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Artigo de periodico
Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats (2021)
Pugliero, Samuel; Lima, Deyse Yorgos ; Rodrigues, Adelson Marçal ; Bogsan, Cristina Stewart Bittencourt ; Rogero, Marcelo Macedo ; Punaro, Giovana Rita ; Higa, Elisa Mieko Suemitsu
Fonte: International Dairy Journal. Unidades: FCF, FSP
Assuntos: RIM, LEITE FERMENTADO, GLICEMIA, DIABETES MELLITUS, ESTRESSE OXIDATIVO
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ABNT
PUGLIERO, Samuel et al. Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats. International Dairy Journal, v. 114, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2020.104909. Acesso em: 01 out. 2024.
APA
Pugliero, S., Lima, D. Y., Rodrigues, A. M., Bogsan, C. S. B., Rogero, M. M., Punaro, G. R., & Higa, E. M. S. (2021). Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats. International Dairy Journal, 114, 1-8. doi:10.1016/j.idairyj.2020.104909
NLM
Pugliero S, Lima DY, Rodrigues AM, Bogsan CSB, Rogero MM, Punaro GR, Higa EMS. Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats [Internet]. International Dairy Journal. 2021 ; 114 1-8.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2020.104909
Vancouver
Pugliero S, Lima DY, Rodrigues AM, Bogsan CSB, Rogero MM, Punaro GR, Higa EMS. Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats [Internet]. International Dairy Journal. 2021 ; 114 1-8.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2020.104909
Artigo de periodico
High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions (2017)
Cheng, Hong; Zhu, Ru-Gang; Erichsen, Henriette; Soerensen, John; Petersen, Mikael Agerlin; Skibsted, Leif Horsfelt
Fonte: International Dairy Journal. Unidade: ESALQ
Assuntos: ALIMENTAÇÃO INFANTIL, ALIMENTOS DESIDRATADOS, ALTA TEMPERATURA, ARMAZENAGEM DE ALIMENTOS, LEITE EM PÓ
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ABNT
CHENG, Hong et al. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions. International Dairy Journal, v. 73, p. 166-174, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2017.05.007. Acesso em: 01 out. 2024.
APA
Cheng, H., Zhu, R. -G., Erichsen, H., Soerensen, J., Petersen, M. A., & Skibsted, L. H. (2017). High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions. International Dairy Journal, 73, 166-174. doi:10.1016/j.idairyj.2017.05.007
NLM
Cheng H, Zhu R-G, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions [Internet]. International Dairy Journal. 2017 ; 73 166-174.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2017.05.007
Vancouver
Cheng H, Zhu R-G, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions [Internet]. International Dairy Journal. 2017 ; 73 166-174.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2017.05.007
Artigo de periodico
Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition (2016)
Florence, Ana Carolina Rodrigues; Oliveira, Maricê Nogueira de; Delile, Armelle; Béal, Catherine
Fonte: International Dairy Journal. Unidade: FCF
Assuntos: ÁCIDOS GRAXOS, LEITE FERMENTADO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, v. 61, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2016.03.005. Acesso em: 01 out. 2024.
APA
Florence, A. C. R., Oliveira, M. N. de, Delile, A., & Béal, C. (2016). Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, 61, 1-9. doi:10.1016/j.idairyj.2016.03.005
NLM
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
Vancouver
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
Artigo de periodico
Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07) (2014)
Medeiros, Adja Cristina Lira de; Thomazini, Marcelo; Urbano, Alexandre; Correia, Roberta Targino Pinto; Fávaro-Trindade, Carmen Silvia
Fonte: International Dairy Journal. Unidade: FZEA
Assuntos: PROBIÓTICOS, IOGURTE (PROPRIEDADES FÍSICO-QUÍMICAS), CAPRINOS LEITEIROS
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ABNT
MEDEIROS, Adja Cristina Lira de et al. Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07). International Dairy Journal, v. No 2014, n. 1, p. 71-77, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2014.05.008. Acesso em: 01 out. 2024.
APA
Medeiros, A. C. L. de, Thomazini, M., Urbano, A., Correia, R. T. P., & Fávaro-Trindade, C. S. (2014). Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07). International Dairy Journal, No 2014( 1), 71-77. doi:10.1016/j.idairyj.2014.05.008
NLM
Medeiros ACL de, Thomazini M, Urbano A, Correia RTP, Fávaro-Trindade CS. Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07) [Internet]. International Dairy Journal. 2014 ; No 2014( 1): 71-77.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2014.05.008
Vancouver
Medeiros ACL de, Thomazini M, Urbano A, Correia RTP, Fávaro-Trindade CS. Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07) [Internet]. International Dairy Journal. 2014 ; No 2014( 1): 71-77.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2014.05.008
Artigo de periodico
Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention (2014)
Lollo, P. C. B.; Amaya-Farfan, Jaime; Faria, I. C.; Salgado, J. V. V.; Chacon-Mikahil, Mara Patrícia Traina; Cruz, A. G.; Oliveira, Carlos Augusto Fernandes de; Montagner, Paulo César; Arruda, A.
Fonte: International Dairy Journal. Unidade: FZEA
Assuntos: COMPOSIÇÃO CORPORAL, ANTROPOMETRIA, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
LOLLO, P. C. B. et al. Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention. International Dairy Journal, v. 34, n. 1, p. 19-24, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2013.07.001. Acesso em: 01 out. 2024.
