publicações selecionadas
- One Health and a Computational Biology approach
- Probiotic bacteria counting in strawberry-flavored fermented milk beverage
- HansenÃase no Brasil: ainda mais negligenciada em tempos de pandemia do COVID-19?
- Physicochemical quality of bottled butter
- Adaptação e adaptação cruzada de Biofilmes de Salmonella sp. a linalol, citral e cinamaldeído.
- Psychosocial impact of COVID-19 on the Brazilian elderly population
- Development, microbiological and physicochemical analysis of kombucha-based fermented beverage
- Application of Natural Antimicrobials in Food Preservation: Recent Views
- Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products
- Covid-19 in a Pre-Omicron Era: a Cross-Sectional Immuno-Epidemical and Genomic Evaluation
- Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
- Adaptação e Adaptação curzada de biofilmes de Salmonell sp. ao linalol, citral e cinamaldeído
- Microbiological quality of powdered shrimp
- Eugenia sonderiana O. Berg leaves: Phytochemical characterization, evaluation of in vitro and in vivo antidiabetic effects, and structure-activity correlation
- Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
- Untargeted Metabolomics Approach of Cross-Adaptation in Salmonella Enterica Induced by Major Compounds of Essential Oils
- Management of SARS-CoV-2 Infection: Key Focus in Macrolides Efficacy for COVID-19
- Functional and technological potential of arabica coffee oils
- Morphological and metabolomics impact of sublethal doses of natural compounds and its nanoemulsions in Bacillus cereus
- Intestinal Adhesions and the Use of Dressings and Bio- Resorbable Membranes as Prevention and Treatment
- Gut-brain axis as a key aspect of clinical conditions
- Utilização de estatística multivariada na predição da qualidade físico-química de leite
- Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19
- Estudo metabolômico do estresse subletal de bactérias patogênicas induzido por compostos naturais e seus produtos nanoemulsionados
