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Filtros : "Brasil" "Saad, Susana Marta Isay" "FCF" Removidos: "Baruffaldi, Renato" "Casazza, Alessandro Alberto" "MALUHY, RAFAEL BALLAN" "2001" Limpar

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1 - 20 (23 registros)

  • Artigo de periodico

    Cashew by-product as a functional substrate for the development of probiotic fermented milk (2023)

    Herkenhoff, Marcos Edgar ; Medeiros, Igor Ucella Dantas de; Garutti, Luiz Henrique Grotto; Salgaço, Mateus Kawata ; Sivieri, Kátia ; Saad, Susana Marta Isay

    Fonte: Foods. Unidade: FCF

    Assuntos: LEITE FERMENTADO, PROBIÓTICOS

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    • ABNT

      HERKENHOFF, Marcos Edgar et al. Cashew by-product as a functional substrate for the development of probiotic fermented milk. Foods, v. 12, p. 1-16 art. 3383, 2023Tradução . . Disponível em: https://dx.doi.org/10.3390/foods12183383. Acesso em: 29 jul. 2024.

    • APA

      Herkenhoff, M. E., Medeiros, I. U. D. de, Garutti, L. H. G., Salgaço, M. K., Sivieri, K., & Saad, S. M. I. (2023). Cashew by-product as a functional substrate for the development of probiotic fermented milk. Foods, 12, 1-16 art. 3383. doi:10.3390/foods12183383

    • NLM

      Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Cashew by-product as a functional substrate for the development of probiotic fermented milk [Internet]. Foods. 2023 ; 12 1-16 art. 3383.[citado 2024 jul. 29 ] Available from: https://dx.doi.org/10.3390/foods12183383

    • Vancouver

      Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Cashew by-product as a functional substrate for the development of probiotic fermented milk [Internet]. Foods. 2023 ; 12 1-16 art. 3383.[citado 2024 jul. 29 ] Available from: https://dx.doi.org/10.3390/foods12183383

  • Artigo de periodico

    The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer (2023)

    Herkenhoff, Marcos Edgar ; Battistini, Carolina ; Praia, Ana Beatriz ; Rossini, Bruno Cesar ; Santos, Lucilene Delazari dos ; Brödel, Oliver; Frohme, Marcus; Frohme, Marcus ; Saad, Susana Marta Isay

    Fonte: Food Research International. Unidade: FCF

    Assuntos: PROBIÓTICOS, CERVEJA, PROTEÔMICA, METABOLÔMICA

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    • ABNT

      HERKENHOFF, Marcos Edgar et al. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, v. 167, p. 1-20 art. 112704, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023. Acesso em: 29 jul. 2024.

    • APA

      Herkenhoff, M. E., Battistini, C., Praia, A. B., Rossini, B. C., Santos, L. D. dos, Brödel, O., et al. (2023). The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, 167, 1-20 art. 112704. doi:10.1016/j.foodres.2023

    • NLM

      Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer [Internet]. Food Research International. 2023 ; 167 1-20 art. 112704.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.foodres.2023

    • Vancouver

      Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer [Internet]. Food Research International. 2023 ; 167 1-20 art. 112704.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.foodres.2023

  • Trabalho de evento-resumo

    Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®) (2023)

    Herkenhoff, Marcos Edgar ; Medeiros, I. U. Dantas de; Garutti, Luiz Henrique Groto ; Salgaço, Mateus Kawata ; Sivieri, Kátia ; Saad, Susana Marta Isay

    Fonte: Abstracts of Lectures & Posters. Nome do evento: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health. Unidade: FCF

    Assuntos: LEITE FERMENTADO, PROBIÓTICOS

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    • ABNT

      HERKENHOFF, Marcos Edgar et al. Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®). 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 29 jul. 2024.

    • APA

      Herkenhoff, M. E., Medeiros, I. U. D. de, Garutti, L. H. G., Salgaço, M. K., Sivieri, K., & Saad, S. M. I. (2023). Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®). In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.

