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Shiga-toxin Producing Escherichia coli: Pathogenicity, Supershedding, Diagnostic Methods, Occurrence, and Foodborne Outbreaks
Historically, Escherichia coli is among the most studied organisms and serves as the basis for understanding many fundamental biochemical and genetic concepts. In addition, it displays 9 pathogenesisExpand
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Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods
Abstract The aim of this work was to recover phenolic compounds from grape skin from sparkling production in the Brazilian semi-arid region, using conventional and non-conventional extraction methodsExpand
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Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers.
Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2).Expand
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Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)
Abstract The present study investigated the water mobility in muscle of salted sardines (Sardinella brasiliensis) on different days of storage, by the use of Low-Field Nuclear Magnetic Resonance (LFExpand
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Quality Index Method (QIM) developed for pacu Piaractus mesopotamicus and determination of its shelf life
article i nfo The study aimed to develop the Quality Index Method (QIM) for assessing the sensory quality of gutted, ice-stored pacu Piaractus mesopotamicus, assess the sensory, physical, chemicalExpand
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Validation of an HPLC Methodology for the Identification and Quantification of Biogenic Amines in Chicken Meat
This study validated a high performance liquid chromatography (HPLC) method to determine biogenic amines in chicken meat. For the identification of biogenic amines, an isocratic elution systemExpand
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Biogenic amines as bacterial quality indicators in different poultry meat species
Biogenic amines (BA) are low molecular weight substances, formed mainly by decarboxylation of specific amino acids present in food through the action of enzymes during storage produced by someExpand
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Chromatographic methods for biogenic amines determination in foods of animal origin
Biogenic amines (BAs) are formed as a result of specific free amino acid decarboxylation. Analysis of these metabolites may be of great importance to determine food quality and for monitoring theExpand
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Fatty acid profiles of five farmed Brazilian freshwater fish species from different families
The proximate composition and fatty acid (FA) profiles of five Brazilian freshwater fish species, namely Brycon cephalus (BC), Cichla ocellaris (CO), Prochilodus lineatus (PL), Leporinus fridericiExpand
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Concentration of Biogenic Amines in Rainbow Trout ( Oncorhynchus mykiss ) Preserved in Ice and Its Relationship with Physicochemical Parameters of Quality
Fish and fishery products have played an important role in the human diet due to their high nutritional quality [1]; however, the chemical composition, high water activity, easily oxidized fatExpand
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