1,372 results on '"Sant'Ana, Anderson S"'
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102. 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.
103. Assuring the Safety of Cultivated Meat: HACCP plan development and application to a cultivated meat target-product
104. Correction to: Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing
105. Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil
106. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
107. Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics.
108. A quantitative study on growth variability and production of ochratoxin A and its derivatives by A. carbonarius and A. niger in grape-based medium
109. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder
110. Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage
111. Occurrence of Norovirus, Rotavirus, Hepatitis a Virus, and Enterovirus in Berries in Argentina
112. Growth potential of Salmonella enterica in thirty‐four different RTE vegetable salads during shelf‐life
113. Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing
114. The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics
115. Editorial overview: Food microbiology
116. Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid
117. Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
118. 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
119. Desiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage
120. Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage
121. Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review
122. Lytic bacteriophages UFJF_PfDIW6 and UFJF_PfSW6 prevent Pseudomonas fluorescens growth in vitro and the proteolytic-caused spoilage of raw milk during chilled storage
123. Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil.
124. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses
125. Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?
126. Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects
127. Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products
128. Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage
129. Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula
130. Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach
131. The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression
132. Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance
133. Quantitative microbiological risk assessment in dairy products: Concepts and applications
134. Paraprobiotics obtained by six different inactivation processes: impacts on the biochemical parameters and intestinal microbiota of Wistar male rats
135. Plant-based milk substitutes as emerging probiotic carriers
136. Advances in yeast preservation: physiological aspects for cell perpetuation
137. Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt
138. The role of phenolic compounds against Listeria monocytogenes in food. A review
139. Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity
140. Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties
141. Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved
142. Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods
143. Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients
144. Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry
145. Application of new technologies in decontamination of mycotoxins in cereal grains: Challenges, and perspectives
146. Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults
147. Wheat-durum pasta added of inactivated Bifidobacterium animalis decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats
148. Using extended Bigelow meta-regressions for modelling the effects of temperature, pH, °Brix on the inactivation of heat resistant moulds
149. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
150. Black aspergilli in Brazilian onions: From field to market
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