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  • Artigo de periodico-carta/editorial

    Novel aspects of HDL level and function in a clinical setting. [Editorial] (2011)

    Luz, Protasio L.; Maranhão, Raul Cavalcante

    Source: Clinica Lipidology. Unidades: FM, FCF

    Subjects: BIOMARCADORES, ARTERIOSCLEROSE CORONÁRIA (PREVENÇÃO E CONTROLE), LIPOPROTEÍNAS (ANÁLISE)

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      LUZ, Protasio L. e MARANHÃO, Raul Cavalcante. Novel aspects of HDL level and function in a clinical setting. [Editorial]. Clinica Lipidology. London: Faculdade de Medicina, Universidade de São Paulo. Disponível em: https://doi.org/10.2217/clp.11.26. Acesso em: 14 nov. 2024. , 2011

    • APA

      Luz, P. L., & Maranhão, R. C. (2011). Novel aspects of HDL level and function in a clinical setting. [Editorial]. Clinica Lipidology. London: Faculdade de Medicina, Universidade de São Paulo. doi:10.2217/clp.11.26

    • NLM

      Luz PL, Maranhão RC. Novel aspects of HDL level and function in a clinical setting. [Editorial] [Internet]. Clinica Lipidology. 2011 ; 6( 4): 357-360.[citado 2024 nov. 14 ] Available from: https://doi.org/10.2217/clp.11.26

    • Vancouver

      Luz PL, Maranhão RC. Novel aspects of HDL level and function in a clinical setting. [Editorial] [Internet]. Clinica Lipidology. 2011 ; 6( 4): 357-360.[citado 2024 nov. 14 ] Available from: https://doi.org/10.2217/clp.11.26

  • Artigo de periodico

    Genome-wide and candidate genes approach for pharmacogenomics of atorvastatin (2009)

    Hirata, Rosario Dominguez Crespo ; Hirata, Mario Hiroyuki

    Source: Clinica Lipidology. Unidade: FCF

    Subjects: DOENÇAS CARDIOVASCULARES, HIPERCOLESTEROLEMIA, FARMACOGENÉTICA, GENOMAS

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      HIRATA, Rosario Dominguez Crespo e HIRATA, Mario Hiroyuki. Genome-wide and candidate genes approach for pharmacogenomics of atorvastatin. Clinica Lipidology, v. 4, n. 4, p. 419-423, 2009Tradução . . Disponível em: https://doi.org/10.2217/clp.09.32. Acesso em: 14 nov. 2024.

    • APA

      Hirata, R. D. C., & Hirata, M. H. (2009). Genome-wide and candidate genes approach for pharmacogenomics of atorvastatin. Clinica Lipidology, 4( 4), 419-423. doi:10.2217/clp.09.32

    • NLM

      Hirata RDC, Hirata MH. Genome-wide and candidate genes approach for pharmacogenomics of atorvastatin [Internet]. Clinica Lipidology. 2009 ; 4( 4): 419-423.[citado 2024 nov. 14 ] Available from: https://doi.org/10.2217/clp.09.32

    • Vancouver

      Hirata RDC, Hirata MH. Genome-wide and candidate genes approach for pharmacogenomics of atorvastatin [Internet]. Clinica Lipidology. 2009 ; 4( 4): 419-423.[citado 2024 nov. 14 ] Available from: https://doi.org/10.2217/clp.09.32

  • Artigo de periodico

    'ANTPOT. 1 H' NMR determination of 'beta'-N-methylamino-L-alanine (L-BMAA) in environmental and biological samples (2009)

    Moura, Sidnei; Ultramari, Mariah de Almeida; Paula, Daniela Mendes Louzada de; Yonamine, Maurício ; Pinto, Ernani

    Source: Toxicon. Unidade: FCF

    Subjects: DOENÇAS NEURODEGENERATIVAS, RESSONÂNCIA MAGNÉTICA NUCLEAR, ANÁLISE TOXICOLÓGICA

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      MOURA, Sidnei et al. 'ANTPOT. 1 H' NMR determination of 'beta'-N-methylamino-L-alanine (L-BMAA) in environmental and biological samples. Toxicon, v. 53, n. 5, p. 578-583, 2009Tradução . . Acesso em: 14 nov. 2024.

    • APA

      Moura, S., Ultramari, M. de A., Paula, D. M. L. de, Yonamine, M., & Pinto, E. (2009). 'ANTPOT. 1 H' NMR determination of 'beta'-N-methylamino-L-alanine (L-BMAA) in environmental and biological samples. Toxicon, 53( 5), 578-583.

