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Artigo de periodico
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria (2009)
Almeida, Keila Emílio de; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, PROBIÓTICOS
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ABNT
ALMEIDA, Keila Emílio de e TAMIME, Adnan Yahia e OLIVEIRA, Maricê Nogueira de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, v. 42, n. 2, p. 672-678, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.03.013. Acesso em: 03 jun. 2024.
APA
Almeida, K. E. de, Tamime, A. Y., & Oliveira, M. N. de. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, 42( 2), 672-678. doi:10.1016/j.lwt.2008.03.013
NLM
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Vancouver
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus (2009)
Lima, Kátia Gianni de Carvalho; Kruger, Monika Francisca; Behrens, Jorge Herman; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS
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ABNT
LIMA, Kátia Gianni de Carvalho et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, v. 42, n. 2, p. 491-495, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.08.011. Acesso em: 03 jun. 2024.
APA
Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011
NLM
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Vancouver
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Artigo de periodico
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, v. 42, n. 5, p. 1015-1021, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.01.002. Acesso em: 03 jun. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, 42( 5), 1015-1021. doi:10.1016/j.lwt.2009.01.002
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, IOGURTE, STREPTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, v. 91, n. 1, p. 133-139, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.08.013. Acesso em: 03 jun. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91( 1), 133-139. doi:10.1016/j.jfoodeng.2008.08.013
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil (2009)
Silva, Roberta Claro da; Cotting, Lúcia Nazareth; Poltronieri, Tatyane Pereira; Balcão, Victor Manuel Cardoso Figueiredo; Almeida, Denise Brito de; Gonçalves, Lireny Aparecida Guaraldo; Grimaldi, Renato; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LIPÍDEOS, LIPASE
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ABNT
SILVA, Roberta Claro da et al. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, v. 42, n. 7, p. 1275-1282, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.02.015. Acesso em: 03 jun. 2024.
APA
Silva, R. C. da, Cotting, L. N., Poltronieri, T. P., Balcão, V. M. C. F., Almeida, D. B. de, Gonçalves, L. A. G., et al. (2009). The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, 42( 7), 1275-1282. doi:10.1016/j.lwt.2009.02.015
NLM
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Vancouver
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Artigo de periodico
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Silva, Roberta Claro da; Perego, Patrizia; Converti, Attilio; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOCOCCUS, LEITE, BACTÉRIAS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, v. 128, n. 3, p. 467-472, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012. Acesso em: 03 jun. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Silva, R. C. da, Perego, P., Converti, A., Gioielli, L. A., & Oliveira, M. N. de. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, 128( 3), 467-472. doi:10.1016/j.ijfoodmicro.2008.10.012
NLM
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Vancouver
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Artigo de periodico
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
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ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 03 jun. 2024.
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese (2008)
Cardarelli, Haíssa Roberta; Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
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ABNT
CARDARELLI, Haíssa Roberta et al. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, v. 41, n. 6, p. 1037-1046, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.07.001. Acesso em: 03 jun. 2024.
APA
Cardarelli, H. R., Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, 41( 6), 1037-1046. doi:10.1016/j.lwt.2007.07.001
NLM
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Vancouver
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Artigo de periodico
Production of high-fructose syrup using immobilized invertase in a membrane reactor (2007)
Tomotani, Ester Junko; Vitolo, Michele
Source: Journal of Food Engineering. Unidade: FCF
Subjects: REATORES BIOQUÍMICOS, HIDRÓLISE
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ABNT
TOMOTANI, Ester Junko e VITOLO, Michele. Production of high-fructose syrup using immobilized invertase in a membrane reactor. Journal of Food Engineering, v. 80, n. 2, p. 662-667, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2006.07.002. Acesso em: 03 jun. 2024.
APA
Tomotani, E. J., & Vitolo, M. (2007). Production of high-fructose syrup using immobilized invertase in a membrane reactor. Journal of Food Engineering, 80( 2), 662-667. doi:10.1016/j.jfoodeng.2006.07.002
NLM
Tomotani EJ, Vitolo M. Production of high-fructose syrup using immobilized invertase in a membrane reactor [Internet]. Journal of Food Engineering. 2007 ; 80( 2): 662-667.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.07.002
Vancouver
Tomotani EJ, Vitolo M. Production of high-fructose syrup using immobilized invertase in a membrane reactor [Internet]. Journal of Food Engineering. 2007 ; 80( 2): 662-667.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.07.002
Artigo de periodico
Acidification rates of probiotic bacteria in Minas frescal cheese whey (2007)
Almeida, Keila Emilio de; Tamine, A. Y.; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Keila Emilio de e TAMINE, A. Y. e OLIVEIRA, Maricê Nogueira de. Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, v. 41, n. 2, p. 311-316, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.02.021. Acesso em: 03 jun. 2024.
