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Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
da Costa FKC; Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-901, Brazil., Carciofi BAM; Departament of Biological and Agricultural Engineering, University of California Davis, Davis, CA 95616, USA., de Aragão GMF; Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-901, Brazil., Ienczak JL; Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-901, Brazil. Electronic address: jaciane.ienczak@ufsc.br.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2024 May 02; Vol. 416, pp. 110662. Date of Electronic Publication: 2024 Mar 05.
Autor:
Martins WF; Department of Food Technology, Goiano Federal Institute of Education, Science, and Technology, IF Goiano/Morrinhos Campus, Zip Code 75650-000, Morrinhos, GO, Brazil; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil. Electronic address: wiaslan.martins@ifgoiano.edu.br., Severo DS; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil., Longhi DA; LaBeM - Laboratory of Bioactives and Microbiology, School of Food Engineering, Federal University of Paraná, UFPR/Jandaia do Sul Campus, Zip Code 86900-000, Jandaia do Sul, PR, Brazil., de Aragão GMF; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil.
Publikováno v:
Food microbiology [Food Microbiol] 2024 May; Vol. 119, pp. 104452. Date of Electronic Publication: 2023 Dec 19.
Modeling the effect of Croton blanchetianus Baill essential oil on pathogenic and spoilage bacteria.
Autor:
de Vasconcelos EC; Federal Institute of Education, Science and Technology of Ceará-IFCE, Campus Limoeiro Do Norte, Limoeiro do Norte, CE, Brazil.; Department of Chemical and Food Engineering, Federal University of Santa Catarina-UFSC, Campus Universitario, Florianópolis, SC, Brazil., Longhi DA; School of Food Engineering, Federal University of Paraná-UFPR, Campus Jandaia do Sul, Jandaia Do Sul, PR, Brazil. ealdaniel@ufpr.br., Paganini CC; Department of Chemical and Food Engineering, Federal University of Santa Catarina-UFSC, Campus Universitario, Florianópolis, SC, Brazil., Severo DS; Department of Chemical and Food Engineering, Federal University of Santa Catarina-UFSC, Campus Universitario, Florianópolis, SC, Brazil., Canuto KM; Embrapa Agroindústria Tropical, Fortaleza, CE, Brazil., de Queiroz Souza AS; Embrapa Agroindústria Tropical, Fortaleza, CE, Brazil., de Figueiredo EAT; Department of Food Engineering, Federal University of Ceará, Fortaleza, CE, Brazil., de Aragão GMF; Department of Chemical and Food Engineering, Federal University of Santa Catarina-UFSC, Campus Universitario, Florianópolis, SC, Brazil.
Publikováno v:
Archives of microbiology [Arch Microbiol] 2022 Sep 13; Vol. 204 (10), pp. 618. Date of Electronic Publication: 2022 Sep 13.
Autor:
Paganini CC; Department of Chemical and Food Engineering, Federal University of Santa Catarina - UFSC, Florianópolis, Brazil., Longhi DA; Federal University of Paraná - UFPR, School of Food Engineering, Jandaia do Sul, Brazil., de Aragão GMF; Department of Chemical and Food Engineering, Federal University of Santa Catarina - UFSC, Florianópolis, Brazil., Carciofi BAM; Department of Chemical and Food Engineering, Federal University of Santa Catarina - UFSC, Florianópolis, Brazil.
Publikováno v:
Journal of applied microbiology [J Appl Microbiol] 2022 May; Vol. 132 (5), pp. 3973-3986. Date of Electronic Publication: 2022 Mar 21.
Autor:
Menezes NMC; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., Longhi DA; Federal University of Paraná, Food Engineering, Jandaia do Sul Campus, Jandaia do Sul, PR 86900-000, Brazil., Ortiz BO; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., Junior AF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., de Aragão GMF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil. Electronic address: glaucia.aragao@ufsc.br.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2020 Nov 16; Vol. 333, pp. 108773. Date of Electronic Publication: 2020 Jun 25.
Autor:
Martins WF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil; Federal Institute of Education, Science and Technology of Goiano, Food Technology, Campus Morrinhos, Morrinhos, GO 75650-000, Brazil., Longhi DA; Federal University of Paraná, Food Engineering, Campus Jandaia do Sul, Jandaia do Sul, PR 86900-000, Brazil., de Aragão GMF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil., Melero B; University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain., Rovira J; University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain., Diez AM; University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain. Electronic address: amdiez@ubu.es.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2020 Apr 02; Vol. 318, pp. 108466. Date of Electronic Publication: 2019 Dec 02.
Autor:
Menezes NMC; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., Tremarin A; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., Junior AF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., de Aragão GMF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil. Electronic address: glaucia.aragao@ufsc.br.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2019 May 02; Vol. 296, pp. 43-47. Date of Electronic Publication: 2019 Jan 15.
Autor:
Menezes NMC; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil., Martins WF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil., Longhi DA; Federal University of Paraná, Food Engineering, Campus Jandaia do Sul, Jandaia do Sul, PR 86900-000, Brazil. Electronic address: ealdaniel@ufpr.br., de Aragão GMF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil. Electronic address: glaucia.aragao@ufsc.br.
Publikováno v:
Meat science [Meat Sci] 2018 May; Vol. 139, pp. 113-119. Date of Electronic Publication: 2018 Jan 31.