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Artigo de periodico
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt (2009)
Damin, Maria Regina; Alcântara, Maria Regina; Nunes, A. P.; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidades: IQ, FCF
Subjects: IOGURTE, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
DAMIN, Maria Regina et al. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, v. 42, n. 10, p. 1744-1750, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.03.019. Acesso em: 04 out. 2024.
APA
Damin, M. R., Alcântara, M. R., Nunes, A. P., & Oliveira, M. N. de. (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, 42( 10), 1744-1750. doi:10.1016/j.lwt.2009.03.019
NLM
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Vancouver
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Artigo de periodico
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria (2009)
Almeida, Keila Emílio de; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, PROBIÓTICOS
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ABNT
ALMEIDA, Keila Emílio de e TAMIME, Adnan Yahia e OLIVEIRA, Maricê Nogueira de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, v. 42, n. 2, p. 672-678, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.03.013. Acesso em: 04 out. 2024.
APA
Almeida, K. E. de, Tamime, A. Y., & Oliveira, M. N. de. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, 42( 2), 672-678. doi:10.1016/j.lwt.2008.03.013
NLM
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Vancouver
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, LEITE (PROCESSAMENTO)
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, v. 62, n. 2, p. 195-203, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2009.00471.x. Acesso em: 04 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62( 2), 195-203. doi:10.1111/j.1471-0307.2009.00471.x
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 out. 04 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 out. 04 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Artigo de periodico
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C (2009)
Saccaro, Daniela Marques; Tamine, Adnan Y.; Pilleggi, Ana Lúcia O. P. S.; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, BACTÉRIAS LÁTICAS
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ABNT
SACCARO, Daniela Marques et al. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, v. 62, n. 3, p. 397-404, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART. Acesso em: 04 out. 2024.
APA
Saccaro, D. M., Tamine, A. Y., Pilleggi, A. L. O. P. S., & Oliveira, M. N. de. (2009). The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, 62( 3), 397-404. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
NLM
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 out. 04 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Vancouver
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 out. 04 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Artigo de periodico
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, v. 42, n. 5, p. 1015-1021, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.01.002. Acesso em: 04 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, 42( 5), 1015-1021. doi:10.1016/j.lwt.2009.01.002
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil (2009)
Silva, Roberta Claro da; Cotting, Lúcia Nazareth; Poltronieri, Tatyane Pereira; Balcão, Victor Manuel Cardoso Figueiredo; Almeida, Denise Brito de; Gonçalves, Lireny Aparecida Guaraldo; Grimaldi, Renato; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LIPÍDEOS, LIPASE
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ABNT
SILVA, Roberta Claro da et al. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, v. 42, n. 7, p. 1275-1282, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.02.015. Acesso em: 04 out. 2024.
APA
Silva, R. C. da, Cotting, L. N., Poltronieri, T. P., Balcão, V. M. C. F., Almeida, D. B. de, Gonçalves, L. A. G., et al. (2009). The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, 42( 7), 1275-1282. doi:10.1016/j.lwt.2009.02.015
NLM
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Vancouver
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Artigo de periodico
Prospects in lyophilization of bovine pericardium (2009)
Leirner, Adolfo Alberto; Tattini Júnior, Virgilio; Pitombo, Ronaldo Nogueira de Moraes
Source: Artificial Organs. Unidade: FCF
Subjects: PERICÁRDIO ANIMAL, BIOTECNOLOGIA, ESPECTROSCOPIA RAMAN
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ABNT
LEIRNER, Adolfo Alberto e TATTINI JÚNIOR, Virgilio e PITOMBO, Ronaldo Nogueira de Moraes. Prospects in lyophilization of bovine pericardium. Artificial Organs, v. 33, n. 3, p. 221-229, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122212073/PDFSTART. Acesso em: 04 out. 2024.
