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Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.).
de Morais JS, Cabral L, Bezerril FF, Uhlmann LO, Dos Santos Lima M, Noronha MF, Dos Santos SA, Madruga MS, Olegario LS, Wagner R, Sant'Ana AS, Magnani M. de Morais JS, et al. Among authors: wagner r. Food Res Int. 2023 Nov;173(Pt 1):113233. doi: 10.1016/j.foodres.2023.113233. Epub 2023 Jul 7. Food Res Int. 2023. PMID: 37803548
Antifungal efficacy of sanitizers and electrolyzed waters against toxigenic Aspergillus.
Gonçalves Lemos J, Stefanello A, Olivier Bernardi A, Valle Garcia M, Nicoloso Magrini L, Cichoski AJ, Wagner R, Venturini Copetti M. Gonçalves Lemos J, et al. Among authors: wagner r. Food Res Int. 2020 Nov;137:109451. doi: 10.1016/j.foodres.2020.109451. Epub 2020 Jun 17. Food Res Int. 2020. PMID: 33233129 Free article.
Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes.
Bittencourt Fagundes M, Ballus CA, Perceval Soares V, de Freitas Ferreira D, Sena Vaz Leães Y, Sasso Robalo S, Guidetti Vendruscolo R, Bastianello Campagnol PC, Smanioto Barin J, Cichoski AJ, Bevilacqua Marcuzzo S, Assumpção Bertuol D, Wagner R. Bittencourt Fagundes M, et al. Among authors: wagner r. Food Res Int. 2020 Nov;137:109593. doi: 10.1016/j.foodres.2020.109593. Epub 2020 Jul 27. Food Res Int. 2020. PMID: 33233197 Free article.
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems.
Santos de Morais J, Cabral L, Karoline Almeida da Costa W, Osmari Uhlmann L, Dos Santos Lima M, Fontes Noronha M, Alves Dos Santos S, Suely Madruga M, Souza Olegario L, Wagner R, Sant'Ana AS, Magnani M. Santos de Morais J, et al. Among authors: wagner r. Food Res Int. 2022 Dec;162(Pt A):111973. doi: 10.1016/j.foodres.2022.111973. Epub 2022 Sep 24. Food Res Int. 2022. PMID: 36461288 Free article.
Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced.
Santos de Almeida T, Alves Dos Santos B, Stefanello A, Duarte Dos Santos I, Copetti Fracari J, Silva M, Giongo C, Wagner R, Silveira Nalério E, Venturini Copetti M. Santos de Almeida T, et al. Among authors: wagner r. Food Res Int. 2023 Nov;173(Pt 1):113287. doi: 10.1016/j.foodres.2023.113287. Epub 2023 Jul 22. Food Res Int. 2023. PMID: 37803600
Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics.
Iara Gomes de Oliveira L, Karoline Almeida da Costa W, de Candido de Oliveira F, França Bezerril F, Priscila Alves Maciel Eireli L, Dos Santos Lima M, Fontes Noronha M, Cabral L, Wagner R, Colombo Pimentel T, Magnani M. Iara Gomes de Oliveira L, et al. Among authors: wagner r. Food Chem. 2024 Mar 1;435:137640. doi: 10.1016/j.foodchem.2023.137640. Epub 2023 Sep 30. Food Chem. 2024. PMID: 37804728
4,010 results