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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.
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 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.
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.
Journal of Bone and Mineral Research : the Official Journal of the American Society for Bone and Mineral Research|June 14, 2023
The Multifarious Functions of Leukotrienes in Bone MetabolismFlávia Amadeu de Oliveira, Cintia K Tokuhara, Vimal Veeriah, et al.
Journal for Immunotherapy of Cancer|October 10, 2025
Claudin 6 is a suitable target for CAR T-cell therapy in atypical teratoid/rhabdoid brain tumors and other pediatric solid tumorsPeter J Madsen, Anna Melissa Schlitter, Carina Flemmig, et al.
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