APA
Leirner, A. A., Tattini Júnior, V., & Pitombo, R. N. de M. (2009). Prospects in lyophilization of bovine pericardium. Artificial Organs, 33( 3), 221-229. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122212073/PDFSTART
NLM
Leirner AA, Tattini Júnior V, Pitombo RN de M. Prospects in lyophilization of bovine pericardium [Internet]. Artificial Organs. 2009 ; 33( 3): 221-229.[citado 2024 out. 04 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122212073/PDFSTART
Vancouver
Leirner AA, Tattini Júnior V, Pitombo RN de M. Prospects in lyophilization of bovine pericardium [Internet]. Artificial Organs. 2009 ; 33( 3): 221-229.[citado 2024 out. 04 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122212073/PDFSTART
Artigo de periodico
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
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ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 04 out. 2024.
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing (2009)
Oliveira, Maricê Nogueira de; Almeida, K. E.; Damin, Maria Regina; Rochat, T.; Gratadoux, Jean Jacques; Miyoshi, Anderson; Langella, Philippe; Azevedo, Vasco
Source: Genetics and Molecular Research. Unidade: FCF
Subjects: LACTOCOCCUS, ESTRESSE OXIDATIVO, LEITE FERMENTADO
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ABNT
OLIVEIRA, Maricê Nogueira de et al. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing. Genetics and Molecular Research, v. 8, n. 3, p. 840-847, 2009Tradução . . Disponível em: https://doi.org/10.4238/vol8-3gmr635. Acesso em: 04 out. 2024.
APA
Oliveira, M. N. de, Almeida, K. E., Damin, M. R., Rochat, T., Gratadoux, J. J., Miyoshi, A., et al. (2009). Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing. Genetics and Molecular Research, 8( 3), 840-847. doi:10.4238/vol8-3gmr635
NLM
Oliveira MN de, Almeida KE, Damin MR, Rochat T, Gratadoux JJ, Miyoshi A, Langella P, Azevedo V. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing [Internet]. Genetics and Molecular Research. 2009 ; 8( 3): 840-847.[citado 2024 out. 04 ] Available from: https://doi.org/10.4238/vol8-3gmr635
Vancouver
Oliveira MN de, Almeida KE, Damin MR, Rochat T, Gratadoux JJ, Miyoshi A, Langella P, Azevedo V. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing [Internet]. Genetics and Molecular Research. 2009 ; 8( 3): 840-847.[citado 2024 out. 04 ] Available from: https://doi.org/10.4238/vol8-3gmr635
Artigo de periodico
Cytotoxicity and genotoxicity of bovine pericardium preserved in glycerol (2008)
Rodas, Andréa Cecília Dorion; Maizato, Marina Junko Shiotsu; Leirner, Adolfo Alberto; Pitombo, Ronaldo Nogueira de Moraes; Polakiewicz, Bronislaw; Beppu, Marisa Masumi; Higa, Olga Zazuco
Source: Artificial Organs. Unidade: FCF
Subjects: PERICÁRDIO ANIMAL, BIOTECNOLOGIA
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ABNT
RODAS, Andréa Cecília Dorion et al. Cytotoxicity and genotoxicity of bovine pericardium preserved in glycerol. Artificial Organs, v. 32, n. 4, p. 272-276, 2008Tradução . . Acesso em: 04 out. 2024.
APA
Rodas, A. C. D., Maizato, M. J. S., Leirner, A. A., Pitombo, R. N. de M., Polakiewicz, B., Beppu, M. M., & Higa, O. Z. (2008). Cytotoxicity and genotoxicity of bovine pericardium preserved in glycerol. Artificial Organs, 32( 4), 272-276.
