Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi -hard cheese

Full text
Author(s):
Gonzales-Barron, Ursula [1] ; Campagnollo, Fernanda B. [2] ; Schaffner, Donald W. [3] ; Sant'Ana, Anderson S. [2] ; Cadavez, Vasco A. P. [1, 4]
Total Authors: 5
Affiliation:
[1] Polytech Inst Braganca, Sch Agr, CIMO Mt Res Ctr, Braganca - Portugal
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[3] Rutgers State Univ, Sch Environm & Biol Sci, Dept Food Sci, New Brunswick, NJ - USA
[4] Schaffner, Donald W., Rutgers State Univ, Sch Environm \& Biol Sci, Dept Food Sci, New Brunswick, NJ USA.Gonzales-Barron, Ursula, Polytech Inst Braganca, Sch Agr, CIMO Mt Res Ctr, Braganca - Portugal
Total Affiliations: 4
Document type: Journal article
Source: FOOD MICROBIOLOGY; v. 91, OCT 2020.
Web of Science Citations: 0
Abstract

FAPESP's process: 16/09346-5 - Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during ripening of Brazilian artisanal cheeses and the impacts of microbial interaction on cheese safety
Grantee:Fernanda Bovo Campagnollo
Support type: Scholarships abroad - Research Internship - Post-doctor
FAPESP's process: 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses
Grantee:Fernanda Bovo Campagnollo
Support type: Scholarships in Brazil - Post-Doctorate