ReP USP - Resultado da busca

Artigo de periodico
Gut microbiota is associated with adiposity markers and probiotics may impact specific genera (2020)
Gomes, Aline Corado; Hoffmann, Christian ; Mota, João Felipe
Source: European Journal of Nutrition. Unidade: FCF
Subjects: ADIPOSIDADE, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Aline Corado e HOFFMANN, Christian e MOTA, João Felipe. Gut microbiota is associated with adiposity markers and probiotics may impact specific genera. European Journal of Nutrition, v. 59, p. 1751-1762, 2020Tradução . . Disponível em: https://doi.org/10.1007/s00394-019-02034-0. Acesso em: 05 nov. 2024.
APA
Gomes, A. C., Hoffmann, C., & Mota, J. F. (2020). Gut microbiota is associated with adiposity markers and probiotics may impact specific genera. European Journal of Nutrition, 59, 1751-1762. doi:10.1007/s00394-019-02034-0
NLM
Gomes AC, Hoffmann C, Mota JF. Gut microbiota is associated with adiposity markers and probiotics may impact specific genera [Internet]. European Journal of Nutrition. 2020 ; 59 1751-1762.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s00394-019-02034-0
Vancouver
Gomes AC, Hoffmann C, Mota JF. Gut microbiota is associated with adiposity markers and probiotics may impact specific genera [Internet]. European Journal of Nutrition. 2020 ; 59 1751-1762.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s00394-019-02034-0
Artigo de periodico
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo (2020)
Paesani, Candela; Degano, Alicia Laura; Salvucci, Emiliano; Zalosnik, Maria Ines; Fabi, João Paulo ; Sciarini, Lorena Susana; Perez, Gabriela Teresa
Source: Journal of Cereal Science. Unidade: FCF
Subjects: FARINHA DE TRIGO, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAESANI, Candela et al. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, v. 93, p. 1-9 art. 102956, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.102956. Acesso em: 05 nov. 2024.
APA
Paesani, C., Degano, A. L., Salvucci, E., Zalosnik, M. I., Fabi, J. P., Sciarini, L. S., & Perez, G. T. (2020). Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, 93, 1-9 art. 102956. doi:10.1016/j.jcs.2020.102956
NLM
Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
Vancouver
Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
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
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: 05 nov. 2024.
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 2024 nov. 05 ] 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 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082
Artigo de periodico
Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization (2018)
Malheiros, Patrícia S; Jozala, Angela F; Pessoa Junior, Adalberto ; Vila, Marta M. D. C; Balcão, Victor M; Franco, Bernadette Dora Gombossy de Melo
Source: Food Packaging and Shelf Life. Unidade: FCF
Subjects: LACTOBACILLUS, PEPTÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALHEIROS, Patrícia S et al. Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization. Food Packaging and Shelf Life, v. 17, p. 25-29, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2018.05.001. Acesso em: 05 nov. 2024.
APA
Malheiros, P. S., Jozala, A. F., Pessoa Junior, A., Vila, M. M. D. C., Balcão, V. M., & Franco, B. D. G. de M. (2018). Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization. Food Packaging and Shelf Life, 17, 25-29. doi:10.1016/j.fpsl.2018.05.001
NLM
Malheiros PS, Jozala AF, Pessoa Junior A, Vila MMDC, Balcão VM, Franco BDG de M. Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization [Internet]. Food Packaging and Shelf Life. 2018 ; 17 25-29.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fpsl.2018.05.001
Vancouver
Malheiros PS, Jozala AF, Pessoa Junior A, Vila MMDC, Balcão VM, Franco BDG de M. Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization [Internet]. Food Packaging and Shelf Life. 2018 ; 17 25-29.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fpsl.2018.05.001
Artigo de periodico
Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a (2018)
Carvalho, Kátia G; Bambirra, Felipe H; Nicoli, Jacques R; Oliveira, Jamil S; Santos, Alexandre M. C; Bemquerer, Marcelo P; Miranda, Antonio; Franco, Bernadette Dora Gombossy de Melo
