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Artigo de periodico
Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption (2024)
Cucick, Ana Clara Candelaria ; Obermaier, Lisa; Frota, Elionio Galvão ; Suzuki, Juliana Yumi ; Nascimento, Karen Rebouças ; Fabi, João Paulo ; Rychlik, Michael; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, SORO DE LEITE, SUBPRODUTOS COMO ALIMENTO, FRUTAS
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ABNT
CUCICK, Ana Clara Candelaria et al. Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption. International Journal of Food Microbiology, v. 425, p. 1-15 art. 110895, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.ijfoodmicro.2024.110895. Acesso em: 05 nov. 2024.
APA
Cucick, A. C. C., Obermaier, L., Frota, E. G., Suzuki, J. Y., Nascimento, K. R., Fabi, J. P., et al. (2024). Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption. International Journal of Food Microbiology, 425, 1-15 art. 110895. doi:10.1016/j.ijfoodmicro.2024.110895
NLM
Cucick ACC, Obermaier L, Frota EG, Suzuki JY, Nascimento KR, Fabi JP, Rychlik M, Franco BDG de M, Saad SMI. Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption [Internet]. International Journal of Food Microbiology. 2024 ; 425 1-15 art. 110895.[citado 2024 nov. 05 ] Available from: https://dx.doi.org/10.1016/j.ijfoodmicro.2024.110895
Vancouver
Cucick ACC, Obermaier L, Frota EG, Suzuki JY, Nascimento KR, Fabi JP, Rychlik M, Franco BDG de M, Saad SMI. Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption [Internet]. International Journal of Food Microbiology. 2024 ; 425 1-15 art. 110895.[citado 2024 nov. 05 ] Available from: https://dx.doi.org/10.1016/j.ijfoodmicro.2024.110895
Artigo de periodico
Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks (2024)
Prado-Silva, Leonardo do; Godoy, Adriana T; Câmara, Antonio A; Oteiza, Juan M; Brusa, Victoria; Maffei, Daniele Fernanda ; Eberlin, Marcos N; Sant'Ana, Anderson S; Franco, Bernadette Dora Gombossy de Melo
Source: International Journal of Food Microbiology. Unidades: ESALQ, FCF
Subjects: BACTÉRIAS, DETERIORAÇÃO DE ALIMENTOS, ESPOROS BACTERIANOS, FRUTAS, MICROBIOLOGIA DE ALIMENTOS, TOMATE
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ABNT
PRADO-SILVA, Leonardo do et al. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks. International Journal of Food Microbiology, v. 418, p. 1-7, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2024.110731. Acesso em: 05 nov. 2024.
APA
Prado-Silva, L. do, Godoy, A. T., Câmara, A. A., Oteiza, J. M., Brusa, V., Maffei, D. F., et al. (2024). Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks. International Journal of Food Microbiology, 418, 1-7. doi:10.1016/j.ijfoodmicro.2024.110731
NLM
Prado-Silva L do, Godoy AT, Câmara AA, Oteiza JM, Brusa V, Maffei DF, Eberlin MN, Sant'Ana AS, Franco BDG de M. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks [Internet]. International Journal of Food Microbiology. 2024 ; 418 1-7.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110731
Vancouver
Prado-Silva L do, Godoy AT, Câmara AA, Oteiza JM, Brusa V, Maffei DF, Eberlin MN, Sant'Ana AS, Franco BDG de M. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks [Internet]. International Journal of Food Microbiology. 2024 ; 418 1-7.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110731
Artigo de periodico
Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside (2024)
Casagrande, Juliana Gimenez; Rogero, Marcelo Macedo ; Oliveira, Dalila Cunha de; Quintanilha, Bruna Jardim; Capetini, Vinícius Cooper; Makiyama, Edson Naoto ; Neves, Bruna Roberta Oliveira; Gonçalves, Carlos Eduardo da Silva ; Freitas, Sumara de ; Hassimotto, Neuza Mariko Aymoto ; Fock, Ricardo Ambrósio
Source: Food Research International. Unidades: FSP, FCF
Subjects: SUCOS DE FRUTAS, INFLAÇÃO
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ABNT
CASAGRANDE, Juliana Gimenez et al. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Research International, v. 178, p. 1-10 art. 113873, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2023.113873. Acesso em: 05 nov. 2024.
