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Artigo de periodico
Recombinant production of a highly efficient photolyase from Thermus thermophilus (2024)
Obreque, Karin Torres ; Gonçalves, Felipe Gobbi; Ferraro, Rafael Bertelli ; León, Fabiana Fuentes ; Silva, Tales Alexandre da Costa e ; Perego, Patrizia ; Rangel-Yagui, Carlota de Oliveira ; Monteiro, Gisele ; Menck, Carlos Frederico Martins
Source: Biotechnology Journal. Unidades: FCF, ICB
Subjects: MICROBIOLOGIA, DNA, REPARAÇÃO DE DNA, REPARAÇÃO DO DANO, BACTÉRIAS GRAM-NEGATIVAS, GENÉTICA BACTERIANA, RADIAÇÃO ULTRAVIOLETA, MUTAGÊNESE, ATIVAÇÃO ENZIMÁTICA
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ABNT
OBREQUE, Karin Torres et al. Recombinant production of a highly efficient photolyase from Thermus thermophilus. Biotechnology Journal, v. 19, n. 2, p. 9 , 2024Tradução . . Disponível em: https://doi.org/10.1002/biot.202300325. Acesso em: 09 jun. 2024.
APA
Obreque, K. T., Gonçalves, F. G., Ferraro, R. B., León, F. F., Silva, T. A. da C. e, Perego, P., et al. (2024). Recombinant production of a highly efficient photolyase from Thermus thermophilus. Biotechnology Journal, 19( 2), 9 . doi:10.1002/biot.202300325
NLM
Obreque KT, Gonçalves FG, Ferraro RB, León FF, Silva TA da C e, Perego P, Rangel-Yagui C de O, Monteiro G, Menck CFM. Recombinant production of a highly efficient photolyase from Thermus thermophilus [Internet]. Biotechnology Journal. 2024 ; 19( 2): 9 .[citado 2024 jun. 09 ] Available from: https://doi.org/10.1002/biot.202300325
Vancouver
Obreque KT, Gonçalves FG, Ferraro RB, León FF, Silva TA da C e, Perego P, Rangel-Yagui C de O, Monteiro G, Menck CFM. Recombinant production of a highly efficient photolyase from Thermus thermophilus [Internet]. Biotechnology Journal. 2024 ; 19( 2): 9 .[citado 2024 jun. 09 ] Available from: https://doi.org/10.1002/biot.202300325
Artigo de periodico
Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product (2020)
Costa, Russany Silva da; Santos, Orquídea Vasconcelos dos ; Lannes, Suzana Caetano da Silva ; Casazza, Alessandro Alberto; Aliakbarian, Bahar; Perego, Patrizia; Costa, Roseane Maria Ribeiro; Converti, Attilio ; Silva Júnior, José Otávio Carréra
Source: Food Science and Technology. Unidade: FCF
Subjects: CUPUAÇU, TECNOLOGIA DE ALIMENTOS
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COSTA, Russany Silva da et al. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product. Food Science and Technology, v. 40, n. 2 p. 401-407, 2020Tradução . . Disponível em: https://doi.org/10.1590/fst.01119. Acesso em: 09 jun. 2024.
APA
Costa, R. S. da, Santos, O. V. dos, Lannes, S. C. da S., Casazza, A. A., Aliakbarian, B., Perego, P., et al. (2020). Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product. Food Science and Technology, 40( 2 p. 401-407). doi:10.1590/fst.01119
NLM
Costa RS da, Santos OV dos, Lannes SC da S, Casazza AA, Aliakbarian B, Perego P, Costa RMR, Converti A, Silva Júnior JOC. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product [Internet]. Food Science and Technology. 2020 ; 40( 2 p. 401-407):[citado 2024 jun. 09 ] Available from: https://doi.org/10.1590/fst.01119
Vancouver
Costa RS da, Santos OV dos, Lannes SC da S, Casazza AA, Aliakbarian B, Perego P, Costa RMR, Converti A, Silva Júnior JOC. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product [Internet]. Food Science and Technology. 2020 ; 40( 2 p. 401-407):[citado 2024 jun. 09 ] Available from: https://doi.org/10.1590/fst.01119
Artigo de periodico
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse (2019)
Santos, Douglas Xavier dos; Bedani, Raquel; Perego, Patrizia; Converti, Attilio; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidades: FE, FCF
Subjects: OLIGOSSACARÍDEOS, PROBIÓTICOS, LACTOBACILLUS
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ABNT
SANTOS, Douglas Xavier dos et al. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, v. 105, p. 329-335, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.011. Acesso em: 09 jun. 2024.
