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Artigo de periodico
Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy (2018)
Bíscola, Vanessa; Choiset, Yvan; Rabesona, Hanitra; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LEITE, HIPERSENSIBILIDADE ALIMENTAR, QUEIJO, METABOLISMO DE PROTEÍNA
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ABNT
BÍSCOLA, Vanessa et al. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, v. 125, p. 564-574, 2018Tradução . . Disponível em: https://doi.org/10.1111/jam.13779. Acesso em: 04 nov. 2024.
APA
Bíscola, V., Choiset, Y., Rabesona, H., Chobert, J. -M., Haertlé, T., & Franco, B. D. G. de M. (2018). Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, 125, 564-574. doi:10.1111/jam.13779
NLM
Bíscola V, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy [Internet]. Journal of Applied Microbiology. 2018 ; 125 564-574.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jam.13779
Vancouver
Bíscola V, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy [Internet]. Journal of Applied Microbiology. 2018 ; 125 564-574.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jam.13779
Artigo de periodico
Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S) (2017)
Bíscola, Vanessa; Olmos, Antonieta Rodriguez de; Choiset, Yvan; Rabesona, Hanitra; Garro, M. S; Mozzi, Fernanda; Chobert, Jean-Marc; Drouet, M; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Beneficial Microbes. Unidade: FCF
Subjects: LEITE FERMENTADO, HIPERSENSIBILIDADE ALIMENTAR, BACTÉRIAS LÁTICAS
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ABNT
BÍSCOLA, Vanessa et al. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). Beneficial Microbes, v. 8, n. 4, p. 635-643, 2017Tradução . . Disponível em: https://doi.org/10.3920/bm2016.0171. Acesso em: 04 nov. 2024.
APA
Bíscola, V., Olmos, A. R. de, Choiset, Y., Rabesona, H., Garro, M. S., Mozzi, F., et al. (2017). Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). Beneficial Microbes, 8( 4), 635-643. doi:10.3920/bm2016.0171
NLM
Bíscola V, Olmos AR de, Choiset Y, Rabesona H, Garro MS, Mozzi F, Chobert J-M, Drouet M, Haertlé T, Franco BDG de M. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S) [Internet]. Beneficial Microbes. 2017 ; 8( 4): 635-643.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3920/bm2016.0171
Vancouver
Bíscola V, Olmos AR de, Choiset Y, Rabesona H, Garro MS, Mozzi F, Chobert J-M, Drouet M, Haertlé T, Franco BDG de M. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S) [Internet]. Beneficial Microbes. 2017 ; 8( 4): 635-643.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3920/bm2016.0171
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
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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: 04 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. 04 ] 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. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Artigo de periodico
Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins (2016)
Bíscola, Vanessa; Tulini, Fabrício Luiz; Choiset, Yvan; Rabesona, Hanitra; Ivanova, Iskra; Chobert, Jean-Marc; Todorov, Svetoslav Dimitrov ; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Dairy Science. Unidade: FCF
Subjects: ENTEROCOCCUS, LACTAÇÃO, HIPERSENSIBILIDADE ALIMENTAR, LEITE
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ABNT
BÍSCOLA, Vanessa et al. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins. Journal of Dairy Science, v. 99, n. 7, p. 5144-5154, 2016Tradução . . Disponível em: https://doi.org/10.3168/jds.2016-11036. Acesso em: 04 nov. 2024.
APA
Bíscola, V., Tulini, F. L., Choiset, Y., Rabesona, H., Ivanova, I., Chobert, J. -M., et al. (2016). Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins. Journal of Dairy Science, 99( 7), 5144-5154. doi:10.3168/jds.2016-11036
NLM
Bíscola V, Tulini FL, Choiset Y, Rabesona H, Ivanova I, Chobert J-M, Todorov SD, Haertlé T, Franco BDG de M. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins [Internet]. Journal of Dairy Science. 2016 ; 99( 7): 5144-5154.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3168/jds.2016-11036
Vancouver
Bíscola V, Tulini FL, Choiset Y, Rabesona H, Ivanova I, Chobert J-M, Todorov SD, Haertlé T, Franco BDG de M. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins [Internet]. Journal of Dairy Science. 2016 ; 99( 7): 5144-5154.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3168/jds.2016-11036
Artigo de periodico
Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from brazilian water buffalo mozzarella cheese (2014)
Paula, Aline Teodoro de; Ceneviva, Ana Beatriz Jeronymo; Silva, Luana Faria; Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo ; Choiset, Yvan; Haertle, Thomas; Chobert, Jean-Marc; Dousset, Xavier; Penna, Ana Lucia Barretto
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
PAULA, Aline Teodoro de et al. Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from brazilian water buffalo mozzarella cheese. Probiotics and Antimicrobial Proteins, p. 1-12, 2014Tradução . . Disponível em: http://link.springer.com/article/10.1007%2Fs13213-014-0933-9#page-1. Acesso em: 04 nov. 2024.
