Fungi associated with orange juice production and assessment of adhesion ability and resistance to sanitizers

Autor: Margalho, Larissa Pereira ^{a, 1}, Martins, Camila Siedlarczyk ^{a, 1}, Almeida, Naara Aparecida ^a, Carusi, Juliana ^a, Mahfouz, Mailah Ali Abdul Rahman ^a, Sant'Ana, Anderson S. ^a, Nascimento, Maristela Silva ^b, de Oliveira Rocha, Liliana ^{a, ⁎}

Publikováno v: In International Journal of Food Microbiology 16 February 2025 430

Bacterial diversity of mineral well water from ten sources belonging to the Guarani aquifer system: Assessment by cultivation-dependent and cultivation-independent methods and their correlation with water physicochemical properties

Autor: Vilas Boas, Danilo Moreira ^a, Sierra, Héctor ^a, Margalho, Larissa Pereira ^a, Ramos, Ana Carolina H. ^b, Saraiva, Giancarlo P. ^b, Junior, Wilson Jose F.L. ^c, Silva Duarte, Vinícius da ^d, Sant’Ana, Anderson S. ^{a, ⁎}

Publikováno v: In Groundwater for Sustainable Development August 2024 26

Bioprospecção do potencial tecnológico, probiótico e avaliação da segurança de bactérias láticas endógenas de queijos artesanais brasileiros

Autor: Margalho, Larissa Pereira, 1991

Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Orientador: Anderson de Souza Sant'Ana Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Os queijos artesanais brasileiros (QAB) apresentam características singulares que podem refletir a história, a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::feb4f63f6dd4010d2a555ed77fea8dfa

Fungi associated with orange juice production and assessment of adhesion ability and resistance to sanitizers.

Autor: Margalho LP; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil., Martins CS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil., Almeida NA; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil., Carusi J; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil., Mahfouz MAAR; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil., Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil., Nascimento MS; Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil., de Oliveira Rocha L; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil. Electronic address: lrocha@unicamp.br.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2024 Dec 22; Vol. 430, pp. 111035. Date of Electronic Publication: 2024 Dec 22.