Rafaela C. Baptista

Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products

Claudia Nakamura Horita, Rafaela C. Baptista, Magdevis Y.R. Caturla et al. · Trends in Food Science & Technology · 2017 · 100 citations

Meat Packaging, Microbiological Quality, Food Packaging +10

Main characteristics of peanut skin and its role for the preservation of meat products

José M. Lorenzo, Paulo E. S. Munekata, Anderson S. Sant’Ana et al. · Trends in Food Science & Technology · 2018 · 91 citations · Full text

Food Chemistry, Main Characteristics, Meat Products +9

Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms

Bruna A. Kamimura, Lucélia Cabral, Melline Fontes Noronha et al. · Food Microbiology · 2020 · 64 citations

Consumption, knowledge, and food safety practices of Brazilian seafood consumers

Rafaela C. Baptista, Heber Rodrigues, Anderson S. Sant’Ana · Food Research International · 2020 · 63 citations

Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”

Rodrigo B.A. Oliveira, Rafaela C. Baptista, Alexandra A.I.A. Chincha et al. · Food Control · 2017 · 33 citations