ReP USP - Resultado da busca

Artigo de periodico
Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a (2016)
Malheiros, Patrícia da Silva; Cuccovia, Iolanda Midea ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Control. Unidades: IQ, FCF
Subjects: LISTERIA, LACTOBACILLUS, NANOTECNOLOGIA, MICROBIOLOGIA DE ALIMENTOS
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ABNT
MALHEIROS, Patrícia da Silva e CUCCOVIA, Iolanda Midea e FRANCO, Bernadette Dora Gombossy de Melo. Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a. Food Control, v. 63, p. 158-164, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.11.037. Acesso em: 15 nov. 2024.
APA
Malheiros, P. da S., Cuccovia, I. M., & Franco, B. D. G. de M. (2016). Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a. Food Control, 63, 158-164. doi:10.1016/j.foodcont.2015.11.037
NLM
Malheiros P da S, Cuccovia IM, Franco BDG de M. Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a [Internet]. Food Control. 2016 ; 63 158-164.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.037
Vancouver
Malheiros P da S, Cuccovia IM, Franco BDG de M. Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a [Internet]. Food Control. 2016 ; 63 158-164.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.037
Artigo de periodico
Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami (2016)
Barbosa, M. S; Todorov, Svetoslav Dimitrov ; Ivanova, I. V; Belguesmia, Y; Choiset, Yvan; Rabesona, Hanitra; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Food Control. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, LACTOBACILLUS, ENTEROCOCCUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, M. S et al. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control, v. 60, p. 103-112, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.07.029. Acesso em: 15 nov. 2024.
APA
Barbosa, M. S., Todorov, S. D., Ivanova, I. V., Belguesmia, Y., Choiset, Y., Rabesona, H., et al. (2016). Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control, 60, 103-112. doi:10.1016/j.foodcont.2015.07.029
NLM
Barbosa MS, Todorov SD, Ivanova IV, Belguesmia Y, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami [Internet]. Food Control. 2016 ; 60 103-112.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Vancouver
Barbosa MS, Todorov SD, Ivanova IV, Belguesmia Y, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami [Internet]. Food Control. 2016 ; 60 103-112.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodcont.2015.07.029
Artigo de periodico
Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes (2015)
Barbosa, Matheus Souza; Todorov, Svetoslav Dimitrov ; Jurkiewicz, Cynthia Hyppolito ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Control. Unidade: FCF
Subjects: LISTERIA, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, Matheus Souza et al. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control, v. 47, p. 147-153, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2014.07.005. Acesso em: 15 nov. 2024.
APA
Barbosa, M. S., Todorov, S. D., Jurkiewicz, C. H., & Franco, B. D. G. de M. (2015). Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control, 47, 147-153. doi:10.1016/j.foodcont.2014.07.005
NLM
Barbosa MS, Todorov SD, Jurkiewicz CH, Franco BDG de M. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes [Internet]. Food Control. 2015 ; 47 147-153.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
Vancouver
Barbosa MS, Todorov SD, Jurkiewicz CH, Franco BDG de M. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes [Internet]. Food Control. 2015 ; 47 147-153.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodcont.2014.07.005
Artigo de periodico
Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal (2013)
Todorov, Svetoslav Dimitrov ; Vaz-Velho, Manuela; Franco, Bernadette Dora Gombossy de Melo ; Holzapfel, Wilhelm Heinrich
Source: Food Control. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS FERMENTADOS, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TODOROV, Svetoslav Dimitrov et al. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control, v. 30, n. 1, p. 111-121, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.07.022. Acesso em: 15 nov. 2024.
APA
Todorov, S. D., Vaz-Velho, M., Franco, B. D. G. de M., & Holzapfel, W. H. (2013). Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control, 30( 1), 111-121. doi:10.1016/j.foodcont.2012.07.022
NLM
Todorov SD, Vaz-Velho M, Franco BDG de M, Holzapfel WH. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal [Internet]. Food Control. 2013 ; 30( 1): 111-121.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022
Vancouver
Todorov SD, Vaz-Velho M, Franco BDG de M, Holzapfel WH. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal [Internet]. Food Control. 2013 ; 30( 1): 111-121.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022

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