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Artigo de periodico
Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens (2022)
Pereira, Wellison Amorim ; Piazentin, Anna Carolina Meireles ; Oliveira, Rodrigo Cardoso de ; Mendonça, Carlos Miguel Nóbrega ; Tabata, Yara Aiko ; Mendes, Maria Anita ; Fock, Ricardo Ambrósio ; Makiyama, Edson Naoto ; Corrêa, Benedito ; Vallejo, Marisol ; Villalobos, Elías Figueroa ; Oliveira, Ricardo Pinheiro de Souza
Source: Scientifc Reports. Unidades: FOB, FCF, ICB
Subjects: BACTÉRIAS, ENZIMAS PROTEOLÍTICAS, PEIXES, MICROBIOLOGIA, ENTEROCOCCUS, LACTOCOCCUS, PROBIÓTICOS, ANTIBIÓTICOS, RESISTÊNCIA MICROBIANA ÀS DROGAS, ATIVAÇÃO ENZIMÁTICA
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ABNT
PEREIRA, Wellison Amorim et al. Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens. Scientifc Reports, v. 12, p. 1-14 art. 5530, 2022Tradução . . Disponível em: https://doi.org/10.1038/s41598-022-09263-0. Acesso em: 02 nov. 2024.
APA
Pereira, W. A., Piazentin, A. C. M., Oliveira, R. C. de, Mendonça, C. M. N., Tabata, Y. A., Mendes, M. A., et al. (2022). Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens. Scientifc Reports, 12, 1-14 art. 5530. doi:10.1038/s41598-022-09263-0
NLM
Pereira WA, Piazentin ACM, Oliveira RC de, Mendonça CMN, Tabata YA, Mendes MA, Fock RA, Makiyama EN, Corrêa B, Vallejo M, Villalobos EF, Oliveira RP de S. Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens [Internet]. Scientifc Reports. 2022 ; 12 1-14 art. 5530.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1038/s41598-022-09263-0
Vancouver
Pereira WA, Piazentin ACM, Oliveira RC de, Mendonça CMN, Tabata YA, Mendes MA, Fock RA, Makiyama EN, Corrêa B, Vallejo M, Villalobos EF, Oliveira RP de S. Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens [Internet]. Scientifc Reports. 2022 ; 12 1-14 art. 5530.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1038/s41598-022-09263-0
Artigo de periodico
Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture (2022)
Pereira, Wellison Amorim ; Mendonça, Carlos Miguel Nóbrega ; Urquiza, Alejandro Villasante; Marteinsson, Viggó Pór ; LeBlanc, Jean Guy ; Cotter, Paul David ; Villalobos, Elías Figueroa ; Romero, Jaime ; Oliveira, Ricardo Pinheiro de Souza
Source: Microorganisms. Unidade: FCF
Subjects: BACTÉRIAS, PROBIÓTICOS, AQUICULTURA
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ABNT
PEREIRA, Wellison Amorim et al. Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture. Microorganisms, v. 10, n. 9, p. 1-22, 2022Tradução . . Disponível em: https://doi.org/10.3390/microorganisms10091705. Acesso em: 02 nov. 2024.