APA
Santos, D. X. dos, Bedani, R., Perego, P., Converti, A., & Saad, S. M. I. (2019). L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, 105, 329-335. doi:10.1016/j.lwt.2019.02.011
NLM
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.011
Vancouver
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.011
Artigo de periodico
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying (2019)
Santos, Douglas Xavier dos; Casazza, Alessandro Alberto; Aliakbarian, Bahar; Bedani, Raquel; Saad, Susana Marta Isay ; Perego, Patrizia
Source: Food Science and Technology. Unidades: FE, FCF
Subjects: PROBIÓTICOS, MICROENCAPSULAÇÃO
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ABNT
SANTOS, Douglas Xavier dos et al. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Food Science and Technology, v. 99, p. 404-410, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.10.010. Acesso em: 09 jun. 2024.
APA
Santos, D. X. dos, Casazza, A. A., Aliakbarian, B., Bedani, R., Saad, S. M. I., & Perego, P. (2019). Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Food Science and Technology, 99, 404-410. doi:10.1016/j.lwt.2018.10.010
NLM
Santos DX dos, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying [Internet]. Food Science and Technology. 2019 ; 99 404-410.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2018.10.010
Vancouver
Santos DX dos, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying [Internet]. Food Science and Technology. 2019 ; 99 404-410.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2018.10.010
Artigo de periodico
Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures (2018)
Azevedo, Pamela Oliveira de Souza de; Aliakbarian, Bahar; Casazza, Alessandro Alberto; LeBlanc, Jean Guy; Perego, Patrizia; Oliveira, Ricardo Pinheiro de Souza
Source: PharmaNutrition. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE DESNATADO, LACTOBACILLUS, COMPOSTOS FENÓLICOS
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AZEVEDO, Pamela Oliveira de Souza de et al. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, v. 6, n. 2, p. 64-68, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.phanu.2018.03.001. Acesso em: 09 jun. 2024.
APA
Azevedo, P. O. de S. de, Aliakbarian, B., Casazza, A. A., LeBlanc, J. G., Perego, P., & Oliveira, R. P. de S. (2018). Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, 6( 2), 64-68. doi:10.1016/j.phanu.2018.03.001
NLM
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
Vancouver
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
Trabalho de evento
Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide (2016)
Santos, D. X; Bedani, Raquel; Converti, Attilio; Perego, Patrizia; Saad, Susana Marta Isay
Source: Program. Conference titles: Congresso Brasileiro de Ciência e Tecnologia de Alimentos/CBCTA. Unidade: FCF
Subjects: DIETA, LACTOBACILLUS
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ABNT
SANTOS, D. X et al. Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide. 2016, Anais.. Gramado: FAURGS, 2016. . Acesso em: 09 jun. 2024.
APA
Santos, D. X., Bedani, R., Converti, A., Perego, P., & Saad, S. M. I. (2016). Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide. In Program. Gramado: FAURGS.
NLM
Santos DX, Bedani R, Converti A, Perego P, Saad SMI. Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide. Program. 2016 ;[citado 2024 jun. 09 ]
Vancouver
Santos DX, Bedani R, Converti A, Perego P, Saad SMI. Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide. Program. 2016 ;[citado 2024 jun. 09 ]
Artigo de periodico
Kinetic and thermodynamic studies of a novel acid protease from Aspergillus foetidus (2015)
Souza, Paula Monteiro; Aliakbarian, Bahar; Ferreira Filho, Edivaldo Ximenes; Magalhães, Pérola Oliveira; Pessoa Junior, Adalberto ; Converti, Attilio; Perego, Patrizia
Source: International Journal of Biological Macromolecules. Unidade: FCF
Subjects: ASPERGILLUS, TERMODINÂMICA
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ABNT
SOUZA, Paula Monteiro et al. Kinetic and thermodynamic studies of a novel acid protease from Aspergillus foetidus. International Journal of Biological Macromolecules, v. 81, p. 17-21, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2015.07.043. Acesso em: 09 jun. 2024.
