Ana Andréa Teixeira Barbosa

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Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the(More)
The aim of this study is to examine the effects of nisin-incorporated cellulose films on the physicochemical and microbiological qualities of minimally processed mangoes. The use of antimicrobial(More)
Staphylococcus aureus is an important pathogen for both humans and animals, and it has been an ubiquitous etiological agent of bovine mastitis in dairy farms worldwide. Elimination of S. aureus with(More)
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