Combined Effects of the Pijolavirus UFJF_PfSW6 Phage and Sodium Hypochlorite for Reducing Pseudomonas fluorescens Biofilm von Mendes, Matheus B, Vidigal, Pedro M P, Soto Lopez, Maryoris E, Hungaro, Humberto M

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Isolation, Characterization, and Application of Bacteriophages for Salmonella spp. Biocontrol in Pigs von ALBINO, Luiz A. A, ROSTAGNO, Marcos H, HUNGARO, Humberto M, MENDONCA, Regina C. S

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Comparing the susceptibility to sanitizers, biofilm-forming ability, and biofilm resistance to quaternary ammonium and chlorine dioxide of 43 Salmonella enterica and Listeria monoc... von Chaves, Rafael D., Kumazawa, Samuel H., Khaneghah, Amin Mousavi, Alvarenga, Verônica O., Hungaro, Humberto M., Sant’Ana, Anderson S.

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Desiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage von Norberto, Ana Paula, Alvarenga, Verônica O., Hungaro, Humberto M., Sant’Ana, Anderson S.

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Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain von Furtado, Marianna M., Silva, Beatriz S., Freire, Luísa, Graça, Juliana S., Alvarenga, Verônica O., Hungaro, Humberto M., Sant'Ana, Anderson S.

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Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage) von Mendonça, Regina C.S., Gouvêa, Delaine M., Hungaro, Humberto M., Sodré, Arthur de F., Querol-Simon, Amparo

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Blown pack spoilage in vacuum-packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies von Húngaro, Humberto M., Caturla, Magdevis Y.R., Horita, Cláudia N., Furtado, Marianna M., Sant'Ana, Anderson S.

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Rheological and Colloidal Characterization of Xanthan Biosynthesized from Glucose von M. de O. Almeida, Kátia, R. de Oliveira, Alan, R. Pereira, Juliano, G. da Silva, Jeferson, M. Húngaro, Humberto, P. Rodarte, Mirian, L. Sequetto, Priscila, M. L. Denadai, Ângelo

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