Luísa Freire

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

Larissa P. Margalho, Bruna A. Kamimura, Marcelo D'Elia Feliciano et al. · Food Microbiology · 2018 · 98 citations · Full text

From grape to wine: Fate of ochratoxin A during red, rose, and white winemaking process and the presence of ochratoxin derivatives in the final products

Luísa Freire, Patrícia Aparecida de Campos Braga, M. M. Furtado et al. · Food Control · 2020 · 76 citations · Full text

Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines

Luísa Freire, Fabiana Reinis Franca Passamani, Ariela Betsy Thomas et al. · International Journal of Food Microbiology · 2016 · 73 citations

Industrial Mycology, Wine Grapes, Food Mycology +4

Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B1, Ochratoxin A, and Zearalenone in vitro

Cleide Oliveira de Almeida Møller, Luísa Freire, Roice Eliana Rosim et al. · Frontiers in Microbiology · 2021 · 52 citations · Full text

Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations

Ana Paula Maciel Pereira, Graziele C. Stradiotto, Luísa Freire et al. · LWT · 2020 · 38 citations · Full text

Microbial Inactivation, Microbial Contamination, Food Spoilage +7