1. A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil. (January 2020) Authors: Campagnollo, Fernanda B.; Furtado, Marianna M.; Silva, Beatriz S.; Margalho, Larissa P.; Carminati, Joyce A.; Sant'Ana, Anderson S.; Nascimento, Maristela S. Journal: Food control Issue: Volume 107(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?. (30th July 2021) Authors: Larosa, Cristiane P.; Balthazar, Celso F.; Guimarães, Jonas T.; Margalho, Larissa P.; Lemos, Felipe S.; Oliveira, Felipe L.; Abud, Yuri K.D.; Sant'Anna, Celso; Duarte, Maria Carmela K.H.; Granato, Daniel; Raices, Renata S.L.; Freitas, Monica Q.; Sant'Ana, Anderson S.; Almeida Esmerino, Erick; Pim... Journal: Food chemistry Issue: Volume 351(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. 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 tools combined with multivariate statistics. (December 2020) Authors: Margalho, Larissa P.; van Schalkwijk, Saskia; Bachmann, Herwig; Sant'Ana, Anderson S. Journal: Food control Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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) ↗
6. Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control. (November 2016) Authors: Oliveira, Rodrigo B.A.; Margalho, Larissa P.; Nascimento, Janaina S.; Costa, Leonardo E.O.; Portela, Jéssica B.; Cruz, Adriano G.; Sant'Ana, Anderson S. Journal: Trends in food science & technology Issue: Volume 57:Part A(2016) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Quantitative microbiological risk assessment in dairy products: Concepts and applications. (May 2021) Authors: Ramos, Gustavo L.P.A.; Nascimento, Janaína S.; Margalho, Larissa P.; Duarte, Maria Carmela K.H.; Esmerino, Erick A.; Freitas, Mônica Q.; Cruz, Adriano G.; Sant'Ana, Anderson S. Journal: Trends in food science & technology Issue: Volume 111(2021) Page Start: 610 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) ↗
9. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. (August 2020) Authors: Delorme, Mariana M.; Guimarães, Jonas T.; Coutinho, Nathália M.; Balthazar, Celso F.; Rocha, Ramon S.; Silva, Ramon; Margalho, Larissa P.; Pimentel, Tatiana C.; Silva, Marcia C.; Freitas, Monica Q.; Granato, Daniel; Sant'Ana, Anderson S.; Duart, Maria Carmela K.H.; Cruz, Adriano G. Journal: Trends in food science & technology Issue: Volume 102(2020) Page Start: 146 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