Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jozi, Fagundes de Mello"'
Autor:
Gabriel Nunes Charão, Marjana Radünz, Maristela Cortez Sawitzki, Paulo Duran Molina, Tatiane Valente Kuka Gandra, Jozi Fagundes de Mello, Eliezer Avila Gandra
Publikováno v:
Ciência Animal Brasileira, Vol 25 (2023)
Boas Práticas de Fabricação nas agroindústrias são necessárias para controlar a multiplicação de microrganismos e prevenir a ocorrência de doenças veiculadas por alimentos. Dentre os diversos alimentos que podem ser contaminados pela manipu
Externí odkaz:
https://doaj.org/article/32c6e7e6d19c4382984bb573be2c0bfd
Autor:
Jozi Fagundes de MELLO, Sibele SCHNEIDER, Mateus Silva de LIMA, Jeverson FRAZZON, Marisa da COSTA
Publikováno v:
Alimentos e Nutrição, Vol 24, Iss 2, Pp 175-182 (2013)
As unidades de alimentação e nutrição (UANs) vêm aumentando sua atuação no mercado de refei- ções coletivas e são classificadas como o terceiro maior local de ocorrência de doenças transmitidas por alimentos no Brasil. O fator primord
Externí odkaz:
https://doaj.org/article/065cfaa446d3446593c8ecfa9b6be644
Autor:
Gabriela Venturini Antunes, Jozi Fagundes de Mello, Caroline Pereira das Neves, Fernanda Weber Bordini, Ana Carolina de Morais
Publikováno v:
Revista Brasileira de Tecnologia Agroindustrial; v. 14, n. 1 (2020)
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR
O queijo do tipo colonial é caracterizado por ser um produto semigordo, média umidade, maturação curta e de massa semimole. Ainda muito produzido de forma artesanal em regiões ao Sul do Brasil, devido ao clima propício para agropecuária nos me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49a797776c6e8a679d0b4f5c0884b281
https://periodicos.utfpr.edu.br/rbta/article/view/12090
https://periodicos.utfpr.edu.br/rbta/article/view/12090
Autor:
Eduarda Hallal Duval, Denise Oliveira Pacheco, Fernanda Demoliner, Jozi Fagundes de Mello, Karen Damasceno de Souza, Kelly Lameiro Rodrigues, Eliezer Avila Gandra
Publikováno v:
African Journal of Microbiology Research. 9:1706-1715
The capacity of Pseudomonas spp. and Listeria spp. isolates in forming polystyrene and stainless steel biofilms was assessed and their resistance to disinfectants and antibiotics agents was verified. Isolates originated from chicken and buffalo meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a38d30cf211666d9acb62208bacde8a
https://doi.org/10.5897/ajmr2015.7498
https://doi.org/10.5897/ajmr2015.7498
Autor:
Jozi Fagundes de Mello, Karen Einsfeldt, Ana Paula Guedes Frazzon, Marisa da Costa, Jeverson Frazzon
Publikováno v:
Brazilian Journal of Microbiology, Vol 39, Iss 1, Pp 169-172 (2008)
The polymorphic region sequences in the iap gene were analyzed in 25 strains of Listeria monocytogenes isolated from cheeses in the state of Rio Grande do Sul, and compared with reference strains. This investigation distinguished two clusters of L. m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::974cbd878c2b96a37fa9c8c56e3be114
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100033
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100033
Autor:
Josi, Guimarães César, Andriele, Madruga Peres, Caroline, Pereira das Neves, Érica, Tupiniquim Freitas de Abreu, Jozi, Fagundes de Mello, Ângela, Nunes Moreira, Kelly, Lameiro Rodrigues
Publikováno v:
Nutricion hospitalaria. 32(5)
self-service restaurants in which food is served ready to be consumed are liable to have some products contaminated by pathogenic microorganisms causing food-transmitted diseases.evaluates the microbiological quality of lettuce salads in restaurants
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::461c3fff1209be73d44f9c5f43ef3ed1
https://pubmed.ncbi.nlm.nih.gov/26545689
https://pubmed.ncbi.nlm.nih.gov/26545689
Autor:
Jeverson Frazzon, Jozi Fagundes de Mello, Laura Braga da Rocha, Marisa da Costa, Ester Souza Lopes
Publikováno v:
Brazilian Journal of Microbiology
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Brazilian Journal of Microbiology, Volume: 45, Issue: 3, Pages: 1031-1037, Published: SEP 2014
Brazilian Journal of Microbiology v.45 n.3 2014
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Vol 45, Iss 3, Pp 1031-1037 (2014)
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Brazilian Journal of Microbiology, Volume: 45, Issue: 3, Pages: 1031-1037, Published: SEP 2014
Brazilian Journal of Microbiology v.45 n.3 2014
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Vol 45, Iss 3, Pp 1031-1037 (2014)
Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the prese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d0bf5a925f9c3aebaafef26e6efe6bc
https://pubmed.ncbi.nlm.nih.gov/25477940
https://pubmed.ncbi.nlm.nih.gov/25477940