APA
Casagrande, J. G., Rogero, M. M., Oliveira, D. C. de, Quintanilha, B. J., Capetini, V. C., Makiyama, E. N., et al. (2024). Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Research International, 178, 1-10 art. 113873. doi:10.1016/j.foodres.2023.113873
NLM
Casagrande JG, Rogero MM, Oliveira DC de, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, Gonçalves CE da S, Freitas S de, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside [Internet]. Food Research International. 2024 ; 178 1-10 art. 113873.[citado 2024 nov. 05 ] Available from: https://dx.doi.org/10.1016/j.foodres.2023.113873
Vancouver
Casagrande JG, Rogero MM, Oliveira DC de, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, Gonçalves CE da S, Freitas S de, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside [Internet]. Food Research International. 2024 ; 178 1-10 art. 113873.[citado 2024 nov. 05 ] Available from: https://dx.doi.org/10.1016/j.foodres.2023.113873
Artigo de periodico
Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption (2024)
Marcelão, Caio V.P; Souza, Mariana C; Silva, Josué J; Couto, Fabiana Aparecida; Lacorte, Gustavo Augusto ; Pinto, Uelinton Manoel ; Maffei, Juliana T; Zacarchenco, Patrícia Blumer; Iamanaka, Beatriz T; Taniwaki, Marta H
Source: Food Research International. Unidade: FCF
Subjects: ASPERGILLUS, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
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ABNT
MARCELÃO, Caio V.P et al. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Research International, v. 183, p. 1-7 art. 114214, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.114214. Acesso em: 05 nov. 2024.
APA
Marcelão, C. V. P., Souza, M. C., Silva, J. J., Couto, F. A., Lacorte, G. A., Pinto, U. M., et al. (2024). Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Research International, 183, 1-7 art. 114214. doi:10.1016/j.foodres.2024.114214
NLM
Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption [Internet]. Food Research International. 2024 ; 183 1-7 art. 114214.[citado 2024 nov. 05 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214
Vancouver
Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption [Internet]. Food Research International. 2024 ; 183 1-7 art. 114214.[citado 2024 nov. 05 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214
Trabalho de evento-resumo
Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy (2023)
Vieira, Antônio Diogo Silva ; Albuquerque, M. A. de; Franco, Bernadette Dora Gombossy de Melo
Source: Abstracts of Lectures & Posters. Conference titles: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Subjects: QUEIJO, ANTÍGENOS DE BACTÉRIAS, HIPERSENSIBILIDADE ALIMENTAR
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ABNT
VIEIRA, Antônio Diogo Silva e ALBUQUERQUE, M. A. de e FRANCO, Bernadette Dora Gombossy de Melo. Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 05 nov. 2024.
APA
Vieira, A. D. S., Albuquerque, M. A. de, & Franco, B. D. G. de M. (2023). Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Vieira ADS, Albuquerque MA de, Franco BDG de M. Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 05 ]
Vancouver
Vieira ADS, Albuquerque MA de, Franco BDG de M. Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 05 ]
Trabalho de evento-resumo
Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment (2023)
Lima, J.M. Scafuro; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Pinto, Uelinton Manoel ; Todorov, Svetoslav Dimitrov
Source: Abstracts of Lectures & Posters. Conference titles: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, ENTEROCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
LIMA, J.M. Scafuro et al. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 05 nov. 2024.
APA
Lima, J. M. S., Landgraf, M., Franco, B. D. G. de M., Pinto, U. M., & Todorov, S. D. (2023). Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Lima JMS, Landgraf M, Franco BDG de M, Pinto UM, Todorov SD. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 05 ]
Vancouver
Lima JMS, Landgraf M, Franco BDG de M, Pinto UM, Todorov SD. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 05 ]
Artigo de periodico
Lactic acid bacteria secreted proteins as potential Listeria monocytogenes quorum sensing inhibitors (2023)
Marques, Pedro Henrique; Jaiswal, Arun Kumar; Almeida, Felipe Alves de ; Pinto, Uelinton Manoel ; Machado, Alessandra Barbosa Ferreira; Tiwari, Sandeep; Soares, Siomar de Castro; Paiva, Aline Dias
Source: Molecular Diversity. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, LISTERIA
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ABNT
MARQUES, Pedro Henrique et al. Lactic acid bacteria secreted proteins as potential Listeria monocytogenes quorum sensing inhibitors. Molecular Diversity, 2023Tradução . . Disponível em: https://doi.org/10.1007/s11030-023-10722-7. Acesso em: 05 nov. 2024.
