1,372 results on '"Sant'Ana, Anderson S"'
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52. Cholesterol
53. Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production
54. Bacterial community analysis of infant foods obtained from Chinese markets by combining culture-dependent and high-throughput sequence methods
55. Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
56. Impact of temperature, soil type and compost amendment on the survival, growth and persistence of Listeria monocytogenes of non-environmental (food-source associated) origin in soil
57. 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
58. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads
59. Occurrence of Norovirus, Rotavirus, Hepatitis a Virus, and Enterovirus in Berries in Argentina
60. Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES
61. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
62. Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities
63. Obtaining paraprobiotics from Lactobacilus acidophilus, Lacticaseibacillus casei and Bifidobacterium animalis using six inactivation methods: Impacts on the cultivability, integrity, physiology, and morphology
64. A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound
65. Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment
66. Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
67. A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses
68. Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?
69. Cholesterol
70. Cheese: Public Health Aspects
71. Thermobacteriology: principles and application for dairy foods
72. List of contributors
73. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT)
74. Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses.
75. Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes
76. Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability
77. Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing
78. Corrigendum to “Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg” [Food Res. Inter. 184 (2024) 114215]
79. Application of Quantitative Risk Assessment Methods for Food Quality
80. Tubers and roots as a source of prebiotic fibers
81. 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
82. Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis
83. Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis
84. Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract
85. Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model
86. Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels
87. Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage
88. Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects
89. Postbiotics — when simplification fails to clarify
90. Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects
91. Estimation of growth parameters of six different fungal species for selection of strains to be used in challenge tests of bakery products
92. Co-occurrence of aflatoxins and ochratoxin A in dried fruits in Iran: Dietary exposure risk assessment
93. Impact and significance of microbial contamination during fermentation for bioethanol production
94. Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat
95. Microbiological quality of irrigation water collected from vegetable farms in Sao Paulo, Brazil during the dry and rainy season
96. Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control
97. Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
98. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods
99. Mechanisms of Microbial Inactivation by Emerging Technologies
100. List of Contributors
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