APA
Pereira, W. A., Mendonça, C. M. N., Urquiza, A. V., Marteinsson, V. P., LeBlanc, J. G., Cotter, P. D., et al. (2022). Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture. Microorganisms, 10( 9), 1-22. doi:10.3390/microorganisms10091705
NLM
Pereira WA, Mendonça CMN, Urquiza AV, Marteinsson VP, LeBlanc JG, Cotter PD, Villalobos EF, Romero J, Oliveira RP de S. Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture [Internet]. Microorganisms. 2022 ; 10( 9): 1-22.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3390/microorganisms10091705
Vancouver
Pereira WA, Mendonça CMN, Urquiza AV, Marteinsson VP, LeBlanc JG, Cotter PD, Villalobos EF, Romero J, Oliveira RP de S. Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture [Internet]. Microorganisms. 2022 ; 10( 9): 1-22.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3390/microorganisms10091705
Artigo de periodico
Bifidobacterium animalis subsp lactis HN019 presents antimicrobial potential against periodontopathogens and modulates the immunological response of oral mucosa in periodontitis patients (2020)
Invernici, Marcos de Mendonça ; Furlaneto, Flavia Aparecida Chaves ; Salvador, Sérgio Luiz de Souza ; Ouwehand, Arthur; Salminen, Seppo; Mantziari, Anastasia; Vinderola, Gabriel; Ervolino, Edilson; Santana, Sandro Isaías ; Silva, Pedro Henrique Felix ; Messora, Michel Reis
Source: Plos one. Unidades: FORP, FCFRP
Subjects: BACTEROIDACEAE, INFECÇÕES BACTERIANAS, PERIODONTITE CRÔNICA, MÉTODO DUPLO-CEGO, MICROBIOLOGIA, PORPHYROMONAS GINGIVALIS, PROBIÓTICOS, USOS TERAPÊUTICOS
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ABNT
INVERNICI, Marcos de Mendonça et al. Bifidobacterium animalis subsp lactis HN019 presents antimicrobial potential against periodontopathogens and modulates the immunological response of oral mucosa in periodontitis patients. Plos one, v. 15, n. 9, 2020Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0238425. Acesso em: 02 nov. 2024.
APA
Invernici, M. de M., Furlaneto, F. A. C., Salvador, S. L. de S., Ouwehand, A., Salminen, S., Mantziari, A., et al. (2020). Bifidobacterium animalis subsp lactis HN019 presents antimicrobial potential against periodontopathogens and modulates the immunological response of oral mucosa in periodontitis patients. Plos one, 15( 9). doi:10.1371/journal.pone.0238425
NLM
Invernici M de M, Furlaneto FAC, Salvador SL de S, Ouwehand A, Salminen S, Mantziari A, Vinderola G, Ervolino E, Santana SI, Silva PHF, Messora MR. Bifidobacterium animalis subsp lactis HN019 presents antimicrobial potential against periodontopathogens and modulates the immunological response of oral mucosa in periodontitis patients [Internet]. Plos one. 2020 ; 15( 9):[citado 2024 nov. 02 ] Available from: https://doi.org/10.1371/journal.pone.0238425
Vancouver
Invernici M de M, Furlaneto FAC, Salvador SL de S, Ouwehand A, Salminen S, Mantziari A, Vinderola G, Ervolino E, Santana SI, Silva PHF, Messora MR. Bifidobacterium animalis subsp lactis HN019 presents antimicrobial potential against periodontopathogens and modulates the immunological response of oral mucosa in periodontitis patients [Internet]. Plos one. 2020 ; 15( 9):[citado 2024 nov. 02 ] Available from: https://doi.org/10.1371/journal.pone.0238425
Artigo de periodico
Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction (2019)
Matos Junior, Fernando Eustáquio de; Silva, Marluci Palazzolli da; Kasemodel, Márcia Gabriela Consiglio; Santos, Tizá Teles; Burns, Patricia Graciela; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel; Fávaro-Trindade, Carmen Silvia
Source: Journal of Functional Foods. Unidade: FZEA
Subjects: ENCAPSULAMENTO ELETRÔNICO, PROBIÓTICOS, ADJUVANTES IMUNOLÓGICOS, SISTEMA GASTROINTESTINAL
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ABNT
MATOS JUNIOR, Fernando Eustáquio de et al. Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction. Journal of Functional Foods, v. 54, p. 98-108, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2019.01.006. Acesso em: 02 nov. 2024.
