Electronic sensory assessment of bread enriched with cobia (Rachycentron canadum).

Autor: Fagundes, Gilberto A., Benedetti, Simona, Pagani, Maria A., Fiorentini, Angela M., Severo, Joseana, Salas‐Mellado, Myriam

Publikováno v: Journal of Food Process Engineering; Jul2022, Vol. 45 Issue 7, p1-6, 6p

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Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat

Autor: da Costa, Roger J., Voloski, Flávia L. S., Mondadori, Rafael G., Duval, Eduarda H., Fiorentini, Ângela M.

Publikováno v: Journal of Food Quality.

Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential app

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=hindawi_publ::8134b23ff0bb692e7314266462682958

Rosemary extract and celery powder as natural agents to enhance the quality in colonial salami with different maturation times

Autor: BERTOL, T. M., FIORENTINI, A. M., SANTOS, M. J. H. dos, SAWITZKI, A. M., KAWSKI, V. L., AGNES, I. B. L., COATA, C, D., COLDEBELLA, A., LOPES, L. dos S.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Projeto: 01.06.60.106-07.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::b24fd31c75e38ac41d2d571947cd986f
http://www.alice.cnptia.embrapa.br/alice/handle/doc/944394

Numerical simulation of relativistic klystrons.

Autor: Fiorentini, Giulia M.

Publikováno v: AIP Conference Proceedings; Dec1993, Vol. 297 Issue 1, p367-376, 10p