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Artigo de periodico
Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering, v. 107, n. 1, p. 36-40, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2011.06.005. Acesso em: 21 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering, 107( 1), 36-40. doi:10.1016/j.jfoodeng.2011.06.005
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness [Internet]. Journal of Food Engineering. 2011 ; 107( 1): 36-40.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.06.005
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness [Internet]. Journal of Food Engineering. 2011 ; 107( 1): 36-40.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.06.005
Artigo de periodico
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk (2011)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology, v. 145, n. 1, p. 22-27, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011. Acesso em: 21 out. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology, 145( 1), 22-27. doi:10.1016/j.ijfoodmicro.2010.11.011
NLM
Oliveira RP de S, Florence ACR, Perego P, Oliveira MN de, Converti A. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk [Internet]. International Journal of Food Microbiology. 2011 ; 145( 1): 22-27.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011
Vancouver
Oliveira RP de S, Florence ACR, Perego P, Oliveira MN de, Converti A. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk [Internet]. International Journal of Food Microbiology. 2011 ; 145( 1): 22-27.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011
Artigo de periodico
Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Chemical Engineering Transactions. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin. Chemical Engineering Transactions, v. 24, p. 457-462, 2011Tradução . . Disponível em: https://doi.org/10.3303/CET1124077. Acesso em: 21 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin. Chemical Engineering Transactions, 24, 457-462. doi:10.3303/CET1124077
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin [Internet]. Chemical Engineering Transactions. 2011 ; 24 457-462.[citado 2024 out. 21 ] Available from: https://doi.org/10.3303/CET1124077
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin [Internet]. Chemical Engineering Transactions. 2011 ; 24 457-462.[citado 2024 out. 21 ] Available from: https://doi.org/10.3303/CET1124077
Artigo de periodico
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology, v. 44, n. 2, p. 520-523, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.08.024. Acesso em: 21 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology, 44( 2), 520-523. doi:10.1016/j.lwt.2010.08.024
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 520-523.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.lwt.2010.08.024
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 520-523.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.lwt.2010.08.024
Artigo de periodico
Adsorption of 'NI POT. 2+', 'ZN POT. 2+' and 'PB POT. 2+' onto dry biomass of Arthrospira (Spirulina) platensis and Chlorella vulgaris. I. Single metal systems (2011)
Ferreira, Lívia Seno; Rodrigues, Mayla Santos; Carvalho, João Carlos Monteiro de ; Lodi, Alessandra; Finocchio, Elisabetta; Perego, Patrizia; Converti, Attilio
Source: Chemical Engineering Journal. Unidade: FCF
Subjects: BIOMASSA, METAIS PESADOS, ESPECTROSCOPIA INFRAVERMELHA
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ABNT
FERREIRA, Lívia Seno et al. Adsorption of 'NI POT. 2+', 'ZN POT. 2+' and 'PB POT. 2+' onto dry biomass of Arthrospira (Spirulina) platensis and Chlorella vulgaris. I. Single metal systems. Chemical Engineering Journal, v. 173, n. 2, p. 326-333 : + Supplementary materials ( S1), 2011Tradução . . Disponível em: https://doi.org/10.1016/j.cej.2011.07.039. Acesso em: 21 out. 2024.
