1. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms. (August 2020) Authors: Kamimura, Bruna A.; Cabral, Lucélia; Noronha, Melline F.; Baptista, Rafaela C.; Nascimento, Henry M.; Sant'Ana, Anderson S. Journal: Food microbiology Issue: Volume 89(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects. Issue 5 (21st August 2019) Authors: Kamimura, Bruna A.; Magnani, Marciane; Luciano, Winnie A.; Campagnollo, Fernanda B.; Pimentel, Tatiana C.; Alvarenga, Verônica O.; Pelegrino, Beatriz O.; Cruz, Adriano G.; Sant'Ana, Anderson S. Journal: Comprehensive reviews in food science and food safety Issue: Volume 18:Issue 5(2019) Page Start: 1636 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds. (June 2018) Authors: Matera, Juliana; Luna, Aderval S.; Batista, Diego B.; Pimentel, Tatiana C.; Moraes, Jeremias; Kamimura, Bruna A.; Ferreira, Marcus Vinicius S.; Silva, Hugo L.A.; Mathias, Simone P.; Esmerino, Erick A.; Freitas, Monica Q.; Raices, Renata S.L.; Quitério, Simone L.; Sant'Ana, Anderson S.; Silva, Mar... Journal: Food research international Issue: Volume 108(2018) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Corrigendum to 'Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses' Food Microbiol. 73 288-297. (December 2018) Authors: Campagnollo, Fernanda B.; Margalho, Larissa P.; Kamimura, Bruna A.; Feliciano, Marcelo D.; Freire, Luisa; Lopes, Letícia S.; Alvarenga, Verônica O.; Cadavez, Vasco A.P.; Gonzales-Barron, Ursula; Schaffner, Donald W.; Sant'Ana, Anderson S. Journal: Food microbiology Issue: Volume 76(2018) Page Start: 572 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content. (March 2016) Authors: Jesus, Ana Laura T.; Fernandes, Meg S.; Kamimura, Bruna A.; Prado-Silva, Leonardo; Silva, Ramon; Esmerino, Erick A.; Cruz, Adriano G.; Sant'Ana, Anderson S. Journal: Food research international Issue: Volume 81(2016:Mar.) Page Start: 180 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: Impact of the addition of lactic acid bacteria with antimicrobial activity. (15th March 2022) Authors: Campagnollo, Fernanda B.; Pedrosa, Geany T.S.; Kamimura, Bruna A.; Furtado, Marianna M.; Baptista, Rafaela C.; Nascimento, Henry M.; Alvarenga, Verônica O.; Magnani, Marciane; Sant'Ana, Anderson S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses. (December 2021) Authors: Margalho, Larissa P.; Kamimura, Bruna A.; Brexó, Ramon P.; Alvarenga, Verônica O.; Cebeci, Alp Sabri; Janssen, Patrick W.M.; Dijkstra, Annereinou; Starrenburg, Marjo J.C.; Sheombarsing, Reshtrie S.; Cruz, Adriano G.; Alkema, Wynand; Bachmann, Herwig; Sant'Ana, Anderson S. Journal: Food microbiology Issue: Volume 100(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. (August 2018) Authors: Campagnollo, Fernanda B.; Margalho, Larissa P.; Kamimura, Bruna A.; Feliciano, Marcelo D.; Freire, Luisa; Lopes, Letícia S.; Alvarenga, Verônica O.; Cadavez, Vasco A.P.; Gonzales-Barron, Ursula; Schaffner, Donald W.; Sant'Ana, Anderson S. Journal: Food microbiology Issue: Volume 73(2018) Page Start: 288 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