APA
Souza, P. M., Aliakbarian, B., Ferreira Filho, E. X., Magalhães, P. O., Pessoa Junior, A., Converti, A., & Perego, P. (2015). Kinetic and thermodynamic studies of a novel acid protease from Aspergillus foetidus. International Journal of Biological Macromolecules, 81, 17-21. doi:10.1016/j.ijbiomac.2015.07.043
NLM
Souza PM, Aliakbarian B, Ferreira Filho EX, Magalhães PO, Pessoa Junior A, Converti A, Perego P. Kinetic and thermodynamic studies of a novel acid protease from Aspergillus foetidus [Internet]. International Journal of Biological Macromolecules. 2015 ; 81 17-21.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.ijbiomac.2015.07.043
Vancouver
Souza PM, Aliakbarian B, Ferreira Filho EX, Magalhães PO, Pessoa Junior A, Converti A, Perego P. Kinetic and thermodynamic studies of a novel acid protease from Aspergillus foetidus [Internet]. International Journal of Biological Macromolecules. 2015 ; 81 17-21.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.ijbiomac.2015.07.043
Artigo de periodico
Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk (2013)
Oliveira, Ricardo Pereira de Souza; Casazza, Alessandro A; Aliakbarian, Bahar; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE FERMENTADO
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ABNT
OLIVEIRA, Ricardo Pereira de Souza et al. Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk. Brazilian Journal of Microbiology, v. 44, n. 2, p. 431-434, 2013Tradução . . Disponível em: https://doi.org/10.1590/s1517-83822013000200014. Acesso em: 09 jun. 2024.
APA
Oliveira, R. P. de S., Casazza, A. A., Aliakbarian, B., Perego, P., Converti, A., & Oliveira, M. N. de. (2013). Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk. Brazilian Journal of Microbiology, 44( 2), 431-434. doi:10.1590/s1517-83822013000200014
NLM
Oliveira RP de S, Casazza AA, Aliakbarian B, Perego P, Converti A, Oliveira MN de. Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk [Internet]. Brazilian Journal of Microbiology. 2013 ; 44( 2): 431-434.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1590/s1517-83822013000200014
Vancouver
Oliveira RP de S, Casazza AA, Aliakbarian B, Perego P, Converti A, Oliveira MN de. Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk [Internet]. Brazilian Journal of Microbiology. 2013 ; 44( 2): 431-434.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1590/s1517-83822013000200014
Artigo de periodico
Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber (2013)
Espírito Santo, Ana Paula do; Lagazzo, A; Sousa, Ana Lúcia Orlandini Pilleggi de; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Food Research International. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS
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ABNT
ESPÍRITO SANTO, Ana Paula do et al. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, v. 50, n. 1, p. 224-231, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.09.012. Acesso em: 09 jun. 2024.
APA
Espírito Santo, A. P. do, Lagazzo, A., Sousa, A. L. O. P. de, Perego, P., Converti, A., & Oliveira, M. N. de. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50( 1), 224-231. doi:10.1016/j.foodres.2012.09.012
NLM
Espírito Santo AP do, Lagazzo A, Sousa ALOP de, Perego P, Converti A, Oliveira MN de. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber [Internet]. Food Research International. 2013 ; 50( 1): 224-231.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodres.2012.09.012
Vancouver
Espírito Santo AP do, Lagazzo A, Sousa ALOP de, Perego P, Converti A, Oliveira MN de. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber [Internet]. Food Research International. 2013 ; 50( 1): 224-231.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodres.2012.09.012
Artigo de periodico
Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus (2012)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology, v. 47, n. 2, p. 358-363, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.01.031. Acesso em: 09 jun. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2012). Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology, 47( 2), 358-363. doi:10.1016/j.lwt.2012.01.031
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 358-363.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.031
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 358-363.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.031
Artigo de periodico
Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus (2012)
Oliveira, Ricardo Pinheiro de Souza ; Torres, Beatriz Rivas; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Biochemical Engineering Journal. Unidade: FCF
Subjects: STREPTOCOCCUS, BACTÉRIAS LÁTICAS, LACTOBACILLUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus. Biochemical Engineering Journal, v. 62, p. 62-69, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.bej.2012.01.004. Acesso em: 09 jun. 2024.
