ReP USP - Resultado da busca

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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 02 nov. 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 nov. 02 ] 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 nov. 02 ] Available from: https://doi.org/10.1016/j.jff.2019.04.026
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 02 nov. 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 nov. 02 ] 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 nov. 02 ] Available from: https://doi.org/10.1016/j.bcdf.2018.08.001
Artigo de periodico
In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12 (2011)
Martinez, Rafael Chacon Ruiz; Aynaou, Azz-Eddine; Albrecht, Simone; Schols, Henk A; Martinis, Elaine Cristina Pereira de; Zoetendal, Erwin G; Venema, Koen; Saad, Susana Marta Isay ; Smidt, Hauke
Fonte: International Journal of Food Microbiology. Unidades: FCFRP, FCF
Assuntos: LACTOBACILLUS, PROBIÓTICOS, LEITE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINEZ, Rafael Chacon Ruiz et al. In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12. International Journal of Food Microbiology, v. 149, n. 2, p. 152-158, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2011.06.010. Acesso em: 02 nov. 2024.
APA
Martinez, R. C. R., Aynaou, A. -E., Albrecht, S., Schols, H. A., Martinis, E. C. P. de, Zoetendal, E. G., et al. (2011). In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12. International Journal of Food Microbiology, 149( 2), 152-158. doi:10.1016/j.ijfoodmicro.2011.06.010
NLM
Martinez RCR, Aynaou A-E, Albrecht S, Schols HA, Martinis ECP de, Zoetendal EG, Venema K, Saad SMI, Smidt H. In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12 [Internet]. International Journal of Food Microbiology. 2011 ; 149( 2): 152-158.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.06.010
Vancouver
Martinez RCR, Aynaou A-E, Albrecht S, Schols HA, Martinis ECP de, Zoetendal EG, Venema K, Saad SMI, Smidt H. In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12 [Internet]. International Journal of Food Microbiology. 2011 ; 149( 2): 152-158.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.06.010

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