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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
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 29 jul. 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 jul. 29 ] 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 jul. 29 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
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
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 29 jul. 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 jul. 29 ] 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 jul. 29 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Artigo de periodico
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses (2007)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Saad, Susana Marta Isay
Fonte: Journal of Food Protection. Unidade: FCF
Assuntos: STREPTOCOCCUS, LACTOBACILLUS, QUEIJO, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso e CARDARELLI, Haíssa Roberta e SAAD, Susana Marta Isay. Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses. Journal of Food Protection, v. 70, n. 1, p. 228-235, 2007Tradução . . Disponível em: https://doi.org/10.4315/0362-028x-70.1.228. Acesso em: 29 jul. 2024.
APA
Buriti, F. C. A., Cardarelli, H. R., & Saad, S. M. I. (2007). Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses. Journal of Food Protection, 70( 1), 228-235. doi:10.4315/0362-028x-70.1.228
NLM
Buriti FCA, Cardarelli HR, Saad SMI. Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses [Internet]. Journal of Food Protection. 2007 ; 70( 1): 228-235.[citado 2024 jul. 29 ] Available from: https://doi.org/10.4315/0362-028x-70.1.228
Vancouver
Buriti FCA, Cardarelli HR, Saad SMI. Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses [Internet]. Journal of Food Protection. 2007 ; 70( 1): 228-235.[citado 2024 jul. 29 ] Available from: https://doi.org/10.4315/0362-028x-70.1.228
Artigo de periodico
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay
Fonte: Food Chemistry. Unidade: FCF
Assuntos: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 29 jul. 2024.
APA
Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001
NLM
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Vancouver
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Artigo de periodico
Influência da microbiota natural da carne na multiplicação de Escherichia coli O157:H7 em carne bovina moída (1999)
Saad, Susana Marta Isay ; Franco, Bernadette Dora Gombossy de Melo
Fonte: Revista de Microbiologia. Unidade: FCF
Assuntos: ALIMENTOS (MICROBIOLOGIA), ESCHERICHIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SAAD, Susana Marta Isay e FRANCO, Bernadette Dora Gombossy de Melo. Influência da microbiota natural da carne na multiplicação de Escherichia coli O157:H7 em carne bovina moída. Revista de Microbiologia, v. 30, n. 3, p. 272-277, 1999Tradução . . Disponível em: http://www.scielo.br/cgi-bin/fbpe/fbtext?got=last&pid=S0001-37141999000300015&usr=fbpe&lng=en&seq=0001-3714-005&nrm=iso&sss=1&aut=71981947. Acesso em: 29 jul. 2024.
APA
Saad, S. M. I., & Franco, B. D. G. de M. (1999). Influência da microbiota natural da carne na multiplicação de Escherichia coli O157:H7 em carne bovina moída. Revista de Microbiologia, 30( 3), 272-277. Recuperado de http://www.scielo.br/cgi-bin/fbpe/fbtext?got=last&pid=S0001-37141999000300015&usr=fbpe&lng=en&seq=0001-3714-005&nrm=iso&sss=1&aut=71981947
NLM
Saad SMI, Franco BDG de M. Influência da microbiota natural da carne na multiplicação de Escherichia coli O157:H7 em carne bovina moída [Internet]. Revista de Microbiologia. 1999 ; 30( 3): 272-277.[citado 2024 jul. 29 ] Available from: http://www.scielo.br/cgi-bin/fbpe/fbtext?got=last&pid=S0001-37141999000300015&usr=fbpe&lng=en&seq=0001-3714-005&nrm=iso&sss=1&aut=71981947
Vancouver
Saad SMI, Franco BDG de M. Influência da microbiota natural da carne na multiplicação de Escherichia coli O157:H7 em carne bovina moída [Internet]. Revista de Microbiologia. 1999 ; 30( 3): 272-277.[citado 2024 jul. 29 ] Available from: http://www.scielo.br/cgi-bin/fbpe/fbtext?got=last&pid=S0001-37141999000300015&usr=fbpe&lng=en&seq=0001-3714-005&nrm=iso&sss=1&aut=71981947

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