Source: Archives of Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, LISTERIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Kátia G et al. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a. Archives of Microbiology, v. 200, n. 4, p. 635-644, 2018Tradução . . Disponível em: https://doi.org/10.1007/s00203-018-1477-3. Acesso em: 05 nov. 2024.
APA
Carvalho, K. G., Bambirra, F. H., Nicoli, J. R., Oliveira, J. S., Santos, A. M. C., Bemquerer, M. P., et al. (2018). Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a. Archives of Microbiology, 200( 4), 635-644. doi:10.1007/s00203-018-1477-3
NLM
Carvalho KG, Bambirra FH, Nicoli JR, Oliveira JS, Santos AMC, Bemquerer MP, Miranda A, Franco BDG de M. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a [Internet]. Archives of Microbiology. 2018 ; 200( 4): 635-644.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s00203-018-1477-3
Vancouver
Carvalho KG, Bambirra FH, Nicoli JR, Oliveira JS, Santos AMC, Bemquerer MP, Miranda A, Franco BDG de M. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a [Internet]. Archives of Microbiology. 2018 ; 200( 4): 635-644.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s00203-018-1477-3
Trabalho de evento-resumo
Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria (2017)
Ferraz, Sarah; Franco, Bernadette Dora Gombossy de Melo
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: LACTOBACILLUS, ÁCIDO LÁCTICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERRAZ, Sarah e FRANCO, Bernadette Dora Gombossy de Melo. Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 05 nov. 2024.
APA
Ferraz, S., & Franco, B. D. G. de M. (2017). Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Ferraz S, Franco BDG de M. Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria [Internet]. Anais. 2017 ;[citado 2024 nov. 05 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Ferraz S, Franco BDG de M. Enhancement of bacteriocin production by Lactobacillus sakei MBSa1 using co-cultures with other lactic acid bacteria [Internet]. Anais. 2017 ;[citado 2024 nov. 05 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Artigo de periodico
Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a (2016)
Malheiros, Patrícia da Silva; Cuccovia, Iolanda Midea ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Control. Unidades: IQ, FCF
Subjects: LISTERIA, LACTOBACILLUS, NANOTECNOLOGIA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALHEIROS, Patrícia da Silva e CUCCOVIA, Iolanda Midea e FRANCO, Bernadette Dora Gombossy de Melo. Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a. Food Control, v. 63, p. 158-164, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.11.037. Acesso em: 05 nov. 2024.
APA
Malheiros, P. da S., Cuccovia, I. M., & Franco, B. D. G. de M. (2016). Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a. Food Control, 63, 158-164. doi:10.1016/j.foodcont.2015.11.037
NLM
Malheiros P da S, Cuccovia IM, Franco BDG de M. Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a [Internet]. Food Control. 2016 ; 63 158-164.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.037
Vancouver
Malheiros P da S, Cuccovia IM, Franco BDG de M. Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a [Internet]. Food Control. 2016 ; 63 158-164.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.037
Artigo de periodico
Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami (2016)
Barbosa, M. S; Todorov, Svetoslav Dimitrov ; Ivanova, I. V; Belguesmia, Y; Choiset, Yvan; Rabesona, Hanitra; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Food Control. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, LACTOBACILLUS, ENTEROCOCCUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, M. S et al. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control, v. 60, p. 103-112, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.07.029. Acesso em: 05 nov. 2024.
APA
Barbosa, M. S., Todorov, S. D., Ivanova, I. V., Belguesmia, Y., Choiset, Y., Rabesona, H., et al. (2016). Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control, 60, 103-112. doi:10.1016/j.foodcont.2015.07.029
NLM
Barbosa MS, Todorov SD, Ivanova IV, Belguesmia Y, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami [Internet]. Food Control. 2016 ; 60 103-112.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Vancouver
