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Publications by Gabriela Nogueira Viçosa
Microbiological Quality and Safety of Raw Milk and Soft Cheese and Detection of Autochthonous Lactic Acid Bacteria With Antagonistic Activity AgainstListeria Monocytogenes,SalmonellaSpp., andStaphylococcus Aureus
Foodborne Pathogens and Disease
Applied Microbiology
Microbiology
Food Science
Animal Science
Zoology
Biotechnology
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Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test
Italian Journal of Food Safety
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Physicochemical Parameters and Lactic Acid Bacteria Count During Ripening of Brazilian Regional Cheese Manufactured With the Addition of Autochthonous Cultures
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Biotechnology
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Studies on Detection and Count of Lactic Bacteria in Fermented Milk and Acid-Milk Drinks
Journal of the Japan Veterinary Medical Association
Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk
Food Technology and Biotechnology
Biotechnology
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Chemical Engineering
Food Science
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Technological, Microbiological and Chemical Characteristics of Pannerone, a Traditional Italian Raw Milk Cheese
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Staphylococcus Aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production
Screening of Indigenous Active Lactic Acid Bacteria Isolated From Freshly Drawn Raw Milk
Bioscience Biotechnology Research Communications
Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese
International Journal of Dairy Technology
Bioengineering
Process Chemistry
Technology
Food Science
Effect of Selected Factors on Water Activity and Microbiological Quality of Ewe’s Milk Soft Cheeses
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
