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Publications by Patricia C. Bernardes
Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy
Frontiers in Microbiology
Microbiology
Related publications
Decontamination of Dry Food Ingredients.
FOOD IRRADIATION, JAPAN
Protective Effect of Potential Probiotic Strains From Fermented Ethiopian Food Against Salmonella Typhimurium DT104 in Mice
International Journal of Microbiology
Microbiology
Risk-Based Control of Food-Borne Pathogens Listeria Monocytogenes and Salmonella Enterica in the Italian Fermented Sausages Cacciatore and Felino
Meat Science
Food Science
Roles of Salmonella Typhimurium umuDC and samAB in UV Mutagenesis and UV Sensitivity.
Journal of Bacteriology
Microbiology
Molecular Biology
Efficacy of Living Attenuated Salmonella Typhimurium Vaccine in Poultry
Journal of Veterinary Medical Research
Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages
Tehnologija mesa
Effect of Inactivation of degS on Salmonella Enterica Serovar Typhimurium in Vitro and in Vivo
Infection and Immunity
Parasitology
Infectious Diseases
Immunology
Microbiology
Health and Safety Considerations of Fermented Sausages
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
