Search Results - "da Silva Guedes, Jessica"

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  1. 1
    Microbiological Quality and Antibiotic Resistance of Relevant Bacteria from Horsemeat

    Microbiological Quality and Antibiotic Resistance of Relevant Bacteria from Horsemeat by Gonzalez-Fandos, Elena, da Silva Guedes, Jessica

    Published in Microorganisms (Basel) (28-08-2024)
    “…The aim of this work was to assess the microbiological safety and quality of horsemeat. A total of 19 fresh horsemeat samples were analysed. Mesophile counts…”
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  2. 2
    Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant S. aureus (MRSA) and ESBL-Producing E. coli

    Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant S. aureus (MRSA) and ESBL-Producing E. coli by da Silva Guedes, Jessica, Velilla-Rodriguez, David, González-Fandos, Elena

    Published in Antibiotics (Basel) (13-03-2024)
    “…The purpose of this investigation was to evaluate the microbial quality and safety of rabbit meat. A total of 49 rabbit meat samples were taken at the retail…”
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  3. 3
    Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli

    Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli by da Silva Guedes, Jéssica, Pimentel, Tatiana Colombo, Diniz-Silva, Helena Tainá, Tayse da Cruz Almeida, Erika, Tavares, Josean Fechine, Leite de Souza, Evandro, Garcia, Estefânia Fernandes, Magnani, Marciane

    Published in Food science & technology (01-12-2019)
    “…This study aimed to evaluate the potential of spent brewer yeast β-glucans (YβG) as a protective agent of probiotic Lactobacillus cultures (L. acidophilus…”
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  4. 4
    A synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage

    A synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage by Diniz-Silva, Helena Taina, Batista de Sousa, Janaína, da Silva Guedes, Jessica, Ramos do Egypto Queiroga, Rita de Cássia, Madruga, Marta Suely, Tavares, Josean Fechine, Leite de Souza, Evandro, Magnani, Marciane

    Published in Food science & technology (01-09-2019)
    “…The effects of Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) essential oils in combination on the counts of a mesophilic starter co-culture…”
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  5. 5
    Effect of the Presence of Antibiotic Residues on the Microbiological Quality and Antimicrobial Resistance in Fresh Goat Meat

    Effect of the Presence of Antibiotic Residues on the Microbiological Quality and Antimicrobial Resistance in Fresh Goat Meat by Da Silva-Guedes, Jessica, Martinez-Laorden, Alba, Gonzalez-Fandos, Elena

    Published in Foods (30-09-2022)
    “…A total of 11 fresh goat legs were collected at the retail level. Mesophiles, Pseudomonas spp., Enterobacteriaceae, staphylococci, enterococci, Clostridium…”
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  6. 6
    Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant IS. aureus/I and ESBL-Producing IE. coli/I

    Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant IS. aureus/I and ESBL-Producing IE. coli/I by da Silva Guedes, Jessica, Velilla-Rodriguez, David, González-Fandos, Elena

    Published in Antibiotics (Basel) (01-03-2024)
    “…The purpose of this investigation was to evaluate the microbial quality and safety of rabbit meat. A total of 49 rabbit meat samples were taken at the retail…”
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