Barbosa MS, Todorov SD, Ivanova IV, Belguesmia Y, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami [Internet]. Food Control. 2016 ; 60 103-112.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Trabalho de evento-resumo
Potential effect of synbiotic diet dessert containing Lactobacillus acidophilus La-5 on individuals with metabolic syndrome: a randomized controlled trial (2016)
Santos, Douglas Xavier dos; Solano, Juanita Hernandez; Pimentel, José Alexandre Coelho; Dórea, Egídio Lima; Simão, Andrea Name Colado ; Bedani, Raquel; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: PROBIOTA. Unidades: FE, FCF, HU
Subjects: LACTOBACILLUS, METABOLISMO, SÍNDROME X METABÓLICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Douglas Xavier dos et al. Potential effect of synbiotic diet dessert containing Lactobacillus acidophilus La-5 on individuals with metabolic syndrome: a randomized controlled trial. 2016, Anais.. Crawley: International Probiotics Association/IPA, 2016. . Acesso em: 05 nov. 2024.
APA
Santos, D. X. dos, Solano, J. H., Pimentel, J. A. C., Dórea, E. L., Simão, A. N. C., Bedani, R., & Saad, S. M. I. (2016). Potential effect of synbiotic diet dessert containing Lactobacillus acidophilus La-5 on individuals with metabolic syndrome: a randomized controlled trial. In Abstracts. Crawley: International Probiotics Association/IPA.
NLM
Santos DX dos, Solano JH, Pimentel JAC, Dórea EL, Simão ANC, Bedani R, Saad SMI. Potential effect of synbiotic diet dessert containing Lactobacillus acidophilus La-5 on individuals with metabolic syndrome: a randomized controlled trial. Abstracts. 2016 ;[citado 2024 nov. 05 ]
Vancouver
Santos DX dos, Solano JH, Pimentel JAC, Dórea EL, Simão ANC, Bedani R, Saad SMI. Potential effect of synbiotic diet dessert containing Lactobacillus acidophilus La-5 on individuals with metabolic syndrome: a randomized controlled trial. Abstracts. 2016 ;[citado 2024 nov. 05 ]
Artigo de periodico
Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a (2015)
Malheiros, Patrícia da Silva; Sant'Anna, Voltaire; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALHEIROS, Patrícia da Silva et al. Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a. Brazilian Journal of Microbiology, v. 46, n. 3, p. 825-834, 2015Tradução . . Disponível em: https://doi.org/10.1590/s1517-838246320140279. Acesso em: 05 nov. 2024.
APA
Malheiros, P. da S., Sant'Anna, V., Todorov, S. D., & Franco, B. D. G. de M. (2015). Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a. Brazilian Journal of Microbiology, 46( 3), 825-834. doi:10.1590/s1517-838246320140279
NLM
Malheiros P da S, Sant'Anna V, Todorov SD, Franco BDG de M. Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a [Internet]. Brazilian Journal of Microbiology. 2015 ; 46( 3): 825-834.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1590/s1517-838246320140279
Vancouver
Malheiros P da S, Sant'Anna V, Todorov SD, Franco BDG de M. Optimization of growth and bacteriocin production by Lactobacillus sakei subsp sakei 2a [Internet]. Brazilian Journal of Microbiology. 2015 ; 46( 3): 825-834.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1590/s1517-838246320140279
Artigo de periodico
Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a (2015)
Malheiros, Patrícia da Silva; Sant, Voltaire; Brandelli, Adriano; Franco, Bernadette Dora Gombossy de Melo
Source: Thermochimica Acta. Unidade: FCF
Subjects: PEPTÍDEOS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALHEIROS, Patrícia da Silva et al. Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a. Thermochimica Acta, v. 605, p. 95-99 , 2015Tradução . . Disponível em: https://doi.org/10.1016/j.tca.2015.02.019. Acesso em: 05 nov. 2024.
APA
Malheiros, P. da S., Sant, V., Brandelli, A., & Franco, B. D. G. de M. (2015). Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a. Thermochimica Acta, 605, 95-99 . doi:10.1016/j.tca.2015.02.019
NLM
Malheiros P da S, Sant V, Brandelli A, Franco BDG de M. Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a [Internet]. Thermochimica Acta. 2015 ; 605 95-99 .[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.tca.2015.02.019
Vancouver
Malheiros P da S, Sant V, Brandelli A, Franco BDG de M. Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp sakei 2a [Internet]. Thermochimica Acta. 2015 ; 605 95-99 .[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.tca.2015.02.019
