M
Maiara da Costa Lima
Researcher at Federal University of Paraíba
Publications - 9
Citations - 231
Maiara da Costa Lima is an academic researcher from Federal University of Paraíba. The author has contributed to research in topics: Medicine & Chemistry. The author has an hindex of 4, co-authored 6 publications receiving 113 citations.
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Journal ArticleDOI
A review of the current evidence of fruit phenolic compounds as potential antimicrobials against pathogenic bacteria.
Maiara da Costa Lima,C. Paiva de Sousa,Christopher Fernandez-Prada,Josée Harel,J D Dubreuil,E.L. de Souza +5 more
TL;DR: Results of available studies indicate the depolarization and alteration of membrane fluidity as mechanisms underlying the inhibition of pathogenicacteria by fruit PC, which reveal fruit PC have potential antimicrobial properties, which should be rationally exploited in solutions to control pathogenic bacteria.
Journal ArticleDOI
Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus species
Francisca Nayara Dantas Duarte,Jessica Bezerra dos Santos Rodrigues,Maiara da Costa Lima,Marcos dos Santos Lima,Maria Teresa Bertoldo Pacheco,Maria Manuela Pintado,Jailane de Souza Aquino,Evandro Leite de Souza +7 more
TL;DR: The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added-value ingredient for the food industry.
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Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia spp. in papaya (Carica papaya L.) fruit
Ana Cristina Alves Gomes,Maiara da Costa Lima,Kataryne Árabe Rimá de Oliveira,Marcos dos Santos Lima,Marciane Magnani,Marcos Paz Saraiva Câmara,Evandro Leite de Souza +6 more
TL;DR: Coatings with combined Chi and PEA or PEJ could be novel strategies to control postharvest rot caused by Lasiodiplodia in papaya fruit.
Journal ArticleDOI
Predicting and Modelling the Growth of Potentially Pathogenic Bacteria in Coalho Cheese.
Valdenice Gomes de Araújo,Maria Digian de Oliveira Arruda,Francisca Nayara Dantas Duarte,Janaína Maria Batista de Sousa,Maiara da Costa Lima,Maria Lúcia da Conceição,Donald W. Schaffner,Evandro Leite de Souza +7 more
TL;DR: Coalho cheese has pH and aw characteristics that allow the growth of E. coli, L. monocytogenes, Salmonella, and S. aureus, and the ComBase growth predictions under the temperature, pH, and aw conditions in commercial Coalho cheese samples were generally fail-safe for predicting the growth.
Journal ArticleDOI
A systematic quantitative analysis of the published literature on the efficacy of essential oils as sanitizers in fresh leafy vegetables.
TL;DR: This study carried out a systematic quantitative analysis of published literature on the efficacy of essential oils (EOs) as sanitizers in fresh leafy vegetables (FLVs).