APA
Ferreira, L. S., Rodrigues, M. S., Carvalho, J. C. M. de, Lodi, A., Finocchio, E., Perego, P., & Converti, A. (2011). Adsorption of 'NI POT. 2+', 'ZN POT. 2+' and 'PB POT. 2+' onto dry biomass of Arthrospira (Spirulina) platensis and Chlorella vulgaris. I. Single metal systems. Chemical Engineering Journal, 173( 2), 326-333 : + Supplementary materials ( S1). doi:10.1016/j.cej.2011.07.039
NLM
Ferreira LS, Rodrigues MS, Carvalho JCM de, Lodi A, Finocchio E, Perego P, Converti A. Adsorption of 'NI POT. 2+', 'ZN POT. 2+' and 'PB POT. 2+' onto dry biomass of Arthrospira (Spirulina) platensis and Chlorella vulgaris. I. Single metal systems [Internet]. Chemical Engineering Journal. 2011 ; 173( 2): 326-333 : + Supplementary materials ( S1).[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.cej.2011.07.039
Vancouver
Ferreira LS, Rodrigues MS, Carvalho JCM de, Lodi A, Finocchio E, Perego P, Converti A. Adsorption of 'NI POT. 2+', 'ZN POT. 2+' and 'PB POT. 2+' onto dry biomass of Arthrospira (Spirulina) platensis and Chlorella vulgaris. I. Single metal systems [Internet]. Chemical Engineering Journal. 2011 ; 173( 2): 326-333 : + Supplementary materials ( S1).[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.cej.2011.07.039
Artigo de periodico
Effects of light intensity and dilution rate on the semicontinuous cultivation of Arthrospira (Spirulina) platensis: a kinetic monod-type approach (2011)
Bezerra, Raquel Pedrosa; Montoya, Erika Yuliana Ortiz; Sato, Sunao; Perego, Patrizia; Carvalho, João Carlos Monteiro de ; Converti, Attilio
Source: Bioresource Technology. Unidade: FCF
Subjects: BIOTECNOLOGIA, INTENSIDADE DA LUZ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEZERRA, Raquel Pedrosa et al. Effects of light intensity and dilution rate on the semicontinuous cultivation of Arthrospira (Spirulina) platensis: a kinetic monod-type approach. Bioresource Technology, v. 102, n. 3, p. 3215-3219, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.biortech.2010.11.009. Acesso em: 21 out. 2024.
APA
Bezerra, R. P., Montoya, E. Y. O., Sato, S., Perego, P., Carvalho, J. C. M. de, & Converti, A. (2011). Effects of light intensity and dilution rate on the semicontinuous cultivation of Arthrospira (Spirulina) platensis: a kinetic monod-type approach. Bioresource Technology, 102( 3), 3215-3219. doi:10.1016/j.biortech.2010.11.009
NLM
Bezerra RP, Montoya EYO, Sato S, Perego P, Carvalho JCM de, Converti A. Effects of light intensity and dilution rate on the semicontinuous cultivation of Arthrospira (Spirulina) platensis: a kinetic monod-type approach [Internet]. Bioresource Technology. 2011 ; 102( 3): 3215-3219.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.biortech.2010.11.009
Vancouver
Bezerra RP, Montoya EYO, Sato S, Perego P, Carvalho JCM de, Converti A. Effects of light intensity and dilution rate on the semicontinuous cultivation of Arthrospira (Spirulina) platensis: a kinetic monod-type approach [Internet]. Bioresource Technology. 2011 ; 102( 3): 3215-3219.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.biortech.2010.11.009
Artigo de periodico
Influence of food matrices on probiotic viability: a review focusing on the fruity bases (2011)
Espírito Santo, Ana Paula do; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Trends in Food Science & Technology. Unidade: FCF
Subjects: PROBIÓTICOS, ALIMENTOS FUNCIONAIS
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ABNT
ESPÍRITO SANTO, Ana Paula do et al. Influence of food matrices on probiotic viability: a review focusing on the fruity bases. Trends in Food Science & Technology, v. 22, n. 7, p. 377-385, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2011.04.008. Acesso em: 21 out. 2024.
APA
Espírito Santo, A. P. do, Perego, P., Converti, A., & Oliveira, M. N. de. (2011). Influence of food matrices on probiotic viability: a review focusing on the fruity bases. Trends in Food Science & Technology, 22( 7), 377-385. doi:10.1016/j.tifs.2011.04.008
NLM
Espírito Santo AP do, Perego P, Converti A, Oliveira MN de. Influence of food matrices on probiotic viability: a review focusing on the fruity bases [Internet]. Trends in Food Science & Technology. 2011 ; 22( 7): 377-385.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.tifs.2011.04.008
Vancouver
Espírito Santo AP do, Perego P, Converti A, Oliveira MN de. Influence of food matrices on probiotic viability: a review focusing on the fruity bases [Internet]. Trends in Food Science & Technology. 2011 ; 22( 7): 377-385.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.tifs.2011.04.008

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