APA
Oliveira, R. P. de S., Torres, B. R., Perego, P., Oliveira, M. N. de, & Converti, A. (2012). Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus. Biochemical Engineering Journal, 62, 62-69. doi:10.1016/j.bej.2012.01.004
NLM
Oliveira RP de S, Torres BR, Perego P, Oliveira MN de, Converti A. Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus [Internet]. Biochemical Engineering Journal. 2012 ; 62 62-69.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.bej.2012.01.004
Vancouver
Oliveira RP de S, Torres BR, Perego P, Oliveira MN de, Converti A. Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus [Internet]. Biochemical Engineering Journal. 2012 ; 62 62-69.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.bej.2012.01.004
Artigo de periodico
Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect (2012)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Food Research International. Unidade: FCF
Subjects: STREPTOCOCCUS, BIOMASSA
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect. Food Research International, v. 48, n. 1, p. 21-27, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.02.012. Acesso em: 09 jun. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2012). Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect. Food Research International, 48( 1), 21-27. doi:10.1016/j.foodres.2012.02.012
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect [Internet]. Food Research International. 2012 ; 48( 1): 21-27.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodres.2012.02.012
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect [Internet]. Food Research International. 2012 ; 48( 1): 21-27.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodres.2012.02.012
Artigo de periodico
Leavening bread dough (2012)
Aquino, Vanessa Cukier de; Converti, Attilio; Perego, Patrizia; Lannes, Suzana Caetano da Silva
Source: Current Nutrition & Food Science. Unidade: FCF
Subjects: FERMENTAÇÃO, REOLOGIA
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ABNT
AQUINO, Vanessa Cukier de et al. Leavening bread dough. Current Nutrition & Food Science, v. 8, n. 2, p. 131-138, 2012Tradução . . Disponível em: https://doi.org/10.2174/157340112800840835. Acesso em: 09 jun. 2024.
APA
Aquino, V. C. de, Converti, A., Perego, P., & Lannes, S. C. da S. (2012). Leavening bread dough. Current Nutrition & Food Science, 8( 2), 131-138. doi:10.2174/157340112800840835
NLM
Aquino VC de, Converti A, Perego P, Lannes SC da S. Leavening bread dough [Internet]. Current Nutrition & Food Science. 2012 ; 8( 2): 131-138.[citado 2024 jun. 09 ] Available from: https://doi.org/10.2174/157340112800840835
Vancouver
Aquino VC de, Converti A, Perego P, Lannes SC da S. Leavening bread dough [Internet]. Current Nutrition & Food Science. 2012 ; 8( 2): 131-138.[citado 2024 jun. 09 ] Available from: https://doi.org/10.2174/157340112800840835
Artigo de periodico
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts (2012)
Santo, Ana Paula do Espirito; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE
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ABNT
SANTO, Ana Paula do Espirito et al. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Science and Technology, v. 47, n. 2, p. 393-399, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.01.038. Acesso em: 09 jun. 2024.
APA
Santo, A. P. do E., Perego, P., Converti, A., & Oliveira, M. N. de. (2012). Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Science and Technology, 47( 2), 393-399. doi:10.1016/j.lwt.2012.01.038
NLM
Santo AP do E, Perego P, Converti A, Oliveira MN de. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 393-399.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.038
Vancouver
Santo AP do E, Perego P, Converti A, Oliveira MN de. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 393-399.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.038
Trabalho de evento-resumo
Structural characteristics of chocolates (2012)
Amaral, Alline Aurea do; Perego, Patrizia; Converti, Attilio; Lannes, Suzana Caetano da Silva
Source: Abstract Book. Conference titles: International Symposium on Food Rheology and Structure. Unidade: FCF
Subjects: CHOCOLATE, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARAL, Alline Aurea do et al. Structural characteristics of chocolates. 2012, Anais.. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health, 2012. . Acesso em: 09 jun. 2024.
APA
Amaral, A. A. do, Perego, P., Converti, A., & Lannes, S. C. da S. (2012). Structural characteristics of chocolates. In Abstract Book. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health.
NLM
Amaral AA do, Perego P, Converti A, Lannes SC da S. Structural characteristics of chocolates. Abstract Book. 2012 ;[citado 2024 jun. 09 ]
Vancouver
Amaral AA do, Perego P, Converti A, Lannes SC da S. Structural characteristics of chocolates. Abstract Book. 2012 ;[citado 2024 jun. 09 ]
Artigo de periodico
Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts (2012)
Espírito Santo, Ana Paula do; Cartolano, Nathalie Scaranello; Silva, Thaiane Ferreira da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESPÍRITO SANTO, Ana Paula do et al. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, v. 154, n. 3, p. 135-144, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025. Acesso em: 09 jun. 2024.