    • NLM

      Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®). Abstracts of Lectures & Posters. 2023 ;[citado 2024 jul. 29 ]

    • Vancouver

      Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®). Abstracts of Lectures & Posters. 2023 ;[citado 2024 jul. 29 ]

  • Parte de monografia/livro

    Prospective applications of probiotics and prebiotics in foods (2022)

    Silva, Miqueas Oliveira Morais da ; Santos, Karina Maria Olbrich dos; Saad, Susana Marta Isay ; Buriti, Flávia Carolina Alonso

    Fonte: Probiotics: Advanced and Health Applications. Unidade: FCF

    Assuntos: PROBIÓTICOS, PREBIÓTICOS

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    • ABNT

      SILVA, Miqueas Oliveira Morais da et al. Prospective applications of probiotics and prebiotics in foods. Probiotics: Advanced and Health Applications. Tradução . London: Academic Press, 2022. . Disponível em: https://doi.org/10.1016/B978-0-323-85170-1.00021-X. Acesso em: 29 jul. 2024.

    • APA

      Silva, M. O. M. da, Santos, K. M. O. dos, Saad, S. M. I., & Buriti, F. C. A. (2022). Prospective applications of probiotics and prebiotics in foods. In Probiotics: Advanced and Health Applications. London: Academic Press. doi:10.1016/B978-0-323-85170-1.00021-X

    • NLM

      Silva MOM da, Santos KMO dos, Saad SMI, Buriti FCA. Prospective applications of probiotics and prebiotics in foods [Internet]. In: Probiotics: Advanced and Health Applications. London: Academic Press; 2022. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/B978-0-323-85170-1.00021-X

    • Vancouver

      Silva MOM da, Santos KMO dos, Saad SMI, Buriti FCA. Prospective applications of probiotics and prebiotics in foods [Internet]. In: Probiotics: Advanced and Health Applications. London: Academic Press; 2022. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/B978-0-323-85170-1.00021-X

  • Trabalho de evento-resumo

    Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour (2022)

    Herkenhoff, Marcos Edgar ; Battistini, Carolina ; Praia, Ana Beatriz ; Rossini, Bruno Cesar ; Santos, Lucilene Delazari dos ; Brödel, Oliver ; Frohme, Marcus ; Saad, Susana Marta Isay

    Fonte: Abstracts. Nome do evento: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health. Unidade: FCF

    Assuntos: PROBIÓTICOS, CERVEJA

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    • ABNT

      HERKENHOFF, Marcos Edgar et al. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 29 jul. 2024.

    • APA

      Herkenhoff, M. E., Battistini, C., Praia, A. B., Rossini, B. C., Santos, L. D. dos, Brödel, O., et al. (2022). Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org

    • NLM

      Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Saad SMI. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour [Internet]. Abstracts. 2022 ;[citado 2024 jul. 29 ] Available from: https://www.BeneficialMicrobes2022.org

    • Vancouver

      Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Saad SMI. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour [Internet]. Abstracts. 2022 ;[citado 2024 jul. 29 ] Available from: https://www.BeneficialMicrobes2022.org

  • Artigo de periodico-dep/entr

    Probióticos: um universo em expansão [Depoimento à Maurício Brum] (2021)

    Sivieri, Kátia ; Saad, Susana Marta Isay ; Schontag, Márcia; Kajikawa, Helena Sanae; Dan, Milana

    Fonte: Veja Saúde. Unidade: FCF

    Assunto: PROBIÓTICOS

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    • ABNT

      SIVIERI, Kátia et al. Probióticos: um universo em expansão [Depoimento à Maurício Brum]. Veja Saúde. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://saude.abril.com.br/alimentacao/probioticos-um-universo-em-expansao/. Acesso em: 29 jul. 2024. , 2021

    • APA

      Sivieri, K., Saad, S. M. I., Schontag, M., Kajikawa, H. S., & Dan, M. (2021). Probióticos: um universo em expansão [Depoimento à Maurício Brum]. Veja Saúde. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://saude.abril.com.br/alimentacao/probioticos-um-universo-em-expansao/

