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TODOROV, Svetoslav Dimitrov et al. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium. Microorganisms, v. 11, p. 1-21 art. 602, 2023Tradução . . Disponível em: https://doi.org/10.3390/microorganisms11030602. Acesso em: 18 ago. 2024.
APA
Todorov, S. D., Weeks, R., Popov, I., Franco, B. D. G. de M., & Chikindas, M. L. (2023). In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium. Microorganisms, 11, 1-21 art. 602. doi:10.3390/microorganisms11030602
NLM
Todorov SD, Weeks R, Popov I, Franco BDG de M, Chikindas ML. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium [Internet]. Microorganisms. 2023 ; 11 1-21 art. 602.[citado 2024 ago. 18 ] Available from: https://doi.org/10.3390/microorganisms11030602
Vancouver
Todorov SD, Weeks R, Popov I, Franco BDG de M, Chikindas ML. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium [Internet]. Microorganisms. 2023 ; 11 1-21 art. 602.[citado 2024 ago. 18 ] Available from: https://doi.org/10.3390/microorganisms11030602
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GOMES, Aline Corado e HOFFMANN, Christian e MOTA, João Felipe. Probiotics for obesity and metabolic syndrome prevention and treatment. Probiotics for Human Nutrition in Health and Disease. Tradução . London: Academic Press, 2022. . . Acesso em: 18 ago. 2024.
APA
Gomes, A. C., Hoffmann, C., & Mota, J. F. (2022). Probiotics for obesity and metabolic syndrome prevention and treatment. In Probiotics for Human Nutrition in Health and Disease. London: Academic Press.
NLM
Gomes AC, Hoffmann C, Mota JF. Probiotics for obesity and metabolic syndrome prevention and treatment. In: Probiotics for Human Nutrition in Health and Disease. London: Academic Press; 2022. [citado 2024 ago. 18 ]
Vancouver
Gomes AC, Hoffmann C, Mota JF. Probiotics for obesity and metabolic syndrome prevention and treatment. In: Probiotics for Human Nutrition in Health and Disease. London: Academic Press; 2022. [citado 2024 ago. 18 ]
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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FURTADO, Danielle Nader e FRANCO, Bernadette Dora Gombossy de Melo e TODOROV, Svetoslav Dimitrov. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, v. 154, p. 1-11 art. 112621, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112621. Acesso em: 18 ago. 2024.
APA
Furtado, D. N., Franco, B. D. G. de M., & Todorov, S. D. (2022). Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, 154, 1-11 art. 112621. doi:10.1016/j.lwt.2021.112621
NLM
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
Vancouver
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
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CUCICK, Ana Clara Candelaria et al. Food by-products as substrates for growth and folate production by commercial probiotic strains. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 18 ago. 2024.
APA
Cucick, A. C. C., Suzuki, J. Y., Obermaier, L., Franco, B. D. G. de M., Rychlik, M., & Saad, S. M. I. (2022). Food by-products as substrates for growth and folate production by commercial probiotic strains. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org
NLM
Cucick ACC, Suzuki JY, Obermaier L, Franco BDG de M, Rychlik M, Saad SMI. Food by-products as substrates for growth and folate production by commercial probiotic strains [Internet]. Abstracts. 2022 ;[citado 2024 ago. 18 ] Available from: https://www.BeneficialMicrobes2022.org
Vancouver
Cucick ACC, Suzuki JY, Obermaier L, Franco BDG de M, Rychlik M, Saad SMI. Food by-products as substrates for growth and folate production by commercial probiotic strains [Internet]. Abstracts. 2022 ;[citado 2024 ago. 18 ] Available from: https://www.BeneficialMicrobes2022.org
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SANTOS, Karina Maria Olbrich dos et al. Exploring beneficial/virulence properties of two dairy-related Strains of Streptococcus infantarius subsp. infantarius. Probiotics and Antimicrobial Proteins, v. 12 , p. 1524-1541, 2020Tradução . . Disponível em: https://doi.org/10.1007/s12602-020-09637-8. Acesso em: 18 ago. 2024.
