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Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone

Journal of food engineering, 2018-04, Vol.222, p.292-297

2018

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Effect of process conditions on the microencapsulation of coffee oil by spray drying

Food and bioproducts processing, 2012-07, Vol.90 (3), p.413-424

2012

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Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution

Innovative food science & emerging technologies, 2019-03, Vol.52, p.57-65

2019

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SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Innovative food science & emerging technologies, 2018-08, Vol.48, p.204-211

2018

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High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

Food control, 2013-10, Vol.33 (2), p.424-428

2013

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Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes

Trends in food science & technology, 2010-02, Vol.21 (2), p.95-105

2010

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Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements

Food and bioproducts processing, 2016-07, Vol.99, p.179-187

2016

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Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

Journal of food engineering, 2015-02, Vol.147, p.89-94

2015

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High pressure inactivation of Brettanomyces bruxellensis in red wine

Food microbiology, 2017-05, Vol.63, p.199-204

2017

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A probeless and label-free electrochemical immunosensor for cystatin C detection based on ferrocene functionalized-graphene platform

Biosensors & bioelectronics, 2019-08, Vol.138, p.111311-111311, Article 111311

2019

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Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

Food microbiology, 2012-10, Vol.32 (1), p.206-211

2012

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Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

Journal of food engineering, 2017-05, Vol.201, p.9-16

2017

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Effects of rivaroxaban on coagulation tests in patients with non-valvular atrial fibrillation under real-life conditions

Thrombosis research, 2017-06, Vol.154, p.26-27

2017

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Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores

Journal of food engineering, 2017-04, Vol.198, p.45-53

2017

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Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

Journal of food engineering, 2017-12, Vol.214, p.90-96

2017

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On the transport and dynamics of disaccharides: H-bonding effect in sucrose and sucralose

Journal of molecular liquids, 2022-01, Vol.345, p.117855, Article 117855

2022

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An overview of the use of solar chimneys for desalination

Solar energy, 2019-05, Vol.183, p.83-95

2019

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Hemogasometria arterial pré e pós-rinoplastia em cães braquicefálicos portadores de estenose de narina

Arquivo brasileiro de medicina veterinária e zootecnia, 2019-02, Vol.71 (1), p.137-142

2019

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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Food science and technology international, 2017-04, Vol.23 (3), p.265-276

2017

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Studies on the dynamic resolution of Crizotinib intermediate

Bioorganic & medicinal chemistry, 2018-04, Vol.26 (7), p.1333-1337

2018

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Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Food science and technology international, 2017-06, Vol.23 (4), p.293-309

2017

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Electrochemical detection of dengue virus NS1 protein with a poly(allylamine)/carbon nanotube layered immunoelectrode

Journal of chemical technology and biotechnology (1986), 2015-01, Vol.90 (1), p.194-200

2015

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A carbon nanotube screen-printed electrode for label-free detection of the human cardiac troponin T

Talanta (Oxford), 2013-12, Vol.117, p.431-437

2013

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Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties

Food chemistry, 2012-06, Vol.132 (4), p.1930-1935

2012

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Study of the reaction of grafting acrylamide onto xanthan gum

Carbohydrate polymers, 2012-10, Vol.90 (2), p.778-783

2012

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Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone

Effect of process conditions on the microencapsulation of coffee oil by spray drying

Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution

SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes

Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements

Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

High pressure inactivation of Brettanomyces bruxellensis in red wine

A probeless and label-free electrochemical immunosensor for cystatin C detection based on ferrocene functionalized-graphene platform

Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

Effects of rivaroxaban on coagulation tests in patients with non-valvular atrial fibrillation under real-life conditions

Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores

Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

On the transport and dynamics of disaccharides: H-bonding effect in sucrose and sucralose

An overview of the use of solar chimneys for desalination

Hemogasometria arterial pré e pós-rinoplastia em cães braquicefálicos portadores de estenose de narina

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Studies on the dynamic resolution of Crizotinib intermediate

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Electrochemical detection of dengue virus NS1 protein with a poly(allylamine)/carbon nanotube layered immunoelectrode

A carbon nanotube screen-printed electrode for label-free detection of the human cardiac troponin T

Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties

Study of the reaction of grafting acrylamide onto xanthan gum

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