APA
Marques, P. H., Jaiswal, A. K., Almeida, F. A. de, Pinto, U. M., Machado, A. B. F., Tiwari, S., et al. (2023). Lactic acid bacteria secreted proteins as potential Listeria monocytogenes quorum sensing inhibitors. Molecular Diversity. doi:10.1007/s11030-023-10722-7
NLM
Marques PH, Jaiswal AK, Almeida FA de, Pinto UM, Machado ABF, Tiwari S, Soares S de C, Paiva AD. Lactic acid bacteria secreted proteins as potential Listeria monocytogenes quorum sensing inhibitors [Internet]. Molecular Diversity. 2023 ;[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s11030-023-10722-7
Vancouver
Marques PH, Jaiswal AK, Almeida FA de, Pinto UM, Machado ABF, Tiwari S, Soares S de C, Paiva AD. Lactic acid bacteria secreted proteins as potential Listeria monocytogenes quorum sensing inhibitors [Internet]. Molecular Diversity. 2023 ;[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s11030-023-10722-7
Trabalho de evento-resumo
Soluble compounds from grape by-products as boosters for folate (Vitamin b9) production by Streptococcus thermophilus th-4 and Bifidobacterium longum subsp. infantis BB-02 (2023)
Cucick, Ana Clara Candelaria ; Obermaier, Lena ; Franco, Bernadette Dora Gombossy de Melo ; Ehrmman, M; Rychlik, M; Saad, Susana Marta Isay
Source: Abstracts of Lectures & Posters. Conference titles: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Subjects: VITAMINAS, STREPTOCOCCUS
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ABNT
CUCICK, Ana Clara Candelaria et al. Soluble compounds from grape by-products as boosters for folate (Vitamin b9) production by Streptococcus thermophilus th-4 and Bifidobacterium longum subsp. infantis BB-02. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 05 nov. 2024.
APA
Cucick, A. C. C., Obermaier, L., Franco, B. D. G. de M., Ehrmman, M., Rychlik, M., & Saad, S. M. I. (2023). Soluble compounds from grape by-products as boosters for folate (Vitamin b9) production by Streptococcus thermophilus th-4 and Bifidobacterium longum subsp. infantis BB-02. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Cucick ACC, Obermaier L, Franco BDG de M, Ehrmman M, Rychlik M, Saad SMI. Soluble compounds from grape by-products as boosters for folate (Vitamin b9) production by Streptococcus thermophilus th-4 and Bifidobacterium longum subsp. infantis BB-02. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 05 ]
Vancouver
Cucick ACC, Obermaier L, Franco BDG de M, Ehrmman M, Rychlik M, Saad SMI. Soluble compounds from grape by-products as boosters for folate (Vitamin b9) production by Streptococcus thermophilus th-4 and Bifidobacterium longum subsp. infantis BB-02. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 05 ]
Trabalho de evento-resumo
Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria (2023)
Rwubuzizi, R; Carneiro, Kayque Ordonho; Holzapfel, W H; Franco, Bernadette Dora Gombossy de Melo ; Vaz-Velho, Manuela; Todorov, Svetoslav Dimitrov
Source: Abstracts of Lectures & Posters. Conference titles: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Assunto: ANÁLISE DE ALIMENTOS
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ABNT
RWUBUZIZI, R et al. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 05 nov. 2024.
APA
Rwubuzizi, R., Carneiro, K. O., Holzapfel, W. H., Franco, B. D. G. de M., Vaz-Velho, M., & Todorov, S. D. (2023). Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Rwubuzizi R, Carneiro KO, Holzapfel WH, Franco BDG de M, Vaz-Velho M, Todorov SD. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 05 ]
Vancouver
Rwubuzizi R, Carneiro KO, Holzapfel WH, Franco BDG de M, Vaz-Velho M, Todorov SD. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 05 ]
Artigo de periodico
Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation (2023)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Current Research in Structural Biology. Unidade: FCF
Subjects: INFLAMAÇÃO, POLISSACARÍDEOS, RECEPTORES
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ABNT
PEDROSA, Lucas de Freitas e FABI, João Paulo. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation. Current Research in Structural Biology, v. 6, p. 1-11 art. 100112, 2023Tradução . . Disponível em: https://dx.doi.org/10.1016/j.crstbi.2023.100112. Acesso em: 05 nov. 2024.
