Publicações/ Publications

Marques, J. L.  et al. (2022) Evaluation of probiotic potencial of Pediococcus pentosaceus  isolates and application in Minas Frescal cheese. 

Journal: Journal of Foos Processing and Preservations 

https://doi.org/10.1111/jfpp.15803

Cruxen, C, E, S. et al. (2021) Developing functional fish pates from Oligosarcus robustus  and  Loricariichythys anus with pre- and pro-biotic potentials.

Journal: Food Bioscience. 

https://doi.org/10.1016/j.fbio.2021.101449

Ames, C. W. et al. (2021). Evaluation of potentially probioctic CSL3 Immobilized on oats and applied to yogurt production. 

Journal: Journal of Food Pocessing and Preservation 

https://doi.org/10.1111/jfpp.15803

da Costa et al. (2021) Characterization of Enterococcus faecium EO1 isolated from mutton and activity of bacteriocin-like substances in the control of Listeria monocytogenes in fresh mutton sausage
Journal: Food Science and Technology - LWT
https://doi.org/10.1016/j.lwt.2021.110954

Klajn et al. (2021) Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability
Journal: Journal of Food Science and Technology
https://doi.org/10.1007/s13197-021-04973-1

Vitola et al. (2020) Lactobacillus casei CSL3: Evaluation of supports for cell immobilization, viability during storage in Petit Suisse cheese and passage through gastrointestinal transit in vitro 
Journal: Food Science and Technology - LWT
https://10.1016/j.lwt.2020.109381

Ritter et al. (2020) Evaluation of celery extract (Apium greveolens L.) as a natural curing agent in the production of Italian-type Salami with native starter cultures 
Journal: Brazilian Journal of Development
https://10.34117/bjdv6n5-137

Funck et al. (2019) Probiotic potential of Lactobacillus curvatus P99 and viability in fermented oat dairy beverage 
Jounal: Journal of Food Processing and Preservation

https://doi.org/10.1111/jfpp.14286

Bellinazo et al. (2019) Probiotic butter: Viability of Lactobacillus casei strains and bixin antioxidant effect (Bixa orellana L.) 
Jounal: Journal of Food Processing and Preservation
https://doi.org/10.1111/jfpp.14088 

Cruxen et al. (2019) Selection of native bacterial starter culture in the production of fermentedmeat sausages: Application potential, safety aspects, and emerging technologies.
Journal: Food Research International 
https://doi.org/10.1016/j.foodres.2019.04.018

Preichardt et al. (2019) Multivariate optimization of Staphylococcus xylosus AD1 biomass production using sugarcane molasses plus yeast extract and soybean meal.
Journal: Acta Scientiarum Biological Sciences 
https://orcid.org/0000-0003-3868-8712

Funck et al. (2019) Characterization, Toxicity, and Optimization for the Growth and Production of Bacteriocin-like Substances by Lactobacillus curvatus.
Journal: Probiotics and Antimicrobial Proteins 
https://www.ncbi.nlm.nih.gov/pubmed/30843169

Costa et al. (2019) Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat.
Journal: Journal of Food Quality
https://doi.org/10.1155/2019/4726510 

Vitola et al. (2018) Probiotic potential of Lactobacillus casei CSL3 isolated from bovine colostrum silage and its viability capacity immobilized in soybean.
Journal: Process Biochemistry 
https://doi.org/10.1016/j.procbio.2018.09.011

Dannenberg et al. (2018) Essential oil from pink pepper (Schinus terebinthifolius Raddi): Chemical composition, antibacterial activity and mechanism of action. 
Journal: Food Control
https://doi.org/10.1016/j.foodcont.2018.07.034

Cruxen et al. (2018) Development of fermented sausage produced with mutton and native starter cultures. 
Journal: Food Science and Technology - LWT
https://www.sciencedirect.com/science/article/pii/S002364381830375X

Dannenberg et al. (2017) Essential oil from pink pepper as an antimicrobial component in cellulose acetate film: Potential for application as active packaging for sliced cheese. 
Journal: Food Science and Technology - LWT
https://www.sciencedirect.com/science/article/pii/S0023643817302219

Cruxen et al. (2017) Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage. 
Journal: Food Science and Technology - LWT
https://doi.org/10.1016/j.lwt.2017.08.045

Marques et al. (2017) Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese. 
Journal: Food Microbiology
https://www.sciencedirect.com/science/article/pii/S0740002016305330

Cruxen et al. (2017) Probiotic butia (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage. 
Journal: Food Science and Technology - LWT
https://www.sciencedirect.com/science/article/pii/S0023643816305734

Dannenberg et al (2016) Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes. 
Journal: Innovative Food Science & Emerging Technologies 
https://doi.org/10.1016/j.ifset.2016.06.009