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Base de dados : article
Pesquisa : FIORENTINI, ANGELA MARIA [Autor]
Referências encontradas : 10 [refinar]
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Curriculum: Lattes

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 Kawski, Vicky Lilge et al. Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients. Cienc. Rural, 2017, vol.47, no.8. ISSN 0103-8478


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 Klajn, Vera Maria et al. Processamento hidrotérmico em escala industrial sobre parâmetros de qualidade em frações de aveia. Cienc. Rural, Maio 2014, vol.44, no.5, p.931-936. ISSN 0103-8478


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 Bertol, Teresinha Marisa et al. Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times. Ciênc. Tecnol. Aliment., Dec 2012, vol.32, no.4, p.783-792. ISSN 0101-2061


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 Fiorentini, Ângela Maria et al. The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage. Ciênc. Tecnol. Aliment., Sept 2011, vol.31, no.3, p.597-607. ISSN 0101-2061


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 Sawitzki, Maristela Cortez et al. Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures. Ciênc. Tecnol. Aliment., June 2009, vol.29, no.2, p.340-345. ISSN 0101-2061


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 Sawitzki, Maristela Cortez et al. Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami. Ciênc. Tecnol. Aliment., Sept 2008, vol.28, no.3, p.709-717. ISSN 0101-2061


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 Fiorentini, Ângela Maria et al. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products. Braz. J. Microbiol., Mar 2009, vol.40, no.1, p.129-133. ISSN 1517-8382


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 Sawitzki, Maristela Cortez et al. Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages. Braz. J. Microbiol., Sept 2007, vol.38, no.3, p.547-552. ISSN 1517-8382


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 Fiorentini, Ângela Maria et al. Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type. Braz. arch. biol. technol., Aug 2010, vol.53, no.4, p.961-974. ISSN 1516-8913


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 Fiorentini, Ângela Maria et al. Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage. Braz. arch. biol. technol., June 2009, vol.52, no.3, p.737-746. ISSN 1516-8913


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