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Artigo de periodico
Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains (2024)
Cucick, Ana Clara Candelaria ; Bedani, Raquel; Ribeiro, Lara Santos; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay
Fonte: International Journal of Food Science and Technology. Unidade: FCF
Assuntos: PECTINA, ÁCIDO LÁCTICO
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ABNT
CUCICK, Ana Clara Candelaria et al. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science and Technology, v. 59, n. 6, p. 3929-3938, 2024Tradução . . Disponível em: https://dx.doi.org/10.1111/ijfs.17141. Acesso em: 01 nov. 2024.
APA
Cucick, A. C. C., Bedani, R., Ribeiro, L. S., Franco, B. D. G. de M., & Saad, S. M. I. (2024). Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science and Technology, 59( 6), 3929-3938. doi:10.1111/ijfs.17141
NLM
Cucick ACC, Bedani R, Ribeiro LS, Franco BDG de M, Saad SMI. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 3929-3938.[citado 2024 nov. 01 ] Available from: https://dx.doi.org/10.1111/ijfs.17141
Vancouver
Cucick ACC, Bedani R, Ribeiro LS, Franco BDG de M, Saad SMI. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 3929-3938.[citado 2024 nov. 01 ] Available from: https://dx.doi.org/10.1111/ijfs.17141
Artigo de periodico
B-Group vitamins as potential prebiotic candidates: their effects on the human gut microbiome (2024)
Bedani, Raquel ; Cucick, Ana Clara Candelaria ; Albuquerque, Marcela Albuquerque Cavalcanti de ; LeBlanc, Jean Guy ; Saad, Susana Marta Isay
Fonte: Journal of Nutrition. Unidade: FCF
Assuntos: VITAMINAS, PREBIÓTICOS
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ABNT
BEDANI, Raquel et al. B-Group vitamins as potential prebiotic candidates: their effects on the human gut microbiome. Journal of Nutrition, v. 154, n. 2, p. 341-353, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.tjnut.2023.12.038. Acesso em: 01 nov. 2024.
APA
Bedani, R., Cucick, A. C. C., Albuquerque, M. A. C. de, LeBlanc, J. G., & Saad, S. M. I. (2024). B-Group vitamins as potential prebiotic candidates: their effects on the human gut microbiome. Journal of Nutrition, 154( 2), 341-353. doi:10.1016/j.tjnut.2023.12.038
NLM
Bedani R, Cucick ACC, Albuquerque MAC de, LeBlanc JG, Saad SMI. B-Group vitamins as potential prebiotic candidates: their effects on the human gut microbiome [Internet]. Journal of Nutrition. 2024 ; 154( 2): 341-353.[citado 2024 nov. 01 ] Available from: https://dx.doi.org/10.1016/j.tjnut.2023.12.038
Vancouver
Bedani R, Cucick ACC, Albuquerque MAC de, LeBlanc JG, Saad SMI. B-Group vitamins as potential prebiotic candidates: their effects on the human gut microbiome [Internet]. Journal of Nutrition. 2024 ; 154( 2): 341-353.[citado 2024 nov. 01 ] Available from: https://dx.doi.org/10.1016/j.tjnut.2023.12.038
Artigo de periodico
Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions (2023)
Battistini, Carolina ; Herkenhoff, Marcos Edgar ; Leite, Marcela de Souza ; Vieira, Antônio Diogo Silva ; Bedani, Raquel ; Saad, Susana Marta Isay
Fonte: Probiotics and Antimicrobial Proteins. Unidade: FCF
Assuntos: PROBIÓTICOS, LEITE FERMENTADO, FERMENTAÇÃO
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ABNT
BATTISTINI, Carolina et al. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions. Probiotics and Antimicrobial Proteins, v. 15, n. 2, p. 326-337, 2023Tradução . . Disponível em: https://doi.org/10.1007/s12602-021-09839-8. Acesso em: 01 nov. 2024.
