Publications by authors named "N G Fernandes"

Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf life by managing microbial communities.

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Fluorescence labeled glycan homologous mixtures were quantified using fluorescence and then used to evaluate ionization performances in electrospray ionization at micro, nano, and femto flow modes. nanoESI produced higher (2+ and 3+) charged ions adducted with sodium and calcium. In comparison, femtoESI was found to favor the generation of [M + H] ions against metal adducts, even with nonvolatile salts up to 1 mM for NaCl and 100 μM for CaCl.

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Aims: Biosurfactants are valuable eco-friendly compounds with broad industrial applications, particularly when produced sustainably using yeast and renewable carbon sources. Despite the potential of yeast in biosurfactant synthesis, little is known about the specific gene expression changes underlying this process. This study investigates the genetic response of Wickerhamomyces anomalus CCMA 0358 to biosurfactant production using waste cooking oil (WCO) as a low-cost carbon source.

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Objectives: This single-center, cross-sectional study aims to elucidate the clinical presentation, diagnostic evaluation, and outcomes in a subset of pediatric patients with atypical and/or challenging presentations of Meckel's diverticulum.

Methods: We conducted a single-center cross-sectional study on children diagnosed with Meckel's diverticulum at Children's Health in Dallas, Texas between 2010 and 2022. We identified 11 patients aged 0-17-years-old with confirmed Meckel's diverticulum who presented with atypical symptoms and/or a challenging diagnostic course.

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Article Synopsis
  • The study analyzed the physicochemical and microbiological properties of dry fermented sausages from 14 Portuguese producers to assess their quality and safety.
  • Physicochemical variations included pH levels, moisture content, and protein/fat ratios, with significant differences observed across samples, while high levels of lactic acid bacteria were noted.
  • Multivariate analyses, including principal component and cluster analysis, revealed three distinct quality groups and highlighted the influence of recipe variations and production methods on the sausages' attributes.
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