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Comprehensive Reviews in Food Science and Food Safety|September 6, 2021
Engineering modeling frameworks for microbial food safety at various scalesMohsen Ranjbaran, Bruno A M Carciofi, Ashim K DattaFrontiers in Microbiology|October 7, 2017
From Culture-Medium-Based Models to Applications to Food: Predicting the Growth of <i>B. cereus</i> in Reconstituted Infant FormulaeNathália Buss da Silva, József Baranyi, Bruno A M Carciofi, et al.International Journal of Food Microbiology|March 10, 2024
Modeling the influence of propionic acid concentration and pH on the kinetics of Salmonella TyphimuriumFernando K C da Costa, Bruno A M Carciofi, Gláucia M F de Aragão, et al.Indian Journal of Microbiology|March 12, 2024
Effects of Mannosylerythritol-Lipids-B on <i>Cutibacterium acnes</i> ATCC 6919Ana L S Coelho, Denise A Laroque, Paulo E Feuser, et al.Food Chemistry|March 8, 2025
Mozzarella cheese snacks produced by microwave vacuum drying: Protein profile, protein digestibility, flavor, and textureRaquel S Simão, Paula G de Souza, Ricardo L Monteiro, et al.Foods (Basel, Switzerland)|February 13, 2025
Heat and Mass Transfer in Shrimp Hot-Air Drying: Experimental Evaluation and Numerical SimulationJhony T Teleken, Suélen M Amorim, Sarah S S Rodrigues, et al.Food Research International (Ottawa, Ont.)|February 11, 2020
Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analysesPamela Andreani, Jaqueline O de Moraes, Bernardo H P Murta, et al.Journal of Applied Microbiology|March 17, 2025
Influence of pH and oxygen levels on the antimicrobial efficacy of acetic acid against Salmonella TyphimuriumFernando K C Da Costa, Juliano M Cascaes, Danielle S Severo, et al.Pageof 1