NLM
Rodas ACD, Maizato MJS, Leirner AA, Pitombo RN de M, Polakiewicz B, Beppu MM, Higa OZ. Cytotoxicity and genotoxicity of bovine pericardium preserved in glycerol. Artificial Organs. 2008 ;32( 4): 272-276.[citado 2024 out. 04 ]
Vancouver
Rodas ACD, Maizato MJS, Leirner AA, Pitombo RN de M, Polakiewicz B, Beppu MM, Higa OZ. Cytotoxicity and genotoxicity of bovine pericardium preserved in glycerol. Artificial Organs. 2008 ;32( 4): 272-276.[citado 2024 out. 04 ]
Artigo de periodico
Liquid-liquid extraction of biomolecules: an overview and update of the main techniques (2008)
Mazzola, Priscila Gava; Lopes, André Moreni; Hasmann, Francislene Andréia; Jozala, Angela Faustino; Vessoni Penna, Thereza Christina; Magalhães, Pérola de Oliveira e; Rangel-Yagui, Carlota de Oliveira ; Pessoa Junior, Adalberto
Source: Journal of Chemical Technology and Biotechnology. Unidade: FCF
Subjects: EXTRAÇÃO DE LÍQUIDOS, BIOTECNOLOGIA
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ABNT
MAZZOLA, Priscila Gava et al. Liquid-liquid extraction of biomolecules: an overview and update of the main techniques. Journal of Chemical Technology and Biotechnology, v. 83, n. 2, p. 143-157, 2008Tradução . . Disponível em: https://doi.org/10.1002/jctb.1794. Acesso em: 04 out. 2024.
APA
Mazzola, P. G., Lopes, A. M., Hasmann, F. A., Jozala, A. F., Vessoni Penna, T. C., Magalhães, P. de O. e, et al. (2008). Liquid-liquid extraction of biomolecules: an overview and update of the main techniques. Journal of Chemical Technology and Biotechnology, 83( 2), 143-157. doi:10.1002/jctb.1794
NLM
Mazzola PG, Lopes AM, Hasmann FA, Jozala AF, Vessoni Penna TC, Magalhães P de O e, Rangel-Yagui C de O, Pessoa Junior A. Liquid-liquid extraction of biomolecules: an overview and update of the main techniques [Internet]. Journal of Chemical Technology and Biotechnology. 2008 ;83( 2): 143-157.[citado 2024 out. 04 ] Available from: https://doi.org/10.1002/jctb.1794
Vancouver
Mazzola PG, Lopes AM, Hasmann FA, Jozala AF, Vessoni Penna TC, Magalhães P de O e, Rangel-Yagui C de O, Pessoa Junior A. Liquid-liquid extraction of biomolecules: an overview and update of the main techniques [Internet]. Journal of Chemical Technology and Biotechnology. 2008 ;83( 2): 143-157.[citado 2024 out. 04 ] Available from: https://doi.org/10.1002/jctb.1794
Artigo de periodico
Aqueous two-phase extraction using thermoseparating copolymer: a new system for phenolic compounds removal from hemicelullosic hydrolysate (2008)
Hasmann, Francislene Andréia; Santos, Valéria de Carvalho; Gurpilhares, Daniela de Borba; Pessoa Junior, Adalberto ; Roberto, Inês Conceição
Source: Journal of Chemical Technology and Biotechnology. Unidade: FCF
Subjects: BIOTECNOLOGIA, EXTRAÇÃO DE LÍQUIDOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HASMANN, Francislene Andréia et al. Aqueous two-phase extraction using thermoseparating copolymer: a new system for phenolic compounds removal from hemicelullosic hydrolysate. Journal of Chemical Technology and Biotechnology, v. 83, n. 2, p. 167-173, 2008Tradução . . Disponível em: https://doi.org/10.1002/jctb.1779. Acesso em: 04 out. 2024.
