ReP USP - Resultado da busca

Artigo de periodico
Beyond white nose syndrome: mitochondrial and functional genomics of Pseudogymnoascus destructans (2025)
Popov, Ilia V ; Todorov, Svetoslav Dimitrov ; Chikindas, Michael Leonidas; Venema, Koen ; Ermakov, Alexey Mikhailovich ; Popov, Igor V
Source: Journal of Fungi. Unidade: FCF
Subjects: MORCEGOS, ECOSSISTEMAS
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ABNT
POPOV, Ilia V et al. Beyond white nose syndrome: mitochondrial and functional genomics of Pseudogymnoascus destructans. Journal of Fungi, v. 11, n. 8, p. 1-20 art. 550, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/jof11080550. Acesso em: 10 out. 2025.
APA
Popov, I. V., Todorov, S. D., Chikindas, M. L., Venema, K., Ermakov, A. M., & Popov, I. V. (2025). Beyond white nose syndrome: mitochondrial and functional genomics of Pseudogymnoascus destructans. Journal of Fungi, 11( 8), 1-20 art. 550. doi:10.3390/jof11080550
NLM
Popov IV, Todorov SD, Chikindas ML, Venema K, Ermakov AM, Popov IV. Beyond white nose syndrome: mitochondrial and functional genomics of Pseudogymnoascus destructans [Internet]. Journal of Fungi. 2025 ; 11( 8): 1-20 art. 550.[citado 2025 out. 10 ] Available from: https://dx.doi.org/10.3390/jof11080550
Vancouver
Popov IV, Todorov SD, Chikindas ML, Venema K, Ermakov AM, Popov IV. Beyond white nose syndrome: mitochondrial and functional genomics of Pseudogymnoascus destructans [Internet]. Journal of Fungi. 2025 ; 11( 8): 1-20 art. 550.[citado 2025 out. 10 ] Available from: https://dx.doi.org/10.3390/jof11080550
Artigo de periodico
New food ingredients: the challenge of potential new pathogens and spoilage issues (2025)
Chikindas, Michael Leonidas; Schaffner, Donald W; Todorov, Svetoslav Dimitrov
Source: Molecular Nutrition & Food Research. Unidade: FCF
Subjects: ALIMENTOS, FOME
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ABNT
CHIKINDAS, Michael Leonidas e SCHAFFNER, Donald W e TODOROV, Svetoslav Dimitrov. New food ingredients: the challenge of potential new pathogens and spoilage issues. Molecular Nutrition & Food Research, 2025Tradução . . Disponível em: https://dx.doi.org/10.1002/mnfr.70022. Acesso em: 10 out. 2025.
APA
Chikindas, M. L., Schaffner, D. W., & Todorov, S. D. (2025). New food ingredients: the challenge of potential new pathogens and spoilage issues. Molecular Nutrition & Food Research. doi:10.1002/mnfr.70022
NLM
Chikindas ML, Schaffner DW, Todorov SD. New food ingredients: the challenge of potential new pathogens and spoilage issues [Internet]. Molecular Nutrition & Food Research. 2025 ;[citado 2025 out. 10 ] Available from: https://dx.doi.org/10.1002/mnfr.70022
Vancouver
Chikindas ML, Schaffner DW, Todorov SD. New food ingredients: the challenge of potential new pathogens and spoilage issues [Internet]. Molecular Nutrition & Food Research. 2025 ;[citado 2025 out. 10 ] Available from: https://dx.doi.org/10.1002/mnfr.70022
Artigo de periodico
Aquaculture as a source of sustainable proteins (2025)
Chistyakov, Vladimir Anatolievich; Chikindas, Michael Leonidas; Todorov, Svetoslav Dimitrov ; Bren, Anzhelika Borisovna ; Allilueva, Ekaterina Vladislavovna; Rudoy, Dimitri Vladimirovich
Source: Food Science and Applied Biotechnology. Unidade: FCF
Subjects: AQUICULTURA, PROTEÍNAS
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ABNT
CHISTYAKOV, Vladimir Anatolievich et al. Aquaculture as a source of sustainable proteins. Food Science and Applied Biotechnology, v. 8, n. 1, p. 123-135, 2025Tradução . . Disponível em: https://dx.doi.org/10.30721/fsab2025.v8.i1.461. Acesso em: 10 out. 2025.