APA
Pedrosa, L. de F., & Fabi, J. P. (2023). Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation. Current Research in Structural Biology, 6, 1-11 art. 100112. doi:10.1016/j.crstbi.2023.100112
NLM
Pedrosa L de F, Fabi JP. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation [Internet]. Current Research in Structural Biology. 2023 ; 6 1-11 art. 100112.[citado 2024 nov. 05 ] Available from: https://dx.doi.org/10.1016/j.crstbi.2023.100112
Vancouver
Pedrosa L de F, Fabi JP. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation [Internet]. Current Research in Structural Biology. 2023 ; 6 1-11 art. 100112.[citado 2024 nov. 05 ] Available from: https://dx.doi.org/10.1016/j.crstbi.2023.100112
Artigo de periodico
Citrus flavanone metabolites significantly modulate global proteomic profile in pancreatic β-cells under high-glucose-induced metabolic stress (2023)
Fraga, Layanne Nascimento ; Milenkovic, Dragan ; Anacleto, Sara Lima; Salemi, Michelle; Lajolo, Franco Maria ; Hassimotto, Neuza Mariko Aymoto
Source: Biochimica et Biophysica Acta. Unidade: FCF
Subjects: GLICOSE, DIETA
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ABNT
FRAGA, Layanne Nascimento et al. Citrus flavanone metabolites significantly modulate global proteomic profile in pancreatic β-cells under high-glucose-induced metabolic stress. Biochimica et Biophysica Acta, v. 1871, p. 1-21 art. 140898, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.bbapap.2023.140898. Acesso em: 05 nov. 2024.
APA
Fraga, L. N., Milenkovic, D., Anacleto, S. L., Salemi, M., Lajolo, F. M., & Hassimotto, N. M. A. (2023). Citrus flavanone metabolites significantly modulate global proteomic profile in pancreatic β-cells under high-glucose-induced metabolic stress. Biochimica et Biophysica Acta, 1871, 1-21 art. 140898. doi:10.1016/j.bbapap.2023.140898
NLM
Fraga LN, Milenkovic D, Anacleto SL, Salemi M, Lajolo FM, Hassimotto NMA. Citrus flavanone metabolites significantly modulate global proteomic profile in pancreatic β-cells under high-glucose-induced metabolic stress [Internet]. Biochimica et Biophysica Acta. 2023 ; 1871 1-21 art. 140898.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.bbapap.2023.140898
Vancouver
Fraga LN, Milenkovic D, Anacleto SL, Salemi M, Lajolo FM, Hassimotto NMA. Citrus flavanone metabolites significantly modulate global proteomic profile in pancreatic β-cells under high-glucose-induced metabolic stress [Internet]. Biochimica et Biophysica Acta. 2023 ; 1871 1-21 art. 140898.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.bbapap.2023.140898
Parte de monografia/livro
Plant-derived antimicrobial peptides (2023)
Gelinski, Jane Maria Lafayette Neves; Franco, Bernadette Dora Gombossy de Melo ; Fonseca, Gustavo Graciano
Source: Antimicrobial Peptides: Challenges and Future Perspectives. Unidade: FCF
Assunto: PEPTÍDEOS
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ABNT
GELINSKI, Jane Maria Lafayette Neves e FRANCO, Bernadette Dora Gombossy de Melo e FONSECA, Gustavo Graciano. Plant-derived antimicrobial peptides. Antimicrobial Peptides: Challenges and Future Perspectives. Tradução . Amsterdam: Academic Press, 2023. . . Acesso em: 05 nov. 2024.
APA
Gelinski, J. M. L. N., Franco, B. D. G. de M., & Fonseca, G. G. (2023). Plant-derived antimicrobial peptides. In Antimicrobial Peptides: Challenges and Future Perspectives. Amsterdam: Academic Press.
