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203. Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties

205. The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats

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

214. Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice

218. Characterization of novel small RNAs (sRNAs) contributing to the desiccation response of Salmonella enterica serovar Typhimurium

223. Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

227. Anti-listerial activity of lactic acid bacteria isolated from artisanal cheeses produced in the State of Minas Gerais, Brazil

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

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

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

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

247. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance

249. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds

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