APA
Matos Junior, F. E. de, Silva, M. P. da, Kasemodel, M. G. C., Santos, T. T., Burns, P. G., Reinheimer, J. A., et al. (2019). Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction. Journal of Functional Foods, 54, 98-108. doi:10.1016/j.jff.2019.01.006
NLM
Matos Junior FE de, Silva MP da, Kasemodel MGC, Santos TT, Burns PG, Reinheimer JA, Vinderola CG, Fávaro-Trindade CS. Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction [Internet]. Journal of Functional Foods. 2019 ; 54 98-108.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.jff.2019.01.006
Vancouver
Matos Junior FE de, Silva MP da, Kasemodel MGC, Santos TT, Burns PG, Reinheimer JA, Vinderola CG, Fávaro-Trindade CS. Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction [Internet]. Journal of Functional Foods. 2019 ; 54 98-108.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.jff.2019.01.006
Artigo de periodico
Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties (2019)
Albuquerque, Marcela Albuquerque Cavalcanti de; Levit, Romina; Carolina, Beres; Bedani, Raquel; LeBlanc, Alejandra de Moreno de; Saad, Susana Marta Isay ; LeBlanc, Jean Guy
Source: Journal of Functional Foods. Unidade: FCF
Subjects: PROBIÓTICOS, COMPOSTOS FENÓLICOS
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ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. Journal of Functional Foods, v. 52, p. 724-733, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2018.12.002. Acesso em: 02 nov. 2024.
APA
Albuquerque, M. A. C. de, Levit, R., Carolina, B., Bedani, R., LeBlanc, A. de M. de, Saad, S. M. I., & LeBlanc, J. G. (2019). Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. Journal of Functional Foods, 52, 724-733. doi:10.1016/j.jff.2018.12.002
NLM
Albuquerque MAC de, Levit R, Carolina B, Bedani R, LeBlanc A de M de, Saad SMI, LeBlanc JG. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties [Internet]. Journal of Functional Foods. 2019 ; 52 724-733.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002
Vancouver
Albuquerque MAC de, Levit R, Carolina B, Bedani R, LeBlanc A de M de, Saad SMI, LeBlanc JG. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties [Internet]. Journal of Functional Foods. 2019 ; 52 724-733.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002
Artigo de periodico
Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures (2018)
Azevedo, Pamela Oliveira de Souza de; Aliakbarian, Bahar; Casazza, Alessandro Alberto; LeBlanc, Jean Guy; Perego, Patrizia; Oliveira, Ricardo Pinheiro de Souza
Source: PharmaNutrition. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE DESNATADO, LACTOBACILLUS, COMPOSTOS FENÓLICOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, v. 6, n. 2, p. 64-68, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.phanu.2018.03.001. Acesso em: 02 nov. 2024.
APA
Azevedo, P. O. de S. de, Aliakbarian, B., Casazza, A. A., LeBlanc, J. G., Perego, P., & Oliveira, R. P. de S. (2018). Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, 6( 2), 64-68. doi:10.1016/j.phanu.2018.03.001
NLM
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
Vancouver
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
Artigo de periodico
Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk (2017)
Albuquerque, Marcela Albuquerque Cavalcanti de; Bedani, Raquel; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE FERMENTADO
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ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk. International Journal of Food Microbiology, v. 261, p. 35-41, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001. Acesso em: 02 nov. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., LeBlanc, J. G., & Saad, S. M. I. (2017). Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk. International Journal of Food Microbiology, 261, 35-41. doi:10.1016/j.ijfoodmicro.2017.09.001
NLM
Albuquerque MAC de, Bedani R, LeBlanc JG, Saad SMI. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk [Internet]. International Journal of Food Microbiology. 2017 ; 261 35-41.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001
Vancouver
Albuquerque MAC de, Bedani R, LeBlanc JG, Saad SMI. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk [Internet]. International Journal of Food Microbiology. 2017 ; 261 35-41.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001
Artigo de periodico
Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis (2017)
Celiberto, Larissa Sbaglia; Bedani, Raquel; Dejani, Naiara Naiana; Medeiros, Alexandra Ivo de; Zuanon, José Antonio Sampaio; Spolidório, Luis Carlos; Adorno, Maria Angela Tallarico; Varesche, Maria Bernadete Amancio; Galvão, Fábio Carrilho; Valentini, Sandro Roberto; Font de Valdez, Graciela; Rossi, Elizeu Antônio; Cavallini, Daniela Cardoso Umbelino
Source: PLOS ONE. Unidade: EESC
Subjects: COLITE, PROBIÓTICOS, INTESTINOS, ENGENHARIA HIDRÁULICA
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ABNT
CELIBERTO, Larissa Sbaglia et al. Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis. PLOS ONE, v. 12, n. 4, p. 1-29, 2017Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0175935. Acesso em: 02 nov. 2024.
APA
Celiberto, L. S., Bedani, R., Dejani, N. N., Medeiros, A. I. de, Zuanon, J. A. S., Spolidório, L. C., et al. (2017). Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis. PLOS ONE, 12( 4), 1-29. doi:10.1371/journal.pone.0175935
NLM
Celiberto LS, Bedani R, Dejani NN, Medeiros AI de, Zuanon JAS, Spolidório LC, Adorno MAT, Varesche MBA, Galvão FC, Valentini SR, Font de Valdez G, Rossi EA, Cavallini DCU. Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis [Internet]. PLOS ONE. 2017 ; 12( 4): 1-29.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1371/journal.pone.0175935
Vancouver
Celiberto LS, Bedani R, Dejani NN, Medeiros AI de, Zuanon JAS, Spolidório LC, Adorno MAT, Varesche MBA, Galvão FC, Valentini SR, Font de Valdez G, Rossi EA, Cavallini DCU. Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis [Internet]. PLOS ONE. 2017 ; 12( 4): 1-29.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1371/journal.pone.0175935
Trabalho de evento-resumo
Anti-inflammatory properties of water extracts of different fruit by-products and their effect on the adhesion of Streptococcus thermophilus TH-4 and the probiotic Lactobacillus rhamnosus LGG to Caco-2 cells (2017)
Albuquerque, Marcela Albuquerque Cavalcanti de; Levit, Romina; Bedani, Raquel; LeBlanc, Alejandra de Moreno de; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: ANTI-INFLAMATÓRIOS, PROBIÓTICOS
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ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Anti-inflammatory properties of water extracts of different fruit by-products and their effect on the adhesion of Streptococcus thermophilus TH-4 and the probiotic Lactobacillus rhamnosus LGG to Caco-2 cells. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 02 nov. 2024.
APA
Albuquerque, M. A. C. de, Levit, R., Bedani, R., LeBlanc, A. de M. de, LeBlanc, J. G., & Saad, S. M. I. (2017). Anti-inflammatory properties of water extracts of different fruit by-products and their effect on the adhesion of Streptococcus thermophilus TH-4 and the probiotic Lactobacillus rhamnosus LGG to Caco-2 cells. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Albuquerque MAC de, Levit R, Bedani R, LeBlanc A de M de, LeBlanc JG, Saad SMI. Anti-inflammatory properties of water extracts of different fruit by-products and their effect on the adhesion of Streptococcus thermophilus TH-4 and the probiotic Lactobacillus rhamnosus LGG to Caco-2 cells [Internet]. Anais. 2017 ;[citado 2024 nov. 02 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Albuquerque MAC de, Levit R, Bedani R, LeBlanc A de M de, LeBlanc JG, Saad SMI. Anti-inflammatory properties of water extracts of different fruit by-products and their effect on the adhesion of Streptococcus thermophilus TH-4 and the probiotic Lactobacillus rhamnosus LGG to Caco-2 cells [Internet]. Anais. 2017 ;[citado 2024 nov. 02 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Trabalho de evento-resumo
Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms (2017)
Albuquerque, Marcela Albuquerque Cavalcanti de; Levit, Romina; Bedani, Raquel; LeBlanc, Alejandra de Moreno de; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO
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ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 02 nov. 2024.
APA
Albuquerque, M. A. C. de, Levit, R., Bedani, R., LeBlanc, A. de M. de, LeBlanc, J. G., & Saad, S. M. I. (2017). Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Albuquerque MAC de, Levit R, Bedani R, LeBlanc A de M de, LeBlanc JG, Saad SMI. Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms [Internet]. Anais. 2017 ;[citado 2024 nov. 02 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Albuquerque MAC de, Levit R, Bedani R, LeBlanc A de M de, LeBlanc JG, Saad SMI. Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms [Internet]. Anais. 2017 ;[citado 2024 nov. 02 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Trabalho de evento-resumo
Desenvolvimento de um leite fermentado simbiótico bioenriquecido com folato (2017)
Yamacita, Débora Satie; Albuquerque, Marcela Albuquerque Cavalcanti de; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidade: FCF
Subjects: LEITE FERMENTADO, LACTOBACILLUS, PROBIÓTICOS
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ABNT
YAMACITA, Débora Satie et al. Desenvolvimento de um leite fermentado simbiótico bioenriquecido com folato. 2017, Anais.. São Paulo: Pró-Reitoria de Pesquisa/USP, 2017. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 02 nov. 2024.
APA
Yamacita, D. S., Albuquerque, M. A. C. de, LeBlanc, J. G., & Saad, S. M. I. (2017). Desenvolvimento de um leite fermentado simbiótico bioenriquecido com folato. In Resumos. São Paulo: Pró-Reitoria de Pesquisa/USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Yamacita DS, Albuquerque MAC de, LeBlanc JG, Saad SMI. Desenvolvimento de um leite fermentado simbiótico bioenriquecido com folato [Internet]. Resumos. 2017 ;[citado 2024 nov. 02 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Yamacita DS, Albuquerque MAC de, LeBlanc JG, Saad SMI. Desenvolvimento de um leite fermentado simbiótico bioenriquecido com folato [Internet]. Resumos. 2017 ;[citado 2024 nov. 02 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Trabalho de evento-resumo
Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment (2017)
Saad, Susana Marta Isay ; Bedani, Raquel; LeBlanc, Jean Guy; Albuquerque, Marcela Albuquerque Cavalcanti de
Source: Abstracts. Conference titles: International Scientific Conference Probiotics and Prebiotics. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE FERMENTADO
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ABNT
SAAD, Susana Marta Isay et al. Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment. 2017, Anais.. Holanda: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2017. . Acesso em: 02 nov. 2024.
APA
Saad, S. M. I., Bedani, R., LeBlanc, J. G., & Albuquerque, M. A. C. de. (2017). Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment. In Abstracts. Holanda: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Saad SMI, Bedani R, LeBlanc JG, Albuquerque MAC de. Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment. Abstracts. 2017 ;[citado 2024 nov. 02 ]
Vancouver
Saad SMI, Bedani R, LeBlanc JG, Albuquerque MAC de. Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment. Abstracts. 2017 ;[citado 2024 nov. 02 ]
Artigo de periodico
Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability (2017)
Slavutsky, Anibal M; Chávez, Mónica C.; Fávaro-Trindade, Carmen Silvia; Bertuzzi, Maria A
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LACTOBACILLUS, PROBIÓTICOS, SECAGEM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SLAVUTSKY, Anibal M et al. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability. Journal of Food Process Engineering, v. 40, n. 2, p. 1-9, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12394. Acesso em: 02 nov. 2024.
APA
Slavutsky, A. M., Chávez, M. C., Fávaro-Trindade, C. S., & Bertuzzi, M. A. (2017). Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability. Journal of Food Process Engineering, 40( 2), 1-9. doi:10.1111/jfpe.12394
NLM
Slavutsky AM, Chávez MC, Fávaro-Trindade CS, Bertuzzi MA. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpe.12394
Vancouver
Slavutsky AM, Chávez MC, Fávaro-Trindade CS, Bertuzzi MA. Encapsulation of Lactobacillus acidophilus in a pilot-plant spray-dryer: effect of process parameters on cell viability [Internet]. Journal of Food Process Engineering. 2017 ; 40( 2): 1-9.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jfpe.12394
Artigo de periodico
Probiotic soy product supplemented with isoflavones improves the lipid profile of moderately hypercholesterolemic men: a randomized controlled trial (2016)
Cavallini, Daniela Cardoso Umbelino; Manzoni, Marla Simone Jovenasso; Bedani, Raquel; Roselino, Mariana Nougalli; Celiberto, Larissa Sbaglia; Vendramini, Regina Célia; Valdez, Graciela Font de; Abdalla, Dulcinéia Saes Parra ; Pinto,Roseli Aparecida; Rosetto, Daniella; Valentini, Sandro Roberto; Rossi, Elizeu Antônio
Source: Nutrients. Unidade: FCF
Subjects: PROBIÓTICOS, HIPERCOLESTEROLEMIA, ISOFLAVONAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALLINI, Daniela Cardoso Umbelino et al. Probiotic soy product supplemented with isoflavones improves the lipid profile of moderately hypercholesterolemic men: a randomized controlled trial. Nutrients, v. 8, n. 1, p. 1-18 art. 52, 2016Tradução . . Disponível em: https://doi.org/10.3390/nu8010052. Acesso em: 02 nov. 2024.