NLM
Gelinski JMLN, Franco BDG de M, Fonseca GG. Plant-derived antimicrobial peptides. In: Antimicrobial Peptides: Challenges and Future Perspectives. Amsterdam: Academic Press; 2023. [citado 2024 nov. 05 ]
Vancouver
Gelinski JMLN, Franco BDG de M, Fonseca GG. Plant-derived antimicrobial peptides. In: Antimicrobial Peptides: Challenges and Future Perspectives. Amsterdam: Academic Press; 2023. [citado 2024 nov. 05 ]
Artigo de periodico
Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds (2023)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: International Journal of Biological Macromolecules. Unidade: FCF
Subjects: NANOPARTÍCULAS, PECTINA
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds. International Journal of Biological Macromolecules, v. 229, p. 11-21, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2022.12.292. Acesso em: 05 nov. 2024.
APA
Rosales, T. K. O., & Fabi, J. P. (2023). Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds. International Journal of Biological Macromolecules, 229, 11-21. doi:10.1016/j.ijbiomac.2022.12.292
NLM
Rosales TKO, Fabi JP. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds [Internet]. International Journal of Biological Macromolecules. 2023 ; 229 11-21.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.ijbiomac.2022.12.292
Vancouver
Rosales TKO, Fabi JP. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds [Internet]. International Journal of Biological Macromolecules. 2023 ; 229 11-21.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.ijbiomac.2022.12.292
Artigo de periodico
Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives (2022)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Colloids and Surfaces B. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, LIPÍDEOS, PROTEÍNAS, ADITIVOS ALIMENTARES, POLISSACARÍDEOS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B, v. 218, p. 1-16 art. 112707, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.colsurfb.2022.112707. Acesso em: 05 nov. 2024.
APA
Rosales, T. K. O., & Fabi, J. P. (2022). Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B, 218, 1-16 art. 112707. doi:10.1016/j.colsurfb.2022.112707
NLM
Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives [Internet]. Colloids and Surfaces B. 2022 ; 218 1-16 art. 112707.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.colsurfb.2022.112707
Vancouver
Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives [Internet]. Colloids and Surfaces B. 2022 ; 218 1-16 art. 112707.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.colsurfb.2022.112707
Artigo de periodico
Lung Epithelial CYP1 activity regulates aryl hydrocarbon receptor dependent allergic airway inflammation (2022)
Alessandrini, Francesca; Jong, Renske de; Wimmer, Maria; Maier, Ann Marie; Fernandez, Isis; Hils, Miriam; Buters, Jeroen T ; Biedermann, Tilo; Zissle, Ulrich M; Hoffmann, Christian ; Bieren, Julia Esser von; Weber, Carsten B. Schmidt ; Ohnmacht, Caspar
Source: Frontiers in Immunology. Unidade: FCF
Subjects: CÉLULAS EPITELIAIS, CITOCROMO P-450, HIPERSENSIBILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALESSANDRINI, Francesca et al. Lung Epithelial CYP1 activity regulates aryl hydrocarbon receptor dependent allergic airway inflammation. Frontiers in Immunology, v. 13, p. 1-17 art. 901194, 2022Tradução . . Disponível em: https://doi.org/10.3389/fimmu.2022.901194. Acesso em: 05 nov. 2024.