APA
Almeida, K. E. de, Tamine, A. Y., & Oliveira, M. N. de. (2007). Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, 41( 2), 311-316. doi:10.1016/j.lwt.2007.02.021
NLM
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Vancouver
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Artigo de periodico
Effect of carbon: nitrogen ratio (C : N) and substrate source on glucose-6-phosphate dehydrogenase (G6PDH) production by recombinant Saccharomyces cerevisiae (2006)
Danesi, Eliane Dalva Godoy; Miguel, Ângelo Samir Melim; Rangel-Yagui, Carlota de Oliveira ; Carvalho, João Carlos Monteiro de ; Pessoa Junior, Adalberto
Source: Journal of Food Engineering. Unidade: FCF
Subjects: BIOTECNOLOGIA, MICROBIOLOGIA INDUSTRIAL, FERMENTAÇÃO, SACCHAROMYCES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANESI, Eliane Dalva Godoy et al. Effect of carbon: nitrogen ratio (C : N) and substrate source on glucose-6-phosphate dehydrogenase (G6PDH) production by recombinant Saccharomyces cerevisiae. Journal of Food Engineering, v. 75, n. 1, p. 96-103, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.03.054. Acesso em: 03 jun. 2024.
APA
Danesi, E. D. G., Miguel, Â. S. M., Rangel-Yagui, C. de O., Carvalho, J. C. M. de, & Pessoa Junior, A. (2006). Effect of carbon: nitrogen ratio (C : N) and substrate source on glucose-6-phosphate dehydrogenase (G6PDH) production by recombinant Saccharomyces cerevisiae. Journal of Food Engineering, 75( 1), 96-103. doi:10.1016/j.jfoodeng.2005.03.054
NLM
Danesi EDG, Miguel ÂSM, Rangel-Yagui C de O, Carvalho JCM de, Pessoa Junior A. Effect of carbon: nitrogen ratio (C : N) and substrate source on glucose-6-phosphate dehydrogenase (G6PDH) production by recombinant Saccharomyces cerevisiae [Internet]. Journal of Food Engineering. 2006 ; 75( 1): 96-103.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.03.054
Vancouver
Danesi EDG, Miguel ÂSM, Rangel-Yagui C de O, Carvalho JCM de, Pessoa Junior A. Effect of carbon: nitrogen ratio (C : N) and substrate source on glucose-6-phosphate dehydrogenase (G6PDH) production by recombinant Saccharomyces cerevisiae [Internet]. Journal of Food Engineering. 2006 ; 75( 1): 96-103.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.03.054
Artigo de periodico
Estimate of dietary exposure to sulphites using Brazilian students as a sample population (2005)
Popolim, Welliton Donizeti; Penteado, Marilene de Vuono Camargo
Source: Food Additives and Contaminants. Unidade: FCF
Subjects: DIETA, NUTRIÇÃO
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ABNT
POPOLIM, Welliton Donizeti e PENTEADO, Marilene de Vuono Camargo. Estimate of dietary exposure to sulphites using Brazilian students as a sample population. Food Additives and Contaminants, v. 22, n. 11, p. 1106-1112, 2005Tradução . . Disponível em: https://doi.org/10.1080/02652030500337294. Acesso em: 03 jun. 2024.
APA
Popolim, W. D., & Penteado, M. de V. C. (2005). Estimate of dietary exposure to sulphites using Brazilian students as a sample population. Food Additives and Contaminants, 22( 11), 1106-1112. doi:10.1080/02652030500337294
NLM
Popolim WD, Penteado M de VC. Estimate of dietary exposure to sulphites using Brazilian students as a sample population [Internet]. Food Additives and Contaminants. 2005 ; 22( 11): 1106-1112.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1080/02652030500337294
Vancouver
Popolim WD, Penteado M de VC. Estimate of dietary exposure to sulphites using Brazilian students as a sample population [Internet]. Food Additives and Contaminants. 2005 ; 22( 11): 1106-1112.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1080/02652030500337294
Artigo de periodico
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage (2005)
Buriti, Flávia Carolina Alonso; Rocha, Juliana Schwarz da; Saad, Susana Marta Isay
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso e ROCHA, Juliana Schwarz da e SAAD, Susana Marta Isay. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, v. 15, n. 12, p. 1279-1288, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2004.12.011. Acesso em: 03 jun. 2024.