    • NLM

      Moura S, Ultramari M de A, Paula DML de, Yonamine M, Pinto E. 'ANTPOT. 1 H' NMR determination of 'beta'-N-methylamino-L-alanine (L-BMAA) in environmental and biological samples. Toxicon. 2009 ; 53( 5): 578-583.[citado 2024 nov. 14 ]

    • Vancouver

      Moura S, Ultramari M de A, Paula DML de, Yonamine M, Pinto E. 'ANTPOT. 1 H' NMR determination of 'beta'-N-methylamino-L-alanine (L-BMAA) in environmental and biological samples. Toxicon. 2009 ; 53( 5): 578-583.[citado 2024 nov. 14 ]

  • Artigo de periodico

    Probiotic cheese: health benefits, technological and stability aspects (2009)

    Cruz, Adriano Gomes da; Buriti, Flávia Carolina Alonso; Souza, Cínthia Hoch Batista de; Faria, José Assis Fonseca; Saad, Susana Marta Isay

    Source: Trends in Food Science & Technology. Unidade: FCF

    Subjects: PROBIÓTICOS, QUEIJO, TECNOLOGIA DE ALIMENTOS

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      CRUZ, Adriano Gomes da et al. Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, v. 20, n. 8, p. 344-354, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2009.05.001. Acesso em: 14 nov. 2024.

    • APA

      Cruz, A. G. da, Buriti, F. C. A., Souza, C. H. B. de, Faria, J. A. F., & Saad, S. M. I. (2009). Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, 20( 8), 344-354. doi:10.1016/j.tifs.2009.05.001

    • NLM

      Cruz AG da, Buriti FCA, Souza CHB de, Faria JAF, Saad SMI. Probiotic cheese: health benefits, technological and stability aspects [Internet]. Trends in Food Science & Technology. 2009 ; 20( 8): 344-354.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.tifs.2009.05.001

    • Vancouver

      Cruz AG da, Buriti FCA, Souza CHB de, Faria JAF, Saad SMI. Probiotic cheese: health benefits, technological and stability aspects [Internet]. Trends in Food Science & Technology. 2009 ; 20( 8): 344-354.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.tifs.2009.05.001

  • Artigo de periodico

    Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends (2009)

    Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo

    Source: Food Research International. Unidade: FCF

    Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, HIDROGENAÇÃO

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      RIBEIRO, Ana Paula Badan et al. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, v. 42, n. 8, p. 1153-1162, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.05.016. Acesso em: 14 nov. 2024.

    • APA

      Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, 42( 8), 1153-1162. doi:10.1016/j.foodres.2009.05.016

    • NLM

      Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016

    • Vancouver

      Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016

  • Artigo de periodico

    LOPAP: a non-inflammatory and cytoprotective molecule in neutrophils and endothelial cells (2009)

    Waisman, Kaline; Chudzinski-Tavassi, Ana Marisa; Carvalho, Linda C. Carrijo; Pacheco, Mario T. Fernandes; Farsky, Sandra Helena Poliselli

    Source: Toxicon. Unidade: FCF

    Subjects: APOPTOSE, CITOCINAS, ÓXIDO NÍTRICO

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      WAISMAN, Kaline et al. LOPAP: a non-inflammatory and cytoprotective molecule in neutrophils and endothelial cells. Toxicon, v. 53, n. 6, p. 652-659, 2009Tradução . . Acesso em: 14 nov. 2024.

    • APA

      Waisman, K., Chudzinski-Tavassi, A. M., Carvalho, L. C. C., Pacheco, M. T. F., & Farsky, S. H. P. (2009). LOPAP: a non-inflammatory and cytoprotective molecule in neutrophils and endothelial cells. Toxicon, 53( 6), 652-659.

    • NLM

      Waisman K, Chudzinski-Tavassi AM, Carvalho LCC, Pacheco MTF, Farsky SHP. LOPAP: a non-inflammatory and cytoprotective molecule in neutrophils and endothelial cells. Toxicon. 2009 ; 53( 6): 652-659.[citado 2024 nov. 14 ]

    • Vancouver

      Waisman K, Chudzinski-Tavassi AM, Carvalho LCC, Pacheco MTF, Farsky SHP. LOPAP: a non-inflammatory and cytoprotective molecule in neutrophils and endothelial cells. Toxicon. 2009 ; 53( 6): 652-659.[citado 2024 nov. 14 ]

  • Artigo de periodico

    Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya (2009)

    Fabi, João Paulo ; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do

    Source: Scientia Horticulturae. Unidade: FCF

    Subjects: EXPRESSÃO GÊNICA, FRUTAS, BIOQUÍMICA DE ALIMENTOS

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      FABI, João Paulo e LAJOLO, Franco Maria e NASCIMENTO, João Roberto Oliveira do. Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya. Scientia Horticulturae, v. 121, n. 2, p. 159-165, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.scienta.2009.01.036. Acesso em: 14 nov. 2024.

