Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade Production of fermented sausage using probiotic Lactobacillus strains: quality ch...

by Renata Ernlund Freitas de Macedo, Sérgio Bertelli Pflanzer Jr., Nelcindo Nascimento Terra, Renato João Sossela de Freitas
Published 2008-09-01

Antimicrobial resistance and occurrence of indicator and pathogenic bacteria in organic and conventional chicken meat: comparative study

by Renata Ernlund Freitas de Macedo, Saulo Henrique Weber, Deisy Cristina Diez, Evelyn Von Rosen Stahlke, Luciane Silvia Rossa, Sônia Cachoeira Stertz
Published 2013-09-01

Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages

by Hanna Lethycia Wolupeck, Crisley Aparecida Morete, Osmar Roberto DallaSanta, Fernando Bittencourt Luciano, Humberto Maciel França Madeira, Renata Ernlund Freitas de Macedo

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

by Osmar Roberto Dalla Santa, Renata Ernlund Freitas de Macedo, Herta Stutz Dalla Santa, Cristina Maria Zanette, Renato João Sossela de Freitas, Nelcindo Nascimento Terra
Published 2014-12-01

Combined effects of garlic essential oil and allyl isothiocyanate against Escherichia coli O157:H7 in vitro and in pork sausage

by Fernanda Cristina Kandalski Bortolotto, Stephane Pini Costa Ceccoti, Paloma Bianca Orso, Hanna Lethycia Wolupeck, Richard Alan Holley, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
Published 2018-10-01

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil Microbiota de salames obtidos por fermentação espontânea produzidos no Sul do Brasil

by Osmar Roberto Dalla Santa, David Chacón Alvarez, Herta Stutz Dalla Santa, Cristina Maria Zanette, Renato João Sossela de Freitas, Renata Ernlund Freitas de Macedo, Nelcindo Nascimento Terra
Published 2012-12-01

Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat

by Evelyn von Rosen STAHLKE, Luciane Silvia ROSSA, Giovana Maria SILVA, Cristina Santos SOTOMAIOR, Antônio Juglair PEREIRA, Fernando Bittencourt LUCIANO, Tâmara Duarte BORGES, Renata Ernlund Freitas de MACEDO
Published 2018-08-01

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

by Osmar Roberto Dalla Santa, David Chacón Alvarez, Herta Stutz Dalla Santa, Cristina Maria Zanette, Renato João Sossela de Freitas, Renata Ernlund Freitas de Macedo, Nelcindo Nascimento Terra
Published 2012-12-01

Effect of heat treatment and packaging systems on the stability of fish sausage

by Bruna Rafaela Dallabona, Laura Beatriz Karam, Roberta Wagner, Dayse Aline Ferreira Silva Bartolomeu, Jorge Daniel Mikos, João Gabriel Phabiano Francisco, Renata Ernlund Freitas de Macedo, Peter Gaberz Kirschnik
Published 2013-12-01