APA
Battistini, C., Herkenhoff, M. E., Leite, M. de S., Vieira, A. D. S., Bedani, R., & Saad, S. M. I. (2023). Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions. Probiotics and Antimicrobial Proteins, 15( 2), 326-337. doi:10.1007/s12602-021-09839-8
NLM
Battistini C, Herkenhoff ME, Leite M de S, Vieira ADS, Bedani R, Saad SMI. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions [Internet]. Probiotics and Antimicrobial Proteins. 2023 ; 15( 2): 326-337.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s12602-021-09839-8
Vancouver
Battistini C, Herkenhoff ME, Leite M de S, Vieira ADS, Bedani R, Saad SMI. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions [Internet]. Probiotics and Antimicrobial Proteins. 2023 ; 15( 2): 326-337.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s12602-021-09839-8
Trabalho de evento-resumo
Selective fermentation of modified pectin from orange albedo and folate production by probiotic and starter cultures (2022)
Bedani, Raquel ; Cucick, Ana Clara Candelaria ; Ribeiro, Lara Santos; Saad, Susana Marta Isay
Fonte: Abstracts. Nome do evento: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health. Unidades: FCF, FSP
Assuntos: LARANJA, PROBIÓTICOS
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ABNT
BEDANI, Raquel et al. Selective fermentation of modified pectin from orange albedo and folate production by probiotic and starter cultures. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 01 nov. 2024.
APA
Bedani, R., Cucick, A. C. C., Ribeiro, L. S., & Saad, S. M. I. (2022). Selective fermentation of modified pectin from orange albedo and folate production by probiotic and starter cultures. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org
NLM
Bedani R, Cucick ACC, Ribeiro LS, Saad SMI. Selective fermentation of modified pectin from orange albedo and folate production by probiotic and starter cultures [Internet]. Abstracts. 2022 ;[citado 2024 nov. 01 ] Available from: https://www.BeneficialMicrobes2022.org
Vancouver
Bedani R, Cucick ACC, Ribeiro LS, Saad SMI. Selective fermentation of modified pectin from orange albedo and folate production by probiotic and starter cultures [Internet]. Abstracts. 2022 ;[citado 2024 nov. 01 ] Available from: https://www.BeneficialMicrobes2022.org
Artigo de periodico
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage (2021)
Vieira, Antônio Diogo Silva ; Battistini, Carolina ; Bedani, Raquel ; Saad, Susana Marta Isay
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: ACEROLA, PROBIÓTICOS, ALIMENTOS FERMENTADOS, SOJA
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ABNT
VIEIRA, Antônio Diogo Silva et al. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, v. 141 , p. 1-8 art. 110858, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.110858. Acesso em: 01 nov. 2024.
APA
Vieira, A. D. S., Battistini, C., Bedani, R., & Saad, S. M. I. (2021). Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, 141 , 1-8 art. 110858. doi:10.1016/j.lwt.2021.110858
NLM
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Vancouver
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Parte de monografia/livro
The role of the microbiota and the application of probiotics in reducing the risk of cardiovascular diseases (2020)
Bedani, Raquel ; Saad, Susana Marta Isay
Fonte: Lactic acid bacteria: a functional approach. Unidade: FCF
Assuntos: PROBIÓTICOS, DOENÇAS CARDIOVASCULARES, FATORES DE RISCO
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ABNT
BEDANI, Raquel e SAAD, Susana Marta Isay. The role of the microbiota and the application of probiotics in reducing the risk of cardiovascular diseases. Lactic acid bacteria: a functional approach. Tradução . Boca Raton: CRC Press, 2020. . Disponível em: https://doi.org/10.1201/9780429422591. Acesso em: 01 nov. 2024.
APA
Bedani, R., & Saad, S. M. I. (2020). The role of the microbiota and the application of probiotics in reducing the risk of cardiovascular diseases. In Lactic acid bacteria: a functional approach. Boca Raton: CRC Press. doi:10.1201/9780429422591
NLM
Bedani R, Saad SMI. The role of the microbiota and the application of probiotics in reducing the risk of cardiovascular diseases [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 nov. 01 ] Available from: https://doi.org/10.1201/9780429422591
Vancouver
Bedani R, Saad SMI. The role of the microbiota and the application of probiotics in reducing the risk of cardiovascular diseases [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 nov. 01 ] Available from: https://doi.org/10.1201/9780429422591
Artigo de periodico
Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress (2020)
Piazentin, Anna Carolina Meireles ; Silva, Thamires Maria Simões da ; Franco, Ana Carolina Florence; Bedani, Raquel ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza
Fonte: Brazilian Journal of Microbiology. Unidade: FCF
Assuntos: LEITE DE SOJA, FERMENTAÇÃO
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ABNT
PIAZENTIN, Anna Carolina Meireles et al. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, v. 51, p. 1645–1654, 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-020-00369-z. Acesso em: 01 nov. 2024.
