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Filtros : "ÁCIDO LÁCTICO" "Argentina" "FCF" Removidos: "Universidade Federal do Rio Grande do Norte (UFRN)" "Moiraghi, Malena" "np" "CERELA/CONICET" "Semana Farmacêutica de Ciência e Tecnologia da FCF-USP" Limpar

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  • Artigo de periodico

    Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant (2022)

    Lara, Virginia M ; Mendonça, Carlos Miguel Nóbrega ; Silva, Francisco V. S; Marguet, Emilio R; Vallejo, Marisol ; Converti, Attilio ; Varanif, Alessandro M; Gliemmoa, María F; Campos, Carmen A; Oliveira, Ricardo Pinheiro de Souza

    Fonte: Journal of Molecular Liquids. Unidade: FCF

    Assuntos: EMULSIFICANTES, BACTÉRIAS, ÁCIDO LÁCTICO

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    • ABNT

      LARA, Virginia M et al. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant. Journal of Molecular Liquids, v. 363, p. 1-10 art. 119889, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.molliq.2022.119889. Acesso em: 15 out. 2024.

    • APA

      Lara, V. M., Mendonça, C. M. N., Silva, F. V. S., Marguet, E. R., Vallejo, M., Converti, A., et al. (2022). Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant. Journal of Molecular Liquids, 363, 1-10 art. 119889. doi:10.1016/j.molliq.2022.119889

    • NLM

      Lara VM, Mendonça CMN, Silva FVS, Marguet ER, Vallejo M, Converti A, Varanif AM, Gliemmoa MF, Campos CA, Oliveira RP de S. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant [Internet]. Journal of Molecular Liquids. 2022 ; 363 1-10 art. 119889.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.molliq.2022.119889

    • Vancouver

      Lara VM, Mendonça CMN, Silva FVS, Marguet ER, Vallejo M, Converti A, Varanif AM, Gliemmoa MF, Campos CA, Oliveira RP de S. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant [Internet]. Journal of Molecular Liquids. 2022 ; 363 1-10 art. 119889.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.molliq.2022.119889

  • Parte de monografia/livro

    Bioactive compounds of fruit by-products as potential prebiotics (2021)

    Albuquerque, Marcela Albuquerque Cavalcanti de ; Medeiros, Igor Ucella Dantas de ; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay ; LeBlanc, Alejandra de Moreno de ; LeBlanc, Jean Guy

    Fonte: Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Unidade: FCF

    Assuntos: FIBRAS NA DIETA, ÁCIDO LÁCTICO, PREBIÓTICOS, ALIMENTOS FUNCIONAIS, COMPOSTOS FENÓLICOS

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    • ABNT

      ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Bioactive compounds of fruit by-products as potential prebiotics. Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Tradução . Cambridge: Academic Press, 2021. . Disponível em: https://doi.org/10.1016/B978-0-12-824044-1.00036-2. Acesso em: 15 out. 2024.

    • APA

      Albuquerque, M. A. C. de, Medeiros, I. U. D. de, Franco, B. D. G. de M., Saad, S. M. I., LeBlanc, A. de M. de, & LeBlanc, J. G. (2021). Bioactive compounds of fruit by-products as potential prebiotics. In Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Cambridge: Academic Press. doi:10.1016/B978-0-12-824044-1.00036-2

    • NLM

      Albuquerque MAC de, Medeiros IUD de, Franco BDG de M, Saad SMI, LeBlanc A de M de, LeBlanc JG. Bioactive compounds of fruit by-products as potential prebiotics [Internet]. In: Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Cambridge: Academic Press; 2021. [citado 2024 out. 15 ] Available from: https://doi.org/10.1016/B978-0-12-824044-1.00036-2

    • Vancouver

      Albuquerque MAC de, Medeiros IUD de, Franco BDG de M, Saad SMI, LeBlanc A de M de, LeBlanc JG. Bioactive compounds of fruit by-products as potential prebiotics [Internet]. In: Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Cambridge: Academic Press; 2021. [citado 2024 out. 15 ] Available from: https://doi.org/10.1016/B978-0-12-824044-1.00036-2

  • Artigo de periodico

    Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains (2017)

    Roselino, M.N; Almeida, J.F. de; Canaan, J. M. M; Pinto, R. A; Ract, Juliana Neves Rodrigues ; Paula, A. V. de; Valdez, G. F. de; Rossi, E. A; Cavallini, D. C. U

    Fonte: International Food Research Journal. Unidade: FCF

    Assuntos: BACTÉRIAS, ÁCIDO LÁCTICO

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    • ABNT

      ROSELINO, M.N et al. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, v. 24, n. 6, p. 2694-2704, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf. Acesso em: 15 out. 2024.

    • APA

      Roselino, M. N., Almeida, J. F. de, Canaan, J. M. M., Pinto, R. A., Ract, J. N. R., Paula, A. V. de, et al. (2017). Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, 24( 6), 2694-2704. Recuperado de http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf

    • NLM

      Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 out. 15 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf

    • Vancouver

      Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 out. 15 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf

  • Artigo de periodico

    Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk (2016)

    Silva, Fabiana Fernanda Pacheco da; Bíscola, Vanessa; LeBlanc, Jean Louis; Franco, Bernadette Dora Gombossy de Melo

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

    Assuntos: ÁCIDO LÁCTICO, LEITE FERMENTADO

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    • ABNT

      SILVA, Fabiana Fernanda Pacheco da et al. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, v. 71, p. 155-161, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.03.033. Acesso em: 15 out. 2024.

    • APA

      Silva, F. F. P. da, Bíscola, V., LeBlanc, J. L., & Franco, B. D. G. de M. (2016). Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, 71, 155-161. doi:10.1016/j.lwt.2016.03.033

    • NLM

      Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033

    • Vancouver

      Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033
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