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Artigo de periodico
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo (2020)
Paesani, Candela; Degano, Alicia Laura; Salvucci, Emiliano; Zalosnik, Maria Ines; Fabi, João Paulo ; Sciarini, Lorena Susana; Perez, Gabriela Teresa
Source: Journal of Cereal Science. Unidade: FCF
Subjects: FARINHA DE TRIGO, LACTOBACILLUS
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ABNT
PAESANI, Candela et al. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, v. 93, p. 1-9 art. 102956, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.102956. Acesso em: 15 nov. 2024.
APA
Paesani, C., Degano, A. L., Salvucci, E., Zalosnik, M. I., Fabi, J. P., Sciarini, L. S., & Perez, G. T. (2020). Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, 93, 1-9 art. 102956. doi:10.1016/j.jcs.2020.102956
NLM
Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
Vancouver
Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
Artigo de periodico
Sequential fermentative and phototrophic system for hydrogen production: an approach for Brazilian alcohol distillery wastewater (2015)
Lazaro, Carolina Zampol; Silva, Maria Bernadete Amancio Varesche ; Silva, Edson Luiz
Source: International Journal of Hydrogen Energy. Unidade: EESC
Subjects: HIDROGÊNIO, FERMENTAÇÃO, LACTOBACILLUS
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ABNT
LAZARO, Carolina Zampol e SILVA, Maria Bernadete Amancio Varesche e SILVA, Edson Luiz. Sequential fermentative and phototrophic system for hydrogen production: an approach for Brazilian alcohol distillery wastewater. International Journal of Hydrogen Energy, v. 40, n. 31, p. 9642-9655, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.ijhydene.2015.06.003. Acesso em: 15 nov. 2024.
APA
Lazaro, C. Z., Silva, M. B. A. V., & Silva, E. L. (2015). Sequential fermentative and phototrophic system for hydrogen production: an approach for Brazilian alcohol distillery wastewater. International Journal of Hydrogen Energy, 40( 31), 9642-9655. doi:10.1016/j.ijhydene.2015.06.003
NLM
Lazaro CZ, Silva MBAV, Silva EL. Sequential fermentative and phototrophic system for hydrogen production: an approach for Brazilian alcohol distillery wastewater [Internet]. International Journal of Hydrogen Energy. 2015 ; 40( 31): 9642-9655.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijhydene.2015.06.003
Vancouver
Lazaro CZ, Silva MBAV, Silva EL. Sequential fermentative and phototrophic system for hydrogen production: an approach for Brazilian alcohol distillery wastewater [Internet]. International Journal of Hydrogen Energy. 2015 ; 40( 31): 9642-9655.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijhydene.2015.06.003
Artigo de periodico
Role of homo-and heterofermentative lactic acid bacteria on hydrogen-producing reactors operated with cheese whey wastewater (2015)
Gomes, Bruna Carrer; Rosa, Paula Rúbia Ferreira; Etchebehere, Claudia ; Silva, Edson Luiz; Silva, Maria Bernadete Amancio Varesche
Source: International Journal of Hydrogen Energy. Unidade: EESC
Subjects: HIDROGÊNIO, DIGESTÃO ANAERÓBIA, LACTOBACILLUS
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ABNT
GOMES, Bruna Carrer et al. Role of homo-and heterofermentative lactic acid bacteria on hydrogen-producing reactors operated with cheese whey wastewater. International Journal of Hydrogen Energy, v. 40, n. 28, p. 8650-8660, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.ijhydene.2015.05.035. Acesso em: 15 nov. 2024.
APA
Gomes, B. C., Rosa, P. R. F., Etchebehere, C., Silva, E. L., & Silva, M. B. A. V. (2015). Role of homo-and heterofermentative lactic acid bacteria on hydrogen-producing reactors operated with cheese whey wastewater. International Journal of Hydrogen Energy, 40( 28), 8650-8660. doi:10.1016/j.ijhydene.2015.05.035
NLM
Gomes BC, Rosa PRF, Etchebehere C, Silva EL, Silva MBAV. Role of homo-and heterofermentative lactic acid bacteria on hydrogen-producing reactors operated with cheese whey wastewater [Internet]. International Journal of Hydrogen Energy. 2015 ; 40( 28): 8650-8660.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijhydene.2015.05.035
Vancouver
Gomes BC, Rosa PRF, Etchebehere C, Silva EL, Silva MBAV. Role of homo-and heterofermentative lactic acid bacteria on hydrogen-producing reactors operated with cheese whey wastewater [Internet]. International Journal of Hydrogen Energy. 2015 ; 40( 28): 8650-8660.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijhydene.2015.05.035
Artigo de periodico
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria (2009)
Almeida, Keila Emílio de; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, PROBIÓTICOS
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ABNT
ALMEIDA, Keila Emílio de e TAMIME, Adnan Yahia e OLIVEIRA, Maricê Nogueira de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, v. 42, n. 2, p. 672-678, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.03.013. Acesso em: 15 nov. 2024.
