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Presence and growth prediction of Staphylococcus spp. and Staphylococcus aureus in Minas Frescal cheese, a soft fresh cheese produced in Brazil

Journal of dairy science, 2021-12, Vol.104 (12), p.12312-12320

2021

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Effect of selected feed additives to improve growth and health of dairy calves

PloS one, 2019-05, Vol.14 (5), p.e0216066-e0216066

2019

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Whole‐genome sequencing reveals Listeria monocytogenes diversity and allows identification of long‐term persistent strains in Brazil

Environmental microbiology, 2019-12, Vol.21 (12), p.4478-4487

2019

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Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities

Molecular biotechnology, 2018-09, Vol.60 (9), p.712-726

2018

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Listeria monocytogenes From Farm to Fork in a Brazilian Pork Production Chain

Journal of food protection, 2020-03, Vol.83 (3), p.485-490

2020

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Short communication: Potential use of passion fruit (Passiflora cincinnata) as a biopreservative in the production of coalho cheese, a traditional Brazilian cheese

Journal of dairy science, 2020-04, Vol.103 (4), p.3082-3087

2020

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Analysis of two sampling treatments of beef for microbiome studies based on metataxonomic

Letters in applied microbiology, 2023-04, Vol.76 (4)

2023

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Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6

Journal of dairy research, 2020-05, Vol.87 (2), p.259-262

2020

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Listeria spp. contamination in a butcher shop environment and Listeria monocytogenes adhesion ability and sensitivity to food‐contact surface sanitizers

Journal of food safety, 2017-05, Vol.37 (2), p.np-n/a

2017

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Listeria monocytogenes in dairy plants in Southern Brazil: Occurrence, virulence potential, and genetic diversity

Journal of food safety, 2019-12, Vol.39 (6), p.n/a

2019

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Genotypic and antimicrobial characterization of pathogenic bacteria at different stages of cattle slaughtering in southern Brazil

Meat science, 2016-06, Vol.116, p.193-200

2016

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Combined effect of bacteriocin produced by Lactobacillus plantarum ST8SH and vancomycin, propolis or EDTA for controlling biofilm development by Listeria monocytogenes

Revista argentina de microbiología, 2018-01, Vol.50 (1), p.48-55

2018

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Listeria monocytogenes: Occurrence in beef and identification of the main contamination points in processing plants

Meat science, 2007-08, Vol.76 (4), p.591-596

2007

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Enumeration of starter cultures during yogurt production using Petrifilm™ AC plates associated with acidified MRS and M17 broths

Journal of dairy research, 2009-05, Vol.76 (2), p.229-233

2009

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Raw Milk: Balance Between Hazards and Benefits

1, 2018

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Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

1, 2017

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Screening and enumeration of lactic acid bacteria in milk using three different culture media in Petrifilm™ Aerobic Count plates and conventional pour plate methodology

Journal of dairy research, 2007-11, Vol.74 (4), p.387-391

2007

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Visible Light Communications: Theory and Applications

1st edition., 2017

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Fermented foods of Latin America

2017

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Not Everything is a Question of Reputation: Safety of Bacteriocinogenic Lab Isolated from Smoked Salmon

Chemical engineering transactions, 2019-06, Vol.75

2019

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Novel Biotechnological and Therapeutic Applications for Wild Type and Genetically Engineered Lactic Acid Bacteria

Fermented Foods of Latin America, 2017, p.307-336

2017

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The Microbiology of Raw Milk

Raw Milk, 2018

2018

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Artisanal Products Made With Raw Milk

Raw Milk, 2018

2018

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Physicochemical Characteristics of Raw Milk

Raw Milk, 2018

2018

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Chemical Residues and Mycotoxins in Raw Milk

Raw Milk, 2018

2018

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Presence and growth prediction of Staphylococcus spp. and Staphylococcus aureus in Minas Frescal cheese, a soft fresh cheese produced in Brazil

Effect of selected feed additives to improve growth and health of dairy calves

Whole‐genome sequencing reveals Listeria monocytogenes diversity and allows identification of long‐term persistent strains in Brazil

Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities

Listeria monocytogenes From Farm to Fork in a Brazilian Pork Production Chain

Short communication: Potential use of passion fruit (Passiflora cincinnata) as a biopreservative in the production of coalho cheese, a traditional Brazilian cheese

Analysis of two sampling treatments of beef for microbiome studies based on metataxonomic

Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6

Listeria spp. contamination in a butcher shop environment and Listeria monocytogenes adhesion ability and sensitivity to food‐contact surface sanitizers

Listeria monocytogenes in dairy plants in Southern Brazil: Occurrence, virulence potential, and genetic diversity

Genotypic and antimicrobial characterization of pathogenic bacteria at different stages of cattle slaughtering in southern Brazil

Combined effect of bacteriocin produced by Lactobacillus plantarum ST8SH and vancomycin, propolis or EDTA for controlling biofilm development by Listeria monocytogenes

Listeria monocytogenes: Occurrence in beef and identification of the main contamination points in processing plants

Enumeration of starter cultures during yogurt production using Petrifilm™ AC plates associated with acidified MRS and M17 broths

Raw Milk: Balance Between Hazards and Benefits

Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

Screening and enumeration of lactic acid bacteria in milk using three different culture media in Petrifilm™ Aerobic Count plates and conventional pour plate methodology

Visible Light Communications: Theory and Applications

Fermented foods of Latin America

Not Everything is a Question of Reputation: Safety of Bacteriocinogenic Lab Isolated from Smoked Salmon

Novel Biotechnological and Therapeutic Applications for Wild Type and Genetically Engineered Lactic Acid Bacteria

The Microbiology of Raw Milk

Artisanal Products Made With Raw Milk

Physicochemical Characteristics of Raw Milk

Chemical Residues and Mycotoxins in Raw Milk

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