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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 30, 2019
Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristicsFabiola Dos Santos Gouvea, Eduardo Hm Walter, Elisa Helena da Rocha Ferreira, et al.
Foods (Basel, Switzerland)|June 27, 2024
Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical AgentsLeandro Pereira Cappato, Amanda Mattos Dias-Martins, Izadora Martina de Freitas Meireles, et al.
International Journal of Food Microbiology|July 17, 2010
Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulvaAnderson S Sant'Ana, Rosineide Costa Simas, Carlos A A Almeida, et al.
Critical Reviews in Food Science and Nutrition|August 12, 2021
Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chainsJessica Aschemann-Witzel, Humberto Ribeiro Bizzo, Ana Carolina S Doria Chaves, et al.
Scientific Reports|June 24, 2018
Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) filletsMaria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Sérgio Borges Mano, et al.
Heliyon|October 22, 2020
Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable filmSheyla Moreira Gonçalves, Davy William Hidalgo Chávez, Léa Mariza de Oliveira, et al.
Letters in Applied Microbiology|November 15, 2024
Impact of high hydrostatic pressure and UV-C radiation on total aerobic bacteria in Minas Frescal cheeseCristiane Correia Teixeira, Rafael Marques Pereira Poeys de Carvalho, Guilherme Castro Luz da Silva, et al.
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