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Food Microbiology|March 3, 2021
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formulaRoberto P S Pires, Jonas T Guimarães, Cássia P Barros, et al.
BMC Infectious Diseases|October 24, 2013
Infection by Brazilian and Dutch swine hepatitis E virus strains induces haematological changes in Macaca fascicularisLilian G de Carvalho, Renato S Marchevsky, Debora R L dos Santos, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharideKenny C S Ribeiro, Nathalia M Coutinho, Marcello R Silveira, et al.
Food Chemistry|December 26, 2018
Processing chocolate milk drink by low-pressure cold plasma technologyNathalia M Coutinho, Marcello R Silveira, Leonardo M Fernandes, et al.
Food Chemistry|February 25, 2021
Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?Cristiane P Larosa, Celso F Balthazar, Jonas T Guimarães, et al.
Food Microbiology|September 20, 2020
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheeseLigia E Prezzi, Sarah H I Lee, Valéria M R Nunes, et al.
Transplant Infectious Disease : an Official Journal of the Transplantation Society|September 17, 2003
Brain abscess caused by Cladophialophora (Xylohypha) bantiana in a renal transplant patientE R Silveira, M A Resende, V S Mariano, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adultsCássia P Barros, Laís C Grom, Jonas T Guimarães, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructureMarcello R Silveira, Nathalia M Coutinho, Ramon S Rocha, et al.
Food Chemistry|March 25, 2018
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperaturesCarolina P C Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, et al.
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