APA
Santos, K. M. O. dos, Matos, C. R. de, Salles, H. O., Franco, B. D. G. de M., Arellano, K., Holzapfel, W. H., & Todorov, S. D. (2020). Exploring beneficial/virulence properties of two dairy-related Strains of Streptococcus infantarius subsp. infantarius. Probiotics and Antimicrobial Proteins, 12 , 1524-1541. doi:10.1007/s12602-020-09637-8
NLM
Santos KMO dos, Matos CR de, Salles HO, Franco BDG de M, Arellano K, Holzapfel WH, Todorov SD. Exploring beneficial/virulence properties of two dairy-related Strains of Streptococcus infantarius subsp. infantarius [Internet]. Probiotics and Antimicrobial Proteins. 2020 ; 12 1524-1541.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s12602-020-09637-8
Vancouver
Santos KMO dos, Matos CR de, Salles HO, Franco BDG de M, Arellano K, Holzapfel WH, Todorov SD. Exploring beneficial/virulence properties of two dairy-related Strains of Streptococcus infantarius subsp. infantarius [Internet]. Probiotics and Antimicrobial Proteins. 2020 ; 12 1524-1541.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s12602-020-09637-8
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BIANCHI, Fernanda et al. Impact of combining acerola by-product with a probiotic strain on a gut microbiome model. International Journal of Food Sciences and Nutrition, v. 70, n. 2, p. 182-194, 2019Tradução . . Disponível em: https://doi.org/10.1080/09637486.2018.1498065. Acesso em: 18 ago. 2024.
APA
Bianchi, F., Lopes, N. P., Adorno, M. A. T., Sakamoto, I. K., Genovese, M. I., Saad, S. M. I., & Sivieri, K. (2019). Impact of combining acerola by-product with a probiotic strain on a gut microbiome model. International Journal of Food Sciences and Nutrition, 70( 2), 182-194. doi:10.1080/09637486.2018.1498065
NLM
Bianchi F, Lopes NP, Adorno MAT, Sakamoto IK, Genovese MI, Saad SMI, Sivieri K. Impact of combining acerola by-product with a probiotic strain on a gut microbiome model [Internet]. International Journal of Food Sciences and Nutrition. 2019 ; 70( 2): 182-194.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1080/09637486.2018.1498065
Vancouver
Bianchi F, Lopes NP, Adorno MAT, Sakamoto IK, Genovese MI, Saad SMI, Sivieri K. Impact of combining acerola by-product with a probiotic strain on a gut microbiome model [Internet]. International Journal of Food Sciences and Nutrition. 2019 ; 70( 2): 182-194.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1080/09637486.2018.1498065
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COQUEIRO, Audrey Yule et al. Probiotic supplementation in dental caries: is it possible to replace conventional treatment?. Nutrire, v. 43, n. 1, p. art. 6 [9 ], 2018Tradução . . Disponível em: https://doi.org/10.1186/s41110-018-0064-3. Acesso em: 18 ago. 2024.
APA
Coqueiro, A. Y., Bonvini, A., Raizel, R., Tirapegui, J., & Rogero, M. M. (2018). Probiotic supplementation in dental caries: is it possible to replace conventional treatment? Nutrire, 43( 1), art. 6 [9 ]. doi:10.1186/s41110-018-0064-3
NLM
Coqueiro AY, Bonvini A, Raizel R, Tirapegui J, Rogero MM. Probiotic supplementation in dental caries: is it possible to replace conventional treatment? [Internet]. Nutrire. 2018 ; 43( 1): art. 6 [9 ].[citado 2024 ago. 18 ] Available from: https://doi.org/10.1186/s41110-018-0064-3
Vancouver
Coqueiro AY, Bonvini A, Raizel R, Tirapegui J, Rogero MM. Probiotic supplementation in dental caries: is it possible to replace conventional treatment? [Internet]. Nutrire. 2018 ; 43( 1): art. 6 [9 ].[citado 2024 ago. 18 ] Available from: https://doi.org/10.1186/s41110-018-0064-3
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COQUEIRO, Audrey Yule et al. Probiotics supplementation as an alternative method for celiac disease treatment. International Journal of Probiotics and Prebiotics, v. 12, n. 1, p. 23-32, 2017Tradução . . Disponível em: http://eds.a.ebscohost.com/eds/pdfviewer/pdfviewer?vid=1&sid=4d7cfb16-2e97-400f-9fb2-e050008090fa%40sessionmgr4009. Acesso em: 18 ago. 2024.
