| Bovicin HC5 and nisin reduce Staphylococcus aureus adhesion to polystyrene and change the hydrophobicity profile and Gibbs free energy of adhesion N de Jesus Pimentel-Filho, MC de Freitas Martins, GB Nogueira, ... International journal of food microbiology 190, 1-8, 2014 | 105 | 2014 |
| Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese JM Martins, É Galinari, NJ Pimentel-Filho, JI Ribeiro Jr, MM Furtado, ... Brazilian Journal of Microbiology 46, 219-230, 2015 | 74 | 2015 |
| Efficacy of bovicin HC5 and nisin combination against Listeria monocytogenes and Staphylococcus aureus in fresh cheese NJ Pimentel‐Filho, HC Mantovani, AF de Carvalho, RS Dias, MCD Vanetti International Journal of Food Science & Technology 49 (2), 416-422, 2014 | 51 | 2014 |
| Acyl homoserine lactone-based quorum sensing stimulates biofilm formation by Salmonella Enteritidis in anaerobic conditions FA Almeida, NJ Pimentel-Filho, UM Pinto, HC Mantovani, LL Oliveira, ... Archives of microbiology 199, 475-486, 2017 | 50 | 2017 |
| Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector APA Pineda, GZ Campos, NJ Pimentel-Filho, BDGM Franco, UM Pinto Frontiers in Microbiology 12, 666922, 2021 | 31 | 2021 |
| Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations BS Menegali, MM Selani, E Saldaña, I Patinho, JP Diniz, PS Melo, ... Lwt 121, 108986, 2020 | 29 | 2020 |
| Changes in the composition and architecture of staphylococcal biofilm by nisin C Andre, N de Jesus Pimentel-Filho, PM de Almeida Costa, MCD Vanetti Brazilian Journal of Microbiology 50, 1083-1090, 2019 | 23 | 2019 |
| Inhibition of Listeria and Staphylococcus aureus by bovicin HC5 and nisin combination in milk N de Jesus Pimentel-Filho, HC Mantovani, F Diez-Gonzalez, MCD Vanetti Journal of Agricultural Science 5 (8), 188, 2013 | 15 | 2013 |
| Cinnamon essential oil reduces adhesion of food pathogens to polystyrene. F LR, R DKA, S PI, C JCS, P NJ Filho, B PC International Food Research Journal 26 (3), 2019 | 14 | 2019 |
| Acyl homoserine lactone changes the abundance of proteins and the levels of organic acids associated with stationary phase in Salmonella Enteritidis FA de Almeida, N de Jesus Pimentel-Filho, LC Carrijo, CBP Bento, ... Microbial pathogenesis 102, 148-159, 2017 | 14 | 2017 |
| Porungo cheese whey: a new substrate to produce β-galactosidase RJS Coelho, S Gabardo, AVC Marim, LS Bolognesi, NJ Pimentel Filho, ... Anais da Academia Brasileira de Ciências 95 (4), e20200483, 2023 | 5 | 2023 |
| Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil NFN Silva, KS de Aguiar, N de Jesus Pimentel Filho, IE de Paula Ferreira, ... Journal of Dairy Research 87 (4), 480-483, 2020 | 5 | 2020 |
| Study of Bacillus spp. strains used in the production of γ-polyglutamic acid in submerged culture V Campos, NJ Pimentel Filho, TAM Medeiros International Food Research Journal 27 (3), 427-434, 2020 | 5 | 2020 |
| Characterisation of Staphylococcus aureus isolated from artisanal unripened cheeses produced in São Paulo State, Brazil MAM Souza, GC da Silva, U Lopes, JN Rosa, DMS Bazzolli, ... International Dairy Journal 149, 105825, 2024 | 3 | 2024 |
| Modelling adhesion and biofilm formation by Bacillus cereus isolated from dairy products as a function of pH, temperature and time MP da Silva, PÉ Fernandes, N de Jesus Pimentel-Filho, NJ de Andrade, ... International Dairy Journal 134, 105472, 2022 | 2 | 2022 |
| Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger BS Menegali, E Saldaña, GT Braz, I Patinho, N de Jesus Pimentel-Filho, ... Sensory Analysis for the Development of Meat Products, 207-222, 2022 | 2 | 2022 |
| Subinhibitory concentrations of silver nanoparticles and silver nitrate on the adaptative and cross-resistance to antibiotics on bovine mastitis pathogens PÉ Fernandes, RBT Alves, NJ Pimentel-Filho, JPN Sá, HC Mantovani, ... Ciência Rural 51, e20200672, 2021 | 2 | 2021 |
| Overview on diversity and microbiological safety of Brazilian artisanal cheeses APA Pineda, GZ Campos, N de Jesus Pimentel-Filho, ... Preprints, 2020 | 2 | 2020 |
| Modulação de parâmetros microbiológicos e do pH pelo cloreto de sódio, no fermento endógeno utilizado na produção de queijo Minas artesanal do Alto Paranaíba NJ Pimentel-Filho, JM Martins, LR Cunha, JP LOPES, PE FERNANDES, ... Revista do Instituto de Laticínios Cândido Tostes 345, 295-298, 2005 | 2 | 2005 |
| Proposta de Pesquisa Científica para Avaliação da Segurança Microbiológica de Queijos Artesanais fabricados com leite cru e maturados por período inferior a 60 dias produzidos … UM Pinto, EO Telles, GZ Campos, MM Medeiros, CJ Kunigk, DP Baptista, ... Segurança Alimentar e Nutricional 30, 1-15 art. e023020, 2023 | 1 | 2023 |