APA
Hasmann, F. A., Santos, V. de C., Gurpilhares, D. de B., Pessoa Junior, A., & Roberto, I. C. (2008). Aqueous two-phase extraction using thermoseparating copolymer: a new system for phenolic compounds removal from hemicelullosic hydrolysate. Journal of Chemical Technology and Biotechnology, 83( 2), 167-173. doi:10.1002/jctb.1779
NLM
Hasmann FA, Santos V de C, Gurpilhares D de B, Pessoa Junior A, Roberto IC. Aqueous two-phase extraction using thermoseparating copolymer: a new system for phenolic compounds removal from hemicelullosic hydrolysate [Internet]. Journal of Chemical Technology and Biotechnology. 2008 ;83( 2): 167-173.[citado 2024 out. 04 ] Available from: https://doi.org/10.1002/jctb.1779
Vancouver
Hasmann FA, Santos V de C, Gurpilhares D de B, Pessoa Junior A, Roberto IC. Aqueous two-phase extraction using thermoseparating copolymer: a new system for phenolic compounds removal from hemicelullosic hydrolysate [Internet]. Journal of Chemical Technology and Biotechnology. 2008 ;83( 2): 167-173.[citado 2024 out. 04 ] Available from: https://doi.org/10.1002/jctb.1779
Artigo de periodico
Inovação, persistência e criatividade superando barreiras no desenvolvimento de alimentos probióticos (2008)
Komatsu, Tiemy Rosana; Buriti, Flávia Carolina Alonso; Saad, Susana Marta Isay
Source: Revista Brasileira de Ciências Farmacêuticas. Unidade: FCF
Subjects: PROBIÓTICOS, ALIMENTOS FUNCIONAIS, LACTOBACILLUS
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ABNT
KOMATSU, Tiemy Rosana e BURITI, Flávia Carolina Alonso e SAAD, Susana Marta Isay. Inovação, persistência e criatividade superando barreiras no desenvolvimento de alimentos probióticos. Revista Brasileira de Ciências Farmacêuticas, v. 44, n. 3, p. 329-347, 2008Tradução . . Disponível em: https://doi.org/10.1590/s1516-93322008000300003. Acesso em: 04 out. 2024.
APA
Komatsu, T. R., Buriti, F. C. A., & Saad, S. M. I. (2008). Inovação, persistência e criatividade superando barreiras no desenvolvimento de alimentos probióticos. Revista Brasileira de Ciências Farmacêuticas, 44( 3), 329-347. doi:10.1590/s1516-93322008000300003
NLM
Komatsu TR, Buriti FCA, Saad SMI. Inovação, persistência e criatividade superando barreiras no desenvolvimento de alimentos probióticos [Internet]. Revista Brasileira de Ciências Farmacêuticas. 2008 ; 44( 3): 329-347.[citado 2024 out. 04 ] Available from: https://doi.org/10.1590/s1516-93322008000300003
Vancouver
Komatsu TR, Buriti FCA, Saad SMI. Inovação, persistência e criatividade superando barreiras no desenvolvimento de alimentos probióticos [Internet]. Revista Brasileira de Ciências Farmacêuticas. 2008 ; 44( 3): 329-347.[citado 2024 out. 04 ] Available from: https://doi.org/10.1590/s1516-93322008000300003
Artigo de periodico
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese (2008)
Cardarelli, Haíssa Roberta; Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
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ABNT
CARDARELLI, Haíssa Roberta et al. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, v. 41, n. 6, p. 1037-1046, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.07.001. Acesso em: 04 out. 2024.
APA
Cardarelli, H. R., Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, 41( 6), 1037-1046. doi:10.1016/j.lwt.2007.07.001
NLM
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Vancouver
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Artigo de periodico
Nisin expression production from Lactococcus lactis in milk whey medium (2008)
Arauz, Luciana Juncioni de; Jozala, Angela Faustino; Pinheiro, Gabriel Soares; Mazzola, Priscila Gava; Pessoa Junior, Adalberto ; Vessoni Penna, Thereza Christina
Source: Journal of Chemical Technology and Biotechnology. Unidade: FCF
Subjects: LACTOCOCCUS, LEITE, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAUZ, Luciana Juncioni de et al. Nisin expression production from Lactococcus lactis in milk whey medium. Journal of Chemical Technology and Biotechnology, v. 83, n. 3, p. 325-328, 2008Tradução . . Disponível em: https://doi.org/10.1002/jctb.1813. Acesso em: 04 out. 2024.
