Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Jéssica Gonçalves Lemos"'
Publikováno v:
International Journal of Food Microbiology. 400:110265
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97c5f28c05e5075764eebc6694292cf0
https://doi.org/10.1016/j.ijfoodmicro.2023.110265
https://doi.org/10.1016/j.ijfoodmicro.2023.110265
Autor:
Jéssica Gonçalves, Lemos, Andrieli, Stefanello, Marcelo Valle, Garcia, Ana Flávia, Furian, Alexandre José, Cichoski, Marina Venturini, Copetti
Publikováno v:
Food Research International. 162:111931
Controlling food spoilage fungi remains a challenge for food industries, and regulations on the usage of chemical disinfectants are becoming restrictive. Then, this study aimed to evaluate electrolyzed water (EW) as a sustainable alternative for food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b30a61d48de6ea860c6a809c603cb15
https://doi.org/10.1016/j.foodres.2022.111931
https://doi.org/10.1016/j.foodres.2022.111931
Autor:
Marina Venturini Copetti, Andrieli Stefanello, Marcelo Valle Garcia, Angélica Olivier Bernardi, Jéssica Gonçalves Lemos
Publikováno v:
Food Microbiology. 83:59-63
Information on the sensitivity of spoilage fungi of bakery products to sanitizing agents is scarce in the literature. Thus, the aim of this study was to evaluate the antifungal activity of different classes of commercial sanitizers, which have permit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8d35d8ce88aa695b6fed599394bdebe
https://doi.org/10.1016/j.fm.2019.04.005
https://doi.org/10.1016/j.fm.2019.04.005
Autor:
Jéssica Gonçalves Lemos, Gilson Parussolo, Andrieli Stefanello, Carlos Augusto Mallmann, Maurício Schneider Oliveira, Marcelo Valle Garcia, Angélica Olivier Bernardi, Marina Venturini Copetti
Publikováno v:
Food Microbiology. 83:134-140
The occurrence of ochratoxin A (OTA) in matured meat products can be attributed to mycotoxin coming from raw materials and/or molds that develop on the product surface during ripening. This work aimed to evaluate OTA production by Aspergillus westerd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d95cc8668d168322aee4cfe5d0701c3c
https://doi.org/10.1016/j.fm.2019.05.007
https://doi.org/10.1016/j.fm.2019.05.007
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:
Jéssica Gonçalves Lemos, Marina Venturini Copetti, Renius de Oliveira Mello, Marcelo Valle Garcia
Publikováno v:
Food Control. 92:380-385
The present study aimed to quantify the dissatisfaction registered of moldy foods within the expiration date in a Brazilian complaint site. A total of 36.409 records were accessed in the site "Reclame Aqui" and the complaints corresponded from Octobe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eedad03444b78b2db5fe326ced0589d
https://doi.org/10.1016/j.foodcont.2018.05.017
https://doi.org/10.1016/j.foodcont.2018.05.017
Autor:
Marcelo Valle Garcia, Juliana Copetti Fracari, Andrieli Stefanello, Marina Venturini Copetti, Marina Silva, Bibiana Alves dos Santos, Jéssica Gonçalves Lemos
Publikováno v:
Food Microbiology. 97:103740
Parameters such as type and concentration of the active compound, exposure time, application temperature, and organic load presence influence the antimicrobial action of sanitizers, although there is little data in the literature. Thus, this study ai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be43ba8da39208cf1a2759f83be96a32
https://doi.org/10.1016/j.fm.2021.103740
https://doi.org/10.1016/j.fm.2021.103740
Autor:
Gilson Parussolo, Marina Venturini Copetti, Marcelo Valle Garcia, Andrieli Stefanello, Jéssica Gonçalves Lemos, Angélica Olivier Bernardi
Publikováno v:
Food research international (Ottawa, Ont.). 126
This study aimed to verify the main fungal species involved in the deterioration of different types of bread and to identify the possible sources of contamination of these products. Samples of raw materials (n = 127), environmental air (n = 50) and m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4ca6d837e99c6b5a349bdd9833e74ce
https://pubmed.ncbi.nlm.nih.gov/31732034
https://pubmed.ncbi.nlm.nih.gov/31732034
Autor:
Maria Rosa Chitolina Schetinger, Karine Paula Reichert, Lizielle Souza de Oliveira, Sandra Lorena de Oliveira Machado, Jéssica Gonçalves Lemos, Jucimara Baldissarelli, Margarete Dulce Bagatini, Pauline da Costa, Vera Maria Morsch, Thiago Duarte
Publikováno v:
Biomarkers. 21:530-537
Context: This study aims to explore the potential of new inflammatory markers for improving the challenging diagnosis of acute appendicitis (AA).Methods: Levels of IL-1, IL-6, IL-8, IL-10, CRP, INF-γ, and TNF-α in serum were measured in 73 patients
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98c07387837a7f504d10dc6e0b367b9f
https://doi.org/10.3109/1354750x.2016.1160426
https://doi.org/10.3109/1354750x.2016.1160426
Autor:
Jéssica Gonçalves Lemos, Lísia Nicoloso Magrini, Alexandre José Cichoski, Angélica Oliver Bernardi, Marina Venturini Copetti, Andrieli Stefanello, Marcelo Valle Garcia
Publikováno v:
International Journal of Food Microbiology. 335:108856
This study aimed to evaluate the sensitivity of heat-resistant molds isolated from spoiled thermally processed foods to antimicrobial compounds used for food industry sanitation. An ortho-phenylphenol-based smoke generator sanitizer, liquid chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9642ecf5f023e907b3a6db6cbf09380a
https://doi.org/10.1016/j.ijfoodmicro.2020.108856
https://doi.org/10.1016/j.ijfoodmicro.2020.108856