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Kinetics of aflatoxin degradation during peanut roasting.
Martins LM, Sant'Ana AS, Iamanaka BT, Berto MI, Pitt JI, Taniwaki MH. Martins LM, et al. Among authors: berto mi. Food Res Int. 2017 Jul;97:178-183. doi: 10.1016/j.foodres.2017.03.052. Epub 2017 Apr 4. Food Res Int. 2017. PMID: 28578039 Free article.
Microencapsulation of Limosilactobacillus reuteri (DSM 23878) for application in infant formula: Heat resistance and bacterial viability during long-time storage.
Alves Gragnani Vido M, Dutra Alvim I, Vinderola G, Isabel Berto M, Blumer Zacarchenco Rodrigues de Sá P, Mauricio Barreto Pinilla C, Torres Silva E Alves A. Alves Gragnani Vido M, et al. Among authors: isabel berto m. Food Res Int. 2023 Nov;173(Pt 2):113378. doi: 10.1016/j.foodres.2023.113378. Epub 2023 Aug 18. Food Res Int. 2023. PMID: 37803716
Inactivation of Salmonella during cocoa roasting and chocolate conching.
Nascimento Mda S, Brum DM, Pena PO, Berto MI, Efraim P. Nascimento Mda S, et al. Among authors: berto mi. Int J Food Microbiol. 2012 Oct 15;159(3):225-9. doi: 10.1016/j.ijfoodmicro.2012.08.017. Epub 2012 Aug 30. Int J Food Microbiol. 2012. PMID: 23107501