Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Camila Brombilla, Moro"'
Autor:
Camila Brombilla, Moro, Jéssica Gonçalves, Lemos, Alessandra Marcon, Gasperini, Andrieli, Stefanello, Marcelo Valle, Garcia, Marina Venturini, Copetti
Publikováno v:
International Journal of Food Microbiology. 374:109723
Organic acids and their salts are usually the first choice in the bread industry to restrict fungal spoilage, but their efficacy is pH-dependent and spoilage by fungi remains as a common threat. Therefore, this study aimed to evaluate the susceptibil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0233449e8fc11ef8cb3e753af2ec066a
https://doi.org/10.1016/j.ijfoodmicro.2022.109723
https://doi.org/10.1016/j.ijfoodmicro.2022.109723
Autor:
Gilson Parussolo, Andrieli Stefanello, Camila Brombilla Moro, Raquel Stefanello, Angélica Olivier Bernardi, Marcelo Valle Garcia, Marina Venturini Copetti
Publikováno v:
LWT. 97:25-30
Choosing an active ingredient for sanitizing agents, and the concentrations to be employed for hygiene in food industries is an important step in order to obtain the maximum efficacy of a particular product. However, the data available on the sensiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::631959b6a1aab38c2ec3a75a79a5a85f
https://doi.org/10.1016/j.lwt.2018.06.037
https://doi.org/10.1016/j.lwt.2018.06.037
Autor:
Gilson Parussolo, Marcelo Valle Garcia, Camila Brombilla Moro, Marina Venturini Copetti, Angélica Olivier Bernardi
Publikováno v:
Food microbiology. 73
The aim of this study was to identify fungal species present in 200 samples of rosemary, fennel, cinnamon, clove, pepperoni, black and white pepper and oregano and evaluate the mycotoxigenic potential of the some Aspergilli isolated. Clove, black and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94d3a95bac29eb2a0f92f9de88e086d3
https://pubmed.ncbi.nlm.nih.gov/29526231
https://pubmed.ncbi.nlm.nih.gov/29526231