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QUANTITATIVE RISK ASSESSMENT FOR STAPHYLOCOCCAL ENTEROTOXIN TYPE A POISONING DUE TO CONSUMPTION OF MINAS FRESCAL CHEESE IN BRAZIL
Vol 14, 2021 -143164 -
EVALUATION OF VITEK® 2 AND MALDI-TOF/MS METHODOLOGIES IN THE IDENTIFICATION OF ATYPICAL LISTERIA SPP. ISOLATED FROM FOOD
Vol 14, 2021 -143390 -
EFFECT OF THE COVID-19 PANDEMIC ON FOOD HABITS AND PERCEPTIONS: A STUDY WITH BRAZILIANS
Vol 14, 2021 -144779 -
COMO A TECNOLOGIA MICRO-ONDAS É PERCEBIDA? UM ESTUDO TRANSCULTURAL SOBRE SEGURANÇA DE ALIMENTOS ENTRE BRASIL E PORTUGAL
Vol 14, 2021 -144670 -
DEVELOPMENT OF A PREDICTIVE MODEL OF SALMONELLA INACTIVATION IN INFANT FORMULA SUBMITTED TO OHMIC HEATING
Vol 14, 2021 -144599
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EFFECT OF THERMOSONICATION ON PROTEOMICS, FATTY ACIDS AND VOLATILE COMPOUNDS IN MINAS FRESCAL CHEESE
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THERMOSONICATION APPLIED TO RAW MILK INCREASES MICROBIAL SHELF LIFE OF MINAS FRESCAL CHEESE: A PREDICTIVE MODEL APPROACH
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SLACAN 2023
ATENUATION OF L. ACIDOPHILUS USING OHMIC HEATING IMPROVES GENERATION OF BIOACTIVE COMPOUNDS IN MINAS FRESCAL CHEESE
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SLACAN 2023
ATENUATION OF L. ACIDOPHILUS USING OHMIC HEATING HAS POSITIVE IMPACT ON THE QUALITY PARAMETERS OF MINAS FRESCAL CHEESE
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SLACAN 2023
THERMAL STABILITY OF GALACTOOLIGOSACCHARIDE IS NOT AFFECTED BY OHMIC HEATING IN PREBIOTIC CHOCOLATE-FLAVORED WHEY DAIRY BEVERAGE
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