Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatmentCarlos Adam Conte‐Júnior, Yago Alves de Aguiar Bernardo, Yhan S. Mutz et al.|International Journal of Food Microbiology|2019Cited by 21
A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured LoinDenes Kaic Alves do Rosário, Carlos Adam Conte‐Júnior, Maraysa R. Furtado et al.|Foods|2020Cited by 14
Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approachYhan S. Mutz, Carlos Adam Conte‐Júnior, Denes Kaic Alves do Rosário et al.|International Journal of Food Science & Technology|2021Cited by 13