APA
Piazentin, A. C. M., Silva, T. M. S. da, Franco, A. C. F., Bedani, R., Converti, A., & Oliveira, R. P. de S. (2020). Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, 51, 1645–1654. doi:10.1007/s42770-020-00369-z
NLM
Piazentin ACM, Silva TMS da, Franco ACF, Bedani R, Converti A, Oliveira RP de S. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress [Internet]. Brazilian Journal of Microbiology. 2020 ;51 1645–1654.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s42770-020-00369-z
Vancouver
Piazentin ACM, Silva TMS da, Franco ACF, Bedani R, Converti A, Oliveira RP de S. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress [Internet]. Brazilian Journal of Microbiology. 2020 ;51 1645–1654.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1007/s42770-020-00369-z
Artigo de periodico
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat (2020)
Santos, Clara Simone dos; Kanup, Raquel Fortes; Albuquerque, Marcela Albuquerque Cavalcanti de ; Bedani, Raquel ; Souza, Cínthia Hoch Batista de; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay ; Ract, Juliana Neves Rodrigues
Fonte: Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, LEITE, GORDURAS
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ABNT
SANTOS, Clara Simone dos et al. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, v. 124, p. 1-10 art. 109129, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109129. Acesso em: 01 nov. 2024.
APA
Santos, C. S. dos, Kanup, R. F., Albuquerque, M. A. C. de, Bedani, R., Souza, C. H. B. de, Gioielli, L. A., et al. (2020). Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, 124, 1-10 art. 109129. doi:10.1016/j.lwt.2020.109129
NLM
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129
Vancouver
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129
Artigo de periodico
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse (2019)
Santos, Douglas Xavier dos; Bedani, Raquel; Perego, Patrizia; Converti, Attilio; Saad, Susana Marta Isay
Fonte: Food Science and Technology. Unidades: FE, FCF
Assuntos: OLIGOSSACARÍDEOS, PROBIÓTICOS, LACTOBACILLUS
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ABNT
SANTOS, Douglas Xavier dos et al. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, v. 105, p. 329-335, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.011. Acesso em: 01 nov. 2024.
APA
Santos, D. X. dos, Bedani, R., Perego, P., Converti, A., & Saad, S. M. I. (2019). L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, 105, 329-335. doi:10.1016/j.lwt.2019.02.011
NLM
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.011
Vancouver
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.011
Artigo de periodico
Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages (2019)
Vieira, Antônio Diogo Silva ; Bíscola, Vanessa ; Albuquerque, Marcela Albuquerque Cavalcanti de ; Bedani, Raquel ; Saad, Susana Marta Isay
Fonte: Journal of Food Science. Unidade: FCF
Assuntos: ACEROLA, SOJA, LACTOBACILLUS
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ABNT
VIEIRA, Antônio Diogo Silva et al. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, v. 84, n. 12, p. 3726-3734, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14939. Acesso em: 01 nov. 2024.
APA
Vieira, A. D. S., Bíscola, V., Albuquerque, M. A. C. de, Bedani, R., & Saad, S. M. I. (2019). Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, 84( 12), 3726-3734. doi:10.1111/1750-3841.14939
NLM
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/1750-3841.14939
Vancouver
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/1750-3841.14939
Artigo de periodico
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying (2019)
Santos, Douglas Xavier dos; Casazza, Alessandro Alberto; Aliakbarian, Bahar; Bedani, Raquel; Saad, Susana Marta Isay ; Perego, Patrizia
Fonte: Food Science and Technology. Unidades: FE, FCF
Assuntos: PROBIÓTICOS, MICROENCAPSULAÇÃO
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ABNT
SANTOS, Douglas Xavier dos et al. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Food Science and Technology, v. 99, p. 404-410, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.10.010. Acesso em: 01 nov. 2024.
APA
Santos, D. X. dos, Casazza, A. A., Aliakbarian, B., Bedani, R., Saad, S. M. I., & Perego, P. (2019). Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Food Science and Technology, 99, 404-410. doi:10.1016/j.lwt.2018.10.010
NLM
Santos DX dos, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying [Internet]. Food Science and Technology. 2019 ; 99 404-410.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2018.10.010
Vancouver
Santos DX dos, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying [Internet]. Food Science and Technology. 2019 ; 99 404-410.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.lwt.2018.10.010
Artigo de periodico
Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions (2019)
Albuquerque, Marcela Albuquerque Cavalcanti de; Yamacita, Débora Satie; Bedani, Raquel; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Fonte: International Journal of Food Microbiology. Unidade: FCF
Assuntos: PROBIÓTICOS, MARACUJÁ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, v. 292, p. 126-136, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2018.12.012. Acesso em: 01 nov. 2024.
