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Filtros : "Dias, Disney Ribeiro" Limpar

Filtros

USP affiliated authors
- hassimotto, neuza mariko aymoto (~1)
- pinho, lorena silva (~1)
- purgatto, eduardo (~1)
- trindade, carmen silvia favaro (~1)
Date published
- 2023 (~1)
- 2018 (~1)
Subjects
- alimentos funcionais (1)
- antioxidantes (1)
- bactérias láticas (1)
- fermentação (1)
- leveduras (1)

Language
- inglês (~2)
Source title
- fermentation (~1)
- food science and technology (~1)
Publisher
Conference titles
Countries/Territories
- brasil (~1)
- suiça (~1)
Grupo de pesquisa
- fcf001 (~1)
Funding Agencies
- conselho nacional de desenvolvimento científico e tecnológico (cnpq) (~1)
- financiamento capes (~1)
- fundação de amparo à pesquisa do estado de minas gerais (fapemig) (~1)
Indexado em
Collaboration
Normalized affiliation
Non normalized affiliation
- food science department, school nutrition federal university of the bahia (ufba), campus canela, salvador, ba (1)
- núcleo tecnológico/epamig - uva e vinho, caldas, mg, brasil (1)
- post graduate program in foos science, department of food science, federal university of lavras, lavras, mg (1)
- post-graduate program in agricultural microbiology, department of biology, federal university of lavras, lavras, mg (1)
- post-graduate program in food science, federal university of bahia (ufba), campus ondina, salvador, ba (1)

Artigo de periodico
Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception (2023)
Ferreira, Iara; Melo, Dirceu de Sousa; Santos, Marly Silveira; Dias, Disney Ribeiro; Souza, Carolina Oliveira de; Favaro-Trindade, Carmen Silvia ; Pinho, Lorena Silva ; Almeida, Rogeria Comastri de Castro; Magalhães-Guedes, Karina Teixeira; Schwan, Rosane Freitas
Source: Fermentation. Unidade: FZEA
Subjects: PROBIÓTICOS, LEVEDURAS, PRÓPOLIS, MICROENCAPSULAÇÃO, ANTIOXIDANTES, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA, Iara et al. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, v. 9, n. 3, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9030234. Acesso em: 10 nov. 2024.
APA
Ferreira, I., Melo, D. de S., Santos, M. S., Dias, D. R., Souza, C. O. de, Favaro-Trindade, C. S., et al. (2023). Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, 9( 3), 1-14. doi:10.3390/fermentation9030234
NLM
Ferreira I, Melo D de S, Santos MS, Dias DR, Souza CO de, Favaro-Trindade CS, Pinho LS, Almeida RC de C, Magalhães-Guedes KT, Schwan RF. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception [Internet]. Fermentation. 2023 ; 9( 3): 1-14.[citado 2024 nov. 10 ] Available from: https://doi.org/10.3390/fermentation9030234
Vancouver
Ferreira I, Melo D de S, Santos MS, Dias DR, Souza CO de, Favaro-Trindade CS, Pinho LS, Almeida RC de C, Magalhães-Guedes KT, Schwan RF. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception [Internet]. Fermentation. 2023 ; 9( 3): 1-14.[citado 2024 nov. 10 ] Available from: https://doi.org/10.3390/fermentation9030234
Artigo de periodico
Identification of the potential inhibitors of malolactic fermentation in wines (2018)
Mota, Renata Vieira da; Ramos, Cintia Lacerda; Peregrino, Isabela; Hassimotto, Neuza Mariko Aymoto ; Purgatto, Eduardo ; Souza, Claudia Rita de; Dias, Disney Ribeiro; Regina, Murillo de Albuquerque
Source: Food Science and Technology. Unidade: FCF
Subjects: FERMENTAÇÃO, VINHO, BACTÉRIAS LÁTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MOTA, Renata Vieira da et al. Identification of the potential inhibitors of malolactic fermentation in wines. Food Science and Technology, v. 38, p. 174-179, 2018Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.16517. Acesso em: 10 nov. 2024.
APA
Mota, R. V. da, Ramos, C. L., Peregrino, I., Hassimotto, N. M. A., Purgatto, E., Souza, C. R. de, et al. (2018). Identification of the potential inhibitors of malolactic fermentation in wines. Food Science and Technology, 38, 174-179. doi:10.1590/1678-457X.16517
NLM
Mota RV da, Ramos CL, Peregrino I, Hassimotto NMA, Purgatto E, Souza CR de, Dias DR, Regina M de A. Identification of the potential inhibitors of malolactic fermentation in wines [Internet]. Food Science and Technology. 2018 ; 38 174-179.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1590/1678-457X.16517
Vancouver
Mota RV da, Ramos CL, Peregrino I, Hassimotto NMA, Purgatto E, Souza CR de, Dias DR, Regina M de A. Identification of the potential inhibitors of malolactic fermentation in wines [Internet]. Food Science and Technology. 2018 ; 38 174-179.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1590/1678-457X.16517

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