Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in <i>Salmonella</i> Typhimurium

by Yhan S. Mutz, Denes K. A. Rosario, Vinicius S. Castro, Patricia C. Bernardes, Vania M. F. Paschoalin, Carlos A. Conte-Junior
Published 2019-11-01

Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

by Denes K. A. Rosario, Ana Lucia A. Duarte, Marina C. M. Madalao, Manoela C. Libardi, Luciano J. Q. Teixeira, Carlos A. Conte-Junior, Patricia C. Bernardes
Published 2018-01-01

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

by Denes K. A. Rosario, Maraysa R. Furtado, Yhan S. Mutz, Bruna L. Rodrigues, Yago A. A. Bernardo, Jéssica D. Baltar, Patricia C. Bernardes, Mario Estevez, Carlos A. Conte-Junior
Published 2020-04-01

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

by Yhan S. Mutz, Yhan S. Mutz, Yhan S. Mutz, Denes K. A. Rosario, Denes K. A. Rosario, Denes K. A. Rosario, Patricia C. Bernardes, Vania M. F. Paschoalin, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior
Published 2020-04-01