APA
Almeida, K. E. de, Tamime, A. Y., & Oliveira, M. N. de. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, 42( 2), 672-678. doi:10.1016/j.lwt.2008.03.013
NLM
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Vancouver
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus (2009)
Lima, Kátia Gianni de Carvalho; Kruger, Monika Francisca; Behrens, Jorge Herman; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS
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ABNT
LIMA, Kátia Gianni de Carvalho et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, v. 42, n. 2, p. 491-495, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.08.011. Acesso em: 15 nov. 2024.
APA
Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011
NLM
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Vancouver
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Artigo de periodico
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, v. 42, n. 5, p. 1015-1021, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.01.002. Acesso em: 15 nov. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, 42( 5), 1015-1021. doi:10.1016/j.lwt.2009.01.002
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, IOGURTE, STREPTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, v. 91, n. 1, p. 133-139, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.08.013. Acesso em: 15 nov. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91( 1), 133-139. doi:10.1016/j.jfoodeng.2008.08.013
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
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ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 15 nov. 2024.
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse (2008)
Cardarelli, Haíssa Roberta; Aragon-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: LACTOBACILLUS, CHOCOLATE (ANÁLISE SENSORIAL)
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ABNT
CARDARELLI, Haíssa Roberta et al. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, v. 88, n. 8, p. 1318-1324, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3208. Acesso em: 15 nov. 2024.
APA
Cardarelli, H. R., Aragon-Alegro, L. C., Alegro, J. H. A., Castro, I. A. de, & Saad, S. M. I. (2008). Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, 88( 8), 1318-1324. doi:10.1002/jsfa.3208
NLM
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1002/jsfa.3208
Vancouver
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1002/jsfa.3208
Artigo de periodico
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
Corrêa, Sabrina Barros de Mattos; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 15 nov. 2024.
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Artigo de periodico
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture (2008)
Souza, Cínthia Hoch Batista de; Buriti, Flávia Carolina Alonso; Behrens, Jorge Herman; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, v. 43, n. 5, p. 871-877, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01534.x. Acesso em: 15 nov. 2024.
APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2008). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, 43( 5), 871-877. doi:10.1111/j.1365-2621.2007.01534.x
NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture [Internet]. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01534.x
Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture [Internet]. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01534.x
Artigo de periodico
Potentially probiotic and synbiotic chocolate mousse (2007)
Aragon-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Cardarelli, Haíssa Roberta; Chiu, Ming Chih; Saad, Susana Marta Isay
Source: Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. Unidade: FCF
Subjects: CHOCOLATE, ALIMENTOS FUNCIONAIS, LACTOBACILLUS
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ABNT
ARAGON-ALEGRO, Lina Casale et al. Potentially probiotic and synbiotic chocolate mousse. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, v. 40, n. 4, p. 669-675, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2006.02.020. Acesso em: 15 nov. 2024.
APA
Aragon-Alegro, L. C., Alegro, J. H. A., Cardarelli, H. R., Chiu, M. C., & Saad, S. M. I. (2007). Potentially probiotic and synbiotic chocolate mousse. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, 40( 4), 669-675. doi:10.1016/j.lwt.2006.02.020
NLM
Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI. Potentially probiotic and synbiotic chocolate mousse [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2007 ; 40( 4): 669-675.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2006.02.020
Vancouver
Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI. Potentially probiotic and synbiotic chocolate mousse [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2007 ; 40( 4): 669-675.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2006.02.020
Artigo de periodico
A synthetic analog of plantaricin 149 inhibiting food-borne pathogenic bacteria: evidence for 'alfa'-helical conformation involved in bacteria - membrane interaction (2007)
Müller, Diana M.; Carrasco, Marta S.; Simonetta, Arturo C.; Beltramini, Leila Maria ; Tonarelli, Georgina G.
Source: Journal of Peptide Science. Unidade: IFSC
Subjects: POLIPEPTÍDEOS, LACTOBACILLUS, LISTERIA, STAPHYLOCOCCUS, ESPECTROSCOPIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MÜLLER, Diana M. et al. A synthetic analog of plantaricin 149 inhibiting food-borne pathogenic bacteria: evidence for 'alfa'-helical conformation involved in bacteria - membrane interaction. Journal of Peptide Science, v. 13, n. 3, p. 171-178, 2007Tradução . . Disponível em: https://doi.org/10.1002/psc.828. Acesso em: 15 nov. 2024.
