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Referencias:

• Campos, C.A., Gliemmo, M.F., Castro, M.P., Strategies for controlling the growth of spoilage yeasts in foods (2014) Microbial food safety and preservation techniques, pp. 497-511. , V. RavishankarRai Jamuna A. Bai CRC Press Boca Ratón, Florida
• Deák, T., Chapter 8 detection and enumeration (2008) Handbook of food spoilage yeasts, pp. 203-220. , T. Deák CRC Press/Taylor & Francis Group Boca Raton, FL
• Ferri, L.A., Alves Do Prado, W., Yamada, S.S., Gazola, S., Baista, M.R., Bazotta, R.B., Investigation of the antihypertensive effect of oral crude stevioside in patients with mild essential hypertension (2006) Phytotherapy Research, 20 (9), pp. 732-736
• Giemmo, M.F., Montagnani, M.A., Schelegueda, L.I., González, M.M., Campos, C.A., Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam (2015) Food Science and Technology International, 22 (2), pp. 122-131
• Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products (2006) Journal of Food Engineering, 77, pp. 761-770
• Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems (2006) Food Research International, 39, pp. 480-485
• Gliemmo, M.F., Schelegueda, L.I., Gerschenson, L.N., Campos, C.A., Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems (2013) Food Research International, 53, pp. 209-217
• Hracek, V.M., Gliemmo, M.F., Campos, C.A., Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems (2010) Food Research International, 43, pp. 2171-2175
• Jooken, E., Amery, R., Struyf, T., Duquenne, B., Geuns, J., Meesschaert, B., Stability of steviol glycosides in several food matrices (2012) Journal of Agricultural and Food Chemistry, 60, pp. 10606-10612
• McMeekin, T.A., Olley, J.N., Ross, T., Ratkowsky, D.A., Predictive microbiology: Theory and application (1993), Research Studies Press Ltd England; Sandrou, D., Arvanitoyannis, S., Low-fat calorie foods: Current state and perspectives (2000) Critical Reviews in Food Science and Nutrition, 40 (5), pp. 427-447
• Skara, T., Cappuyns, A.M., Van Derlinden, E., Rosnes, J.T., Valdramidis, V.P., Van Impe, J., Growth kinetics of Listeria isolated from salmon and salmon processing environment: Single strains versus cocktails (2012) Journal of Food Protection, 75, pp. 1227-1235
• Sofos, J.N., Sorbic acid (2000) Natural food antimicrobial systems, chap. 23, , A.S. Naidú CRC Press Boca Ratón, Florida
• Stiles, B.A., Duffy, S., Schaffner, D., Modelling yeast spoilage in cold filled ready to drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii and Candida lipolytica (2002) Applied and Environmental Microbiology, 68, pp. 1901-1906
• World Health Organization, Obesity and overweight (2015), http://www.who.int/mediacentre/factsheets/fs311/en/, Available at: (accessed 3 June 2016); Xiong, R., Xie, G., Edmondson, A.S., Linton, R.H., Sheard, M.A., Comparison of the Baranyi model with the modified Gompertz equation for modeling thermal inactivation of Listeria monocytogenes Scott A (1999) Food Microbiology, 16, pp. 269-279

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