    • NLM

      Sivieri K, Saad SMI, Schontag M, Kajikawa HS, Dan M. Probióticos: um universo em expansão [Depoimento à Maurício Brum] [Internet]. Veja Saúde. 2021 ; 40-45.[citado 2024 jul. 29 ] Available from: https://saude.abril.com.br/alimentacao/probioticos-um-universo-em-expansao/

    • Vancouver

      Sivieri K, Saad SMI, Schontag M, Kajikawa HS, Dan M. Probióticos: um universo em expansão [Depoimento à Maurício Brum] [Internet]. Veja Saúde. 2021 ; 40-45.[citado 2024 jul. 29 ] Available from: https://saude.abril.com.br/alimentacao/probioticos-um-universo-em-expansao/

  • Artigo de periodico

    Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions (2020)

    Paula, Clara Mitia de; Santos, Karina Maria Obrich dos; Oliveira, Leandro Silva; Oliveira, Jacqueline da Silva; Buriti, Flávia Carolina Alonso; Saad, Susana Marta Isay

    Fonte: Emirates Journal of Food and Agriculture. Unidade: FCF

    Assuntos: CAJÁ, SORVETE, PROBIÓTICOS

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    • ABNT

      PAULA, Clara Mitia de et al. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions. Emirates Journal of Food and Agriculture, v. 32 n. 2, p. 140-149, 2020Tradução . . Disponível em: https://doi.org/10.9755/ejfa.2020.v32.i2.2074. Acesso em: 29 jul. 2024.

    • APA

      Paula, C. M. de, Santos, K. M. O. dos, Oliveira, L. S., Oliveira, J. da S., Buriti, F. C. A., & Saad, S. M. I. (2020). Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions. Emirates Journal of Food and Agriculture, 32 n. 2, 140-149. doi:10.9755/ejfa.2020.v32.i2.2074

    • NLM

      Paula CM de, Santos KMO dos, Oliveira LS, Oliveira J da S, Buriti FCA, Saad SMI. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions [Internet]. Emirates Journal of Food and Agriculture. 2020 ; 32 n. 2 140-149.[citado 2024 jul. 29 ] Available from: https://doi.org/10.9755/ejfa.2020.v32.i2.2074

    • Vancouver

      Paula CM de, Santos KMO dos, Oliveira LS, Oliveira J da S, Buriti FCA, Saad SMI. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions [Internet]. Emirates Journal of Food and Agriculture. 2020 ; 32 n. 2 140-149.[citado 2024 jul. 29 ] Available from: https://doi.org/10.9755/ejfa.2020.v32.i2.2074

  • Parte de monografia/livro

    B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host (2020)

    Albuquerque, Marcela Albuquerque Cavalcanti de ; Teran, María del Milagro ; Garutti, Luiz Henrique Groto ; Cucick, Ana Clara Candelaria; Saad, Susana Marta Isay ; Franco, Bernadette Dora Gombossy de Melo ; LeBlanc, Jean Guy

    Fonte: Lactic acid bacteria: a functional approach. Unidade: FCF

    Assuntos: VITAMINAS, BACTÉRIAS LÁTICAS, ALIMENTOS FORTIFICADOS

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    • ABNT

      ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host. Lactic acid bacteria: a functional approach. Tradução . Boca Raton: CRC Press, 2020. . Disponível em: https://doi.org/10.1201/9780429422591. Acesso em: 29 jul. 2024.