APA
Coqueiro, A. Y., Bonvini, A., Tirapegui, J., & Rogero, M. M. (2017). Probiotics supplementation as an alternative method for celiac disease treatment. International Journal of Probiotics and Prebiotics, 12( 1), 23-32. Recuperado de http://eds.a.ebscohost.com/eds/pdfviewer/pdfviewer?vid=1&sid=4d7cfb16-2e97-400f-9fb2-e050008090fa%40sessionmgr4009
NLM
Coqueiro AY, Bonvini A, Tirapegui J, Rogero MM. Probiotics supplementation as an alternative method for celiac disease treatment [Internet]. International Journal of Probiotics and Prebiotics. 2017 ; 12( 1): 23-32.[citado 2024 ago. 18 ] Available from: http://eds.a.ebscohost.com/eds/pdfviewer/pdfviewer?vid=1&sid=4d7cfb16-2e97-400f-9fb2-e050008090fa%40sessionmgr4009
Vancouver
Coqueiro AY, Bonvini A, Tirapegui J, Rogero MM. Probiotics supplementation as an alternative method for celiac disease treatment [Internet]. International Journal of Probiotics and Prebiotics. 2017 ; 12( 1): 23-32.[citado 2024 ago. 18 ] Available from: http://eds.a.ebscohost.com/eds/pdfviewer/pdfviewer?vid=1&sid=4d7cfb16-2e97-400f-9fb2-e050008090fa%40sessionmgr4009
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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COQUEIRO, Audrey Yule et al. Probiotic supplementation in sports and physical exercise: does it present any ergogenic effect?. Nutrition and Health, v. 23, n. 4, p. 239-249, 2017Tradução . . Disponível em: https://doi.org/10.1177/0260106017721000. Acesso em: 18 ago. 2024.
APA
Coqueiro, A. Y., Garcia, A. B. de O., Rogero, M. M., & Tirapegui, J. (2017). Probiotic supplementation in sports and physical exercise: does it present any ergogenic effect? Nutrition and Health, 23( 4), 239-249. doi:10.1177/0260106017721000
NLM
Coqueiro AY, Garcia AB de O, Rogero MM, Tirapegui J. Probiotic supplementation in sports and physical exercise: does it present any ergogenic effect? [Internet]. Nutrition and Health. 2017 ; 23( 4): 239-249.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1177/0260106017721000
Vancouver
Coqueiro AY, Garcia AB de O, Rogero MM, Tirapegui J. Probiotic supplementation in sports and physical exercise: does it present any ergogenic effect? [Internet]. Nutrition and Health. 2017 ; 23( 4): 239-249.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1177/0260106017721000
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CARDARELLI, Haíssa Roberta et al. In vitro fermentation of prebiotic carbohydrates by intestinal microbiota in the presence of Lactobacillus amylovorus DSM 16998. Beneficial Microbes, v. 7, n. 1, p. 119-133, 2016Tradução . . Disponível em: https://doi.org/10.3920/bm2014.0151. Acesso em: 18 ago. 2024.
APA
Cardarelli, H. R., Martinez, R. C. R., Albrecht, S., Schols, H., Franco, B. D. G. de M., Saad, S. M. I., & Smidt, H. (2016). In vitro fermentation of prebiotic carbohydrates by intestinal microbiota in the presence of Lactobacillus amylovorus DSM 16998. Beneficial Microbes, 7( 1), 119-133. doi:10.3920/bm2014.0151
NLM
Cardarelli HR, Martinez RCR, Albrecht S, Schols H, Franco BDG de M, Saad SMI, Smidt H. In vitro fermentation of prebiotic carbohydrates by intestinal microbiota in the presence of Lactobacillus amylovorus DSM 16998 [Internet]. Beneficial Microbes. 2016 ; 7( 1): 119-133.[citado 2024 ago. 18 ] Available from: https://doi.org/10.3920/bm2014.0151
Vancouver
Cardarelli HR, Martinez RCR, Albrecht S, Schols H, Franco BDG de M, Saad SMI, Smidt H. In vitro fermentation of prebiotic carbohydrates by intestinal microbiota in the presence of Lactobacillus amylovorus DSM 16998 [Internet]. Beneficial Microbes. 2016 ; 7( 1): 119-133.[citado 2024 ago. 18 ] Available from: https://doi.org/10.3920/bm2014.0151
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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SANTOS, Karina Maria Olbrich dos et al. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Brazilian Journal of Microbiology, v. 46, n. 1, p. 237-249, 2015Tradução . . Disponível em: https://doi.org/10.1590/S1517-838246120131245. Acesso em: 18 ago. 2024.