APA
Arauz, L. J. de, Jozala, A. F., Pinheiro, G. S., Mazzola, P. G., Pessoa Junior, A., & Vessoni Penna, T. C. (2008). Nisin expression production from Lactococcus lactis in milk whey medium. Journal of Chemical Technology and Biotechnology, 83( 3), 325-328. doi:10.1002/jctb.1813
NLM
Arauz LJ de, Jozala AF, Pinheiro GS, Mazzola PG, Pessoa Junior A, Vessoni Penna TC. Nisin expression production from Lactococcus lactis in milk whey medium [Internet]. Journal of Chemical Technology and Biotechnology. 2008 ;83( 3): 325-328.[citado 2024 out. 04 ] Available from: https://doi.org/10.1002/jctb.1813
Vancouver
Arauz LJ de, Jozala AF, Pinheiro GS, Mazzola PG, Pessoa Junior A, Vessoni Penna TC. Nisin expression production from Lactococcus lactis in milk whey medium [Internet]. Journal of Chemical Technology and Biotechnology. 2008 ;83( 3): 325-328.[citado 2024 out. 04 ] Available from: https://doi.org/10.1002/jctb.1813
Artigo de periodico-carta/editorial
Relembrando Prof. Dr. Paulo Suyoshi Minami: (1940-2008). [Editorial] (2008)
Sato, Sunao
Source: Revista Brasileira de Ciências Farmacêuticas. Unidade: FCF
Subjects: FARMÁCIA, PROFISSÕES (HOMENAGEM)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SATO, Sunao. Relembrando Prof. Dr. Paulo Suyoshi Minami: (1940-2008). [Editorial]. Revista Brasileira de Ciências Farmacêuticas. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: http://www.scielo.br/pdf/rbcf/v44n3/a02v44n3.pdf. Acesso em: 04 out. 2024. , 2008
APA
Sato, S. (2008). Relembrando Prof. Dr. Paulo Suyoshi Minami: (1940-2008). [Editorial]. Revista Brasileira de Ciências Farmacêuticas. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de http://www.scielo.br/pdf/rbcf/v44n3/a02v44n3.pdf
NLM
Sato S. Relembrando Prof. Dr. Paulo Suyoshi Minami: (1940-2008). [Editorial] [Internet]. Revista Brasileira de Ciências Farmacêuticas. 2008 ; 44( 3): vii-viii.[citado 2024 out. 04 ] Available from: http://www.scielo.br/pdf/rbcf/v44n3/a02v44n3.pdf
Vancouver
Sato S. Relembrando Prof. Dr. Paulo Suyoshi Minami: (1940-2008). [Editorial] [Internet]. Revista Brasileira de Ciências Farmacêuticas. 2008 ; 44( 3): vii-viii.[citado 2024 out. 04 ] Available from: http://www.scielo.br/pdf/rbcf/v44n3/a02v44n3.pdf
Artigo de periodico
Histological evaluation of biocompatibility of lyophilized bovine pericardium implanted subcutaneously in rats (2008)
Maizato, Marina Junko Shiotsu; Pires, Mara Dias; Canzian, Mauro; Higa, Olga Zazuco; Pitombo, Ronaldo Nogueira de Moraes; Leiner, Adolpho Alberto
Source: Artificial Organs. Unidade: FCF
Subjects: PERICÁRDIO ANIMAL, BIOMATERIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAIZATO, Marina Junko Shiotsu et al. Histological evaluation of biocompatibility of lyophilized bovine pericardium implanted subcutaneously in rats. Artificial Organs, v. 32, n. 4, p. 268-271, 2008Tradução . . Acesso em: 04 out. 2024.
APA
Maizato, M. J. S., Pires, M. D., Canzian, M., Higa, O. Z., Pitombo, R. N. de M., & Leiner, A. A. (2008). Histological evaluation of biocompatibility of lyophilized bovine pericardium implanted subcutaneously in rats. Artificial Organs, 32( 4), 268-271.
NLM
Maizato MJS, Pires MD, Canzian M, Higa OZ, Pitombo RN de M, Leiner AA. Histological evaluation of biocompatibility of lyophilized bovine pericardium implanted subcutaneously in rats. Artificial Organs. 2008 ;32( 4): 268-271.[citado 2024 out. 04 ]
Vancouver
Maizato MJS, Pires MD, Canzian M, Higa OZ, Pitombo RN de M, Leiner AA. Histological evaluation of biocompatibility of lyophilized bovine pericardium implanted subcutaneously in rats. Artificial Organs. 2008 ;32( 4): 268-271.[citado 2024 out. 04 ]
Artigo de periodico
Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses (2007)
Buriti, Flávia Carolina Alonso; Komatsu, Tiemy Rosana; Saad, Susana Marta Isay
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, PASSIFLORACEAE, REFRIGERAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso e KOMATSU, Tiemy Rosana e SAAD, Susana Marta Isay. Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses. Brazilian Journal of Microbiology, v. 38, n. 2, p. 315-317, 2007Tradução . . Disponível em: https://doi.org/10.1590/s1517-83822007000200025. Acesso em: 04 out. 2024.