APA
Chistyakov, V. A., Chikindas, M. L., Todorov, S. D., Bren, A. B., Allilueva, E. V., & Rudoy, D. V. (2025). Aquaculture as a source of sustainable proteins. Food Science and Applied Biotechnology, 8( 1), 123-135. doi:10.30721/fsab2025.v8.i1.461
NLM
Chistyakov VA, Chikindas ML, Todorov SD, Bren AB, Allilueva EV, Rudoy DV. Aquaculture as a source of sustainable proteins [Internet]. Food Science and Applied Biotechnology. 2025 ; 8( 1): 123-135.[citado 2025 out. 10 ] Available from: https://dx.doi.org/10.30721/fsab2025.v8.i1.461
Vancouver
Chistyakov VA, Chikindas ML, Todorov SD, Bren AB, Allilueva EV, Rudoy DV. Aquaculture as a source of sustainable proteins [Internet]. Food Science and Applied Biotechnology. 2025 ; 8( 1): 123-135.[citado 2025 out. 10 ] Available from: https://dx.doi.org/10.30721/fsab2025.v8.i1.461
Artigo de periodico-carta/editorial
Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology...[Editorial] (2024)
Todorov, Svetoslav Dimitrov ; Weeks, Richard; Khosravi-Darani, Kianoush ; Chikindas, Michael Leonidas
Source: Applied Food Biotechnology. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, BACTÉRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TODOROV, Svetoslav Dimitrov et al. Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology..[Editorial]. Applied Food Biotechnology. Irã: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://dx.doi.org/10.22037/afb.v11i1.43665. Acesso em: 10 out. 2025. , 2024
APA
Todorov, S. D., Weeks, R., Khosravi-Darani, K., & Chikindas, M. L. (2024). Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology..[Editorial]. Applied Food Biotechnology. Irã: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. doi:10.22037/afb.v11i1.43665
NLM
Todorov SD, Weeks R, Khosravi-Darani K, Chikindas ML. Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology..[Editorial] [Internet]. Applied Food Biotechnology. 2024 ; 11( 1): 1-6.[citado 2025 out. 10 ] Available from: https://dx.doi.org/10.22037/afb.v11i1.43665
Vancouver
Todorov SD, Weeks R, Khosravi-Darani K, Chikindas ML. Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology..[Editorial] [Internet]. Applied Food Biotechnology. 2024 ; 11( 1): 1-6.[citado 2025 out. 10 ] Available from: https://dx.doi.org/10.22037/afb.v11i1.43665
Artigo de periodico
In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium (2023)
Todorov, Svetoslav Dimitrov ; Weeks, Richard; Popov, Igor; Franco, Bernadette Dora Gombossy de Melo ; Chikindas, Michael Leonidas
Source: Microorganisms. Unidade: FCF
Subjects: CANDIDA ALBICANS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TODOROV, Svetoslav Dimitrov et al. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium. Microorganisms, v. 11, p. 1-21 art. 602, 2023Tradução . . Disponível em: https://doi.org/10.3390/microorganisms11030602. Acesso em: 10 out. 2025.
APA
Todorov, S. D., Weeks, R., Popov, I., Franco, B. D. G. de M., & Chikindas, M. L. (2023). In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium. Microorganisms, 11, 1-21 art. 602. doi:10.3390/microorganisms11030602
NLM
Todorov SD, Weeks R, Popov I, Franco BDG de M, Chikindas ML. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium [Internet]. Microorganisms. 2023 ; 11 1-21 art. 602.[citado 2025 out. 10 ] Available from: https://doi.org/10.3390/microorganisms11030602
Vancouver
Todorov SD, Weeks R, Popov I, Franco BDG de M, Chikindas ML. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium [Internet]. Microorganisms. 2023 ; 11 1-21 art. 602.[citado 2025 out. 10 ] Available from: https://doi.org/10.3390/microorganisms11030602

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