Carvalho AF - Search Results

1

Nascimento LGL, Casanova F, Silva NFN, Teixeira AVNC, Carvalho AF. Nascimento LGL, et al. Among authors: carvalho af. Food Chem. 2020 Jun 1;314:126063. doi: 10.1016/j.foodchem.2019.126063. Epub 2019 Dec 30. Food Chem. 2020. PMID: 31951886 Free article. Review.

2

Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese.

da Silva FL, Fusieger A, Moreira MTC, Oliveira IC, Perrone ÍT, Silva NFN, Stephani R, de Carvalho AF. da Silva FL, et al. J Dairy Res. 2023 May;90(2):186-190. doi: 10.1017/S0022029923000316. Epub 2023 Jun 20. J Dairy Res. 2023. PMID: 37338058

3

Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil.

Pinto VRA, Teixeira CG, Lima TS, De Almeida Prata ERB, Vidigal MCTR, Martins E, Perrone ÍT, Carvalho AF. Pinto VRA, et al. Among authors: carvalho af. Food Res Int. 2020 Mar;129:108833. doi: 10.1016/j.foodres.2019.108833. Epub 2019 Nov 28. Food Res Int. 2020. PMID: 32036918

4

Microbial shifts through the ripening of the "Entre Serras" Minas artisanal cheese monitored by high-throughput sequencing.

Camargo AC, Costa EA, Fusieger A, Freitas R, Nero LA, Carvalho AF. Camargo AC, et al. Among authors: carvalho af. Food Res Int. 2021 Jan;139:109803. doi: 10.1016/j.foodres.2020.109803. Epub 2020 Oct 24. Food Res Int. 2021. PMID: 33509447 Free article.

5

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.

Perin LM, Dal Bello B, Belviso S, Zeppa G, Carvalho AF, Cocolin L, Nero LA. Perin LM, et al. Among authors: carvalho af. Int J Food Microbiol. 2015 Dec 2;214:159-167. doi: 10.1016/j.ijfoodmicro.2015.08.006. Epub 2015 Aug 14. Int J Food Microbiol. 2015. PMID: 26310130 Free article.

6

Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons.

Martins MCF, Freitas R, Deuvaux JC, Eller MR, Nero LA, Carvalho AF. Martins MCF, et al. Among authors: carvalho af. Food Res Int. 2018 Jun;108:295-300. doi: 10.1016/j.foodres.2018.03.060. Epub 2018 Mar 22. Food Res Int. 2018. PMID: 29735061

7

Short communication: Potential use of passion fruit (Passiflora cincinnata) as a biopreservative in the production of coalho cheese, a traditional Brazilian cheese.

Costa CF, Fusieger A, Andretta M, Camargo AC, Carvalho AF, Menezes DR, Nero LA. Costa CF, et al. Among authors: carvalho af. J Dairy Sci. 2020 Apr;103(4):3082-3087. doi: 10.3168/jds.2019-17791. Epub 2020 Feb 20. J Dairy Sci. 2020. PMID: 32089301 Free article.

8

Microbial safety status of Serro artisanal cheese produced in Brazil.

Andretta M, Almeida TT, Ferreira LR, Carvalho AF, Yamatogi RS, Nero LA. Andretta M, et al. Among authors: carvalho af. J Dairy Sci. 2019 Dec;102(12):10790-10798. doi: 10.3168/jds.2019-16967. Epub 2019 Sep 25. J Dairy Sci. 2019. PMID: 31563304 Free article.

9

Enumeration of starter cultures during yogurt production using Petrifilm AC plates associated with acidified MRS and M17 broths.

Gonçalves MM, Freitas R, Nero LA, Carvalho AF. Gonçalves MM, et al. Among authors: carvalho af. J Dairy Res. 2009 May;76(2):229-33. doi: 10.1017/S0022029909003975. Epub 2009 Mar 13. J Dairy Res. 2009. PMID: 19281634

10

Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss.

Martins E, Cnossen DC, Silva CRJ, Cezarino JC Junior, Nero LA, Perrone IT, Carvalho AF. Martins E, et al. Among authors: carvalho af. J Dairy Sci. 2019 Jul;102(7):6013-6022. doi: 10.3168/jds.2019-16297. Epub 2019 Apr 25. J Dairy Sci. 2019. PMID: 31030909 Free article.

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