APA
Alessandrini, F., Jong, R. de, Wimmer, M., Maier, A. M., Fernandez, I., Hils, M., et al. (2022). Lung Epithelial CYP1 activity regulates aryl hydrocarbon receptor dependent allergic airway inflammation. Frontiers in Immunology, 13, 1-17 art. 901194. doi:10.3389/fimmu.2022.901194
NLM
Alessandrini F, Jong R de, Wimmer M, Maier AM, Fernandez I, Hils M, Buters JT, Biedermann T, Zissle UM, Hoffmann C, Bieren JE von, Weber CBS, Ohnmacht C. Lung Epithelial CYP1 activity regulates aryl hydrocarbon receptor dependent allergic airway inflammation [Internet]. Frontiers in Immunology. 2022 ; 13 1-17 art. 901194.[citado 2024 nov. 05 ] Available from: https://doi.org/10.3389/fimmu.2022.901194
Vancouver
Alessandrini F, Jong R de, Wimmer M, Maier AM, Fernandez I, Hils M, Buters JT, Biedermann T, Zissle UM, Hoffmann C, Bieren JE von, Weber CBS, Ohnmacht C. Lung Epithelial CYP1 activity regulates aryl hydrocarbon receptor dependent allergic airway inflammation [Internet]. Frontiers in Immunology. 2022 ; 13 1-17 art. 901194.[citado 2024 nov. 05 ] Available from: https://doi.org/10.3389/fimmu.2022.901194
Artigo de periodico
Regulatory mechanisms behind the phenotypic plasticity associated with Setaria italica water defcit tolerance (2022)
Suguiyama, Vanessa Fuentes ; Rodriguez, Jae Diana Paredes; Santos, Tatiane Cristina Nicomedio dos; Lira, Bruno Silvestre ; Haro, Luis Alejandro de ; Silva, João Paulo Naldi ; Borba, Eduardo Leite ; Purgatto, Eduardo ; Silva, Emerson Alves da; Bellora, Nicolas ; Carrari, Fernando ; Centeno, Danilo da Cruz; Bermúdez, Luisa Fernanda ; Ross, Magdalena; Setta, Nathalia de
Source: Plant Molecular Biology. Unidades: FCF, IB
Subjects: DEFICIT HÍDRICO, PLANTAS, MONOCOTILEDÔNEAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SUGUIYAMA, Vanessa Fuentes et al. Regulatory mechanisms behind the phenotypic plasticity associated with Setaria italica water defcit tolerance. Plant Molecular Biology, v. 109, n. 6, p. 761-780, 2022Tradução . . Disponível em: https://doi.org/10.1007/s11103-022-01273-w. Acesso em: 05 nov. 2024.
APA
Suguiyama, V. F., Rodriguez, J. D. P., Santos, T. C. N. dos, Lira, B. S., Haro, L. A. de, Silva, J. P. N., et al. (2022). Regulatory mechanisms behind the phenotypic plasticity associated with Setaria italica water defcit tolerance. Plant Molecular Biology, 109( 6), 761-780. doi:10.1007/s11103-022-01273-w
NLM
Suguiyama VF, Rodriguez JDP, Santos TCN dos, Lira BS, Haro LA de, Silva JPN, Borba EL, Purgatto E, Silva EA da, Bellora N, Carrari F, Centeno D da C, Bermúdez LF, Ross M, Setta N de. Regulatory mechanisms behind the phenotypic plasticity associated with Setaria italica water defcit tolerance [Internet]. Plant Molecular Biology. 2022 ; 109( 6): 761-780.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s11103-022-01273-w
Vancouver
Suguiyama VF, Rodriguez JDP, Santos TCN dos, Lira BS, Haro LA de, Silva JPN, Borba EL, Purgatto E, Silva EA da, Bellora N, Carrari F, Centeno D da C, Bermúdez LF, Ross M, Setta N de. Regulatory mechanisms behind the phenotypic plasticity associated with Setaria italica water defcit tolerance [Internet]. Plant Molecular Biology. 2022 ; 109( 6): 761-780.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s11103-022-01273-w
Artigo de periodico
Occurrence of early softening in papaya due to specific cell wall-related changes (2022)
Gallon, Camilla Zanotti ; Shiga, Tania Misuzu ; Purgatto, Eduardo ; Jacomino, Angelo Pedro
Source: Scientia Horticulturae. Unidades: FCF, ESALQ
Subjects: MAMÃO, ENZIMAS, PAREDE CELULAR VEGETAL, DISTÚRBIOS FISIOLÓGICOS DE PLANTAS, MATURAÇÃO VEGETAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALLON, Camilla Zanotti et al. Occurrence of early softening in papaya due to specific cell wall-related changes. Scientia Horticulturae, v. 297, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/J.SCIENTA.2022.110915. Acesso em: 05 nov. 2024.
