1,373 results on '"Sant'Ana, Anderson S"'
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152. Microbiological Food Safety: New Developments in Risk Assessment
153. Enterococcus spp. in Brazilian artisanal cheeses: Occurrence and assessment of phenotypic and safety properties of a large set of strains through the use of high throughput tools combined with multivariate statistics
154. Modeling the impact of water activity, pH, and calcium propionate on the germination of single spores of Penicillium paneum
155. Temperature variability during the commercialization of probiotic cheeses and other fresh cheeses in retail stores of two Brazilian regions
156. Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)
157. Antimicrobial photodynamic treatment as an alternative approach for Alicyclobacillus acidoterrestris inactivation
158. Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
159. Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism
160. Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese
161. Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast
162. Food defense: Perceptions and attitudes of Brazilian dairy companies
163. Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview
164. Impact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: A contribution to the validation of low water activity foods processing interventions
165. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis
166. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms
167. Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments
168. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
169. Systematic review and meta-analysis: Applications in food science, challenges, and perspectives
170. Response surface optimization of phenolic compounds extraction from camu‐camu ( Myrciaria dubia ) seed coat based on chemical properties and bioactivity
171. Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains
172. From grape to wine: Fate of ochratoxin A during red, rose, and white winemaking process and the presence of ochratoxin derivatives in the final products
173. Inactivation kinetics of Listeria monocytogenes in whey dairy beverage processed with ohmic heating
174. Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar rats
175. Impact of probiotics and prebiotics on food texture
176. Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)
177. Consumption, knowledge, and food safety practices of Brazilian seafood consumers
178. Manure-borne pathogens as an important source of water contamination: An update on the dynamics of pathogen survival/transport as well as practical risk mitigation strategies
179. Personality traits and food consumption: an overview of recent research
180. The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
181. Traceability: Perception and attitudes of artisanal cheese producers in Brazil
182. Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
183. Inactivation modeling of microorganisms using organic chlorine and acetic acid solutions and estimation of growth kinetics of adhered Enterobacteriaceae to lettuce ( Lactuca sativa L.)
184. Paraprobiotics and postbiotics: concepts and potential applications in dairy products
185. Understanding the public health burden of unconventional produce-associated enteropathogens
186. Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient
187. Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation
188. Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products
189. Dynamics of Geobacillus stearothermophilus and Bacillus cereus spores inoculated in different time intervals during simulated cocoa beans fermentation
190. Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review
191. A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil
192. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review
193. Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage.
194. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review
195. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review
196. Impacts of ohmic-heating on the surface characteristics, membrane integrity, morphology, and chemical compounds of Bifidobacterium animalis paraprobiotic.
197. An extend bigelow-type meta-regression model descring the heat resistance of neosartorya spores
198. Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds
199. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review
200. Flaxleaf Fleabane Leaves ( Conyza bonariensis ), A New Functional Nonconventional Edible Plant?
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