Cited by 42Listeria monocytogenes in Food SafetyProbiotics and Fermented FoodsFood Safety and Hygiene

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Survival of Listeria innocua in Minas Traditional Serro cheese during ripening

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Pinto, Maximiliano Soares, de Carvalho, Antônio Fernandes, Pires, Ana Clarissa dos Santos, de Paula, Junio Cesar Jacinto, Sobral, Denise, Magalhães, Fernando Antônio Resplande·2009·Food Control

DOI 10.1016/j.foodcont.2009.02.007

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Authors: Pinto, M. S., de Carvalho, A. F., Pires, A. C. D. S., de Paula, J. C. J., Sobral, D., & Magalhães, F. A. R.
Affiliations: Empresa de Pesquisa Agropecuária de Minas Gerais (BR)
Universidade Federal de Viçosa (BR)
Corresponding author: Pinto, Maximiliano Soares
ORCID: Pinto, Maximiliano Soares
Pires, Ana Clarissa dos Santos
Sobral, Denise
Venue: Food Control
Publisher: Elsevier BV
Published: 2009-12
Volume: 20
Issue: 12
Pages: 1167-1170
ISSN: 0956-7135 (ISSN-L)
DOI: 10.1016/j.foodcont.2009.02.007
OpenAlex: W1986783904
Cited by: 42
References: 36
Citations by year: 2023: 2 · 2022: 1 · 2021: 4 · 2020: 6 · 2019: 5 · 2018: 6 · 2017: 4 · 2016: 2 · 2015: 3 · 2014: 3 · 2013: 1 · 2012: 2
FWCI: 1.36
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 88 d)
Locations: Food Control (publishedVersion)
Americanae (AECID Library) (publishedVersion)
Americanae (AECID Library) (submittedVersion)
LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion)
Funders: Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Keywords: Listeria innocua, raw milk cheese, cheese ripening, bacterial survival, lactic acid bacteria, antimicrobial agents, food safety

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Survival of Listeria innocua in Minas Traditional Serro cheese during ripening

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