APA
Buriti, F. C. A., Komatsu, T. R., & Saad, S. M. I. (2007). Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses. Brazilian Journal of Microbiology, 38( 2), 315-317. doi:10.1590/s1517-83822007000200025
NLM
Buriti FCA, Komatsu TR, Saad SMI. Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses [Internet]. Brazilian Journal of Microbiology. 2007 ; 38( 2): 315-317.[citado 2024 out. 04 ] Available from: https://doi.org/10.1590/s1517-83822007000200025
Vancouver
Buriti FCA, Komatsu TR, Saad SMI. Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses [Internet]. Brazilian Journal of Microbiology. 2007 ; 38( 2): 315-317.[citado 2024 out. 04 ] Available from: https://doi.org/10.1590/s1517-83822007000200025
Artigo de periodico
Acidification rates of probiotic bacteria in Minas frescal cheese whey (2007)
Almeida, Keila Emilio de; Tamine, A. Y.; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Keila Emilio de e TAMINE, A. Y. e OLIVEIRA, Maricê Nogueira de. Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, v. 41, n. 2, p. 311-316, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.02.021. Acesso em: 04 out. 2024.
APA
Almeida, K. E. de, Tamine, A. Y., & Oliveira, M. N. de. (2007). Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, 41( 2), 311-316. doi:10.1016/j.lwt.2007.02.021
NLM
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Vancouver
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Artigo de periodico
Lyophilized bovine pericardium treated with a phenethylamine-diepoxide as an alternative to preventing calcification of cardiovascular bioprosthesis: preliminary calcification results (2007)
Aimoli, Cassiano Gomes; Nogueira, Grínia Michelle; Nascimento, Leandro S.; Baceti, Andre Andrade; Leirner, Adolfo Alberto; Maizato, Marina Junko Shiotsu; Higa, Olga Zazuco; Polakiewicz, Bronislaw; Pitombo, Ronaldo Nogueira de Moraes; Beppu, Marisa Masumi
Source: Artificial Organs. Unidade: FCF
Subjects: PERICÁRDIO, VALVAS CARDÍACAS, BIOPRÓTESE, LIOFILIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AIMOLI, Cassiano Gomes et al. Lyophilized bovine pericardium treated with a phenethylamine-diepoxide as an alternative to preventing calcification of cardiovascular bioprosthesis: preliminary calcification results. Artificial Organs, v. 31, n. 4, p. 278-283, 2007Tradução . . Acesso em: 04 out. 2024.
APA
Aimoli, C. G., Nogueira, G. M., Nascimento, L. S., Baceti, A. A., Leirner, A. A., Maizato, M. J. S., et al. (2007). Lyophilized bovine pericardium treated with a phenethylamine-diepoxide as an alternative to preventing calcification of cardiovascular bioprosthesis: preliminary calcification results. Artificial Organs, 31( 4), 278-283.
NLM
Aimoli CG, Nogueira GM, Nascimento LS, Baceti AA, Leirner AA, Maizato MJS, Higa OZ, Polakiewicz B, Pitombo RN de M, Beppu MM. Lyophilized bovine pericardium treated with a phenethylamine-diepoxide as an alternative to preventing calcification of cardiovascular bioprosthesis: preliminary calcification results. Artificial Organs. 2007 ; 31( 4): 278-283.[citado 2024 out. 04 ]
Vancouver
Aimoli CG, Nogueira GM, Nascimento LS, Baceti AA, Leirner AA, Maizato MJS, Higa OZ, Polakiewicz B, Pitombo RN de M, Beppu MM. Lyophilized bovine pericardium treated with a phenethylamine-diepoxide as an alternative to preventing calcification of cardiovascular bioprosthesis: preliminary calcification results. Artificial Organs. 2007 ; 31( 4): 278-283.[citado 2024 out. 04 ]

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