Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Rafaela C. Baptista"'
Autor:
Fernanda B. Campagnollo, Geany T.S. Pedrosa, Bruna A. Kamimura, Marianna M. Furtado, Rafaela C. Baptista, Henry M. Nascimento, Verônica O. Alvarenga, Marciane Magnani, Anderson S. Sant’Ana
Publikováno v:
LWT. 158:113169
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cd90fe25e4df7fba2cb3194874a73c6
https://doi.org/10.1016/j.lwt.2022.113169
https://doi.org/10.1016/j.lwt.2022.113169
Autor:
Alexandra A.I.A. Chincha, Leonardo Emanuel de Oliveira Costa, Adriano G. Cruz, Letícia dos Santos Lopes, Jéssica B. Portela, Janaína dos Santos Nascimento, Rodrigo B.A. Oliveira, Rafaela C. Baptista, Anderson S. Sant'Ana
Publikováno v:
LWT. 89:24-31
The aim of this study was to determine the occurrence, counts, and diversity of spore-forming bacteria in three types (full fat, low fat, and flavored full fat) of “requeijao cremoso”. In addition, the growth potential ( δ ) of three prevalent s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d91f60535b0d2510af1df0aca864a2cc
https://doi.org/10.1016/j.lwt.2017.10.029
https://doi.org/10.1016/j.lwt.2017.10.029
Autor:
Claudia N. Horita, Francisco J. Barba, José M. Lorenzo, Rafaela C. Baptista, Magdevis Y.R. Caturla, Anderson S. Sant'Ana
Publikováno v:
Trends in Food Science & Technology. 72:45-61
Background Cooked ready-to-eat (RTE) meat products are subjected to contamination of spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria monocytogenes. These microorganisms contaminate cooked RTE meat products after th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9baf1c64f24852dcf9094ec3fe49d7b7
https://doi.org/10.1016/j.tifs.2017.12.003
https://doi.org/10.1016/j.tifs.2017.12.003
Autor:
Anderson S. Sant'Ana, Deborah A. Conceição, Rafaela C. Baptista, Adriano G. Cruz, Alexandra A.I.A. Chincha, Rodrigo B.A. Oliveira, Leonardo Emanuel de Oliveira Costa, Janaína dos Santos Nascimento
Publikováno v:
Food Control. 84:395-402
In this study, the thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA were determined in full and low fat “requeijao cremoso”. Requeijao cremoso” is a type of processed cheese widely produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f63d6f61c3b62835d2881b43f58786d
https://doi.org/10.1016/j.foodcont.2017.08.030
https://doi.org/10.1016/j.foodcont.2017.08.030
Publikováno v:
Food research international (Ottawa, Ont.). 127
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edc0a07658580b561c09b7b99c416e55
https://pubmed.ncbi.nlm.nih.gov/31882098
https://pubmed.ncbi.nlm.nih.gov/31882098
Autor:
Anderson S. Sant'Ana, Rafaela C. Baptista, Melline F. Noronha, Bruna A. Kamimura, Henry M. Nascimento, Lucélia Cabral
Publikováno v:
Food microbiology. 89
In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8dcdf59f548f104c53afbb440716590
https://pubmed.ncbi.nlm.nih.gov/32138999
https://pubmed.ncbi.nlm.nih.gov/32138999
Publikováno v:
Food Research International. 132:109084
The present work aimed to evaluate the frequency of seafood consumption by the Brazilian population, the safety practices during seafood handling and preservation as well as to evaluate the consumers' perception on the risks associated with these foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6090b12a25f37776a519ae8e2a2ab5f1
https://doi.org/10.1016/j.foodres.2020.109084
https://doi.org/10.1016/j.foodres.2020.109084
Autor:
Maria Angela Machado Fernandes, Alda Lúcia Gomes Monteiro, Sonia C. N. Queiroz, Rafaela C. Baptista, Felix Guillermo Reyes Reyes, Vera Lúcia Ferracini, Susana Gilaverte, Márcia Regina Assalin
Publikováno v:
Journal of the Brazilian Chemical Society v.28 n.2 2017
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Journal of the Brazilian Chemical Society, Volume: 28, Issue: 2, Pages: 250-256, Published: FEB 2017
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Journal of the Brazilian Chemical Society, Volume: 28, Issue: 2, Pages: 250-256, Published: FEB 2017
The widespread use of moxidectin (MOX), a parasiticide used in the sheep breeding, has induced the parasite resistance in Brazilian farms. As a consequence, the farmers often increase the dose and frequency of drug utilization, and disregards safety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::812f17222fd4ccf93094cde930176184
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000200250
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000200250
Autor:
José M. Lorenzo, Fidel Toldrá, Rafaela C. Baptista, Francisco J. Barba, Anderson S. Sant'Ana, Leticia Mora, Paulo E.S. Munekata, Marco Antonio Trindade
Publikováno v:
Trends in Food Science & Technology. 78:243
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe26c7b35a1ac55d0b8e2ed1a4dc8b68
https://doi.org/10.1016/j.tifs.2018.06.009
https://doi.org/10.1016/j.tifs.2018.06.009
Publikováno v:
Modern Food Science & Technology; 2022, Vol. 38 Issue 8, p53-65, 13p