APA
Paula, A. T. de, Ceneviva, A. B. J., Silva, L. F., Todorov, S. D., Franco, B. D. G. de M., Choiset, Y., et al. (2014). Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from brazilian water buffalo mozzarella cheese. Probiotics and Antimicrobial Proteins, 1-12. Recuperado de http://link.springer.com/article/10.1007%2Fs13213-014-0933-9#page-1
NLM
Paula AT de, Ceneviva ABJ, Silva LF, Todorov SD, Franco BDG de M, Choiset Y, Haertle T, Chobert J-M, Dousset X, Penna ALB. Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from brazilian water buffalo mozzarella cheese [Internet]. Probiotics and Antimicrobial Proteins. 2014 ; 1-12.[citado 2024 nov. 04 ] Available from: http://link.springer.com/article/10.1007%2Fs13213-014-0933-9#page-1
Vancouver
Paula AT de, Ceneviva ABJ, Silva LF, Todorov SD, Franco BDG de M, Choiset Y, Haertle T, Chobert J-M, Dousset X, Penna ALB. Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from brazilian water buffalo mozzarella cheese [Internet]. Probiotics and Antimicrobial Proteins. 2014 ; 1-12.[citado 2024 nov. 04 ] Available from: http://link.springer.com/article/10.1007%2Fs13213-014-0933-9#page-1
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
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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: 04 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. 04 ] 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. 04 ] Available from: https://doi.org/10.1111/jam.12438
Artigo de periodico
Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese (2013)
Ahmadova, Aynur; Todorov, Svetoslav Dimitrov ; Hadji-Sfaxi, Imen; Choiset, Yvan; Rabesona, Hanitra; Messaoudi, Soumaya; Kuliyev, Akif; Franco, Bernadette Dora Gombossy de Melo ; Chobert, Jean-Marc; Haertlé, Thomas
Source: Anaerobe. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS
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ABNT
AHMADOVA, Aynur et al. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese. Anaerobe, v. 20, p. 42-49, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.anaerobe.2013.01.003. Acesso em: 04 nov. 2024.
APA
Ahmadova, A., Todorov, S. D., Hadji-Sfaxi, I., Choiset, Y., Rabesona, H., Messaoudi, S., et al. (2013). Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese. Anaerobe, 20, 42-49. doi:10.1016/j.anaerobe.2013.01.003
NLM
Ahmadova A, Todorov SD, Hadji-Sfaxi I, Choiset Y, Rabesona H, Messaoudi S, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese [Internet]. Anaerobe. 2013 ; 20 42-49.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.anaerobe.2013.01.003
Vancouver
Ahmadova A, Todorov SD, Hadji-Sfaxi I, Choiset Y, Rabesona H, Messaoudi S, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese [Internet]. Anaerobe. 2013 ; 20 42-49.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.anaerobe.2013.01.003
Artigo de periodico
Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese (2013)
Ahmadova, Aynur; Todorov, Svetoslav Dimitrov ; Choiset, Yvan; Rabesona, Hanitra; Zadi, Tannaz Mirhadi; Kuliyev, Akif; Franco, Bernadette Dora Gombossy de Melo ; Chobert, Jean-Marc; Haertlé, Thomas
Source: Food Control. Unidade: FCF
Subjects: ENTEROCOCCUS, PROBIÓTICOS, QUEIJO
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ABNT
AHMADOVA, Aynur et al. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control, v. 30, n. 2, p. 631-641, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.08.009. Acesso em: 04 nov. 2024.
APA
Ahmadova, A., Todorov, S. D., Choiset, Y., Rabesona, H., Zadi, T. M., Kuliyev, A., et al. (2013). Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control, 30( 2), 631-641. doi:10.1016/j.foodcont.2012.08.009
NLM
Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Zadi TM, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese [Internet]. Food Control. 2013 ; 30( 2): 631-641.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2012.08.009
Vancouver
Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Zadi TM, Kuliyev A, Franco BDG de M, Chobert J-M, Haertlé T. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese [Internet]. Food Control. 2013 ; 30( 2): 631-641.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodcont.2012.08.009

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