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Artigo de periodico
Antimicrobial compounds in wine (2024)
Todorov, Svetoslav Dimitrov ; Alves, Virgínia Farias ; Popov, Igor; Weeks, Richard; Pinto, Uelinton Manoel ; Petrov, Nikolay; Ivanova, Iskra Vitanova; Chikindas, Michael L
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: VINHO, BACTÉRIAS LÁTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TODOROV, Svetoslav Dimitrov et al. Antimicrobial compounds in wine. Probiotics and Antimicrobial Proteins, v. 16, p. 763–783, 2024Tradução . . Disponível em: https://dx.doi.org/10.1007/s12602-023-10177-0. Acesso em: 18 nov. 2024.
APA
Todorov, S. D., Alves, V. F., Popov, I., Weeks, R., Pinto, U. M., Petrov, N., et al. (2024). Antimicrobial compounds in wine. Probiotics and Antimicrobial Proteins, 16, 763–783. doi:10.1007/s12602-023-10177-0
NLM
Todorov SD, Alves VF, Popov I, Weeks R, Pinto UM, Petrov N, Ivanova IV, Chikindas ML. Antimicrobial compounds in wine [Internet]. Probiotics and Antimicrobial Proteins. 2024 ; 16 763–783.[citado 2024 nov. 18 ] Available from: https://dx.doi.org/10.1007/s12602-023-10177-0
Vancouver
Todorov SD, Alves VF, Popov I, Weeks R, Pinto UM, Petrov N, Ivanova IV, Chikindas ML. Antimicrobial compounds in wine [Internet]. Probiotics and Antimicrobial Proteins. 2024 ; 16 763–783.[citado 2024 nov. 18 ] Available from: https://dx.doi.org/10.1007/s12602-023-10177-0
Artigo de periodico-carta/editorial
Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology...[editorial] (2024)
Todorov, Svetoslav Dimitrov ; Weeks, Richard; Khosravi-Darani, Kianoush ; Chikindas, Michael Leonidas
Source: Applied Food Biotechnology. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, BACTÉRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TODOROV, Svetoslav Dimitrov et al. Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology..[editorial]. Applied Food Biotechnology. Irã: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://dx.doi.org/10.22037/afb.v11i1.43665. Acesso em: 18 nov. 2024. , 2024
APA
Todorov, S. D., Weeks, R., Khosravi-Darani, K., & Chikindas, M. L. (2024). Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology..[editorial]. Applied Food Biotechnology. Irã: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. doi:10.22037/afb.v11i1.43665
NLM
Todorov SD, Weeks R, Khosravi-Darani K, Chikindas ML. Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology..[editorial] [Internet]. Applied Food Biotechnology. 2024 ; 11( 1): 1-6.[citado 2024 nov. 18 ] Available from: https://dx.doi.org/10.22037/afb.v11i1.43665
Vancouver
Todorov SD, Weeks R, Khosravi-Darani K, Chikindas ML. Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology..[editorial] [Internet]. Applied Food Biotechnology. 2024 ; 11( 1): 1-6.[citado 2024 nov. 18 ] Available from: https://dx.doi.org/10.22037/afb.v11i1.43665
Trabalho de evento-resumo
Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria (2023)
Rwubuzizi, R; Carneiro, Kayque Ordonho; Holzapfel, W H; Franco, Bernadette Dora Gombossy de Melo ; Vaz-Velho, Manuela; Todorov, Svetoslav Dimitrov
Source: Abstracts of Lectures & Posters. Conference titles: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Assunto: ANÁLISE DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RWUBUZIZI, R et al. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 18 nov. 2024.
APA
Rwubuzizi, R., Carneiro, K. O., Holzapfel, W. H., Franco, B. D. G. de M., Vaz-Velho, M., & Todorov, S. D. (2023). Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Rwubuzizi R, Carneiro KO, Holzapfel WH, Franco BDG de M, Vaz-Velho M, Todorov SD. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 18 ]
Vancouver
Rwubuzizi R, Carneiro KO, Holzapfel WH, Franco BDG de M, Vaz-Velho M, Todorov SD. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 18 ]
Artigo de periodico
Microalgae as a sustainable, natural-oriented and vegan dermocosmetic bioactive Ingredient: the case of Neochloris oleoabundans (2022)
Jacome, Ana Lucia Morocho ; Santos, Bruna Bertoloni dos; Carvalho, João Carlos Monteiro de ; Almeida, Tânia Santos de ; Rijo, Patrícia ; Velasco, Maria Valéria Robles ; Rosado, Catarina ; Baby, André Rolim
Source: Cosmetics. Unidade: FCF
Subjects: MICROALGAS, COSMÉTICOS, ANTI-INFLAMATÓRIOS, BIOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JACOME, Ana Lucia Morocho et al. Microalgae as a sustainable, natural-oriented and vegan dermocosmetic bioactive Ingredient: the case of Neochloris oleoabundans. Cosmetics, v. 9, n. 1, p. 1-11 art. 9, 2022Tradução . . Disponível em: https://doi.org/10.3390/cosmetics9010009. Acesso em: 18 nov. 2024.
APA
Jacome, A. L. M., Santos, B. B. dos, Carvalho, J. C. M. de, Almeida, T. S. de, Rijo, P., Velasco, M. V. R., et al. (2022). Microalgae as a sustainable, natural-oriented and vegan dermocosmetic bioactive Ingredient: the case of Neochloris oleoabundans. Cosmetics, 9( 1), 1-11 art. 9. doi:10.3390/cosmetics9010009
NLM
Jacome ALM, Santos BB dos, Carvalho JCM de, Almeida TS de, Rijo P, Velasco MVR, Rosado C, Baby AR. Microalgae as a sustainable, natural-oriented and vegan dermocosmetic bioactive Ingredient: the case of Neochloris oleoabundans [Internet]. Cosmetics. 2022 ; 9( 1): 1-11 art. 9.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3390/cosmetics9010009
Vancouver
Jacome ALM, Santos BB dos, Carvalho JCM de, Almeida TS de, Rijo P, Velasco MVR, Rosado C, Baby AR. Microalgae as a sustainable, natural-oriented and vegan dermocosmetic bioactive Ingredient: the case of Neochloris oleoabundans [Internet]. Cosmetics. 2022 ; 9( 1): 1-11 art. 9.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3390/cosmetics9010009

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