diversity of three Brazilian native fishes during ice and frozen storage
8. Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance
9. Effects of different cold plasma treatments on chemical composition, phenolics bioaccessibility and microbiota of edible red mini-roses
10. Impact of silver nanoparticles active packaging on the behavior of Listeria monocytogenes and other microbial groups during ripening and storage of Canastra cheeses
11. Comprehensive dynamics of bacterial and fungal diversity throughout concentrated chicken broth processing: Integrating culture-dependent and independent techniques
12. Yeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production
13. Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storage
14. A comprehensive review of the use of traditional and emerging technologies for attenuation of probiotics strains
15. Polyphosphate in food systems: Their roles and applications in foods and contribution to sustainable processing practices
16. The role of culture in the representation of probiotic foods
17. Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products
18. Controlling Alicyclobacillus acidoterrestris spores contamination on orange surfaces using different photosensitizers and light sources
19. Spore-forming bacteria in gelatin: Characterization, identification by 16S rRNA and MALDI-TOF mass spectrometry (MS), and presence of heat resistance and virulence genes
20. Emergent methods for inactivation of Cronobacter sakazakii in foods: A systematic review and meta-analysis
21. The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits
22. Bacterial diversity of mineral well water from ten sources belonging to the Guarani aquifer system: Assessment by cultivation-dependent and cultivation-independent methods and their correlation with water physicochemical properties
23. Dynamics of microbial ecology and their bio-preservative compounds formed during the panettones elaboration using sourdough-isolated strains as starter cultures
24. Modulating gut microbiota by paraprobiotics: Mechanisms, advantages, and challenges
25. Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
26. Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin
27. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore's resistance to thermal shocks
28. Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
29. Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain
30. Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg
31. Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC–MS during storage
32. Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
33. Comparing the susceptibility to sanitizers, biofilm-forming ability, and biofilm resistance to quaternary ammonium and chlorine dioxide of 43 Salmonella enterica and Listeria monocytogenes strains
34. What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
35. Desiccation strategies of Cronobacter sakazakii to survive in low moisture foods and environment
36. Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating
37. Quantitative microbiological risk assessment for the occurrence of listeriosis in Brazil due to the consumption of milk processed by pasteurization or thermosonication
38. The mycobiota-gut-brain axis in Parkinson's disease: A review on what we know and what paths we can still take to advance this field of study
39. Pulsed electric field-based technology for microbial inactivation in milk and dairy products
40. Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling
41. Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain
42. Quantitative risk assessment of the presence of fumonisin in corn produced in different regions of Brazil: Influence of climatic conditions
43. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
44. Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
45. Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends
46. Survival of Salmonella spp. under varying temperature and soil conditions
47. Survival behavior of Salmonella enterica in the peel, stalk, pulp, and tip of green, mature, and ripe tropical fruits: Avocado [Persea americana] and sugar apple [Annona squamosa]
48. Survival behavior of six enterotoxigenic Escherichia coli strains in soil and biochar-amended soils
49. Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder
50. Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production
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