    • APA

      Albuquerque, M. A. C. de, Teran, M. del M., Garutti, L. H. G., Cucick, A. C. C., Saad, S. M. I., Franco, B. D. G. de M., & LeBlanc, J. G. (2020). B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host. In Lactic acid bacteria: a functional approach. Boca Raton: CRC Press. doi:10.1201/9780429422591

    • NLM

      Albuquerque MAC de, Teran M del M, Garutti LHG, Cucick ACC, Saad SMI, Franco BDG de M, LeBlanc JG. B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1201/9780429422591

    • Vancouver

      Albuquerque MAC de, Teran M del M, Garutti LHG, Cucick ACC, Saad SMI, Franco BDG de M, LeBlanc JG. B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1201/9780429422591

  • Artigo de periodico

    Aqueous extracts of Agave sisalana boles have prebiotic potential (2020)

    Apolinário, Alexsandra Conceição ; Vieira, Antônio Diogo Silva ; Saad, Susana Marta Isay ; Converti, Attilio ; Pessoa Junior, Adalberto ; Silva, José Alexsandro da

    Fonte: Natural Product Research. Unidade: FCF

    Assuntos: SISAL, LACTOBACILLUS, POLISSACARÍDEOS, ALIMENTOS FERMENTADOS

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    • ABNT

      APOLINÁRIO, Alexsandra Conceição et al. Aqueous extracts of Agave sisalana boles have prebiotic potential. Natural Product Research, v. 34, n. 16, p. 2367-2371, 2020Tradução . . Disponível em: https://doi.org/10.1080/14786419.2018.1536129. Acesso em: 29 jul. 2024.

    • APA

      Apolinário, A. C., Vieira, A. D. S., Saad, S. M. I., Converti, A., Pessoa Junior, A., & Silva, J. A. da. (2020). Aqueous extracts of Agave sisalana boles have prebiotic potential. Natural Product Research, 34( 16), 2367-2371. doi:10.1080/14786419.2018.1536129

    • NLM

      Apolinário AC, Vieira ADS, Saad SMI, Converti A, Pessoa Junior A, Silva JA da. Aqueous extracts of Agave sisalana boles have prebiotic potential [Internet]. Natural Product Research. 2020 ; 34( 16): 2367-2371.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1080/14786419.2018.1536129

    • Vancouver

      Apolinário AC, Vieira ADS, Saad SMI, Converti A, Pessoa Junior A, Silva JA da. Aqueous extracts of Agave sisalana boles have prebiotic potential [Internet]. Natural Product Research. 2020 ; 34( 16): 2367-2371.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1080/14786419.2018.1536129

  • Artigo de periodico

    Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon (2019)

    Souza, Carlota Bussolo de; Jonathan, Melliana; Saad, Susana Marta Isay ; Schols, Henk A; Venema, Koen

    Fonte: Journal of Functional Foods. Unidade: FCF

    Assuntos: FRUTAS, FIBRAS NA DIETA, FERMENTAÇÃO

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    • ABNT

      SOUZA, Carlota Bussolo de et al. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon. Journal of Functional Foods, v. 57, p. 275-285, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2019.04.026. Acesso em: 29 jul. 2024.

    • APA

      Souza, C. B. de, Jonathan, M., Saad, S. M. I., Schols, H. A., & Venema, K. (2019). Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon. Journal of Functional Foods, 57, 275-285. doi:10.1016/j.jff.2019.04.026

    • NLM

      Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon [Internet]. Journal of Functional Foods. 2019 ; 57 275-285.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.jff.2019.04.026

    • Vancouver

      Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon [Internet]. Journal of Functional Foods. 2019 ; 57 275-285.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.jff.2019.04.026

  • Artigo de periodico

    Impact of combining acerola by-product with a probiotic strain on a gut microbiome model (2019)

    Bianchi, Fernanda ; Lopes, Natalia Pontin; Adorno, Maria Angela Tallarico; Sakamoto, Isabel Kimiko ; Genovese, Maria Inês ; Saad, Susana Marta Isay ; Sivieri, Kátia

    Fonte: International Journal of Food Sciences and Nutrition. Unidades: EESC, FCF

    Assuntos: PROBIÓTICOS, ACEROLA, COMPOSTOS FENÓLICOS

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    • ABNT

      BIANCHI, Fernanda et al. Impact of combining acerola by-product with a probiotic strain on a gut microbiome model. International Journal of Food Sciences and Nutrition, v. 70, n. 2, p. 182-194, 2019Tradução . . Disponível em: https://doi.org/10.1080/09637486.2018.1498065. Acesso em: 29 jul. 2024.

