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Janaína dos Santos Nascimento

Rio de Janeiro Federal Institute of Education, Science and Technology

39

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308

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Vibriosis and its impact on microbiological food safety

2021 Food Science and Technology International
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SEGURANÇA E QUALIDADE MICROBIOLÓGICA DO LEITE CAPRINO BRASILEIRO

2021
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Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation

2021 Food Science and Technology International
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Kocuria spp. in Foods: Biotechnological Uses and Risks for Food Safety

2021
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Quantitative microbiological risk assessment in dairy products: Concepts and applications

2021 Trends in Food Science and Technology
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Acinetobacter em alimentos: Uma visão geral (Atena Editora)

2021
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A IMPORTÂNCIA DAS AULAS PRÁTICAS DE MICROBIOLOGIA NO ENSINO TÉCNICO DE NÍVEL MÉDIO

2021
- Janaína dos Santos Nascimento
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SALMONELLA SPP. EM PRODUTOS LÁCTEOS NO BRASIL E SEU IMPACTO NA SAÚDE DO CONSUMIDOR

2021
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Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

2021 Food Microbiology
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Use of products of vegetable origin and waste from hortofruticulture for alternative culture media

2021 Food Science and Technology International
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