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Tânia Lúcia Montenegro Stamford

Researcher at Federal University of Pernambuco

Publications -  100
Citations -  2532

Tânia Lúcia Montenegro Stamford is an academic researcher from Federal University of Pernambuco. The author has contributed to research in topics: Essential oil & Origanum. The author has an hindex of 23, co-authored 97 publications receiving 2188 citations. Previous affiliations of Tânia Lúcia Montenegro Stamford include Universidade Federal Rural de Pernambuco.

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Journal ArticleDOI

Microbial biosurfactants as additives for food industries

Jenyffer Medeiros Campos, +5 more
- 01 Sep 2013 - 
TL;DR: In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro‐industrial wastes as alternative substrates for their production are discussed.
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Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts

Evandro Leite de Souza, +3 more
- 01 May 2007 - 
TL;DR: O. vulgare essential oil showed effectiveness to inhibit the growth of all assayed yeasts with MIC values for the most ones of 20 and 0.6 μL/mL when determined, respectively, by solid medium diffusion and microplate bioassay.
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Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

Geíza Alves de Azerêdo, +5 more
- 01 Jun 2011 - 
TL;DR: Sensory evaluation of vegetables sanitized with essential oils revealed that the scores of the most evaluated attributes fell between like slightly and neither like nor dislike, suggesting the combination of essential oils at sub-inhibitory concentrations could mean an interesting approach to sanitize minimally processed vegetables.
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Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Evandro Leite de Souza, +4 more
- 01 Jul 2005 - 
TL;DR: Spices offer a promising alternative for foodsafety and could be used in food conservation as main or as adjuvant antimicrobialcompounds in order to assure the production of microbiologically stable foods.
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Assessment of personal hygiene and practices of food handlers in municipal public schools of Natal, Brazil☆

Ana Karina Couto Campos, +5 more
- 01 Sep 2009 - 
TL;DR: It was concluded that the schools studied did not have appropriate hygienic conditions, suggesting the need for interventions that ensure the quality of school food served to the children.