APA
Lollo, P. C. B., Amaya-Farfan, J., Faria, I. C., Salgado, J. V. V., Chacon-Mikahil, M. P. T., Cruz, A. G., et al. (2014). Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention. International Dairy Journal, 34( 1), 19-24. doi:10.1016/j.idairyj.2013.07.001
NLM
Lollo PCB, Amaya-Farfan J, Faria IC, Salgado JVV, Chacon-Mikahil MPT, Cruz AG, Oliveira CAF de, Montagner PC, Arruda A. Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention [Internet]. International Dairy Journal. 2014 ; 34( 1): 19-24.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2013.07.001
Vancouver
Lollo PCB, Amaya-Farfan J, Faria IC, Salgado JVV, Chacon-Mikahil MPT, Cruz AG, Oliveira CAF de, Montagner PC, Arruda A. Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention [Internet]. International Dairy Journal. 2014 ; 34( 1): 19-24.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2013.07.001
Artigo de periodico
Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt (2010)
Santo, Ana Paula do Espirito; Silva, Roberta C; Soares, Fabiana Andréia Schafer de Martini; Anjos, Douglas; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Fonte: International Dairy Journal. Unidade: FCF
Assuntos: POLPA, AÇAÍ, PROBIÓTICOS, ÁCIDOS GRAXOS, IOGURTE
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ABNT
SANTO, Ana Paula do Espirito et al. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, v. 20, n. 6, p. 415-422, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2010.01.002. Acesso em: 01 out. 2024.
APA
Santo, A. P. do E., Silva, R. C., Soares, F. A. S. de M., Anjos, D., Gioielli, L. A., & Oliveira, M. N. de. (2010). Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, 20( 6), 415-422. doi:10.1016/j.idairyj.2010.01.002
NLM
Santo AP do E, Silva RC, Soares FAS de M, Anjos D, Gioielli LA, Oliveira MN de. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt [Internet]. International Dairy Journal. 2010 ; 20( 6): 415-422.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2010.01.002
Vancouver
Santo AP do E, Silva RC, Soares FAS de M, Anjos D, Gioielli LA, Oliveira MN de. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt [Internet]. International Dairy Journal. 2010 ; 20( 6): 415-422.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2010.01.002
Artigo de periodico
Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt (2007)
Fernandes, Andrezza Maria; Oliveira, Carlos Augusto Fernandes de; Lima, César Gonçalves de
Fonte: International Dairy Journal. Unidade: FZEA
Assuntos: IOGURTE (QUALIDADE), LEITE, TECNOLOGIA DE ALIMENTOS
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ABNT
FERNANDES, Andrezza Maria e OLIVEIRA, Carlos Augusto Fernandes de e LIMA, César Gonçalves de. Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt. International Dairy Journal, v. 17, n. 2, p. 111-115, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2006.02.005. Acesso em: 01 out. 2024.
APA
Fernandes, A. M., Oliveira, C. A. F. de, & Lima, C. G. de. (2007). Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt. International Dairy Journal, 17( 2), 111-115. doi:10.1016/j.idairyj.2006.02.005
NLM
Fernandes AM, Oliveira CAF de, Lima CG de. Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt [Internet]. International Dairy Journal. 2007 ; 17( 2): 111-115.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2006.02.005
Vancouver
Fernandes AM, Oliveira CAF de, Lima CG de. Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt [Internet]. International Dairy Journal. 2007 ; 17( 2): 111-115.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2006.02.005
Artigo de periodico
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage (2005)
Buriti, Flávia Carolina Alonso; Rocha, Juliana Schwarz da; Saad, Susana Marta Isay
Fonte: International Dairy Journal. Unidade: FCF
Assuntos: LACTOBACILLUS, QUEIJO
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ABNT
BURITI, Flávia Carolina Alonso e ROCHA, Juliana Schwarz da e SAAD, Susana Marta Isay. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, v. 15, n. 12, p. 1279-1288, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2004.12.011. Acesso em: 01 out. 2024.
APA
Buriti, F. C. A., Rocha, J. S. da, & Saad, S. M. I. (2005). Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, 15( 12), 1279-1288. doi:10.1016/j.idairyj.2004.12.011
NLM
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Vancouver
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Artigo de periodico
Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms (2002)
Beloti, Vanerli; Barros, Marcia de Aguiar Ferreira; Nero, Luís Augusto; Pachemshy, Juliana Aparecida de Souza; Santana, Elsa Helena Walter; Franco, Bernadette Dora Gombossy de Melo
Fonte: International Dairy Journal. Unidade: FCF
Assuntos: ALIMENTOS, PASTEURIZAÇÃO (QUALIDADE), MICROBIOLOGIA DE ALIMENTOS
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ABNT
BELOTI, Vanerli et al. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, v. 12, n. 5, p. 413-418, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(02)00021-3. Acesso em: 01 out. 2024.
APA
Beloti, V., Barros, M. de A. F., Nero, L. A., Pachemshy, J. A. de S., Santana, E. H. W., & Franco, B. D. G. de M. (2002). Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, 12( 5), 413-418. doi:10.1016/s0958-6946(02)00021-3
NLM
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Vancouver
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Artigo de periodico
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria (2001)
Oliveira, Maricê Nogueira de; Sodini, I.; Remeuf, F.; Corrieu, G.
Fonte: International Dairy Journal. Unidade: FCF
Assuntos: LACTOBACILLUS, SUPLEMENTAÇÃO ALIMENTAR, IOGURTE (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Maricê Nogueira de et al. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, v. 11, n. 11-12, p. 935-942, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(01)00142-x. Acesso em: 01 out. 2024.
APA
Oliveira, M. N. de, Sodini, I., Remeuf, F., & Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11( 11-12), 935-942. doi:10.1016/s0958-6946(01)00142-x
NLM
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x
Vancouver
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x

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