APA
Santos, K. M. O. dos, Vieira, A. D. S., Salles, H. O., Oliveira, J. da S., Rocha, C. R. C., Borges, M. de F., et al. (2015). Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Brazilian Journal of Microbiology, 46( 1), 237-249. doi:10.1590/S1517-838246120131245
NLM
Santos KMO dos, Vieira ADS, Salles HO, Oliveira J da S, Rocha CRC, Borges M de F, Bruno LM, Franco BDG de M, Todorov SD. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses [Internet]. Brazilian Journal of Microbiology. 2015 ; 46( 1): 237-249.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1590/S1517-838246120131245
Vancouver
Santos KMO dos, Vieira ADS, Salles HO, Oliveira J da S, Rocha CRC, Borges M de F, Bruno LM, Franco BDG de M, Todorov SD. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses [Internet]. Brazilian Journal of Microbiology. 2015 ; 46( 1): 237-249.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1590/S1517-838246120131245
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PAULA, Aline Teodoro de et al. Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese. Annals Microbiology, v. 65, n. 2, p. 899-910, 2015Tradução . . Disponível em: https://doi.org/10.1007/s13213-014-0933-9. Acesso em: 18 ago. 2024.
APA
Paula, A. T. de, Ceneviva, A. B. J., Silva, L. F., Todorov, S. D., Franco, B. D. G. de M., & Penna, A. L. B. (2015). Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese. Annals Microbiology, 65( 2), 899-910. doi:10.1007/s13213-014-0933-9
NLM
Paula AT de, Ceneviva ABJ, Silva LF, Todorov SD, Franco BDG de M, Penna ALB. Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese [Internet]. Annals Microbiology. 2015 ; 65( 2): 899-910.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13213-014-0933-9
Vancouver
Paula AT de, Ceneviva ABJ, Silva LF, Todorov SD, Franco BDG de M, Penna ALB. Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese [Internet]. Annals Microbiology. 2015 ; 65( 2): 899-910.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1007/s13213-014-0933-9
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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: 18 ago. 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 ago. 18 ] 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 ago. 18 ] Available from: https://doi.org/10.1007/s13594-014-0201-6
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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: 18 ago. 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 ago. 18 ] 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 ago. 18 ] Available from: https://doi.org/10.1007/s10068-014-0252-8
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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VIEIRA, Antônio et al. Screening for proteolytic bacteria, among starter cultures and probiotic microorganisms of technological interest, to be applied in the manufacture of fermented soy-based and dairy products. 2014, Anais.. Paris: Societé Française de Microbiologie, 2014. . Acesso em: 18 ago. 2024.
APA
Vieira, A., Bíscola, V., Matias, N. S., Franco, B. D. G. de M., Monteiro, G., & Saad, S. M. I. (2014). Screening for proteolytic bacteria, among starter cultures and probiotic microorganisms of technological interest, to be applied in the manufacture of fermented soy-based and dairy products. In Abstracts. Paris: Societé Française de Microbiologie.