Artigo de periodico
Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread (2015)
Martinez, Rafael Chacon Ruiz; Staliano, Cristina Dini; Vieira, Antônio Diogo Silva; Villarreal, Martha Lissete Morales; Todorov, Svetoslav Dimitrov ; Saad, Susana Marta Isay ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO, LISTERIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINEZ, Rafael Chacon Ruiz et al. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread. Food Microbiology, v. 48, p. 143-152, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2014.12.010. Acesso em: 05 nov. 2024.
APA
Martinez, R. C. R., Staliano, C. D., Vieira, A. D. S., Villarreal, M. L. M., Todorov, S. D., Saad, S. M. I., & Franco, B. D. G. de M. (2015). Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread. Food Microbiology, 48, 143-152. doi:10.1016/j.fm.2014.12.010
NLM
Martinez RCR, Staliano CD, Vieira ADS, Villarreal MLM, Todorov SD, Saad SMI, Franco BDG de M. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread [Internet]. Food Microbiology. 2015 ; 48 143-152.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fm.2014.12.010
Vancouver
Martinez RCR, Staliano CD, Vieira ADS, Villarreal MLM, Todorov SD, Saad SMI, Franco BDG de M. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread [Internet]. Food Microbiology. 2015 ; 48 143-152.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fm.2014.12.010
Artigo de periodico
Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains (2015)
Santos, Karina Maria Olbrich dos; Vieira, Antônio Diogo Silva; Buriti, Flávia Carolina Alonso; Nascimento, Jéssica Catarine Frutuoso do; Melo, Maria Espindola Silva de; Bruno, Laura Maria; Borges, Maria de Fatima; Rocha, Cíntia Renata Costa; Lopes, Ana Catarina de Souza; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: Dairy Science & Technology. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS, VIRULÊNCIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Karina Maria Olbrich dos et al. Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains. Dairy Science & Technology, v. 95, n. 2, p. 209-230, 2015Tradução . . Disponível em: https://doi.org/10.1007/s13594-014-0201-6. Acesso em: 05 nov. 2024.
APA
Santos, K. M. O. dos, Vieira, A. D. S., Buriti, F. C. A., Nascimento, J. C. F. do, Melo, M. E. S. de, Bruno, L. M., et al. (2015). Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains. Dairy Science & Technology, 95( 2), 209-230. doi:10.1007/s13594-014-0201-6
NLM
Santos KMO dos, Vieira ADS, Buriti FCA, Nascimento JCF do, Melo MES de, Bruno LM, Borges M de F, Rocha CRC, Lopes AC de S, Franco BDG de M, Todorov SD. Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains [Internet]. Dairy Science & Technology. 2015 ; 95( 2): 209-230.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s13594-014-0201-6
Vancouver
Santos KMO dos, Vieira ADS, Buriti FCA, Nascimento JCF do, Melo MES de, Bruno LM, Borges M de F, Rocha CRC, Lopes AC de S, Franco BDG de M, Todorov SD. Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains [Internet]. Dairy Science & Technology. 2015 ; 95( 2): 209-230.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s13594-014-0201-6
Artigo de periodico
Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes (2015)
Barbosa, Matheus Souza; Todorov, Svetoslav Dimitrov ; Jurkiewicz, Cynthia Hyppolito ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Control. Unidade: FCF
Subjects: LISTERIA, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, Matheus Souza et al. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control, v. 47, p. 147-153, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2014.07.005. Acesso em: 05 nov. 2024.
APA
Barbosa, M. S., Todorov, S. D., Jurkiewicz, C. H., & Franco, B. D. G. de M. (2015). Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control, 47, 147-153. doi:10.1016/j.foodcont.2014.07.005
NLM
Barbosa MS, Todorov SD, Jurkiewicz CH, Franco BDG de M. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes [Internet]. Food Control. 2015 ; 47 147-153.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
Vancouver
Barbosa MS, Todorov SD, Jurkiewicz CH, Franco BDG de M. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes [Internet]. Food Control. 2015 ; 47 147-153.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