APA
Espírito Santo, A. P. do, Cartolano, N. S., Silva, T. F. da, Soares, F. A. S. de M., Gioielli, L. A., Perego, P., et al. (2012). Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, 154( 3), 135-144. doi:10.1016/j.ijfoodmicro.2011.12.025
NLM
Espírito Santo AP do, Cartolano NS, Silva TF da, Soares FAS de M, Gioielli LA, Perego P, Converti A, Oliveira MN de. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts [Internet]. International Journal of Food Microbiology. 2012 ; 154( 3): 135-144.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025
Vancouver
Espírito Santo AP do, Cartolano NS, Silva TF da, Soares FAS de M, Gioielli LA, Perego P, Converti A, Oliveira MN de. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts [Internet]. International Journal of Food Microbiology. 2012 ; 154( 3): 135-144.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025
Trabalho de evento-anais periodico
Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus (2012)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Chemical Engineering Transactions. Conference titles: International Conference on Industrial Biotechnology. Unidade: FCF
Subjects: PROBIÓTICOS, STREPTOCOCCUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus. Chemical Engineering Transactions. Milano: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 09 jun. 2024. , 2012
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2012). Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus. Chemical Engineering Transactions. Milano: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus. Chemical Engineering Transactions. 2012 ; 27( p.):[citado 2024 jun. 09 ]
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus. Chemical Engineering Transactions. 2012 ; 27( p.):[citado 2024 jun. 09 ]
Artigo de periodico
Effects of photobioreactor configuration, nitrogen source and light intensity on the fed-batch cultivation of Arthrospira (Spirulina) platensis: bioenergetic aspects (2012)
Bezerra, Raquel Pedrosa; Matsudo, Marcelo Chuei; Sato, Sunao; Perego, Patrizia; Converti, Attilio; Carvalho, João Carlos Monteiro de
Source: Biomass and Bioenergy. Unidade: FCF
Subjects: BIOENERGÉTICA, INTENSIDADE DA LUZ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEZERRA, Raquel Pedrosa et al. Effects of photobioreactor configuration, nitrogen source and light intensity on the fed-batch cultivation of Arthrospira (Spirulina) platensis: bioenergetic aspects. Biomass and Bioenergy, v. 37, p. 309-317, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.biombioe.2011.11.007. Acesso em: 09 jun. 2024.
APA
Bezerra, R. P., Matsudo, M. C., Sato, S., Perego, P., Converti, A., & Carvalho, J. C. M. de. (2012). Effects of photobioreactor configuration, nitrogen source and light intensity on the fed-batch cultivation of Arthrospira (Spirulina) platensis: bioenergetic aspects. Biomass and Bioenergy, 37, 309-317. doi:10.1016/j.biombioe.2011.11.007
NLM
Bezerra RP, Matsudo MC, Sato S, Perego P, Converti A, Carvalho JCM de. Effects of photobioreactor configuration, nitrogen source and light intensity on the fed-batch cultivation of Arthrospira (Spirulina) platensis: bioenergetic aspects [Internet]. Biomass and Bioenergy. 2012 ; 37 309-317.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.biombioe.2011.11.007
Vancouver
Bezerra RP, Matsudo MC, Sato S, Perego P, Converti A, Carvalho JCM de. Effects of photobioreactor configuration, nitrogen source and light intensity on the fed-batch cultivation of Arthrospira (Spirulina) platensis: bioenergetic aspects [Internet]. Biomass and Bioenergy. 2012 ; 37 309-317.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.biombioe.2011.11.007
Artigo de periodico
Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering, v. 107, n. 1, p. 36-40, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2011.06.005. Acesso em: 09 jun. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering, 107( 1), 36-40. doi:10.1016/j.jfoodeng.2011.06.005
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness [Internet]. Journal of Food Engineering. 2011 ; 107( 1): 36-40.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.06.005
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness [Internet]. Journal of Food Engineering. 2011 ; 107( 1): 36-40.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.06.005
Artigo de periodico
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk (2011)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology, v. 145, n. 1, p. 22-27, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011. Acesso em: 09 jun. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology, 145( 1), 22-27. doi:10.1016/j.ijfoodmicro.2010.11.011
NLM
Oliveira RP de S, Florence ACR, Perego P, Oliveira MN de, Converti A. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk [Internet]. International Journal of Food Microbiology. 2011 ; 145( 1): 22-27.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011
Vancouver
Oliveira RP de S, Florence ACR, Perego P, Oliveira MN de, Converti A. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk [Internet]. International Journal of Food Microbiology. 2011 ; 145( 1): 22-27.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011

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