aspectos coloidais da adesão de micro-organismos
Clicks: 230
ID: 229130
2010
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
30.0
/100
230 views
45 readers
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #75 of 253 articles by views in greece and rome
Most read
Least read
Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 253 in total.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
The ability of bacteria to attach to surface and develop into a biofilm has been of considerable interest to food industry. Electrostatic, Lifhistz-van der Waals and Lewis acid-base forces are usually considered responsible for the interactions at the interface of the bacterial adhesion. The study of microbial adhesion thermodynamic is important because it represents the reflection of microbial surface and food processing surface physicochemical characteristics. This review examines the most important aspects involved in bacterial attachment to a surface with emphases in thermodynamics of adhesion process.
| Reference Key |
arajo2010qumicaaspectos
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Emiliane Andrade Araújo;Nélio José de Andrade;Antônio Fernandes de Carvalho;Afonso Mota Ramos;Cleuber Antônio de Sá Silva;Luis Henrique Mendes da Silva |
| Journal | greece and rome |
| Year | 2010 |
| DOI |
10.1590/S0100-40422010000900022
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.