    • APA

      Bianchi, F., Lopes, N. P., Adorno, M. A. T., Sakamoto, I. K., Genovese, M. I., Saad, S. M. I., & Sivieri, K. (2019). Impact of combining acerola by-product with a probiotic strain on a gut microbiome model. International Journal of Food Sciences and Nutrition, 70( 2), 182-194. doi:10.1080/09637486.2018.1498065

    • NLM

      Bianchi F, Lopes NP, Adorno MAT, Sakamoto IK, Genovese MI, Saad SMI, Sivieri K. Impact of combining acerola by-product with a probiotic strain on a gut microbiome model [Internet]. International Journal of Food Sciences and Nutrition. 2019 ; 70( 2): 182-194.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1080/09637486.2018.1498065

    • Vancouver

      Bianchi F, Lopes NP, Adorno MAT, Sakamoto IK, Genovese MI, Saad SMI, Sivieri K. Impact of combining acerola by-product with a probiotic strain on a gut microbiome model [Internet]. International Journal of Food Sciences and Nutrition. 2019 ; 70( 2): 182-194.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1080/09637486.2018.1498065

  • Artigo de periodico

    Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties (2019)

    Albuquerque, Marcela Albuquerque Cavalcanti de; Levit, Romina; Carolina, Beres; Bedani, Raquel; LeBlanc, Alejandra de Moreno de; Saad, Susana Marta Isay ; LeBlanc, Jean Guy

    Fonte: Journal of Functional Foods. Unidade: FCF

    Assuntos: PROBIÓTICOS, COMPOSTOS FENÓLICOS

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    • ABNT

      ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. Journal of Functional Foods, v. 52, p. 724-733, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2018.12.002. Acesso em: 29 jul. 2024.

    • APA

      Albuquerque, M. A. C. de, Levit, R., Carolina, B., Bedani, R., LeBlanc, A. de M. de, Saad, S. M. I., & LeBlanc, J. G. (2019). Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. Journal of Functional Foods, 52, 724-733. doi:10.1016/j.jff.2018.12.002

    • NLM

      Albuquerque MAC de, Levit R, Carolina B, Bedani R, LeBlanc A de M de, Saad SMI, LeBlanc JG. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties [Internet]. Journal of Functional Foods. 2019 ; 52 724-733.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002

    • Vancouver

      Albuquerque MAC de, Levit R, Carolina B, Bedani R, LeBlanc A de M de, Saad SMI, LeBlanc JG. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties [Internet]. Journal of Functional Foods. 2019 ; 52 724-733.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002

  • Artigo de periodico

    Gut microbiome approaches to treat obesity in humans (2019)

    Bianchi, Fernanda ; Duque, Ana Luiza Rocha Faria; Saad, Susana Marta Isay ; Sivieri, Kátia

    Fonte: Applied Microbiology and Biotechnology. Unidade: FCF

    Assuntos: OBESIDADE, MICROBIOLOGIA

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    • ABNT

      BIANCHI, Fernanda et al. Gut microbiome approaches to treat obesity in humans. Applied Microbiology and Biotechnology, v. 103, p. 1081-1094, 2019Tradução . . Disponível em: https://doi.org/10.1007/s00253-018-9570-8. Acesso em: 29 jul. 2024.

    • APA

      Bianchi, F., Duque, A. L. R. F., Saad, S. M. I., & Sivieri, K. (2019). Gut microbiome approaches to treat obesity in humans. Applied Microbiology and Biotechnology, 103, 1081-1094. doi:10.1007/s00253-018-9570-8

    • NLM

      Bianchi F, Duque ALRF, Saad SMI, Sivieri K. Gut microbiome approaches to treat obesity in humans [Internet]. Applied Microbiology and Biotechnology. 2019 ; 103 1081-1094.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1007/s00253-018-9570-8

