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Fernanda B. Campagnollo
Researcher at State University of Campinas
Publications - 22
Citations - 663
Fernanda B. Campagnollo is an academic researcher from State University of Campinas. The author has contributed to research in topics: Raw milk & Aflatoxin. The author has an hindex of 10, co-authored 20 publications receiving 466 citations. Previous affiliations of Fernanda B. Campagnollo include Rutgers University.
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Journal ArticleDOI
The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
Fernanda B. Campagnollo,Karina C. Ganev,Amin Mousavi Khaneghah,Jéssica B. Portela,Adriano G. Cruz,Daniel Granato,Carlos Humberto Corassin,Carlos Augusto Femandes de Oliveira,Anderson S. Sant'Ana +8 more
TL;DR: The evaluation of mechanisms by which AFM1 is affected by each processing step is of major importance to provide useful and accurate information to develop risk assessment studies and risk management strategies.
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Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts
Hossein Rastegar,Shahram Shoeibi,Hassan Yazdanpanah,Maryam Amirahmadi,Amin Mousavi Khaneghah,Fernanda B. Campagnollo,Anderson S. Sant'Ana +6 more
TL;DR: In this article, the efficacy of roasting process by incorporation of lemon juice and/or citric acid on the reduction of AFB1 in contaminated pistachio nuts (AFB1 at two levels of 268 and 383 nng/g) was investigated.
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Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
Juan Martín Oteiza,Amin Mousavi Khaneghah,Fernanda B. Campagnollo,Daniel Granato,Mohammad Reza Mahmoudi,Anderson S. Sant'Ana,Leda Gianuzzi +6 more
TL;DR: Oteiza et al. as mentioned in this paper presented a study of the role of the Nacional de Investigaciones Cientificas and Tecnicas (NICA) in the development of the industrial technology in Patagonia.
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Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
Bruna A. Kamimura,Marciane Magnani,Winnie Alencar Luciano,Fernanda B. Campagnollo,Tatiana Colombo Pimentel,Verônica O. Alvarenga,Beatriz O. Pelegrino,Adriano G. Cruz,Adriano G. Cruz,Anderson S. Sant'Ana +9 more
TL;DR: The reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses.
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Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.
Fernanda B. Campagnollo,Larissa P. Margalho,Bruna A. Kamimura,Marcelo D'Elia Feliciano,Luísa Freire,Letícia S. Lopes,Verônica O. Alvarenga,Vasco Cadavez,Ursula Gonzales-Barron,Donald W. Schaffner,Anderson S. Sant'Ana +10 more
TL;DR: LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature.