ReP USP - Resultado da busca

Trabalho de evento-resumo
Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults (2017)
Vieira, Antônio Diogo Silva; Cuevas-Tena, Maria; Souza, Carlota Bussolo de; Zoetendal, Erwin G; Smidt, Hauke; Venema, Koen; Saad, Susana Marta Isay
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: PROBIÓTICOS, ACEROLA
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ABNT
VIEIRA, Antônio Diogo Silva et al. Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 07 nov. 2024.
APA
Vieira, A. D. S., Cuevas-Tena, M., Souza, C. B. de, Zoetendal, E. G., Smidt, H., Venema, K., & Saad, S. M. I. (2017). Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Vieira ADS, Cuevas-Tena M, Souza CB de, Zoetendal EG, Smidt H, Venema K, Saad SMI. Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults [Internet]. Anais. 2017 ;[citado 2024 nov. 07 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Vieira ADS, Cuevas-Tena M, Souza CB de, Zoetendal EG, Smidt H, Venema K, Saad SMI. Probiotic fermented soy beverage supplemented with acerola by-product increased beneficial bacteria in the tim-2 in vitro model containing microbiota of lean adults [Internet]. Anais. 2017 ;[citado 2024 nov. 07 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Parte de monografia/livro
Increasing folate content through the use of lactic acid bacteria in novel fermented foods (2017)
Albuquerque, Marcela Albuquerque Cavalcanti de; Bedani, Raquel; Saad, Susana Marta Isay ; Leblanc, Jean Guy Joseph
Source: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, ALIMENTOS FERMENTADOS
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ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Tradução . Boca Raton: CRC Press, 2017. . . Acesso em: 07 nov. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., Saad, S. M. I., & Leblanc, J. G. J. (2017). Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press.
NLM
Albuquerque MAC de, Bedani R, Saad SMI, Leblanc JGJ. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 nov. 07 ]
Vancouver
Albuquerque MAC de, Bedani R, Saad SMI, Leblanc JGJ. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 nov. 07 ]
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: 07 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. 07 ] 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. 07 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001
Trabalho de evento-resumo
Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product (2017)
Battistini, Carolina; Bedani, Raquel; Saad, Susana Marta Isay
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: ALIMENTOS FUNCIONAIS, PROBIÓTICOS
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ABNT
BATTISTINI, Carolina e BEDANI, Raquel e SAAD, Susana Marta Isay. Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 07 nov. 2024.
APA
Battistini, C., Bedani, R., & Saad, S. M. I. (2017). Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Battistini C, Bedani R, Saad SMI. Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product [Internet]. Anais. 2017 ;[citado 2024 nov. 07 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Battistini C, Bedani R, Saad SMI. Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product [Internet]. Anais. 2017 ;[citado 2024 nov. 07 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Trabalho de evento-resumo periodico
Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product (2017)
Bedani, Raquel; Carvalho, Fernanda Santos de; Albuquerque, Marcela Albuquerque Cavalcanti de; Battistini, Carolina; Saad, Susana Marta Isay
Source: Journal of the International Society of Microbiota. Conference titles: World Congress on International Society of Microbiota/ISM Targeting Microbiota. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO
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ABNT
BEDANI, Raquel et al. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 07 nov. 2024. , 2017
APA
Bedani, R., Carvalho, F. S. de, Albuquerque, M. A. C. de, Battistini, C., & Saad, S. M. I. (2017). Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Bedani R, Carvalho FS de, Albuquerque MAC de, Battistini C, Saad SMI. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. 2017 ; 4 66.[citado 2024 nov. 07 ]