    • Vancouver

      Bianchi F, Duque ALRF, Saad SMI, Sivieri K. Gut microbiome approaches to treat obesity in humans [Internet]. Applied Microbiology and Biotechnology. 2019 ; 103 1081-1094.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1007/s00253-018-9570-8

  • Artigo de periodico

    Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46 (2018)

    Bianchi, Fernanda; Larsen, Nadja; Tieghi, Thatiana de Mello; Adorno, Maria Angela Tallarico; Kot, Witold; Saad, Susana Marta Isay ; Jespersen, Lene; Sivieri, Kátia

    Fonte: Applied Microbiology and Biotechnology. Unidades: EESC, FCF

    Assuntos: SEQUÊNCIA DO DNA, OBESIDADE, FERMENTAÇÃO

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    • ABNT

      BIANCHI, Fernanda et al. Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46. Applied Microbiology and Biotechnology, v. 102, p. 8827-8840 : + Supplementary materials ( S1-S3), 2018Tradução . . Disponível em: https://doi.org/10.1007/s00253-018-9234-8. Acesso em: 29 jul. 2024.

    • APA

      Bianchi, F., Larsen, N., Tieghi, T. de M., Adorno, M. A. T., Kot, W., Saad, S. M. I., et al. (2018). Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46. Applied Microbiology and Biotechnology, 102, 8827-8840 : + Supplementary materials ( S1-S3). doi:10.1007/s00253-018-9234-8

    • NLM

      Bianchi F, Larsen N, Tieghi T de M, Adorno MAT, Kot W, Saad SMI, Jespersen L, Sivieri K. Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46 [Internet]. Applied Microbiology and Biotechnology. 2018 ; 102 8827-8840 : + Supplementary materials ( S1-S3).[citado 2024 jul. 29 ] Available from: https://doi.org/10.1007/s00253-018-9234-8

    • Vancouver

      Bianchi F, Larsen N, Tieghi T de M, Adorno MAT, Kot W, Saad SMI, Jespersen L, Sivieri K. Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46 [Internet]. Applied Microbiology and Biotechnology. 2018 ; 102 8827-8840 : + Supplementary materials ( S1-S3).[citado 2024 jul. 29 ] Available from: https://doi.org/10.1007/s00253-018-9234-8

  • Artigo de periodico

    Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial (2018)

    Santos, Douglas Xavier dos; Dorea, Egidio Lima; Simão, Andrea Name Colado ; Bedani, Raquel ; Saad, Susana Marta Isay

    Fonte: Journal of Functional Foods. Unidades: FE, HU, FCF

    Assuntos: PROBIÓTICOS, ENSAIO CLÍNICO

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    • ABNT

      SANTOS, Douglas Xavier dos et al. Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial. Journal of Functional Foods, v. 41, p. 55-61, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2017.12.041. Acesso em: 29 jul. 2024.

    • APA

      Santos, D. X. dos, Dorea, E. L., Simão, A. N. C., Bedani, R., & Saad, S. M. I. (2018). Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial. Journal of Functional Foods, 41, 55-61. doi:10.1016/j.jff.2017.12.041

    • NLM

      Santos DX dos, Dorea EL, Simão ANC, Bedani R, Saad SMI. Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial [Internet]. Journal of Functional Foods. 2018 ; 41 55-61.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.jff.2017.12.041

    • Vancouver

      Santos DX dos, Dorea EL, Simão ANC, Bedani R, Saad SMI. Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial [Internet]. Journal of Functional Foods. 2018 ; 41 55-61.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.jff.2017.12.041

  • Artigo de periodico

    Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel (2018)

    Souza, Carlota Bussolo de; Jonathan, Melliana; Saad, Susana Marta Isay ; Schols, Henk A; Venema, Koen

    Fonte: Bioactive Carbohydrates and Dietary Fibre. Unidade: FCF

    Assuntos: MANDIOCA, LARANJA, MARACUJÁ, DIGESTIBILIDADE

    Acesso à fonteDOIComo citar
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    • ABNT

      SOUZA, Carlota Bussolo de et al. Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel. Bioactive Carbohydrates and Dietary Fibre, v. 16, p. 90-99, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.bcdf.2018.08.001. Acesso em: 29 jul. 2024.

