55 results on '"Sant'Ana, Anderson S"'
Search Results
2. Microbiology of cultivated meat: What do we know and what we still need to know?
3. Modeling the behavior of probiotic strains in foods under simulated gastrointestinal tract conditions
4. Microbial diversity and ecology of bottled water
5. Microbiota diversity of three Brazilian native fishes during ice and frozen storage
6. 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
7. Effects of different cold plasma treatments on chemical composition, phenolics bioaccessibility and microbiota of edible red mini-roses
8. Impact of silver nanoparticles active packaging on the behavior of Listeria monocytogenes and other microbial groups during ripening and storage of Canastra cheeses
9. Yeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production
10. Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storage
11. A comprehensive review of the use of traditional and emerging technologies for attenuation of probiotics strains
12. Polyphosphate in food systems: Their roles and applications in foods and contribution to sustainable processing practices
13. The role of culture in the representation of probiotic foods
14. Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products
15. Controlling Alicyclobacillus acidoterrestris spores contamination on orange surfaces using different photosensitizers and light sources
16. Dynamics of microbial ecology and their bio-preservative compounds formed during the panettones elaboration using sourdough-isolated strains as starter cultures
17. Modulating gut microbiota by paraprobiotics: Mechanisms, advantages, and challenges
18. Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
19. Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin
20. Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
21. Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain
22. Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg
23. 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
24. What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
25. Desiccation strategies of Cronobacter sakazakii to survive in low moisture foods and environment
26. 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
27. Pulsed electric field-based technology for microbial inactivation in milk and dairy products
28. Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling
29. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
30. Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
31. Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends
32. 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]
33. Bacterial community analysis of infant foods obtained from Chinese markets by combining culture-dependent and high-throughput sequence methods
34. Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
35. 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
36. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads
37. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
38. Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities
39. Obtaining paraprobiotics from Lactobacilus acidophilus, Lacticaseibacillus casei and Bifidobacterium animalis using six inactivation methods: Impacts on the cultivability, integrity, physiology, and morphology
40. Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment
41. Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
42. Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?
43. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT)
44. Corrigendum to “Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg” [Food Res. Inter. 184 (2024) 114215]
45. Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis
46. Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis
47. Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis
48. Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract
49. Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model
50. Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.