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Filtros : "LWT Food Science and Technology" Limpar

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  • Artigo de periodico

    The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk (2022)

    Leite, Juliana Aparecida dos Santos ; Robinson, Randall C ; Salcedo, Jaime; Ract, Juliana Neves Rodrigues ; Quintal, Virginia Spinola; Tadini, Carmen Cecília ; Barile, Daniela

    Source: LWT Food Science and Technology. Unidades: FCF, EP

    Subjects: LEITE MATERNO, ÁCIDOS GRAXOS, OLIGOSSACARÍDEOS, IMUNOGLOBULINAS, PASTEURIZAÇÃO

    Versão PublicadaAcesso à fonteDOIHow to cite
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    • ABNT

      LEITE, Juliana Aparecida dos Santos et al. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT Food Science and Technology, v. 161, n. 1, p. 1-7 art. 113306, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113306. Acesso em: 03 dez. 2025.

    • APA

      Leite, J. A. dos S., Robinson, R. C., Salcedo, J., Ract, J. N. R., Quintal, V. S., Tadini, C. C., & Barile, D. (2022). The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT Food Science and Technology, 161( 1), 1-7 art. 113306. doi:10.1016/j.lwt.2022.113306

    • NLM

      Leite JA dos S, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk [Internet]. LWT Food Science and Technology. 2022 ; 161( 1): 1-7 art. 113306.[citado 2025 dez. 03 ] Available from: https://doi.org/10.1016/j.lwt.2022.113306

    • Vancouver

      Leite JA dos S, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk [Internet]. LWT Food Science and Technology. 2022 ; 161( 1): 1-7 art. 113306.[citado 2025 dez. 03 ] Available from: https://doi.org/10.1016/j.lwt.2022.113306

  • Artigo de periodico

    Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models (2018)

    Barbosa, M S; Jurkiewicz, C; Landgraf, Mariza ; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo

    Source: LWT Food Science and Technology. Unidade: FCF

    Subjects: LISTERIA, LACTOBACILLUS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BARBOSA, M S et al. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, v. 95, p. 167-171, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.04.082. Acesso em: 03 dez. 2025.

    • APA

      Barbosa, M. S., Jurkiewicz, C., Landgraf, M., Todorov, S. D., & Franco, B. D. G. de M. (2018). Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, 95, 167-171. doi:10.1016/j.lwt.2018.04.082

    • NLM

      Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2025 dez. 03 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082

    • Vancouver

      Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2025 dez. 03 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082
  • 1

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