Maristela Cortez Sawitzki

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 et al. · Food Science and Technology · 2009 · 21 citations · Full text

Engineering, Food Chemistry, Technological Properties +18

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 et al. · Brazilian Journal of Microbiology · 2009 · 18 citations · Full text

South Region, Meat Packaging, Starter Cultures +14

Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage

Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol et al. · Brazilian Archives of Biology and Technology · 2009 · 16 citations · Full text

Sodium Chloride, South Region, Food Fermentation +12

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 et al. · Food Science and Technology · 2008 · 15 citations · Full text

Engineering, Chemical Composition, Strain Aj2 +19

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 et al. · Food Science and Technology · 2012 · 15 citations · Full text

Natural Quality Enhancers, Rosemary Extract, Fat Oxidation +14