NLM
Vieira A, Bíscola V, Matias NS, Franco BDG de M, Monteiro G, Saad SMI. Screening for proteolytic bacteria, among starter cultures and probiotic microorganisms of technological interest, to be applied in the manufacture of fermented soy-based and dairy products. Abstracts. 2014 ;[citado 2024 ago. 18 ]
Vancouver
Vieira A, Bíscola V, Matias NS, Franco BDG de M, Monteiro G, Saad SMI. Screening for proteolytic bacteria, among starter cultures and probiotic microorganisms of technological interest, to be applied in the manufacture of fermented soy-based and dairy products. Abstracts. 2014 ;[citado 2024 ago. 18 ]
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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MATIAS, Natalia Silva et al. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, v. 59, n. 1, p. 411-417, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.054. Acesso em: 18 ago. 2024.
APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2014). A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, 59( 1), 411-417. doi:10.1016/j.lwt.2014.05.054
NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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FURTADO, Danielle Nader et al. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: evaluation of the probiotic potential. Brazilian Journal of Microbiology, v. 45, n. 3, p. 1047-1054, 2014Tradução . . Disponível em: https://doi.org/10.1590/s1517-83822014000300038. Acesso em: 18 ago. 2024.
APA
Furtado, D. N., Todorov, S. D., Landgraf, M., Destro, M. T., & Franco, B. D. G. de M. (2014). Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: evaluation of the probiotic potential. Brazilian Journal of Microbiology, 45( 3), 1047-1054. doi:10.1590/s1517-83822014000300038
NLM
Furtado DN, Todorov SD, Landgraf M, Destro MT, Franco BDG de M. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: evaluation of the probiotic potential [Internet]. Brazilian Journal of Microbiology. 2014 ; 45( 3): 1047-1054.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1590/s1517-83822014000300038
Vancouver
Furtado DN, Todorov SD, Landgraf M, Destro MT, Franco BDG de M. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: evaluation of the probiotic potential [Internet]. Brazilian Journal of Microbiology. 2014 ; 45( 3): 1047-1054.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1590/s1517-83822014000300038
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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SAAD, Susana Marta Isay et al. In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese. 2013, Anais.. Kosice: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2013. . Acesso em: 18 ago. 2024.
APA
Saad, S. M. I., Villarreal, M. L. M., Padilha, M., & Franco, B. D. G. de M. (2013). In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese. In Abstracts. Kosice: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Saad SMI, Villarreal MLM, Padilha M, Franco BDG de M. In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese. Abstracts. 2013 ;[citado 2024 ago. 18 ]
Vancouver
Saad SMI, Villarreal MLM, Padilha M, Franco BDG de M. In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese. Abstracts. 2013 ;[citado 2024 ago. 18 ]
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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LATULIPPE, Marie E. et al. ILSI Brazil International Workshop on Functional Foods: a narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health. Food & nutrition research (Online), v. 57, n. 19214, p. (online), 2013Tradução . . Disponível em: https://doi.org/10.3402/fnr.v57i0.19214. Acesso em: 18 ago. 2024.
APA
Latulippe, M. E., Meheust, A., Augustin, L., Benton, D., Berčík, P., Birkett, A., et al. (2013). ILSI Brazil International Workshop on Functional Foods: a narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health. Food & nutrition research (Online), 57( 19214), (online). doi:10.3402/fnr.v57i0.19214
NLM
Latulippe ME, Meheust A, Augustin L, Benton D, Berčík P, Birkett A, Eldridge AL, Faintuch J, Hoffmann C, Jones JM, Kendall C, Lajolo FM, Perdigon G, Prieto PA, Rastall RA, Sievenpiper JL, Slavin J, Menezes EW de. ILSI Brazil International Workshop on Functional Foods: a narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health [Internet]. Food & nutrition research (Online). 2013 ; 57( 19214): (online).[citado 2024 ago. 18 ] Available from: https://doi.org/10.3402/fnr.v57i0.19214
Vancouver
Latulippe ME, Meheust A, Augustin L, Benton D, Berčík P, Birkett A, Eldridge AL, Faintuch J, Hoffmann C, Jones JM, Kendall C, Lajolo FM, Perdigon G, Prieto PA, Rastall RA, Sievenpiper JL, Slavin J, Menezes EW de. ILSI Brazil International Workshop on Functional Foods: a narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health [Internet]. Food & nutrition research (Online). 2013 ; 57( 19214): (online).[citado 2024 ago. 18 ] Available from: https://doi.org/10.3402/fnr.v57i0.19214