    • APA

      Souza, C. B. de, Jonathan, M., Saad, S. M. I., Schols, H. A., & Venema, K. (2018). Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel. Bioactive Carbohydrates and Dietary Fibre, 16, 90-99. doi:10.1016/j.bcdf.2018.08.001

    • NLM

      Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel [Internet]. Bioactive Carbohydrates and Dietary Fibre. 2018 ; 16 90-99.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.bcdf.2018.08.001

    • Vancouver

      Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel [Internet]. Bioactive Carbohydrates and Dietary Fibre. 2018 ; 16 90-99.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.bcdf.2018.08.001

  • Trabalho de evento-resumo

    Potential effect of a synbiotic diet dessert containing Lactobacillus acidophilus La-5 on hematological parameters in patients with metabolic syndrome (2017)

    Santos, Douglas Xavier dos; Solano, Juanita Hernandez; Simão, Andrea Name Colado ; Bedani, Raquel; Dórea, Egídio Lima; Saad, Susana Marta Isay

    Fonte: Abstracts. Nome do evento: Probiota. Unidades: FE, HU, FCF

    Assuntos: LACTOBACILLUS, DIETA

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    • ABNT

      SANTOS, Douglas Xavier dos et al. Potential effect of a synbiotic diet dessert containing Lactobacillus acidophilus La-5 on hematological parameters in patients with metabolic syndrome. 2017, Anais.. Berlin: International Probiotics Association/IPA, 2017. . Acesso em: 29 jul. 2024.

    • APA

      Santos, D. X. dos, Solano, J. H., Simão, A. N. C., Bedani, R., Dórea, E. L., & Saad, S. M. I. (2017). Potential effect of a synbiotic diet dessert containing Lactobacillus acidophilus La-5 on hematological parameters in patients with metabolic syndrome. In Abstracts. Berlin: International Probiotics Association/IPA.

    • NLM

      Santos DX dos, Solano JH, Simão ANC, Bedani R, Dórea EL, Saad SMI. Potential effect of a synbiotic diet dessert containing Lactobacillus acidophilus La-5 on hematological parameters in patients with metabolic syndrome. Abstracts. 2017 ;[citado 2024 jul. 29 ]

    • Vancouver

      Santos DX dos, Solano JH, Simão ANC, Bedani R, Dórea EL, Saad SMI. Potential effect of a synbiotic diet dessert containing Lactobacillus acidophilus La-5 on hematological parameters in patients with metabolic syndrome. Abstracts. 2017 ;[citado 2024 jul. 29 ]

  • Artigo de periodico

    Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT (2017)

    Miyazima, Tatiana Yuriko; Ishikawa, Karin Hitomi ; Mayer, Marcia Pinto Alves ; Saad, Susana Marta Isay ; Nakamae, Atlas Edson Moleros

    Fonte: Oral Diseases. Unidades: ICB, FO, FCF

    Assuntos: CANDIDA, LACTOBACILLUS, PRÓTESE TOTAL IMEDIATA, BOCA EDENTADA, PROBIÓTICOS

    Acesso à fonteDOIComo citar
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    • ABNT

      MIYAZIMA, Tatiana Yuriko et al. Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT. Oral Diseases, v. 23 p. 919-925, 2017Tradução . . Disponível em: https://doi.org/10.1111/odi.12669. Acesso em: 29 jul. 2024.

