217 results on '"Sant'Ana, Anderson S"'
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2. Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg
3. Dynamics of microbial ecology and their bio-preservative compounds formed during the panettones elaboration using sourdough-isolated strains as starter cultures
4. Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
5. Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
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. 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
8. Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
9. What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
10. Desiccation strategies of Cronobacter sakazakii to survive in low moisture foods and environment
11. Quantitative microbiological risk assessment for the occurrence of listeriosis in Brazil due to the consumption of milk processed by pasteurization or thermosonication
12. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
13. Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain
14. Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends
15. Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
16. Quantitative risk assessment of the presence of fumonisin in corn produced in different regions of Brazil: Influence of climatic conditions
17. Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling
18. Survival of Salmonella spp. under varying temperature and soil conditions
19. Microbiological quality of irrigation water collected from vegetable farms in Sao Paulo, Brazil during the dry and rainy season
20. 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]
21. Survival behavior of six enterotoxigenic Escherichia coli strains in soil and biochar-amended soils
22. Microbiological quality of irrigation water for cultivation of fruits and vegetables: An overview of available guidelines, water testing strategies and some factors that influence compliance.
23. Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production
24. Bacterial community analysis of infant foods obtained from Chinese markets by combining culture-dependent and high-throughput sequence methods
25. Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
26. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
27. Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate
28. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads
29. Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage
30. Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES
31. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
32. Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing
33. Editorial overview: Food microbiology
34. Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid
35. Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
36. Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: Impact of the addition of lactic acid bacteria with antimicrobial activity
37. Desiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage
38. Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage
39. Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review
40. Lytic bacteriophages UFJF_PfDIW6 and UFJF_PfSW6 prevent Pseudomonas fluorescens growth in vitro and the proteolytic-caused spoilage of raw milk during chilled storage
41. Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities
42. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses
43. Obtaining paraprobiotics from Lactobacilus acidophilus, Lacticaseibacillus casei and Bifidobacterium animalis using six inactivation methods: Impacts on the cultivability, integrity, physiology, and morphology
44. Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?
45. Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects
46. Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products
47. A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound
48. Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment
49. Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
50. Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula
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