Vancouver
Bedani R, Carvalho FS de, Albuquerque MAC de, Battistini C, Saad SMI. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. 2017 ; 4 66.[citado 2024 nov. 07 ]
Trabalho de evento-resumo periodico
Prebiotic supplementation in material diet changes differently the human milk microbiota (2017)
Padilha, Marina; Brejnrod, Asker; Danneskiold-Samsoe, Niels Banhos; Taddei, Carla; Kristiansen, Karsten; Saad, Susana Marta Isay
Source: Journal of the International Society of Microbiota. Conference titles: World Congress on International Society of Microbiota/ISM Targeting Microbiota. Unidade: FCF
Subjects: LEITE MATERNO, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
PADILHA, Marina et al. Prebiotic supplementation in material diet changes differently the human milk microbiota. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 07 nov. 2024. , 2017
APA
Padilha, M., Brejnrod, A., Danneskiold-Samsoe, N. B., Taddei, C., Kristiansen, K., & Saad, S. M. I. (2017). Prebiotic supplementation in material diet changes differently the human milk microbiota. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Padilha M, Brejnrod A, Danneskiold-Samsoe NB, Taddei C, Kristiansen K, Saad SMI. Prebiotic supplementation in material diet changes differently the human milk microbiota. Journal of the International Society of Microbiota. 2017 ; 4 107.[citado 2024 nov. 07 ]
Vancouver
Padilha M, Brejnrod A, Danneskiold-Samsoe NB, Taddei C, Kristiansen K, Saad SMI. Prebiotic supplementation in material diet changes differently the human milk microbiota. Journal of the International Society of Microbiota. 2017 ; 4 107.[citado 2024 nov. 07 ]
Artigo de periodico
Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT (2017)
Miyazima, Tatiana Yuriko; Ishikawa, Karin Hitomi ; Mayer, Marcia Pinto Alves ; Saad, Susana Marta Isay ; Nakamae, Atlas Edson Moleros
Source: Oral Diseases. Unidades: ICB, FO, FCF
Subjects: CANDIDA, LACTOBACILLUS, PRÓTESE TOTAL IMEDIATA, BOCA EDENTADA, PROBIÓTICOS
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ABNT
MIYAZIMA, Tatiana Yuriko et al. Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT. Oral Diseases, v. 23 p. 919-925, 2017Tradução . . Disponível em: https://doi.org/10.1111/odi.12669. Acesso em: 07 nov. 2024.
APA
Miyazima, T. Y., Ishikawa, K. H., Mayer, M. P. A., Saad, S. M. I., & Nakamae, A. E. M. (2017). Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT. Oral Diseases, 23 p. 919-925. doi:10.1111/odi.12669
NLM
Miyazima TY, Ishikawa KH, Mayer MPA, Saad SMI, Nakamae AEM. Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT [Internet]. Oral Diseases. 2017 ; 23 p. 919-925[citado 2024 nov. 07 ] Available from: https://doi.org/10.1111/odi.12669
Vancouver
Miyazima TY, Ishikawa KH, Mayer MPA, Saad SMI, Nakamae AEM. Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT [Internet]. Oral Diseases. 2017 ; 23 p. 919-925[citado 2024 nov. 07 ] Available from: https://doi.org/10.1111/odi.12669
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: 07 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. 07 ] 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. 07 ] 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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 07 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. 07 ] 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. 07 ] 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: 07 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. 07 ] 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. 07 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress (2017)
Costa, Mayra Garcia Maia; Ooki, Gabriela Namur; Vieira, Antônio Diogo Silva; Bedani, Raquel; Saad, Susana Marta Isay
Source: Food Function. Unidade: FCF
Subjects: LACTOBACILLUS, AÇAÍ, SUPLEMENTAÇÃO ALIMENTAR, PROBIÓTICOS
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ABNT
COSTA, Mayra Garcia Maia et al. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress. Food Function, v. 8, n. 2, p. 731-740, 2017Tradução . . Disponível em: https://doi.org/10.1039/c6fo00778c. Acesso em: 07 nov. 2024.