    • APA

      Fabi, J. P., Lajolo, F. M., & Nascimento, J. R. O. do. (2009). Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya. Scientia Horticulturae, 121( 2), 159-165. doi:10.1016/j.scienta.2009.01.036

    • NLM

      Fabi JP, Lajolo FM, Nascimento JRO do. Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya [Internet]. Scientia Horticulturae. 2009 ; 121( 2): 159-165.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.scienta.2009.01.036

    • Vancouver

      Fabi JP, Lajolo FM, Nascimento JRO do. Cloning and characterization of transcripts differentially expressed in the pulp of ripening papaya [Internet]. Scientia Horticulturae. 2009 ; 121( 2): 159-165.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.scienta.2009.01.036

  • Artigo de periodico

    Atividades antiúlcera e antioxidante Baccharis trimera (Less) DC (Asteraceae) (2009)

    Dias, Larissa Funabashi de Toledo; Melo, Elisângela Severina de; Hernandes, Leandro Santoro; Bacchi, Elfriede Marianne

    Source: Revista Brasileira de Farmacognosia. Unidade: FCF

    Subjects: COMPOSITAE, ANTI-INFLAMATÓRIOS, ANTI-HISTAMÍNICOS

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      DIAS, Larissa Funabashi de Toledo et al. Atividades antiúlcera e antioxidante Baccharis trimera (Less) DC (Asteraceae). Revista Brasileira de Farmacognosia, v. 19, n. 1B, p. 309-314, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0102-695x2009000200022. Acesso em: 14 nov. 2024.

    • APA

      Dias, L. F. de T., Melo, E. S. de, Hernandes, L. S., & Bacchi, E. M. (2009). Atividades antiúlcera e antioxidante Baccharis trimera (Less) DC (Asteraceae). Revista Brasileira de Farmacognosia, 19( 1B), 309-314. doi:10.1590/s0102-695x2009000200022

    • NLM

      Dias LF de T, Melo ES de, Hernandes LS, Bacchi EM. Atividades antiúlcera e antioxidante Baccharis trimera (Less) DC (Asteraceae) [Internet]. Revista Brasileira de Farmacognosia. 2009 ; 19( 1B): 309-314.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1590/s0102-695x2009000200022

    • Vancouver

      Dias LF de T, Melo ES de, Hernandes LS, Bacchi EM. Atividades antiúlcera e antioxidante Baccharis trimera (Less) DC (Asteraceae) [Internet]. Revista Brasileira de Farmacognosia. 2009 ; 19( 1B): 309-314.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1590/s0102-695x2009000200022

  • 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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      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: 14 nov. 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 nov. 14 ] 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 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019

  • Artigo de periodico

    High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage (2009)

    Miyasaki, Keila Naomi; Chiarini, Eb; Sant'Ana, Anderson de Souza; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo

    Source: Meat Science. Unidade: FCF

    Subjects: LISTERIA, LINGUIÇA (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS

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      MIYASAKI, Keila Naomi et al. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage. Meat Science, v. 83, n. 3, p. 523-527, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2009.06.037. Acesso em: 14 nov. 2024.

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      Miyasaki, K. N., Chiarini, E., Sant'Ana, A. de S., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage. Meat Science, 83( 3), 523-527. doi:10.1016/j.meatsci.2009.06.037

    • NLM

      Miyasaki KN, Chiarini E, Sant'Ana A de S, Destro MT, Landgraf M, Franco BDG de M. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage [Internet]. Meat Science. 2009 ; 83( 3): 523-527.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037

    • Vancouver

      Miyasaki KN, Chiarini E, Sant'Ana A de S, Destro MT, Landgraf M, Franco BDG de M. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage [Internet]. Meat Science. 2009 ; 83( 3): 523-527.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037

  • Artigo de periodico

    Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein (2009)

    Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Silva, Kelly Caroline Guimarães da; Lourenço, Maíra Bertolessi; Soares, Daniela Ferreira; Gioielli, Luiz Antonio

    Source: Food Research International. Unidade: FCF

    Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, LIPÍDEOS, GORDURAS

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      SOARES, Fabiana Andréia Schafer de Martini et al. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, v. 42, n. 9, p. 1287-1294, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.03.022. Acesso em: 14 nov. 2024.

