367 results on '"Sant'Ana, Anderson S"'
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2. Metagenomics Analysis of Sourdough Microbiota
3. Microbiological and Biomolecular Methods Applicable to the Isolation, Characterization and Identification of Microbial Sourdough Strains
4. High-pressure carbon dioxide (HPCD): Impact on the quality of fruit juices and inactivation of spores and enzymes
5. Microbiology of cultivated meat: What do we know and what we still need to know?
6. Effect of the consumption of probiotic foods in overweight/obese individuals: A systematic review and meta-analysis
7. Modeling the behavior of probiotic strains in foods under simulated gastrointestinal tract conditions
8. Microbial diversity and ecology of bottled water
9. Microbiota diversity of three Brazilian native fishes during ice and frozen storage
10. 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
11. Effects of different cold plasma treatments on chemical composition, phenolics bioaccessibility and microbiota of edible red mini-roses
12. Impact of silver nanoparticles active packaging on the behavior of Listeria monocytogenes and other microbial groups during ripening and storage of Canastra cheeses
13. Comprehensive dynamics of bacterial and fungal diversity throughout concentrated chicken broth processing: Integrating culture-dependent and independent techniques
14. Yeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production
15. Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storage
16. A comprehensive review of the use of traditional and emerging technologies for attenuation of probiotics strains
17. Polyphosphate in food systems: Their roles and applications in foods and contribution to sustainable processing practices
18. The role of culture in the representation of probiotic foods
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. Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses.
38. Corrigendum to “Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg” [Food Res. Inter. 184 (2024) 114215]
39. Impacts of ohmic-heating on the surface characteristics, membrane integrity, morphology, and chemical compounds of Bifidobacterium animalis paraprobiotic.
40. Analysis of Novel Food Proteins from Plants
41. Experimental Design and Data Acquisition in Food Proteomics Using Protein Prospector
42. Pre-analytical Purification Strategies for the Characterization of Food Protein Digestomes
43. Cell System in Food Proteomics (Cell Culture System in Food Proteomics)
44. Methods for High-Throughput Isolation of Plant Foods Protein for Proteomic Analyses
45. Proteomic Signature in Lactic Acid Bacteria and Related Microorganisms
46. Proteomic-Based Techniques for the Qualitative and Quantitative Characterisation of Food Lectins: The Common Bean’s Case Study
47. A Thiolomic Approach to Map Free Thiol Distribution in Food Proteins
48. Proteomics Applied to Foods: An Introduction
49. Exploring Milk Components by Glycoproteomics and Peptidomics
50. Peptide Profiling of Food Protein Hydrolysates via Ultra-Performance Liquid Chromatography Electrospray Ionisation-Tandem Mass Spectrometry (UPLCESI-MS/MS) Coupled to a Quadruple Time-of-Flight (qTOF) Analyser
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