R
Roberta Hilsdorf Piccoli
Researcher at Universidade Federal de Lavras
Publications - 131
Citations - 2533
Roberta Hilsdorf Piccoli is an academic researcher from Universidade Federal de Lavras. The author has contributed to research in topics: Essential oil & Chemistry. The author has an hindex of 26, co-authored 120 publications receiving 1983 citations.
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Journal ArticleDOI
Formation of biofilms by Staphylococcus aureus on stainless steel and glass surfaces and its resistance to some selected chemical sanitizers
Simone Cristina Marques,Jaíne das Graças Oliveira Silva Rezende,Lizandra Aparecida de Freitas Alves,Belami Cássia Silva,Eduardo Alves,Luiz Ronaldo de Abreu,Roberta Hilsdorf Piccoli +6 more
TL;DR: In this article, the authors verify the capability of Staphylococcus aureus of forming bio-film on stainless steel and glass surfaces, and evaluate the efficiency of sodium dichloroisocyanurate, hydrogen peroxide and peracetic acid in inactivating S.aureus cells adhered onto these surfaces.
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Disinfectant action of Cymbopogon sp. essential oils in different phases of biofilm formation by Listeria monocytogenes on stainless steel surface
Maíra Maciel Mattos de Oliveira,Danilo Florisvaldo Brugnera,Maria das Graças Cardoso,Eduardo Alves,Roberta Hilsdorf Piccoli +4 more
TL;DR: Essential oils of C. citratus and C. nardus alone or in combination are new alternatives for disinfection of industrial stainless steel surfaces contaminated by L. monocytogenes.
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Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.
Thales Leandro Coutinho de Oliveira,Rodrigo de Araújo Soares,Eduardo Mendes Ramos,Maria das Graças Cardoso,Eduardo Alves,Roberta Hilsdorf Piccoli +5 more
TL;DR: The potential combined use of savory EO and minimal amounts of the synthetic additive, NaNO₂ to control C. perfringens in mortadella is suggested, which goes according to current market trends, where consumers are requesting natural products.
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Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite
Thales Leandro Coutinho de Oliveira,Stephan Malfitano Carvalho,Rodrigo de Araújo Soares,Milene Aparecida Andrade,Maria das Graças Cardoso,Eduardo Mendes Ramos,Roberta Hilsdorf Piccoli +6 more
TL;DR: In this article, the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations of 7.80, 15.60 and 31.25μl/g on color and lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO2) levels (0, 100 and 200μ/kg) and stored at 25°C for 30 days.
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Pectinolytic enzymes secreted by yeasts from tropical fruits
Evânia Geralda da Silva,Maria de Fátima Borges,Clara Medina,Roberta Hilsdorf Piccoli,Rosane Freitas Schwan +4 more
TL;DR: The hydrolysis of pectin by polygalacturonase secreted by S. smithiae suggested an exo-splitting mechanism and the other yeast species studied showed low polygalACTuronase activity.