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      Soares, F. A. S. de M., Silva, R. C. da, Silva, K. C. G. da, Lourenço, M. B., Soares, D. F., & Gioielli, L. A. (2009). Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, 42( 9), 1287-1294. doi:10.1016/j.foodres.2009.03.022

    • NLM

      Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022

    • Vancouver

      Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022

  • Artigo de periodico

    Atividades antiúlcera e antioxidante do extrato de folhas de Syzygium jambos (L.) Alston (Myrtaceae) (2009)

    Donatini, Raquel dos Santos; Ishikawa, Tati; Barros, Silvia Berlanga de Moraes ; Bacchi, Elfriede Marianne

    Source: Revista Brasileira de Farmacognosia. Unidade: FCF

    Subjects: FITOQUÍMICA, FARMACOGNOSIA, ANTI-HISTAMÍNICOS

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      DONATINI, Raquel dos Santos et al. Atividades antiúlcera e antioxidante do extrato de folhas de Syzygium jambos (L.) Alston (Myrtaceae). Revista Brasileira de Farmacognosia, v. 19, n. 1A, p. 89-94, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0102-695x2009000100018. Acesso em: 14 nov. 2024.

    • APA

      Donatini, R. dos S., Ishikawa, T., Barros, S. B. de M., & Bacchi, E. M. (2009). Atividades antiúlcera e antioxidante do extrato de folhas de Syzygium jambos (L.) Alston (Myrtaceae). Revista Brasileira de Farmacognosia, 19( 1A), 89-94. doi:10.1590/s0102-695x2009000100018

    • NLM

      Donatini R dos S, Ishikawa T, Barros SB de M, Bacchi EM. Atividades antiúlcera e antioxidante do extrato de folhas de Syzygium jambos (L.) Alston (Myrtaceae) [Internet]. Revista Brasileira de Farmacognosia. 2009 ; 19( 1A): 89-94.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1590/s0102-695x2009000100018

    • Vancouver

      Donatini R dos S, Ishikawa T, Barros SB de M, Bacchi EM. Atividades antiúlcera e antioxidante do extrato de folhas de Syzygium jambos (L.) Alston (Myrtaceae) [Internet]. Revista Brasileira de Farmacognosia. 2009 ; 19( 1A): 89-94.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1590/s0102-695x2009000100018

  • 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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      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: 14 nov. 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 nov. 14 ] 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 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013

  • Artigo de periodico

    Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus (2009)

    Lima, Kátia Gianni de Carvalho; Kruger, Monika Francisca; Behrens, Jorge Herman; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo

    Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS

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      LIMA, Kátia Gianni de Carvalho et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, v. 42, n. 2, p. 491-495, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.08.011. Acesso em: 14 nov. 2024.

    • APA

      Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011

    • NLM

      Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011

    • Vancouver

      Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011

  • Artigo de periodico

    Brazilian consumer views on food irradiation (2009)

    Behrens, Jorge Herman; Barcellos, Maria N.; Frewer, Lynn J.; Nunes, Tatiana Pacheco; Landgraf, Mariza

    Source: Innovative Food Science and Emerging Technologies. Unidade: FCF

    Subjects: IRRADIAÇÃO DE ALIMENTOS, CONSUMO DE ALIMENTOS (PESQUISA)

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    • ABNT

      BEHRENS, Jorge Herman et al. Brazilian consumer views on food irradiation. Innovative Food Science and Emerging Technologies, v. 10, n. 3, p. 383-389, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2009.01.001. Acesso em: 14 nov. 2024.

    • APA

      Behrens, J. H., Barcellos, M. N., Frewer, L. J., Nunes, T. P., & Landgraf, M. (2009). Brazilian consumer views on food irradiation. Innovative Food Science and Emerging Technologies, 10( 3), 383-389. doi:10.1016/j.ifset.2009.01.001

    • NLM

      Behrens JH, Barcellos MN, Frewer LJ, Nunes TP, Landgraf M. Brazilian consumer views on food irradiation [Internet]. Innovative Food Science and Emerging Technologies. 2009 ; 10( 3): 383-389.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.ifset.2009.01.001

    • Vancouver

      Behrens JH, Barcellos MN, Frewer LJ, Nunes TP, Landgraf M. Brazilian consumer views on food irradiation [Internet]. Innovative Food Science and Emerging Technologies. 2009 ; 10( 3): 383-389.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.ifset.2009.01.001

  • Artigo de periodico

    Inhibitory effects of Solidago chilensis Meyen hydroalcoholic extract on acute inflammation (2009)

    Tamura, Eduardo Koji; Jimenez, Renata Spada; Waismam, Kaline; Gobbo Neto, Leonardo; Lopes, Norberto Peporine; Malpezzi-Marinho, Elena Lucia Anna; Marinho, Eduardo Ary Villela; Farsky, Sandra Helena Poliselli

    Source: Journal of Ethnopharmacology. Unidades: FCFRP, FCF

    Subjects: COMPOSITAE, LEUCÓCITOS, PLANTAS MEDICINAIS, ANTI-INFLAMATÓRIOS

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      TAMURA, Eduardo Koji et al. Inhibitory effects of Solidago chilensis Meyen hydroalcoholic extract on acute inflammation. Journal of Ethnopharmacology, v. 122, n. 3, p. 478-485, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jep.2009.01.029. Acesso em: 14 nov. 2024.