APA
Cavallini, D. C. U., Manzoni, M. S. J., Bedani, R., Roselino, M. N., Celiberto, L. S., Vendramini, R. C., et al. (2016). Probiotic soy product supplemented with isoflavones improves the lipid profile of moderately hypercholesterolemic men: a randomized controlled trial. Nutrients, 8( 1), 1-18 art. 52. doi:10.3390/nu8010052
NLM
Cavallini DCU, Manzoni MSJ, Bedani R, Roselino MN, Celiberto LS, Vendramini RC, Valdez GF de, Abdalla DSP, Pinto RA, Rosetto D, Valentini SR, Rossi EA. Probiotic soy product supplemented with isoflavones improves the lipid profile of moderately hypercholesterolemic men: a randomized controlled trial [Internet]. Nutrients. 2016 ; 8( 1): 1-18 art. 52.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3390/nu8010052
Vancouver
Cavallini DCU, Manzoni MSJ, Bedani R, Roselino MN, Celiberto LS, Vendramini RC, Valdez GF de, Abdalla DSP, Pinto RA, Rosetto D, Valentini SR, Rossi EA. Probiotic soy product supplemented with isoflavones improves the lipid profile of moderately hypercholesterolemic men: a randomized controlled trial [Internet]. Nutrients. 2016 ; 8( 1): 1-18 art. 52.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3390/nu8010052
Artigo de periodico
Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures (2016)
Albuquerque, Marcela Albuquerque Cavalcanti de; Bedani, Raquel; Vieira, Antônio Diogo Silva; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO, LEITE DE SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures. International Journal of Food Microbiology, v. 236, p. 26-32, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2016.07.008. Acesso em: 02 nov. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., Vieira, A. D. S., LeBlanc, J. G., & Saad, S. M. I. (2016). Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures. International Journal of Food Microbiology, 236, 26-32. doi:10.1016/j.ijfoodmicro.2016.07.008
NLM
Albuquerque MAC de, Bedani R, Vieira ADS, LeBlanc JG, Saad SMI. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures [Internet]. International Journal of Food Microbiology. 2016 ; 236 26-32.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2016.07.008
Vancouver
Albuquerque MAC de, Bedani R, Vieira ADS, LeBlanc JG, Saad SMI. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures [Internet]. International Journal of Food Microbiology. 2016 ; 236 26-32.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2016.07.008
Trabalho de evento-resumo
Probiotic lactobacilli strains may increase folate concentrations of media supplemented with fruit by products (2016)
Albuquerque, Marcela Albuquerque Cavalcanti de; Bedani, Raquel; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: International Symposium on Lactic Acid Bacteria. Unidade: FCF
Assunto: PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Probiotic lactobacilli strains may increase folate concentrations of media supplemented with fruit by products. 2016, Anais.. México: CERELA/CONICET, 2016. . Acesso em: 02 nov. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., LeBlanc, J. G., & Saad, S. M. I. (2016). Probiotic lactobacilli strains may increase folate concentrations of media supplemented with fruit by products. In Abstracts. México: CERELA/CONICET.
NLM
Albuquerque MAC de, Bedani R, LeBlanc JG, Saad SMI. Probiotic lactobacilli strains may increase folate concentrations of media supplemented with fruit by products. Abstracts. 2016 ;[citado 2024 nov. 02 ]
Vancouver
Albuquerque MAC de, Bedani R, LeBlanc JG, Saad SMI. Probiotic lactobacilli strains may increase folate concentrations of media supplemented with fruit by products. Abstracts. 2016 ;[citado 2024 nov. 02 ]

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