    • APA

      Miyazima, T. Y., Ishikawa, K. H., Mayer, M. P. A., Saad, S. M. I., & Nakamae, A. E. M. (2017). Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT. Oral Diseases, 23 p. 919-925. doi:10.1111/odi.12669

    • NLM

      Miyazima TY, Ishikawa KH, Mayer MPA, Saad SMI, Nakamae AEM. Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT [Internet]. Oral Diseases. 2017 ; 23 p. 919-925[citado 2024 jul. 29 ] Available from: https://doi.org/10.1111/odi.12669

    • Vancouver

      Miyazima TY, Ishikawa KH, Mayer MPA, Saad SMI, Nakamae AEM. Cheese supplemented with probiotics reduced the Candida levels in denture wearers -RCT [Internet]. Oral Diseases. 2017 ; 23 p. 919-925[citado 2024 jul. 29 ] Available from: https://doi.org/10.1111/odi.12669

  • Parte de monografia/livro

    Probiotic and prebiotic dairy desserts (2016)

    Buriti, Flávia Carolina Alonso; Bedani, Raquel; Saad, Susana Marta Isay

    Fonte: Probiotics, Prebiotics, and Synbiotics. Unidade: FCF

    Assuntos: PROBIÓTICOS, LEITE

    Acesso à fonteDOIComo citar
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    • ABNT

      BURITI, Flávia Carolina Alonso e BEDANI, Raquel e SAAD, Susana Marta Isay. Probiotic and prebiotic dairy desserts. Probiotics, Prebiotics, and Synbiotics. Tradução . Amsterdam: Elsevier, 2016. . Disponível em: https://doi.org/10.1016/B978-0-12-802189-7.00023-X. Acesso em: 29 jul. 2024.

    • APA

      Buriti, F. C. A., Bedani, R., & Saad, S. M. I. (2016). Probiotic and prebiotic dairy desserts. In Probiotics, Prebiotics, and Synbiotics. Amsterdam: Elsevier. doi:10.1016/B978-0-12-802189-7.00023-X

    • NLM

      Buriti FCA, Bedani R, Saad SMI. Probiotic and prebiotic dairy desserts [Internet]. In: Probiotics, Prebiotics, and Synbiotics. Amsterdam: Elsevier; 2016. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/B978-0-12-802189-7.00023-X

    • Vancouver

      Buriti FCA, Bedani R, Saad SMI. Probiotic and prebiotic dairy desserts [Internet]. In: Probiotics, Prebiotics, and Synbiotics. Amsterdam: Elsevier; 2016. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/B978-0-12-802189-7.00023-X

  • Parte de monografia/livro

    Potential benefits of probiotics, prebiotics, and synbiotics on the intestinal microbiota of the elderly (2016)

    Bedani, Raquel; Saad, Susana Marta Isay ; Sivieri, Kátia

    Fonte: Probiotics, Prebiotics, and Synbiotics. Unidade: FCF

    Assuntos: PROBIÓTICOS, BACTÉRIAS LÁTICAS

    Acesso à fonteDOIComo citar
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    • ABNT

      BEDANI, Raquel e SAAD, Susana Marta Isay e SIVIERI, Kátia. Potential benefits of probiotics, prebiotics, and synbiotics on the intestinal microbiota of the elderly. Probiotics, Prebiotics, and Synbiotics. Tradução . Amsterdam: Elsevier, 2016. . Disponível em: https://doi.org/10.1016/B978-0-12-802189-7.00037-X. Acesso em: 29 jul. 2024.

    • APA

      Bedani, R., Saad, S. M. I., & Sivieri, K. (2016). Potential benefits of probiotics, prebiotics, and synbiotics on the intestinal microbiota of the elderly. In Probiotics, Prebiotics, and Synbiotics. Amsterdam: Elsevier. doi:10.1016/B978-0-12-802189-7.00037-X

    • NLM

      Bedani R, Saad SMI, Sivieri K. Potential benefits of probiotics, prebiotics, and synbiotics on the intestinal microbiota of the elderly [Internet]. In: Probiotics, Prebiotics, and Synbiotics. Amsterdam: Elsevier; 2016. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/B978-0-12-802189-7.00037-X

    • Vancouver

      Bedani R, Saad SMI, Sivieri K. Potential benefits of probiotics, prebiotics, and synbiotics on the intestinal microbiota of the elderly [Internet]. In: Probiotics, Prebiotics, and Synbiotics. Amsterdam: Elsevier; 2016. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/B978-0-12-802189-7.00037-X

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