APA
Buriti, F. C. A., Rocha, J. S. da, & Saad, S. M. I. (2005). Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, 15( 12), 1279-1288. doi:10.1016/j.idairyj.2004.12.011
NLM
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Vancouver
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Artigo de periodico
Thermal characteristics of recombinant green fluorescent protein (GFPuv) extracted from Escherichia coli (2004)
Vessoni Penna, Thereza Christina; Ishii, Marina ; Cholewa, Olivia; Souza, Luciana Cambricoli de
Source: Letters in Applied Microbiology. Unidade: FCF
Subjects: ESCHERICHIA COLI, PROTEÍNAS RECOMBINANTES, BIOQUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VESSONI PENNA, Thereza Christina et al. Thermal characteristics of recombinant green fluorescent protein (GFPuv) extracted from Escherichia coli. Letters in Applied Microbiology, v. 38, n. 2, p. 135-139, 2004Tradução . . Disponível em: https://doi.org/10.1111/j.1472-765x.2003.01460.x. Acesso em: 03 jun. 2024.
APA
Vessoni Penna, T. C., Ishii, M., Cholewa, O., & Souza, L. C. de. (2004). Thermal characteristics of recombinant green fluorescent protein (GFPuv) extracted from Escherichia coli. Letters in Applied Microbiology, 38( 2), 135-139. doi:10.1111/j.1472-765x.2003.01460.x
NLM
Vessoni Penna TC, Ishii M, Cholewa O, Souza LC de. Thermal characteristics of recombinant green fluorescent protein (GFPuv) extracted from Escherichia coli [Internet]. Letters in Applied Microbiology. 2004 ; 38( 2): 135-139.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1472-765x.2003.01460.x
Vancouver
Vessoni Penna TC, Ishii M, Cholewa O, Souza LC de. Thermal characteristics of recombinant green fluorescent protein (GFPuv) extracted from Escherichia coli [Internet]. Letters in Applied Microbiology. 2004 ; 38( 2): 135-139.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1472-765x.2003.01460.x
Artigo de periodico
Influence of inoculum age and concentration in Spirulina platensis cultivation (2003)
Pelizer, Lúcia Helena; Danesi, Eliane Dalva Godoy; Rangel-Yagui, Carlota de Oliveira ; Sassano, Carlos Eduardo Nascimento; Carvalho, João Carlos Monteiro de ; Sato, Sunao; Moraes, Iracema O.
Source: Journal of Food Engineering. Unidade: FCF
Subjects: BIOTECNOLOGIA, MICROBIOLOGIA AMBIENTAL, ALIMENTOS
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ABNT
PELIZER, Lúcia Helena et al. Influence of inoculum age and concentration in Spirulina platensis cultivation. Journal of Food Engineering, v. 56, n. 4, p. 371-375, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(02)00209-1. Acesso em: 03 jun. 2024.
APA
Pelizer, L. H., Danesi, E. D. G., Rangel-Yagui, C. de O., Sassano, C. E. N., Carvalho, J. C. M. de, Sato, S., & Moraes, I. O. (2003). Influence of inoculum age and concentration in Spirulina platensis cultivation. Journal of Food Engineering, 56( 4), 371-375. doi:10.1016/s0260-8774(02)00209-1
NLM
Pelizer LH, Danesi EDG, Rangel-Yagui C de O, Sassano CEN, Carvalho JCM de, Sato S, Moraes IO. Influence of inoculum age and concentration in Spirulina platensis cultivation [Internet]. Journal of Food Engineering. 2003 ; 56( 4): 371-375.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0260-8774(02)00209-1
Vancouver
Pelizer LH, Danesi EDG, Rangel-Yagui C de O, Sassano CEN, Carvalho JCM de, Sato S, Moraes IO. Influence of inoculum age and concentration in Spirulina platensis cultivation [Internet]. Journal of Food Engineering. 2003 ; 56( 4): 371-375.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0260-8774(02)00209-1
Artigo de periodico
Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms (2002)
Beloti, Vanerli; Barros, Marcia de Aguiar Ferreira; Nero, Luís Augusto; Pachemshy, Juliana Aparecida de Souza; Santana, Elsa Helena Walter; Franco, Bernadette Dora Gombossy de Melo
Source: International Dairy Journal. Unidade: FCF
Subjects: ALIMENTOS, PASTEURIZAÇÃO (QUALIDADE), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BELOTI, Vanerli et al. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, v. 12, n. 5, p. 413-418, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(02)00021-3. Acesso em: 03 jun. 2024.