APA
Albuquerque, M. A. C. de, Yamacita, D. S., Bedani, R., LeBlanc, J. G., & Saad, S. M. I. (2019). Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, 292, 126-136. doi:10.1016/j.ijfoodmicro.2018.12.012
NLM
Albuquerque MAC de, Yamacita DS, Bedani R, LeBlanc JG, Saad SMI. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions [Internet]. International Journal of Food Microbiology. 2019 ; 292 126-136.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2018.12.012
Vancouver
Albuquerque MAC de, Yamacita DS, Bedani R, LeBlanc JG, Saad SMI. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions [Internet]. International Journal of Food Microbiology. 2019 ; 292 126-136.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2018.12.012
Trabalho de evento-resumo
Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains (2019)
Medeiros, Igor Ucella Dantas de ; Garutti, Luiz Henrique Groto ; Domingues, Thaina da Silva; Leite, Marcela de Souza; Bedani, Raquel ; Saad, Susana Marta Isay
Fonte: Abstracts. Nome do evento: Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health. Unidade: FCF
Assunto: PROBIÓTICOS
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ABNT
MEDEIROS, Igor Ucella Dantas de et al. Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains. 2019, Anais.. Roma: Universitá Urbaniana, 2019. Disponível em: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf. Acesso em: 01 nov. 2024.
APA
Medeiros, I. U. D. de, Garutti, L. H. G., Domingues, T. da S., Leite, M. de S., Bedani, R., & Saad, S. M. I. (2019). Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains. In Abstracts. Roma: Universitá Urbaniana. Recuperado de https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
NLM
Medeiros IUD de, Garutti LHG, Domingues T da S, Leite M de S, Bedani R, Saad SMI. Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains [Internet]. Abstracts. 2019 ;[citado 2024 nov. 01 ] Available from: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
Vancouver
Medeiros IUD de, Garutti LHG, Domingues T da S, Leite M de S, Bedani R, Saad SMI. Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains [Internet]. Abstracts. 2019 ;[citado 2024 nov. 01 ] Available from: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
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: 01 nov. 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 nov. 01 ] 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 nov. 01 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002
Parte de monografia/livro
Probióticos, prebióticos e simbióticos (2018)
Bedani, Raquel; Saad, Susana Marta Isay
Fonte: Microbiologia Industrial: Alimentos. Unidade: FCF
Assunto: PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEDANI, Raquel e SAAD, Susana Marta Isay. Probióticos, prebióticos e simbióticos. Microbiologia Industrial: Alimentos. Tradução . Rio de Janeiro: Elsevier, 2018. . . Acesso em: 01 nov. 2024.
APA
Bedani, R., & Saad, S. M. I. (2018). Probióticos, prebióticos e simbióticos. In Microbiologia Industrial: Alimentos. Rio de Janeiro: Elsevier.
NLM
Bedani R, Saad SMI. Probióticos, prebióticos e simbióticos. In: Microbiologia Industrial: Alimentos. Rio de Janeiro: Elsevier; 2018. [citado 2024 nov. 01 ]
Vancouver
Bedani R, Saad SMI. Probióticos, prebióticos e simbióticos. In: Microbiologia Industrial: Alimentos. Rio de Janeiro: Elsevier; 2018. [citado 2024 nov. 01 ]
Parte de monografia/livro
Increasing folate content through the use of lactic acid bacteria in novel fermented foods (2017)
Albuquerque, Marcela Albuquerque Cavalcanti de; Bedani, Raquel; Saad, Susana Marta Isay ; Leblanc, Jean Guy Joseph
Fonte: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Unidade: FCF
Assuntos: BACTÉRIAS LÁTICAS, ALIMENTOS FERMENTADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Tradução . Boca Raton: CRC Press, 2017. . . Acesso em: 01 nov. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., Saad, S. M. I., & Leblanc, J. G. J. (2017). Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press.