APA
Müller, D. M., Carrasco, M. S., Simonetta, A. C., Beltramini, L. M., & Tonarelli, G. G. (2007). A synthetic analog of plantaricin 149 inhibiting food-borne pathogenic bacteria: evidence for 'alfa'-helical conformation involved in bacteria - membrane interaction. Journal of Peptide Science, 13( 3), 171-178. doi:10.1002/psc.828
NLM
Müller DM, Carrasco MS, Simonetta AC, Beltramini LM, Tonarelli GG. A synthetic analog of plantaricin 149 inhibiting food-borne pathogenic bacteria: evidence for 'alfa'-helical conformation involved in bacteria - membrane interaction [Internet]. Journal of Peptide Science. 2007 ; 13( 3): 171-178.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1002/psc.828
Vancouver
Müller DM, Carrasco MS, Simonetta AC, Beltramini LM, Tonarelli GG. A synthetic analog of plantaricin 149 inhibiting food-borne pathogenic bacteria: evidence for 'alfa'-helical conformation involved in bacteria - membrane interaction [Internet]. Journal of Peptide Science. 2007 ; 13( 3): 171-178.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1002/psc.828
Artigo de periodico
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay
Source: Food Chemistry. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS
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ABNT
BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 15 nov. 2024.
APA
Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001
NLM
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Vancouver
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
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
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 15 nov. 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 nov. 15 ] 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 nov. 15 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Trabalho de evento-resumo
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture (2005)
Souza, Cínthia Hoch Batista de; Buriti, Flávia Carolina Alonso; Behrens, Jorge Herman; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. 2005, Anais.. Gloucestershire: Campden & Chorleywood Food Research Association Group, 2005. . Acesso em: 15 nov. 2024.
APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2005). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. In Abstracts. Gloucestershire: Campden & Chorleywood Food Research Association Group.
NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. Abstracts. 2005 ;[citado 2024 nov. 15 ]
Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. Abstracts. 2005 ;[citado 2024 nov. 15 ]
Artigo de periodico
Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei (2005)
Buriti, Flávia Carolina Alonso; Rocha, Juliana Schwarz da; Assis, Eliane Gillieron; Saad, Susana Marta Isay
Source: Lebensmittel Wissenschaft und Technologie. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso et al. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensmittel Wissenschaft und Technologie, v. 38, n. 2, p. 173-180, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2004.05.012. Acesso em: 15 nov. 2024.
APA
Buriti, F. C. A., Rocha, J. S. da, Assis, E. G., & Saad, S. M. I. (2005). Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensmittel Wissenschaft und Technologie, 38( 2), 173-180. doi:10.1016/j.lwt.2004.05.012
NLM
Buriti FCA, Rocha JS da, Assis EG, Saad SMI. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei [Internet]. Lebensmittel Wissenschaft und Technologie. 2005 ; 38( 2): 173-180.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2004.05.012
Vancouver
Buriti FCA, Rocha JS da, Assis EG, Saad SMI. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei [Internet]. Lebensmittel Wissenschaft und Technologie. 2005 ; 38( 2): 173-180.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2004.05.012
Trabalho de evento-resumo
Sensory acceptance of different formulations of symbiotic petit-suisse cheese (2005)
Cardarelli, Haíssa Roberta; Maruyama, Larissa Yukie; Buriti, Flávia Carolina Alonso; Behrens, Jorge Herman; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDARELLI, Haíssa Roberta et al. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. 2005, Anais.. Gloucestershire: Campden & Chorleywood Food Research Association Group, 2005. . Acesso em: 15 nov. 2024.
APA
Cardarelli, H. R., Maruyama, L. Y., Buriti, F. C. A., Behrens, J. H., Castro, I. A. de, & Saad, S. M. I. (2005). Sensory acceptance of different formulations of symbiotic petit-suisse cheese. In Abstracts. Gloucestershire: Campden & Chorleywood Food Research Association Group.
NLM
Cardarelli HR, Maruyama LY, Buriti FCA, Behrens JH, Castro IA de, Saad SMI. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. Abstracts. 2005 ;[citado 2024 nov. 15 ]
Vancouver
Cardarelli HR, Maruyama LY, Buriti FCA, Behrens JH, Castro IA de, Saad SMI. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. Abstracts. 2005 ;[citado 2024 nov. 15 ]

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