APA
Beloti, V., Barros, M. de A. F., Nero, L. A., Pachemshy, J. A. de S., Santana, E. H. W., & Franco, B. D. G. de M. (2002). Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, 12( 5), 413-418. doi:10.1016/s0958-6946(02)00021-3
NLM
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Vancouver
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Artigo de periodico
Characterization and evaluation of some virulence markers of Listeria monocytogenes strains isolated from Brazilian cheeses using molecular, biochemical and serotyping techniques (2001)
Silva, Maria Cristina Delgado da; Destro, Maria Teresa; Hofer, Ernesto; Tibana, Anita
Source: International Journal of Food Microbiology. Unidade: FCF
Assunto: ALIMENTOS (MICROBIOLOGIA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Maria Cristina Delgado da et al. Characterization and evaluation of some virulence markers of Listeria monocytogenes strains isolated from Brazilian cheeses using molecular, biochemical and serotyping techniques. International Journal of Food Microbiology, v. 63, n. 3, p. 275-280, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0168-1605(00)00426-8. Acesso em: 03 jun. 2024.
APA
Silva, M. C. D. da, Destro, M. T., Hofer, E., & Tibana, A. (2001). Characterization and evaluation of some virulence markers of Listeria monocytogenes strains isolated from Brazilian cheeses using molecular, biochemical and serotyping techniques. International Journal of Food Microbiology, 63( 3), 275-280. doi:10.1016/s0168-1605(00)00426-8
NLM
Silva MCD da, Destro MT, Hofer E, Tibana A. Characterization and evaluation of some virulence markers of Listeria monocytogenes strains isolated from Brazilian cheeses using molecular, biochemical and serotyping techniques [Internet]. International Journal of Food Microbiology. 2001 ; 63( 3): 275-280.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0168-1605(00)00426-8
Vancouver
Silva MCD da, Destro MT, Hofer E, Tibana A. Characterization and evaluation of some virulence markers of Listeria monocytogenes strains isolated from Brazilian cheeses using molecular, biochemical and serotyping techniques [Internet]. International Journal of Food Microbiology. 2001 ; 63( 3): 275-280.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0168-1605(00)00426-8
Artigo de periodico
Evaluation of motility enrichment on modified semi-solid Rappaport-Vassiladis medium (MSRV) for the detection of Salmonella in foods (2001)
Worcman-Barninka, Dory; Destro, Maria Teresa; Fernandes, S. A.; Landgraf, Mariza
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: ALIMENTOS (MICROBIOLOGIA), SALMONELLA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
WORCMAN-BARNINKA, Dory et al. Evaluation of motility enrichment on modified semi-solid Rappaport-Vassiladis medium (MSRV) for the detection of Salmonella in foods. International Journal of Food Microbiology, v. 64, n. 3, p. 387-393, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0168-1605(00)00484-0. Acesso em: 03 jun. 2024.
APA
Worcman-Barninka, D., Destro, M. T., Fernandes, S. A., & Landgraf, M. (2001). Evaluation of motility enrichment on modified semi-solid Rappaport-Vassiladis medium (MSRV) for the detection of Salmonella in foods. International Journal of Food Microbiology, 64( 3), 387-393. doi:10.1016/s0168-1605(00)00484-0
NLM
Worcman-Barninka D, Destro MT, Fernandes SA, Landgraf M. Evaluation of motility enrichment on modified semi-solid Rappaport-Vassiladis medium (MSRV) for the detection of Salmonella in foods [Internet]. International Journal of Food Microbiology. 2001 ; 64( 3): 387-393.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0168-1605(00)00484-0
Vancouver
Worcman-Barninka D, Destro MT, Fernandes SA, Landgraf M. Evaluation of motility enrichment on modified semi-solid Rappaport-Vassiladis medium (MSRV) for the detection of Salmonella in foods [Internet]. International Journal of Food Microbiology. 2001 ; 64( 3): 387-393.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0168-1605(00)00484-0
Artigo de periodico
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria (2001)
Oliveira, Maricê Nogueira de; Sodini, I.; Remeuf, F.; Corrieu, G.
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, SUPLEMENTAÇÃO ALIMENTAR, IOGURTE (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Maricê Nogueira de et al. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, v. 11, n. 11-12, p. 935-942, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(01)00142-x. Acesso em: 03 jun. 2024.
APA
Oliveira, M. N. de, Sodini, I., Remeuf, F., & Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11( 11-12), 935-942. doi:10.1016/s0958-6946(01)00142-x
NLM
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x
Vancouver
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x

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