    • APA

      Tamura, E. K., Jimenez, R. S., Waismam, K., Gobbo Neto, L., Lopes, N. P., Malpezzi-Marinho, E. L. A., et al. (2009). Inhibitory effects of Solidago chilensis Meyen hydroalcoholic extract on acute inflammation. Journal of Ethnopharmacology, 122( 3), 478-485. doi:10.1016/j.jep.2009.01.029

    • NLM

      Tamura EK, Jimenez RS, Waismam K, Gobbo Neto L, Lopes NP, Malpezzi-Marinho ELA, Marinho EAV, Farsky SHP. Inhibitory effects of Solidago chilensis Meyen hydroalcoholic extract on acute inflammation [Internet]. Journal of Ethnopharmacology. 2009 ; 122( 3): 478-485.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.jep.2009.01.029

    • Vancouver

      Tamura EK, Jimenez RS, Waismam K, Gobbo Neto L, Lopes NP, Malpezzi-Marinho ELA, Marinho EAV, Farsky SHP. Inhibitory effects of Solidago chilensis Meyen hydroalcoholic extract on acute inflammation [Internet]. Journal of Ethnopharmacology. 2009 ; 122( 3): 478-485.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.jep.2009.01.029

  • Artigo de periodico

    Effect of cooking on non-starch polysaccharides of hard-to-cook beans (2009)

    Shiga, Tania Misuzu ; Cordenunsi-Lysenko, Beatriz Rosana ; Lajolo, Franco Maria

    Source: Carbohydrate Polymers. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, POLISSACARÍDEOS, LEGUMINOSAS DE GRÃO

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      SHIGA, Tania Misuzu e CORDENUNSI-LYSENKO, Beatriz Rosana e LAJOLO, Franco Maria. Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, v. 76, n. 1, p. 100-109, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2008.09.035. Acesso em: 14 nov. 2024.

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      Shiga, T. M., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2009). Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, 76( 1), 100-109. doi:10.1016/j.carbpol.2008.09.035

    • NLM

      Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035

    • Vancouver

      Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035

  • Artigo de periodico

    Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060 (2009)

    Marques, Daniela de Araújo Viana; Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Porto, Ana Lúcia Figueiredo; Pessoa Junior, Adalberto ; Converti, Attilio

    Source: Enzyme and Microbial Technology. Unidade: FCF

    Subjects: STREPTOMYCES, FERMENTAÇÃO

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    • ABNT

      MARQUES, Daniela de Araújo Viana et al. Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060. Enzyme and Microbial Technology, v. 45, n. 2, p. 169-173, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.enzmictec.2009.03.005. Acesso em: 14 nov. 2024.

    • APA

      Marques, D. de A. V., Oliveira, R. P. de S., Perego, P., Porto, A. L. F., Pessoa Junior, A., & Converti, A. (2009). Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060. Enzyme and Microbial Technology, 45( 2), 169-173. doi:10.1016/j.enzmictec.2009.03.005

    • NLM

      Marques D de AV, Oliveira RP de S, Perego P, Porto ALF, Pessoa Junior A, Converti A. Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060 [Internet]. Enzyme and Microbial Technology. 2009 ; 45( 2): 169-173.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.enzmictec.2009.03.005

    • Vancouver

      Marques D de AV, Oliveira RP de S, Perego P, Porto ALF, Pessoa Junior A, Converti A. Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060 [Internet]. Enzyme and Microbial Technology. 2009 ; 45( 2): 169-173.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.enzmictec.2009.03.005

  • 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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      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: 14 nov. 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 nov. 14 ] 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 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002

  • Artigo de periodico

    Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications (2009)

    Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo

    Source: Food Research International. Unidade: FCF

    Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS

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      RIBEIRO, Ana Paula Badan et al. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, v. 42, n. 3, p. 401-410, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.01.012. Acesso em: 14 nov. 2024.

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      Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, 42( 3), 401-410. doi:10.1016/j.foodres.2009.01.012

    • NLM

      Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012

    • Vancouver

      Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012

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