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Wilson José Fernandes Lemos

university of padova
H指数:22
被引数:1,564

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Paraprobiotics retain their ability to counteract diet-induced dysbiosis during shelf-life: an efficacy study correlating fecal metabolomic and microbiome changes

合生原保留其在货架期内对抗饮食诱导的肠道菌群失调的能力:一项关联粪便代谢组学和微生物组变化的有效性研究

2026-04-200
OAAI
Ready to eat, ready to risk? A retrospective evaluation of microbiological contamination and surveillance gaps in self-service meals in Bahia, Brazil

即食食品,即食风险?——巴西巴伊亚州自助餐中微生物污染及监测漏洞的回顾性评估

2025-11-040
PRE
Improving a Semi-Solid Food Sustainable Supply Chain: A Case Study of Strawberry Pulp Production Using Ohmic Heating as an Alternative to Conventional Pasteurization

改进半固态食品可持续供应链:一项关于使用欧姆加热替代传统巴氏杀菌法进行草莓果泥生产的案例研究

2025-11-010
PRE
Corrigendum to “A large sampling study on the occurrence and characteristics of Pseudomonas aeruginosa and heterotrophic bacteria in mineral water over seasons and in different containers” [Int. J. Food Microbiol. 443 (2025) 111427 (2 December)]

勘误:关于“季节变化和不同容器中铜绿假单胞菌(Pseudomonas aeruginosa)和异养细菌在矿泉水中的出现及特性的一项大规模采样研究” [Int. J. Food Microbiol. 443 (2025) 111427 (2 December)]

2025-09-220
PRE
A large sampling study on the occurrence and characteristics of Pseudomonas aeruginosa and heterotrophic bacteria in mineral water over seasons and in different containers

一项关于铜绿假单胞菌(Pseudomonas aeruginosa)和异养细菌在矿泉水中的季节性发生及特性,以及在不同容器中的表现的大型采样研究。

2025-09-040
PRE
Five years after the lactobacillus reclassification: genomic and functional insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in fermented foods

五年后的乳杆菌重新分类:Levilactobacillus、Lacticaseibacillus、Limosilactobacillus、Lactiplantibacillus和Ligilactobacillus在发酵食品中的基因组学及功能见解

2025-07-020
PRE
Modeling the inactivation kinetics of Salmonella Typhimurium and Pseudomonas aeruginosa on eggshell surfaces using gaseous ozone

使用气态臭氧对鸡粪沙门氏菌(Salmonella Typhimurium)和铜绿假单胞菌(Pseudomonas aeruginosa)在蛋壳表面的失活动力学进行建模

2025-06-240
PRE
Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain
2024-09-121
OAAI