R
Rodrigo B.A. Oliveira
Researcher at Federal Fluminense University
Publications - 5
Citations - 245
Rodrigo B.A. Oliveira is an academic researcher from Federal Fluminense University. The author has contributed to research in topics: Clostridia & Paenibacillus. The author has an hindex of 5, co-authored 5 publications receiving 153 citations. Previous affiliations of Rodrigo B.A. Oliveira include State University of Campinas.
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Journal ArticleDOI
Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review
Amin Mousavi Khaneghah,Khadijeh Abhari,Ismail Eş,Mariana B. Soares,Rodrigo B.A. Oliveira,Rodrigo B.A. Oliveira,Hedayat Hosseini,Mohammad Rezaei,Mohammad Rezaei,Celso F. Balthazar,Ramon Silva,Adriano G. Cruz,C. Senaka Ranadheera,Anderson S. Sant'Ana +13 more
TL;DR: An overview considering the interactions between probiotics and pathogens in hosts as well as in foods is provided to gain insights regarding relevant properties to be used in further developments of probiotic-based food products.
Journal ArticleDOI
Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control
Rodrigo B.A. Oliveira,Rodrigo B.A. Oliveira,Larissa P. Margalho,Janaína dos Santos Nascimento,Leonardo Emanuel de Oliveira Costa,Jéssica B. Portela,Adriano G. Cruz,Anderson S. Sant'Ana +7 more
TL;DR: In this article, the main sources of contamination by spore-forming bacteria, routes of contamination and their fate throughout the processing and storage of processed cheese and analogues are reviewed, and the main consequences of the survival and growth of these organisms in processed cheese are discussed.
Journal ArticleDOI
Predictive model for inactivation of salmonella in infant formula during microwave heating processing
Jéssica B. Portela,P.T. Coimbra,Leandro P. Cappato,Verônica O. Alvarenga,Rodrigo B.A. Oliveira,Karen Signori Pereira,Denise Rosane Perdomo Azeredo,Anderson S. Sant'Ana,Janaína dos Santos Nascimento,Adriano G. Cruz +9 more
TL;DR: In this paper, the behavior of Salmonella submitted to domestic microwave through the use of predictive microbiology was studied, and the results showed reductions of 9.22, 9.59, 8.23, and 8.57 log CFU/mL in salmonella counts after exposure to microwave heating.
Journal ArticleDOI
Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”
Rodrigo B.A. Oliveira,Rodrigo B.A. Oliveira,Rafaela C. Baptista,Alexandra A.I.A. Chincha,Deborah A. Conceição,Janaína dos Santos Nascimento,Leonardo Emanuel de Oliveira Costa,Adriano G. Cruz,Anderson S. Sant'Ana +8 more
TL;DR: The results obtained in this study show that current thermal processes applied during “requeijao cremoso” production will have a minor impact on the concentration of spores of the most heat resistant strains such as C. sporogenes JCM1416MGA.
Journal ArticleDOI
Occurrence, populations, diversity, and growth potential of spore-forming bacteria in “requeijão cremoso”
Rodrigo B.A. Oliveira,Rodrigo B.A. Oliveira,Letícia dos Santos Lopes,Letícia dos Santos Lopes,Rafaela C. Baptista,Alexandra A.I.A. Chincha,Jéssica B. Portela,Janaína dos Santos Nascimento,Leonardo Emanuel de Oliveira Costa,Adriano G. Cruz,Anderson S. Sant'Ana +10 more
TL;DR: P. sporogenes JCM1416 may grow in full-Fat, low-fat, and flavored full-fat “requeijao cremoso”, reaching δ values > 4 throughout the shelf life (>60 days), even when stored at low temperatures such as 4 °C.