Arthur K.R. Pia

Quantifying the Responses of Three Bacillus cereus Strains in Isothermal Conditions and During Spray Drying of Different Carrier Agents

Verônica O. Alvarenga, Arthur K.R. Pia, Deborah A. Conceição et al. · Frontiers in Microbiology · 2018 · 32 citations · Full text

Agriculture, Food Science, Microbiology +15

Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES

Bárbara M. de Andrade, Larissa P. Margalho, Diego B. Batista et al. · Journal of Food Composition and Analysis · 2022 · 30 citations

Agriculture, Chemistry, Food Science +14

Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking

Marcelo Valle Garcia, Arthur K.R. Pia, Luísa Freire et al. · Food Control · 2018 · 29 citations

Agriculture, Food Science, Microbiology +13

A quantitative study on growth variability and production of ochratoxin A and its derivatives by A. carbonarius and A. niger in grape-based medium

Luísa Freire, Tatiane Melina Guerreiro, Arthur K.R. Pia et al. · Scientific Reports · 2018 · 26 citations · Full text

Agriculture, Biology, Microbiology +17

Survival variability of 12 strains of Bacillus cereus yielded to spray drying of whole milk

Verônica O. Alvarenga, Guilherme Thomaz Pereira Brancini, Eric Keven Silva et al. · International Journal of Food Microbiology · 2018 · 23 citations

Agriculture, Food Science, Microbiology +16