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, Bruna Leal Rodrigues 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
Optimizing <scp><i>Escherichia coli</i> O157</scp>:<scp>H7</scp> inactivation in goat's milk by thermosonicationYago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior, Yhan S. Mutz et al.|Journal of Food Process Engineering|2022Cited by 11