APA
Costa, M. G. M., Ooki, G. N., Vieira, A. D. S., Bedani, R., & Saad, S. M. I. (2017). Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress. Food Function, 8( 2), 731-740. doi:10.1039/c6fo00778c
NLM
Costa MGM, Ooki GN, Vieira ADS, Bedani R, Saad SMI. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress [Internet]. Food Function. 2017 ; 8( 2): 731-740.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1039/c6fo00778c
Vancouver
Costa MGM, Ooki GN, Vieira ADS, Bedani R, Saad SMI. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress [Internet]. Food Function. 2017 ; 8( 2): 731-740.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1039/c6fo00778c
Artigo de periodico
Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine (2017)
Souza, Cínthia Hoch Batista de; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, MARGARINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Cínthia Hoch Batista de e GIOIELLI, Luiz Antonio e SAAD, Susana Marta Isay. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine. Food Science and Technology, v. 79, p. 205-212, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.01.032. Acesso em: 07 nov. 2024.
APA
Souza, C. H. B. de, Gioielli, L. A., & Saad, S. M. I. (2017). Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine. Food Science and Technology, 79, 205-212. doi:10.1016/j.lwt.2017.01.032
NLM
Souza CHB de, Gioielli LA, Saad SMI. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine [Internet]. Food Science and Technology. 2017 ; 79 205-212.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.lwt.2017.01.032
Vancouver
Souza CHB de, Gioielli LA, Saad SMI. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine [Internet]. Food Science and Technology. 2017 ; 79 205-212.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.lwt.2017.01.032
Trabalho de evento-resumo periodico
Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread (2017)
Kanup, Raquel Fortes; Santos, Clara Simone dos; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay ; Ract, Juliana Neves Rodrigues
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: PROBIÓTICOS, ALIMENTOS FUNCIONAIS, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KANUP, Raquel Fortes et al. Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 07 nov. 2024. , 2017
APA
Kanup, R. F., Santos, C. S. dos, Gioielli, L. A., Saad, S. M. I., & Ract, J. N. R. (2017). Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Kanup RF, Santos CS dos, Gioielli LA, Saad SMI, Ract JNR. Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 44 res. FCF084.[citado 2024 nov. 07 ]
Vancouver
Kanup RF, Santos CS dos, Gioielli LA, Saad SMI, Ract JNR. Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 44 res. FCF084.[citado 2024 nov. 07 ]
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 07 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. 07 ]
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. 07 ]
Trabalho de evento-resumo
Influência da incorporação de okara e amaranto sobre as características de um produto fermentado à base de soja simbiótico (2017)
Carvalho, Fernanda Santos de; Saad, Susana Marta Isay ; Bedani, Raquel
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidade: FCF
Subjects: AMARANTHUS, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Fernanda Santos de e SAAD, Susana Marta Isay e BEDANI, Raquel. Influência da incorporação de okara e amaranto sobre as características de um produto fermentado à base de soja simbiótico. 2017, Anais.. São Paulo: Pró-Reitoria de Pesquisa/USP, 2017. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 07 nov. 2024.
APA
Carvalho, F. S. de, Saad, S. M. I., & Bedani, R. (2017). Influência da incorporação de okara e amaranto sobre as características de um produto fermentado à base de soja simbiótico. In Resumos. São Paulo: Pró-Reitoria de Pesquisa/USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Carvalho FS de, Saad SMI, Bedani R. Influência da incorporação de okara e amaranto sobre as características de um produto fermentado à base de soja simbiótico [Internet]. Resumos. 2017 ;[citado 2024 nov. 07 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Carvalho FS de, Saad SMI, Bedani R. Influência da incorporação de okara e amaranto sobre as características de um produto fermentado à base de soja simbiótico [Internet]. Resumos. 2017 ;[citado 2024 nov. 07 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms (2017)
Vieira, Antônio Diogo Silva; Bedani, Raquel; Albuquerque, Marcela Albuquerque Cavalcanti de; Bíscola, Vanessa; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO, AMARANTHUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, Antônio Diogo Silva et al. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, v. 97, p. 356-363, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.04.026. Acesso em: 07 nov. 2024.
APA
Vieira, A. D. S., Bedani, R., Albuquerque, M. A. C. de, Bíscola, V., & Saad, S. M. I. (2017). The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, 97, 356-363. doi:10.1016/j.foodres.2017.04.026
NLM
Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026
Vancouver
Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026

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