Search Results - "Probst, Isabella Silva"

Antimicrobial activity of essential oils by Murbach Teles Andrade, Bruna Fernanda, Nunes Barbosa, Lidiane, da Silva Probst, Isabella, Fernandes Júnior, Ary

“…Natural products have been studied aiming to understand their biological properties. Thus, this study aimed to investigate the antimicrobial activity of…”
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Essential Oils from Herbs against Foodborne Pathogens in Chicken Sausage by Barbosa, Lidiane Nunes, Probst, Isabella Silva, Bruna Fernanda Murbach Teles Andrade, Alves, Fernanda Cristina Bérgamo, Albano, Mariana, Rall, Vera Lucia Mores, Júnior, Ary Fernandes

“…Consumption of chicken meat and its products, especially sausage, have increased in recent years. However, this product is susceptible to microbial…”
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Essential oils against foodborne pathogens and spoilage bacteria in minced meat by Barbosa, Lidiane Nunes, Rall, Vera Lucia Mores, Fernandes, Ana Angélica Henrique, Ushimaru, Priscila Ikeda, da Silva Probst, Isabella, Fernandes, Jr, Ary

“…The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution…”
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In vitro Antibacterial and Chemical Properties of Essential Oils Including Native Plants from Brazil against Pathogenic and Resistant Bacteria by Barbosa, Lidiane Nunes, Probst, Isabella da Silva, Bruna Fernanda Murbach Teles Andrade, Alves, Fernanda Cristina Bérgamo, Albano, Mariana, Maria de Lourdes Ribeiro de Souza da Cunha, Doyama, Julio Toshimi, Rall, Vera Lúcia Mores, Júnior, Ary Fernandes

“…The antimicrobials products from plants have increased in importance due to the therapeutic potential in the treatment of infectious diseases. Therefore, we…”
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Essential Oils from Herbs against Foodborne Pathogens in Chicken Sausage by Lidiane Nunes Barbosa, Isabella Silva Probst, Bruna Fernanda Murbach Teles Andrade, Fernanda Cristina Bergamo Alves, Mariana Albano, Vera Lucia Mores Rall, Ary Fernandes Junior

“…[Abstract]: Consumption of chicken meat and its products, especially sausage, have increased in recent years. However, this product is susceptible to microbial…”
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