Artigo de periodico
Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate (2015)
Barbosa, Matheus de Souza; Todorov, Svetoslav Dimitrov ; Ivanova, Iskra; Chobert, Jean-Marc; Haertle, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Food Microbiology. Unidade: FCF
Subjects: LISTERIA, LACTOBACILLUS, SALAME
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, Matheus de Souza et al. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, v. 46, p. 254-262, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2014.08.004. Acesso em: 05 nov. 2024.
APA
Barbosa, M. de S., Todorov, S. D., Ivanova, I., Chobert, J. -M., Haertle, T., & Franco, B. D. G. de M. (2015). Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, 46, 254-262. doi:10.1016/j.fm.2014.08.004
NLM
Barbosa M de S, Todorov SD, Ivanova I, Chobert J-M, Haertle T, Franco BDG de M. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate [Internet]. Food Microbiology. 2015 ; 46 254-262.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004
Vancouver
Barbosa M de S, Todorov SD, Ivanova I, Chobert J-M, Haertle T, Franco BDG de M. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate [Internet]. Food Microbiology. 2015 ; 46 254-262.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fm.2014.08.004
Artigo de periodico
Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance (2014)
Vasconcelos, Bruno Garcia; Martinez, Rafael Chacon Ruiz; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Food Science and Biotechnology. Unidade: FCF
Subjects: PROBIÓTICOS, AÇAÍ, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VASCONCELOS, Bruno Garcia et al. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance. Food Science and Biotechnology, v. 23, n. 5, p. 1843-1849, 2014Tradução . . Disponível em: https://doi.org/10.1007/s10068-014-0252-8. Acesso em: 05 nov. 2024.
APA
Vasconcelos, B. G., Martinez, R. C. R., Castro, I. A. de, & Saad, S. M. I. (2014). Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance. Food Science and Biotechnology, 23( 5), 1843-1849. doi:10.1007/s10068-014-0252-8
NLM
Vasconcelos BG, Martinez RCR, Castro IA de, Saad SMI. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance [Internet]. Food Science and Biotechnology. 2014 ; 23( 5): 1843-1849.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s10068-014-0252-8
Vancouver
Vasconcelos BG, Martinez RCR, Castro IA de, Saad SMI. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance [Internet]. Food Science and Biotechnology. 2014 ; 23( 5): 1843-1849.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s10068-014-0252-8
Artigo de periodico
Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin (2014)
Guerreiro, Joana; Monteiro, Vitor; Ramos, Carla; Franco, Bernadette Dora Gombossy de Melo ; Martinez, Rafael Chacon Ruiz; Todorov, Svetoslav Dimitrov ; Fernandes, Paulo
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUERREIRO, Joana et al. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin. Probiotics and Antimicrobial Proteins, v. 6, n. 2, p. 95-104, 2014Tradução . . Disponível em: https://doi.org/10.1007/s12602-014-9157-3. Acesso em: 05 nov. 2024.
APA
Guerreiro, J., Monteiro, V., Ramos, C., Franco, B. D. G. de M., Martinez, R. C. R., Todorov, S. D., & Fernandes, P. (2014). Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin. Probiotics and Antimicrobial Proteins, 6( 2), 95-104. doi:10.1007/s12602-014-9157-3
NLM
Guerreiro J, Monteiro V, Ramos C, Franco BDG de M, Martinez RCR, Todorov SD, Fernandes P. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin [Internet]. Probiotics and Antimicrobial Proteins. 2014 ; 6( 2): 95-104.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s12602-014-9157-3
Vancouver
Guerreiro J, Monteiro V, Ramos C, Franco BDG de M, Martinez RCR, Todorov SD, Fernandes P. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin [Internet]. Probiotics and Antimicrobial Proteins. 2014 ; 6( 2): 95-104.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s12602-014-9157-3
Artigo de periodico
Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami (2014)
Barbosa, Matheus de Souza; Todorov, Svetoslav Dimitrov ; Belguesmia, Y; Choiset, Yvan; Rabesona, Hanitra; Ivanova, I. V; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, LISTERIA, MICROBIOLOGIA DE ALIMENTOS, SALAME
