ReP USP - Resultado da busca

Artigo de periodico
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage (2021)
Vieira, Antônio Diogo Silva ; Battistini, Carolina ; Bedani, Raquel ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ACEROLA, PROBIÓTICOS, ALIMENTOS FERMENTADOS, SOJA
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ABNT
VIEIRA, Antônio Diogo Silva et al. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, v. 141 , p. 1-8 art. 110858, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.110858. Acesso em: 19 jun. 2024.
APA
Vieira, A. D. S., Battistini, C., Bedani, R., & Saad, S. M. I. (2021). Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, 141 , 1-8 art. 110858. doi:10.1016/j.lwt.2021.110858
NLM
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Vancouver
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Artigo de periodico
Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream (2019)
Borges, Danielle Oliveira; Matsuo, Mariana Mitiko; Bogsan, Cristina Stewart Bittencourt ; Silva, Tatiane Ferreira da; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ÁCIDO LINOLEICO, LISTERIA, LEITE FERMENTADO
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ABNT
BORGES, Danielle Oliveira et al. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT - Food Science and Technology, v. 107, p. 264-271, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.085. Acesso em: 19 jun. 2024.
APA
Borges, D. O., Matsuo, M. M., Bogsan, C. S. B., Silva, T. F. da, Casarotti, S. N., & Penna, A. L. B. (2019). Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT - Food Science and Technology, 107, 264-271. doi:10.1016/j.lwt.2019.02.085
NLM
Borges DO, Matsuo MM, Bogsan CSB, Silva TF da, Casarotti SN, Penna ALB. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream [Internet]. LWT - Food Science and Technology. 2019 ; 107 264-271.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.085
Vancouver
Borges DO, Matsuo MM, Bogsan CSB, Silva TF da, Casarotti SN, Penna ALB. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream [Internet]. LWT - Food Science and Technology. 2019 ; 107 264-271.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.085
Artigo de periodico
Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage (2014)
Bedani, Raquel; Vieira, Antônio Diogo Silva; Rossi, Elizeu Antônio; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, POLPA, FRUTAS
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ABNT
BEDANI, Raquel et al. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. LWT - Food Science and Technology, v. 55, n. 2 p. 436-443, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.10.015. Acesso em: 19 jun. 2024.
APA
Bedani, R., Vieira, A. D. S., Rossi, E. A., & Saad, S. M. I. (2014). Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. LWT - Food Science and Technology, 55( 2 p. 436-443). doi:10.1016/j.lwt.2013.10.015
NLM
Bedani R, Vieira ADS, Rossi EA, Saad SMI. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2 p. 436-443):[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2013.10.015
Vancouver
Bedani R, Vieira ADS, Rossi EA, Saad SMI. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2 p. 436-443):[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2013.10.015
Artigo de periodico
Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks (2014)
Florence, Ana Carolina Rodrigues; Beal, Catherine; Silva, Roberta Claro da; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE FERMENTADO, ÁCIDOS GRAXOS, ÁCIDO LINOLEICO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks. LWT - Food Science and Technology, v. 56, n. 2, p. 290-295, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.11.036. Acesso em: 19 jun. 2024.
APA
Florence, A. C. R., Beal, C., Silva, R. C. da, & Oliveira, M. N. de. (2014). Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks. LWT - Food Science and Technology, 56( 2), 290-295. doi:10.1016/j.lwt.2013.11.036
NLM
Florence ACR, Beal C, Silva RC da, Oliveira MN de. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks [Internet]. LWT - Food Science and Technology. 2014 ; 56( 2): 290-295.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2013.11.036
Vancouver
Florence ACR, Beal C, Silva RC da, Oliveira MN de. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks [Internet]. LWT - Food Science and Technology. 2014 ; 56( 2): 290-295.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2013.11.036
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: 19 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. 19 ] 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. 19 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.031
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: 19 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. 19 ] 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. 19 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.038
Artigo de periodico
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk (2012)
Florence, Ana Carolina Rodrigues; Oliveira, Ricardo Pinheiro de Souza ; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, ÁCIDO LINOLEICO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT - Food Science and Technology, v. 49, n. 1, p. 89-95, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.04.023. Acesso em: 19 jun. 2024.
APA
Florence, A. C. R., Oliveira, R. P. de S., Silva, R. C. da, Soares, F. A. S. de M., & Gioielli, L. A. (2012). Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT - Food Science and Technology, 49( 1), 89-95. doi:10.1016/j.lwt.2012.04.023
NLM
Florence ACR, Oliveira RP de S, Silva RC da, Soares FAS de M, Gioielli LA. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk [Internet]. LWT - Food Science and Technology. 2012 ; 49( 1): 89-95.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2012.04.023
Vancouver
Florence ACR, Oliveira RP de S, Silva RC da, Soares FAS de M, Gioielli LA. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk [Internet]. LWT - Food Science and Technology. 2012 ; 49( 1): 89-95.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2012.04.023
Artigo de periodico
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: LWT - Food Science and Technology. 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. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology, v. 44, n. 2, p. 520-523, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.08.024. Acesso em: 19 jun. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology, 44( 2), 520-523. doi:10.1016/j.lwt.2010.08.024
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 520-523.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2010.08.024
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 520-523.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1016/j.lwt.2010.08.024

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