Robson M. Franco
Niteroi, RJ 24230340, Brazil
Last Updated: 09/26/2026
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Found 13 publications
Genetic diversity and multidrug-resistance among Salmonella Typhimurium isolated from swine carcasses and slaughterhouses in Rio de Janeiro, Brazil.
Journal: Veterinaria italiana
Published: September 10, 2018
Comparative genome analysis and characterization of the Salmonella Typhimurium strain CCRJ_26 isolated from swine carcasses using whole-genome sequencing approach.
Journal: Letters in applied microbiology
Published: November 01, 2017
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Journal: Food chemistry
Published: October 03, 2017
The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.
Journal: Food chemistry
Published: August 21, 2017
Contamination of Carcasses and Utensils in Small Swine Slaughterhouses by Salmonella in the Northwestern Region of the State of Rio de Janeiro, Brazil.
Journal: Journal of food protection
Published: June 07, 2017
Draft Genome Sequences of Salmonella enterica subsp. enterica Serovar Typhimurium Strains Isolated from Chicken and Swine Carcasses in Two Distinct Geographical Regions from Rio de Janeiro State, Brazil.
Journal: Genome announcements
Published: April 29, 2017
Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.
Journal: Food research international (Ottawa, Ont.)
Published: January 24, 2017
Physicochemical evaluation of sheep milk yogurts containing different levels of inulin.
Journal: Journal of dairy science
Published: July 07, 2015
Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
Journal: Journal of dairy science
Published: April 22, 2015
Last Updated: 09/26/2026