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, Matheus de Souza et al. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami. Journal of Applied Microbiology, v. 116, n. 5, p. 1195-1208, 2014Tradução . . Disponível em: https://doi.org/10.1111/jam.12438. Acesso em: 05 nov. 2024.
APA
Barbosa, M. de S., Todorov, S. D., Belguesmia, Y., Choiset, Y., Rabesona, H., Ivanova, I. V., et al. (2014). Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami. Journal of Applied Microbiology, 116( 5), 1195-1208. doi:10.1111/jam.12438
NLM
Barbosa M de S, Todorov SD, Belguesmia Y, Choiset Y, Rabesona H, Ivanova IV, Chobert J-M, Haertlé T, Franco BDG de M. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami [Internet]. Journal of Applied Microbiology. 2014 ; 116( 5): 1195-1208.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1111/jam.12438
Vancouver
Barbosa M de S, Todorov SD, Belguesmia Y, Choiset Y, Rabesona H, Ivanova IV, Chobert J-M, Haertlé T, Franco BDG de M. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami [Internet]. Journal of Applied Microbiology. 2014 ; 116( 5): 1195-1208.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1111/jam.12438
Trabalho de evento-resumo
Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions (2013)
Sousa, Graziela Leal; Costa, Carolina; Bedani, Raquel; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: International Scientific Conference Probiotics and Prebiotics. Unidades: FM, FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUSA, Graziela Leal et al. Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. 2013, Anais.. Kosice: Faculdade de Medicina, Universidade de São Paulo, 2013. . Acesso em: 05 nov. 2024.
APA
Sousa, G. L., Costa, C., Bedani, R., & Saad, S. M. I. (2013). Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. In Abstracts. Kosice: Faculdade de Medicina, Universidade de São Paulo.
NLM
Sousa GL, Costa C, Bedani R, Saad SMI. Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. Abstracts. 2013 ;[citado 2024 nov. 05 ]
Vancouver
Sousa GL, Costa C, Bedani R, Saad SMI. Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. Abstracts. 2013 ;[citado 2024 nov. 05 ]
Trabalho de evento-resumo
Biochemical and molecular evaluation of the antillisteral effect of bacteriocinogenic Lactobacillus sakei subsp. sakei 2a in an innovative dairy spread product (2013)
Martinez, Rafael Chacon Ruiz; Staliano, Cristina Dini; Vieira, Antônio Diogo Silva; Villarreal, Martha Lissete Morales; Todorov, Svetoslav Dimitrov ; Saad, Susana Marta Isay ; Franco, Bernadette Dora Gombossy de Melo
Source: Book of Abstracts. Conference titles: International Conference on Environmental, Industry and Applied Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS, LISTERIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINEZ, Rafael Chacon Ruiz et al. Biochemical and molecular evaluation of the antillisteral effect of bacteriocinogenic Lactobacillus sakei subsp. sakei 2a in an innovative dairy spread product. 2013, Anais.. Badajoz: Formatex Research Center, 2013. . Acesso em: 05 nov. 2024.
APA
Martinez, R. C. R., Staliano, C. D., Vieira, A. D. S., Villarreal, M. L. M., Todorov, S. D., Saad, S. M. I., & Franco, B. D. G. de M. (2013). Biochemical and molecular evaluation of the antillisteral effect of bacteriocinogenic Lactobacillus sakei subsp. sakei 2a in an innovative dairy spread product. In Book of Abstracts. Badajoz: Formatex Research Center.
NLM
Martinez RCR, Staliano CD, Vieira ADS, Villarreal MLM, Todorov SD, Saad SMI, Franco BDG de M. Biochemical and molecular evaluation of the antillisteral effect of bacteriocinogenic Lactobacillus sakei subsp. sakei 2a in an innovative dairy spread product. Book of Abstracts. 2013 ;[citado 2024 nov. 05 ]
Vancouver
Martinez RCR, Staliano CD, Vieira ADS, Villarreal MLM, Todorov SD, Saad SMI, Franco BDG de M. Biochemical and molecular evaluation of the antillisteral effect of bacteriocinogenic Lactobacillus sakei subsp. sakei 2a in an innovative dairy spread product. Book of Abstracts. 2013 ;[citado 2024 nov. 05 ]

USP Schools

ReP

Filtros

USP Schools

Departament

Authors

USP affiliated authors

Date published

Subjects

Source title

Publisher

Conference titles

Countries/Territories

Grupo de pesquisa

Indexado em

Normalized affiliation

Non normalized affiliation