NLM
Albuquerque MAC de, Bedani R, Saad SMI, Leblanc JGJ. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 nov. 01 ]
Vancouver
Albuquerque MAC de, Bedani R, Saad SMI, Leblanc JGJ. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 nov. 01 ]
Artigo de periodico
Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk (2017)
Albuquerque, Marcela Albuquerque Cavalcanti de; Bedani, Raquel; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Fonte: International Journal of Food Microbiology. Unidade: FCF
Assuntos: PROBIÓTICOS, LEITE FERMENTADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk. International Journal of Food Microbiology, v. 261, p. 35-41, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001. Acesso em: 01 nov. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., LeBlanc, J. G., & Saad, S. M. I. (2017). Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk. International Journal of Food Microbiology, 261, 35-41. doi:10.1016/j.ijfoodmicro.2017.09.001
NLM
Albuquerque MAC de, Bedani R, LeBlanc JG, Saad SMI. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk [Internet]. International Journal of Food Microbiology. 2017 ; 261 35-41.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001
Vancouver
Albuquerque MAC de, Bedani R, LeBlanc JG, Saad SMI. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk [Internet]. International Journal of Food Microbiology. 2017 ; 261 35-41.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001
Trabalho de evento-resumo
Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product (2017)
Battistini, Carolina; Bedani, Raquel; Saad, Susana Marta Isay
Fonte: Anais. Nome do evento: Congresso Brasileiro de Microbiologia. Unidade: FCF
Assuntos: ALIMENTOS FUNCIONAIS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BATTISTINI, Carolina e BEDANI, Raquel e SAAD, Susana Marta Isay. Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 01 nov. 2024.
APA
Battistini, C., Bedani, R., & Saad, S. M. I. (2017). Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Battistini C, Bedani R, Saad SMI. Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product [Internet]. Anais. 2017 ;[citado 2024 nov. 01 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Battistini C, Bedani R, Saad SMI. Selection of starter and probiotic cultures for application in a blackberry probiotic fermented milk supplemented with beer’s industry by-product [Internet]. Anais. 2017 ;[citado 2024 nov. 01 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Artigo de periodico
Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis (2017)
Celiberto, Larissa Sbaglia; Bedani, Raquel; Dejani, Naiara Naiana; Medeiros, Alexandra Ivo de; Zuanon, José Antonio Sampaio; Spolidório, Luis Carlos; Adorno, Maria Angela Tallarico; Varesche, Maria Bernadete Amancio; Galvão, Fábio Carrilho; Valentini, Sandro Roberto; Font de Valdez, Graciela; Rossi, Elizeu Antônio; Cavallini, Daniela Cardoso Umbelino
Fonte: PLOS ONE. Unidade: EESC
Assuntos: COLITE, PROBIÓTICOS, INTESTINOS, ENGENHARIA HIDRÁULICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CELIBERTO, Larissa Sbaglia et al. Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis. PLOS ONE, v. 12, n. 4, p. 1-29, 2017Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0175935. Acesso em: 01 nov. 2024.
APA
Celiberto, L. S., Bedani, R., Dejani, N. N., Medeiros, A. I. de, Zuanon, J. A. S., Spolidório, L. C., et al. (2017). Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis. PLOS ONE, 12( 4), 1-29. doi:10.1371/journal.pone.0175935
NLM
Celiberto LS, Bedani R, Dejani NN, Medeiros AI de, Zuanon JAS, Spolidório LC, Adorno MAT, Varesche MBA, Galvão FC, Valentini SR, Font de Valdez G, Rossi EA, Cavallini DCU. Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis [Internet]. PLOS ONE. 2017 ; 12( 4): 1-29.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1371/journal.pone.0175935
Vancouver
Celiberto LS, Bedani R, Dejani NN, Medeiros AI de, Zuanon JAS, Spolidório LC, Adorno MAT, Varesche MBA, Galvão FC, Valentini SR, Font de Valdez G, Rossi EA, Cavallini DCU. Effect of a probiotic beverage consumption (Enterococcus faecium CRL 183 and Bifidobacterium longum ATCC 15707) in rats with chemically induced colitis [Internet]. PLOS ONE. 2017 ; 12( 4): 1-29.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1371/journal.pone.0175935
Trabalho de evento-resumo periodico
Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product (2017)
Bedani, Raquel; Carvalho, Fernanda Santos de; Albuquerque, Marcela Albuquerque Cavalcanti de; Battistini, Carolina; Saad, Susana Marta Isay
Fonte: Journal of the International Society of Microbiota. Nome do evento: World Congress on International Society of Microbiota/ISM Targeting Microbiota. Unidade: FCF
Assuntos: PROBIÓTICOS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEDANI, Raquel et al. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 01 nov. 2024. , 2017
APA
Bedani, R., Carvalho, F. S. de, Albuquerque, M. A. C. de, Battistini, C., & Saad, S. M. I. (2017). Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Bedani R, Carvalho FS de, Albuquerque MAC de, Battistini C, Saad SMI. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. 2017 ; 4 66.[citado 2024 nov. 01 ]
Vancouver
Bedani R, Carvalho FS de, Albuquerque MAC de, Battistini C, Saad SMI. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. 2017 ; 4 66.[citado 2024 nov. 01 ]

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