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Foods (Basel, Switzerland)|June 10, 2023
Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological AspectsJéssica A F F Finger, Isabela M Santos, Guilherme A Silva, et al.Frontiers in Microbiology|August 28, 2020
Salmonella enterica Optimizes Metabolism After Addition of Acyl-Homoserine Lactone Under Anaerobic ConditionsDeisy G Carneiro, Felipe A Almeida, Ananda P Aguilar, et al.Frontiers in Microbiology|June 13, 2020
Bioactive Properties of Syzygium cumini (L.) Skeels Pulp and Seed Phenolic ExtractsCatarina A Santos, Felipe A Almeida, Beatriz X V Quecán, et al.Trends in Food Science & Technology|April 5, 2021
Adherence to food hygiene and personal protection recommendations for prevention of COVID-19Jéssica A F F Finger, Emília M F Lima, Kristy S Coelho, et al.Gut Microbiome (Cambridge, England)|November 3, 2025
Impact of non-nutritive sweeteners on bacterial quorum sensing and phenotypic expression: implications for gut microbiome dynamicsMindani Watawana, Emilia Maria Franca Lima, Beatriz Ximena Valencia Quecan, et al.Journal of Food Science|January 21, 2012
Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levelsJuliana L Ferraz, Adriano G Cruz, Rafael S Cadena, et al.Food Science & Nutrition|April 17, 2024
Changes in eating habits and lifestyle during the first year of the COVID-19 pandemic across metropolitan regions in Brazil and Germany: A survey-based cross-sectional studyJuliana M G Paris, Emília M F Lima, Jéssica de A F F Finger, et al.Food Research International (Ottawa, Ont.)|May 17, 2024
Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumptionCaio V P Marcelão, Mariana C Souza, Josué J Silva, et al.Pageof 2