Maristela Cortez Sawitzki

Author

Universidade Federal de Santa Catarina ORCID

Also Known As

Maristela Cortez Sawitzki

Publications

126

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Santa Catarina Brazilian Agricultural Research Corporation Departamento de Ciência e Tecnologia Universidade Regional do Noroeste do Estado do Rio Grande do Sul Universidade Estadual do Rio Grande do Sul

About

Maristela Cortez Sawitzki is an author at Universidade Federal de Santa Catarina specializing in health sciences, food microbiology, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	99
2	Engineering	3	3	51
3	Medicine	1	1	18
4	Public Health	1	1	14
5	Environmental Engineering	1	1	15

Maristela Cortez Sawitzki

Publications

Citations

H-Index

Page 1

	Year	Citations
Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures Maristela Cortez Sawitzki, Ângela Maria Fiorentini, Teresinha Marisa Bertol, Food Science and Technology EngineeringFood ChemistryTechnological PropertiesStarter CultureLactic Acid Bacteria	2009	21
Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Brazilian Journal of Microbiology South RegionMeat PackagingStarter CulturesFood FermentationHealth Sciences	2009	18
Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Brazilian Archives of Biology and Technology Sodium ChlorideSouth RegionFood FermentationMicrobial ContaminationTechnological Potential	2009	16
Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami Maristela Cortez Sawitzki, Ângela Maria Fiorentini, Anildo Cunha, Food Science and Technology EngineeringChemical CompositionStrain Aj2Food AnalysisLactobacillus Plantarum Aj2	2008	15
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times Teresinha Marisa Bertol, Ângela Maria Fiorentini, Maria José Honorato dos Santos, Food Science and Technology Natural Quality EnhancersRosemary ExtractFat OxidationEngineeringColonial Salami	2012	15
Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages Maristela Cortez Sawitzki, Ângela Maria Fiorentini, Fábio Cristiano Angonesi Brod, Brazilian Journal of Microbiology Food FermentationStarter Culture StrainsHealth SciencesLactic Acid BacteriaBacteriology	2007	14

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