APA
Gallon, C. Z., Shiga, T. M., Purgatto, E., & Jacomino, A. P. (2022). Occurrence of early softening in papaya due to specific cell wall-related changes. Scientia Horticulturae, 297, 1-8. doi:10.1016/J.SCIENTA.2022.110915
NLM
Gallon CZ, Shiga TM, Purgatto E, Jacomino AP. Occurrence of early softening in papaya due to specific cell wall-related changes [Internet]. Scientia Horticulturae. 2022 ; 297 1-8.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/J.SCIENTA.2022.110915
Vancouver
Gallon CZ, Shiga TM, Purgatto E, Jacomino AP. Occurrence of early softening in papaya due to specific cell wall-related changes [Internet]. Scientia Horticulturae. 2022 ; 297 1-8.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/J.SCIENTA.2022.110915
Artigo de periodico
Shotgun proteomics of Nanicão and Prata bananas reveals changes that may account for their different resistance to low temperature (2022)
Facundo, Heliofabia Virginia de Vasconcelos ; Schmitz, Gabriela Justamante Händel; Cataldi, Thais Regiani ; Labate, Carlos Alberto ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria
Source: Scientia Horticulturae. Unidades: ESALQ, FCF, FM
Subjects: PROTEÔMICA, BANANA, PROTEÍNAS, ARMAZENAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FACUNDO, Heliofabia Virginia de Vasconcelos et al. Shotgun proteomics of Nanicão and Prata bananas reveals changes that may account for their different resistance to low temperature. Scientia Horticulturae, v. 306, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.scienta.2022.111454. Acesso em: 05 nov. 2024.
APA
Facundo, H. V. de V., Schmitz, G. J. H., Cataldi, T. R., Labate, C. A., Nascimento, J. R. O. do, & Lajolo, F. M. (2022). Shotgun proteomics of Nanicão and Prata bananas reveals changes that may account for their different resistance to low temperature. Scientia Horticulturae, 306, 1-11. doi:10.1016/j.scienta.2022.111454
NLM
Facundo HV de V, Schmitz GJH, Cataldi TR, Labate CA, Nascimento JRO do, Lajolo FM. Shotgun proteomics of Nanicão and Prata bananas reveals changes that may account for their different resistance to low temperature [Internet]. Scientia Horticulturae. 2022 ; 306 1-11.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.scienta.2022.111454
Vancouver
Facundo HV de V, Schmitz GJH, Cataldi TR, Labate CA, Nascimento JRO do, Lajolo FM. Shotgun proteomics of Nanicão and Prata bananas reveals changes that may account for their different resistance to low temperature [Internet]. Scientia Horticulturae. 2022 ; 306 1-11.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.scienta.2022.111454
Artigo de periodico
Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review (2022)
Silva, Magner Pessoa da; Fabi, João Paulo
Source: Food Hydrocolloids for Health. Unidade: FCF
Subjects: BIODISPONIBILIDADE, NANOTECNOLOGIA, BIOPOLÍMEROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Magner Pessoa da e FABI, João Paulo. Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review. Food Hydrocolloids for Health, v. 2, p. 1-12 art. 100079, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fhfh.2022.100079. Acesso em: 05 nov. 2024.
APA
Silva, M. P. da, & Fabi, J. P. (2022). Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review. Food Hydrocolloids for Health, 2, 1-12 art. 100079. doi:10.1016/j.fhfh.2022.100079
NLM
Silva MP da, Fabi JP. Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review [Internet]. Food Hydrocolloids for Health. 2022 ; 2 1-12 art. 100079.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fhfh.2022.100079
Vancouver
Silva MP da, Fabi JP. Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review [Internet]. Food Hydrocolloids for Health. 2022 ; 2 1-12 art. 100079.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fhfh.2022.100079
Artigo de periodico
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder (2022)
Spada, Fernanda Papa ; Alencar, Severino Matias de ; Purgatto, Eduardo
Source: Future Foods. Unidades: ESALQ, FCF
Subjects: AROMATIZANTES, BEBIDAS, CACAU, CHOCOLATE, COMPOSTOS VOLÁTEIS, FARINHAS, JACA, SEMENTES, SUBPRODUTOS COMO ALIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPADA, Fernanda Papa e ALENCAR, Severino Matias de e PURGATTO, Eduardo. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, v. 6, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fufo.2022.100158. Acesso em: 05 nov. 2024.
APA
Spada, F. P., Alencar, S. M. de, & Purgatto, E. (2022). Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, 6, 1-13. doi:10.1016/j.fufo.2022.100158
NLM
Spada FP, Alencar SM de, Purgatto E. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder [Internet]. Future Foods. 2022 ; 6 1-13.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fufo.2022.100158
Vancouver
Spada FP, Alencar SM de, Purgatto E. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder [Internet]. Future Foods. 2022 ; 6 1-13.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fufo.2022.100158

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