1,372 results on '"Sant'Ana, Anderson S"'
Search Results
202. The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions
203. Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties
204. The presence of ochratoxin A does not influence Saccharomyces cerevisiae growth kinetics but leads to the formation of modified ochratoxins
205. The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats
206. Predictive model for inactivation of salmonella in infant formula during microwave heating processing
207. An ordinal logistic regression approach to predict the variability on biofilm formation stages by five Salmonella enterica strains on polypropylene and glass surfaces as affected by pH, temperature and NaCl
208. Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage
209. The occurrence of mycotoxins in breast milk, fruit products and cereal-based infant formula: A review
210. Editorial on Food Science and its impact on a Changing World
211. Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: A systematic review and meta-analysis
212. Effect of chlorine stress on the subsequent growth behavior of individual Salmonella cells
213. Transcriptome sequencing reveals genes and adaptation pathways in Salmonella Typhimurium inoculated in four low water activity foods
214. Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice
215. Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review
216. The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs
217. Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
218. Characterization of novel small RNAs (sRNAs) contributing to the desiccation response of Salmonella enterica serovar Typhimurium
219. Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs
220. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses
221. Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
222. A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage
223. Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes
224. Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking
225. Microbiota of eggs revealed by 16S rRNA-based sequencing: From raw materials produced by different suppliers to chilled pasteurized liquid products
226. Special issue on 10th international conference of predictive modelling in foods: Towards a new paradigm in predictive microbiology
227. Anti-listerial activity of lactic acid bacteria isolated from artisanal cheeses produced in the State of Minas Gerais, Brazil
228. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization
229. Survival variability of 12 strains of Bacillus cereus yielded to spray drying of whole milk
230. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity
231. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
232. Corrigendum to ‘Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses’ Food Microbiol. 73 288-297
233. Corrigendum: Quantifying the Responses of Three Bacillus cereus Strains in Isothermal Conditions and During Spray Drying of Different Carrier Agents
234. Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity
235. The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001
236. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
237. Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses
238. Predicting adhesion and biofilm formation boundaries on stainless steel surfaces by five Salmonella enterica strains belonging to different serovars as a function of pH, temperature and NaCl concentration
239. Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters
240. Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
241. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses
242. Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea
243. Corrigendum to "Main characteristics of peanut skin and its ole for the preservation of meat products" [Trends in Food Science & Technology 77 (2018) 1–10]
244. Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review
245. Influence of Maturation Stages in Different Varieties of Wine Grapes (Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger
246. Main characteristics of peanut skin and its role for the preservation of meat products
247. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance
248. Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review
249. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds
250. 1H NMR combined with chemometrics tools for rapid characterization of edible oils and their biological properties
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