Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Geany Targino de Souza Pedrosa"'
Autor:
Ruthchelly Tavares da Silva, Donald W. Schaffner, Geany Targino de Souza Pedrosa, Thatyane Mariano Rodrigues de Albuquerque, Janeeyre Ferreira Maciel, Evandro Leite de Souza, Verônica Ortiz Alvarenga, Marciane Magnani
Publikováno v:
International journal of food microbiology. 370
Many outbreaks involving Salmonella enterica in dehydrated coconut have been reported. Little is known about the survival of S. enterica in dehydrated coconut flakes at common retail or domestic storage conditions. This study evaluated the behavior o
Autor:
Maísa Gomes Chaves, Rayssa Julliane de Carvalho, Marciane Magnani, Geany Targino de Souza Pedrosa, Janaína Maria Batista de Sousa, Rafael Pagán, Evandro Leite de Souza
Publikováno v:
International Journal of Food Science & Technology. 54:2309-2318
This study determined the compromised acceptance threshold (CAT) and rejection threshold (RT) of Mentha piperita L. essential oil (MPEO) in caja, guava and mango juices. The MPEO concentrations below the RT values were evaluated alone or combined wit
Autor:
Maria Mayara de Souza Grilo, Geany Targino de Souza Pedrosa, Ruthchelly Tavares da Silva, Fernanda Bovo Campagnollo, Donald W. Schaffner, Marciane Magnani
Publikováno v:
Food Microbiology. 104:103995
This study assessed the norovirus (NoV) surrogate bacteriophage MS2 transfer from stainless steel, glass and low-density polypropylene surfaces to raspberry and pitanga fruits. The effect of sodium hypochlorite (100 ppm, 1 min) on MS2 survival on who
Autor:
Verônica O. Alvarenga, Marciane Magnani, Vasilis P. Valdramidis, Winnie Alencar Luciano, Sholeem Griffin, Geany Targino de Souza Pedrosa
Publikováno v:
Food Microbiology. 102:103930
The growth behavior of Listeria monocytogenes low population (1-4 cells/sample) on fresh-cut mango, melon, papaya and fruit mix stored at 4, 8, 12 and 16 °C was evaluated over 10 days. Mango showed the lowest counts for L. monocytogenes during 10 da
Autor:
Tatiana Colombo Pimentel, Geany Targino de Souza Pedrosa, Rafael Pagán, Lorena Lucena de Medeiros, Mohsen Gavahian, Marciane Magnani
Publikováno v:
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
instname
Essential oils (EOs) are natural food preservatives, but they may impair the sensory characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but high intensities of the process may compromise quality parameters. This manu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c44f0c8dfa250c738910f180f2496ff4
http://zaguan.unizar.es/record/109488
http://zaguan.unizar.es/record/109488
Autor:
Ruthchelly Tavares da Silva, Maria Mayara de Souza Grilo, Marciane Magnani, Geany Targino de Souza Pedrosa
Publikováno v:
Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater ISBN: 9781071619315
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5194d82f17da68191314ccfb6f85db38
https://doi.org/10.1007/978-1-0716-1932-2_14
https://doi.org/10.1007/978-1-0716-1932-2_14
Autor:
Marc W. Allard, Qing Jin, Guojie Cao, Geany Targino de Souza Pedrosa, Daniel F Monte, Dumitru Macarisin, Marciane Magnani, Eric W. Brown, Tereza Cristina Rocha Moreira de Oliveira, Adma Nadja Ferreira de Melo, Maria Balkey
Publikováno v:
International journal of food microbiology. 343
This study investigated the antimicrobial resistance determinants, virulence factors and identified serovars in 37 Salmonella enterica strains isolated from human stool and contaminated foods linked to outbreaks that occurred in Brazil over 7 years u
Autor:
Julian Martínez, Marcio Schmiele, Anderson S. Sant'Ana, Carine N. Almada-Érix, Maria Teresa Pedrosa Silva Clerici, Pablo Christiano Barboza Lollo, Caroline N. Almada, Marciane Magnani, Geany Targino de Souza Pedrosa, Philipe dos Santos
Publikováno v:
Food Research International. 142:110191
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food m
Autor:
Marciane Magnani, Geany Targino de Souza Pedrosa, Pablo Christiano Barboza Lollo, Caroline N. Almada, Anderson S. Sant'Ana, Carine N. Almada-Érix
Publikováno v:
Journal of Microbiological Methods. 183:106187
A dynamic system mimicking the gastrointestinal tract (GIT) conditions (fluids, pH, temperature, and residence time) was used to evaluate the behavior of Bacillus coagulans GBI-30, 6086 (BC) incorporated in yogurt and orange juice. BC counts were mon
Autor:
Rayssa Julliane de Carvalho, Adma Nadja Ferreira de Melo, Geany Targino de Souza Pedrosa, Marciane Magnani, Evandro Leite de Souza, Jossana Pereira de Sousa Guedes, Rafael Pagán, Erika Tayse da Cruz Almeida
Publikováno v:
International Journal of Food Microbiology. 334:108837
This study investigated physiological alterations involved in the inactivation of Levilactobacillus (L.) brevis and Leuconostoc (Lc.) mesenteroides in orange juice caused by Citrus lemon essential oil (CLEO) and C. reticulata essential oil (CREO) alo