| Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods MM Delorme, JT Guimarães, NM Coutinho, CF Balthazar, RS Rocha, ... Trends in food science & technology 102, 146-154, 2020 | 181 | 2020 |
| Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional … FB Campagnollo, LP Margalho, BA Kamimura, MD Feliciano, L Freire, ... Food Microbiology 73, 288-297, 2018 | 94 | 2018 |
| Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control RBA Oliveira, LP Margalho, JS Nascimento, LEO Costa, JB Portela, ... Trends in Food Science & Technology 57, 11-19, 2016 | 63 | 2016 |
| Metallogenesis at the Carris W–Mo–Sn deposit (Gerês, Portugal): constraints from fluid inclusions, mineral geochemistry, Re–Os and He–Ar isotopes A Moura, A Dória, AMR Neiva, CL Gomes, RA Creaser Ore Geology Reviews 56, 73-93, 2014 | 54 | 2014 |
| Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5 CS Moura, PCB Lollo, PN Morato, EA Esmerino, LP Margalho, ... Food Research International 90, 275-280, 2016 | 52 | 2016 |
| Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through … LP Margalho, MDE Feliciano, CE Silva, JS Abreu, MVF Piran, ... Journal of Dairy Science 103 (9), 7908-7926, 2020 | 47 | 2020 |
| Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach LP Margalho, GP Jorge, DAP Noleto, CE Silva, JS Abreu, MVF Piran, ... Microbiological Research 242, 126622, 2021 | 42 | 2021 |
| Effect of lactic acid bacteria strains on the growth and aflatoxin production potential of Aspergillus parasiticus, and their ability to bind aflatoxin B1, ochratoxin A, and … COA Møller, L Freire, RE Rosim, LP Margalho, CF Balthazar, LT Franco, ... Frontiers in Microbiology 12, 655386, 2021 | 39 | 2021 |
| Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products JT Guimarães, H Scudino, GLPA Ramos, GAR Oliveira, LP Margalho, ... Current Opinion in Food Science 42, 140-147, 2021 | 33 | 2021 |
| Enterococcus spp. in Brazilian artisanal cheeses: Occurrence and assessment of phenotypic and safety properties of a large set of strains through the use of high throughput … LP Margalho, S van Schalkwijk, H Bachmann, AS Sant’Ana Food control 118, 107425, 2020 | 29 | 2020 |
| Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds … AB Silva, H Scudini, GLPA Ramos, RPS Pires, JT Guimarães, ... International Journal of Food Microbiology 348, 109204, 2021 | 27 | 2021 |
| A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses LP Margalho, BA Kamimura, TC Pimentel, CF Balthazar, JVA Araujo, ... Journal of Food Composition and Analysis 101, 103955, 2021 | 23 | 2021 |
| High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses LP Margalho, BA Kamimura, RP Brexó, VO Alvarenga, AS Cebeci, ... Food microbiology 100, 103872, 2021 | 18 | 2021 |
| Quantitative microbiological risk assessment in dairy products: Concepts and applications GLPA Ramos, JS Nascimento, LP Margalho, MCKH Duarte, EA Esmerino, ... Trends in Food Science & Technology 111, 610-616, 2021 | 17 | 2021 |
| Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES BM de Andrade, LP Margalho, DB Batista, IO Lucena, BA Kamimura, ... Journal of Food Composition and Analysis 109, 104519, 2022 | 15 | 2022 |
| A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil FB Campagnollo, MM Furtado, BS Silva, LP Margalho, JA Carminati, ... Food control 107, 106804, 2020 | 12 | 2020 |
| Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir? CP Larosa, CF Balthazar, JT Guimarães, LP Margalho, FS Lemos, ... Food Chemistry 351, 129290, 2021 | 10 | 2021 |
| Pulsed electric field-based technology for microbial inactivation in milk and dairy products RN Cavalcanti, CF Balthazar, LP Margalho, MQ Freitas, AS Sant’Ana, ... Current Opinion in Food Science, 101087, 2023 | 7 | 2023 |
| Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil GLPA Ramos, JS Nascimento, LP Margalho, AG Cruz, AS Sant'Ana International Journal of Dairy Technology 76 (1), 214-225, 2023 | 3 | 2023 |
| Bioprospection of technological, probiotic potential and safety assessment of endogenous lactic acid bacteria isolated from Brazilian artisanal cheeses= Bioprospecção do … LP Margalho [sn], 2020 | 2 | 2020 |
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasVerified email at unicamp.br
