Zobrazeno 1 - 10
of 193
pro vyhledávání: '"Juliano De Dea"'
Autor:
Renata Amanda Carneiro Aguiar, Fabienne Antunes Ferreira, Mirian Yuliza Rubio Cieza, Nathália Cristina Cirone Silva, Marília Miotto, Michelle M. Carvalho, Bárbara Regina Bazzo, Larissa Alvarenga Batista Botelho, Ricardo Souza Dias, Juliano De Dea Lindner
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100285- (2024)
Staphylococcus aureus is one of the primary pathogenic agents found in cheeses produced with raw milk. Some strains of S. aureus are enterotoxigenic, possessing the ability to produce toxins responsible for staphylococcal food poisoning when present
Externí odkaz:
https://doaj.org/article/a94f485974a249428860bd619b84a848
Autor:
Alexander da Silva Vale, Cecília Marques Tenório Pereira, Juliano De Dea Lindner, Luiz Roberto Saldanha Rodrigues, Nájua Kêmil El Kadri, Maria Giovana Binder Pagnoncelli, Satinder Kaur Brar, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Publikováno v:
Foods, Vol 13, Iss 12, p 1871 (2024)
Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investig
Externí odkaz:
https://doaj.org/article/b2207a988f2846fcb6e3322151e79cf7
Autor:
Andreza Mortari, Deise Kolling, Doris Sobral, Airton Kist, Juliano De Dea Lindner, Gislaine Fongaro, Marília Miotto
Publikováno v:
Journal of Water and Health, Vol 21, Iss 1, Pp 35-46 (2023)
This study evaluated the results recorded at the Central Public Health Laboratory of Santa Catarina state (Brazil) concerning the investigation of Rotavirus (RVA) and Norovirus (NoVs) – genogroups GI and GII. Samples were taken from seawater, river
Externí odkaz:
https://doaj.org/article/b50071dbed714519a30b9116cb0d9279
Autor:
Renata Amanda Carneiro Aguiar, Fabienne Antunes Ferreira, Ricardo Souza Dias, Luís Augusto Nero, Marília Miotto, Silvani Verruck, Ivan De Marco, Juliano De Dea Lindner
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 7, Pp 5685-5699 (2022)
ABSTRACT: More than 30 types of artisanal cheeses are known in Brazil; however, microorganisms, such as Staphylococcus spp., can contaminate raw milk cheeses through different sources, from milking to processing. Staphylococcal food poisoning results
Externí odkaz:
https://doaj.org/article/ab6c7815204a423183da10f0eb934221
Autor:
Nataly Oliveira Dos Santos Neves, Juliano De Dea Lindner, Larissa Stockhausen, Fernanda Regina Delziovo, Mariana Bender, Letícia Serzedello, Luiz Augusto Cipriani, Natalia Ha, Everton Skoronski, Enric Gisbert, Ignasi Sanahuja, Thiago El Hadi Perez Fabregat
Publikováno v:
Animals, Vol 14, Iss 2, p 332 (2024)
This study evaluated the effect of fermentation with Lactobacillus acidophilus on the biochemical and nutritional compositions of a plant-based diet and its effects on the productive performance and intestinal health of juvenile Nile tilapia (Oreochr
Externí odkaz:
https://doaj.org/article/c63581c79a4e415fbf1d368ec7ab94d8
Autor:
Sofia Steinmetz de Souza, Milena Dutra Pierezan, Guilherme de Souza Hassemer, Clara Mariana Gonçalves Lima, Juliano De Dea Lindner, Marília Miotto, Silvani Verruck
Publikováno v:
Dairy, Vol 3, Iss 1, Pp 148-162 (2022)
Irritable bowel syndrome (IBS) is a chronic condition that affects 11.2% of the world’s population. The management of gut microbiota using probiotic and synbiotic agents might be a valid alternative to assist in the treatment of IBS. The focus of t
Externí odkaz:
https://doaj.org/article/663f83a5f1c54d36ae39981a83e7fc31
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/21f321bb5d9c419eb59985f9821207e7
Autor:
Alexander da Silva Vale, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, José Guilherme Prado Martin, Bruna Leal Maske, Gabriel Balla, Juliano De Dea Lindner, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Publikováno v:
Fermentation, Vol 9, Iss 6, p 496 (2023)
In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods
Externí odkaz:
https://doaj.org/article/9112df1b087e4d8985f81f7b8be84164
Autor:
Gabriela Christina Kuhl, Ricardo Ruiz Mazzon, Brenda Lee Simas Porto, Tâmela Zamboni Madaloz, Guilherme Razzera, Daniel De Oliveira Patricio, Kevin Linehan, Grace Ahern, Harsh Mathur, Paul Ross, Catherine Stanton, Juliano De Dea Lindner
Publikováno v:
Microbiology Spectrum, Vol 9, Iss 2 (2021)
ABSTRACT Conjugated linoleic acid (CLA) has been the subject of numerous studies in recent decades because of its associated health benefits. CLA is an intermediate product of the biohydrogenation pathway of linoleic acid (LA) in bacteria. Several ba
Externí odkaz:
https://doaj.org/article/d920bc7638d4435db1b282fc28b445c0
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Externí odkaz:
https://doaj.org/article/9199a82c99364ea9a4372babbcc39a74