E-LIB Suche - Ergebnisse für: Bastos, Caroline Peixoto

1

An updated on applications and future perspectives for the ..:

Barroso, Tiago Linhares Cruz Tabosa ; de Barros Alexandre, Joana ; da Cruz, Elder Pacheco...
European Food Research and Technology. 250 (2024) 5 - p. 1285-1306 , 2024

Link: https://doi.org/10.1007/..

2

Cronobacterspp. in foods of plant origin: occurrence, conta..:

Cechin, Carine da Fonseca ; Carvalho, Gabriela Guimarães ; Bastos, Caroline Peixoto.
Critical Reviews in Food Science and Nutrition. 63 (2022) 33 - p. 12398-12412 , 2022

Link: https://doi.org/10.1080/..

3

The effect of sodium chloride and temperature on the levels..:

Lopes, Graciela Volz ; Bastos, Caroline Peixoto ; da Silva, Wladimir Padilha
Brazilian Journal of Microbiology. 52 (2021) 4 - p. 2343-2350 , 2021

Link: https://doi.org/10.1007/..

4

Antimicrobial potential of a bioactive coating based on chi..:

Alves, Pâmela Inchauspe Corrêa ; Radünz, Marjana ; Borges, Caroline Dellinghausen...
Research, Society and Development. 10 (2021) 11 - p. e73101119373 , 2021

Link: https://doi.org/10.33448..

5

Expression levels of the agr locus and prfA gene during bio..:

Gandra, Tatiane Kuka Valente ; Volcan, Darla ; Kroning, Isabela Schneid...
International Journal of Food Microbiology. 300 (2019) - p. 1-7 , 2019

Link: https://doi.org/10.1016/..

6

Antimicrobial potential of a bioactive coating based on chi..:

Alves, Pâmela Inchauspe Corrêa ; Radünz, Marjana ; Borges, Caroline Dellinghausen...
https://rsdjournal.org/index.php/rsd/article/view/19373/17280. , 2021

Link: https://rsdjournal.org/i..

7

The effect of sodium chloride and temperature on the levels..:

Lopes, Graciela Volz ; Bastos, Caroline Peixoto ; da Silva, Wladimir Padilha
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8578502/. , 2021

Link: http://www.ncbi.nlm.nih...

8

Detecção, prevalência e expressão de genes de enterotoxinas..:

Bastos, Caroline Peixoto
BASTOS, Caroline Peixoto. Detecção, prevalência e expressão de genes de enterotoxinas clássicas de staphylococcus aureus isolados de alimentos e surtos. 2013. 92 f. Tese (Doutorado) - Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos. Faculdade de Agronomia Eliseu Maciel. Universidade Federal de Pelotas, Pelotas, 2013.. , 2020

Link: http://guaiaca.ufpel.edu..

9

ESTAFILOCOCOS COAGULASE POSITIVA EM QUEIJOS MINAS FRESCAL E..:

ZOCCHE, FERNANDO ; BASTOS, CAROLINE PEIXOTO ; BASSANI, MILENA TOMASI...
https://revistas.ufpr.br/alimentos/article/view/28594/18895. , 2012

Link: https://revistas.ufpr.br..

10

Evaluation of physical and chemical characteristics of xant..:

Borges, Caroline Dellinghausen ; Bastos, Caroline Peixoto ; Vendruscolo, Claire Tondo
https://ojs.uel.br/revistas/uel/index.php/semexatas/article/view/1893/1598. , 2007

Link: https://ojs.uel.br/revis..

11

Green technologies for the extraction of bioactive compound..:

Marcela Bromberger Soquetta ; Lisiane de Marsillac Terra ; Caroline Peixoto Bastos
http://dx.doi.org/10.1080/19476337.2017.1411978. , 2018

Link: https://doi.org/10.1080/..

12

Detecção de genes do cluster egc em Staphylococcus aureus i..:

Fernando Zocche ; Caroline Peixoto Bastos ; Wladimir Padilha da Silva
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010000500021. , 2010

Link: https://doi.org/10.1590/..

13

Avaliação das características físicas e químicas de gomas x..:

Caroline Dellinghausen Borges ; Caroline Peixoto Bastos ; Claire Tondo Vendruscolo
https://ojs.uel.br/revistas/uel/index.php/semexatas/article/view/1893. , 2007

Link: https://doi.org/10.5433/..

14

Evaluation of physical and chemical characteristics of xant..:

Claire Tondo Vendruscolo ; Caroline Peixoto Bastos ; Caroline Dellinghausen Borges
http://www.uel.br/revistas/uel/index.php/semexatas/article/view/1893. , 2007

Link: https://doaj.org/article..

15

Neuroprotective Mechanisms of Resveratrol in Alzheimer's Di..:

Gomes, Bruno Alexandre Quadros ; Silva, João Paulo Bastos ; Romeiro, Camila Fernanda Rodrigues...
Oxidative Medicine and Cellular Longevity. 2018 (2018) 1 - p. , 2018

Link: https://doi.org/10.1155/..