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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
Source: Journal of Nutrition. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: Abstracts. Conference titles: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health. Unidades: FCF, FSP
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Artigo de periodico
Impact of probiotics and prebiotics targeting metabolic syndrome (2020)
Santos, Douglas Xavier; Bedani, Raquel; Dórea, Egídio Lima; Saad, Susana Marta Isay
Source: Journal of Functional Foods. Unidades: HU, FCF
Subjects: PROBIÓTICOS, ALIMENTOS FUNCIONAIS, INTESTINOS
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ABNT
SANTOS, Douglas Xavier et al. Impact of probiotics and prebiotics targeting metabolic syndrome. Journal of Functional Foods, v. 64, p. 1-17 art. 103666, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2019.103666. Acesso em: 18 jul. 2024.
APA
Santos, D. X., Bedani, R., Dórea, E. L., & Saad, S. M. I. (2020). Impact of probiotics and prebiotics targeting metabolic syndrome. Journal of Functional Foods, 64, 1-17 art. 103666. doi:10.1016/j.jff.2019.103666
NLM
Santos DX, Bedani R, Dórea EL, Saad SMI. Impact of probiotics and prebiotics targeting metabolic syndrome [Internet]. Journal of Functional Foods. 2020 ; 64 1-17 art. 103666.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1016/j.jff.2019.103666
Vancouver
Santos DX, Bedani R, Dórea EL, Saad SMI. Impact of probiotics and prebiotics targeting metabolic syndrome [Internet]. Journal of Functional Foods. 2020 ; 64 1-17 art. 103666.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1016/j.jff.2019.103666
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
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: Food Science and Technology. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: Food Science and Technology. Unidades: FE, FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: Journal of Food Science. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: Food Science and Technology. Unidades: FE, FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, MARACUJÁ
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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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: Abstracts. Conference titles: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] 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
Source: Journal of Functional Foods. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002
Artigo de periodico
Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial (2018)
Santos, Douglas Xavier dos; Dorea, Egidio Lima; Simão, Andrea Name Colado ; Bedani, Raquel ; Saad, Susana Marta Isay
Source: Journal of Functional Foods. Unidades: FE, HU, FCF
Subjects: PROBIÓTICOS, ENSAIO CLÍNICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Douglas Xavier dos et al. Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial. Journal of Functional Foods, v. 41, p. 55-61, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2017.12.041. Acesso em: 18 jul. 2024.
APA
Santos, D. X. dos, Dorea, E. L., Simão, A. N. C., Bedani, R., & Saad, S. M. I. (2018). Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial. Journal of Functional Foods, 41, 55-61. doi:10.1016/j.jff.2017.12.041
NLM
Santos DX dos, Dorea EL, Simão ANC, Bedani R, Saad SMI. Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial [Internet]. Journal of Functional Foods. 2018 ; 41 55-61.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1016/j.jff.2017.12.041
Vancouver
Santos DX dos, Dorea EL, Simão ANC, Bedani R, Saad SMI. Effect of the consumption of a synbiotic diet mousse containing Lactobacillus acidophilus La-5 by individuals with metabolic syndrome: a randomized controlled trial [Internet]. Journal of Functional Foods. 2018 ; 41 55-61.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1016/j.jff.2017.12.041
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
Source: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ]
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 jul. 18 ]
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
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ] 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 jul. 18 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001
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
Source: Journal of the International Society of Microbiota. Conference titles: World Congress on International Society of Microbiota/ISM Targeting Microbiota. Unidade: FCF
Subjects: 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: 18 jul. 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 jul. 18 ]
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 jul. 18 ]
Artigo de periodico
Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress (2017)
Costa, Mayra Garcia Maia; Ooki, Gabriela Namur; Vieira, Antônio Diogo Silva; Bedani, Raquel; Saad, Susana Marta Isay
Source: Food Function. Unidade: FCF
Subjects: LACTOBACILLUS, AÇAÍ, SUPLEMENTAÇÃO ALIMENTAR, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Mayra Garcia Maia et al. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress. Food Function, v. 8, n. 2, p. 731-740, 2017Tradução . . Disponível em: https://doi.org/10.1039/c6fo00778c. Acesso em: 18 jul. 2024.
APA
Costa, M. G. M., Ooki, G. N., Vieira, A. D. S., Bedani, R., & Saad, S. M. I. (2017). Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress. Food Function, 8( 2), 731-740. doi:10.1039/c6fo00778c
NLM
Costa MGM, Ooki GN, Vieira ADS, Bedani R, Saad SMI. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress [Internet]. Food Function. 2017 ; 8( 2): 731-740.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1039/c6fo00778c
Vancouver
Costa MGM, Ooki GN, Vieira ADS, Bedani R, Saad SMI. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress [Internet]. Food Function. 2017 ; 8( 2): 731-740.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1039/c6fo00778c
Trabalho de evento-resumo
Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment (2017)
Saad, Susana Marta Isay ; Bedani, Raquel; LeBlanc, Jean Guy; Albuquerque, Marcela Albuquerque Cavalcanti de
Source: Abstracts. Conference titles: International Scientific Conference Probiotics and Prebiotics. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE FERMENTADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SAAD, Susana Marta Isay et al. Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment. 2017, Anais.. Holanda: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2017. . Acesso em: 18 jul. 2024.
APA
Saad, S. M. I., Bedani, R., LeBlanc, J. G., & Albuquerque, M. A. C. de. (2017). Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment. In Abstracts. Holanda: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Saad SMI, Bedani R, LeBlanc JG, Albuquerque MAC de. Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment. Abstracts. 2017 ;[citado 2024 jul. 18 ]
Vancouver
Saad SMI, Bedani R, LeBlanc JG, Albuquerque MAC de. Passion fruit by-product and fructooligosaccharides improve the growth and folate production by streptococcus thermophilus in co-culture with probiotic lactobacilli strains during soymilks fermentation after tri-enzyme treatment. Abstracts. 2017 ;[citado 2024 jul. 18 ]
Artigo de periodico
The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms (2017)
Vieira, Antônio Diogo Silva; Bedani, Raquel; Albuquerque, Marcela Albuquerque Cavalcanti de; Bíscola, Vanessa; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO, AMARANTHUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, Antônio Diogo Silva et al. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, v. 97, p. 356-363, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.04.026. Acesso em: 18 jul. 2024.
APA
Vieira, A. D. S., Bedani, R., Albuquerque, M. A. C. de, Bíscola, V., & Saad, S. M. I. (2017). The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, 97, 356-363. doi:10.1016/j.foodres.2017.04.026
NLM
Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026
Vancouver
Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 jul. 18 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026

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