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Artigo de periodico
Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract (2020)
Holkem, Augusto Tasch; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: LACTOBACILLUS, BACTÉRIAS ANAERÓBICAS, CANELA
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ABNT
HOLKEM, Augusto Tasch e FÁVARO-TRINDADE, Carmen Silvia. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, v. 136, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109520. Acesso em: 08 set. 2024.
APA
Holkem, A. T., & Fávaro-Trindade, C. S. (2020). Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, 136, 1-10. doi:10.1016/j.foodres.2020.109520
NLM
Holkem AT, Fávaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract [Internet]. Food Research International. 2020 ; 136 1-10.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2020.109520
Vancouver
Holkem AT, Fávaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract [Internet]. Food Research International. 2020 ; 136 1-10.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2020.109520
Artigo de periodico
Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat (2017)
Sabo, Sabrina da Silva; Pérez Rodríguez, Noelia; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Source: Food Research International. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS
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ABNT
SABO, Sabrina da Silva et al. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, v. 99, p. 762-769, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.026. Acesso em: 08 set. 2024.
APA
Sabo, S. da S., Pérez Rodríguez, N., Domínguez, J. M., & Oliveira, R. P. de S. (2017). Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, 99, 762-769. doi:10.1016/j.foodres.2017.05.026
NLM
Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026
Vancouver
Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026
Artigo de periodico
Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases (2015)
Bedani, Raquel; Rossi, Elizeu Antônio; Cavallini, Daniela Cardoso Umbelino; Pinto,Roseli Aparecida; Vendramini, Regina Celia; Augusto, Elaine Moura; Abdalla, Dulcinéia Saes Parra ; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: ALIMENTOS FERMENTADOS, LACTOBACILLUS, DOENÇAS CARDIOVASCULARES
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ABNT
BEDANI, Raquel et al. Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases. Food Research International, v. 73, p. 142-148, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.11.006. Acesso em: 08 set. 2024.
APA
Bedani, R., Rossi, E. A., Cavallini, D. C. U., Pinto, R. A., Vendramini, R. C., Augusto, E. M., et al. (2015). Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases. Food Research International, 73, 142-148. doi:10.1016/j.foodres.2014.11.006
NLM
Bedani R, Rossi EA, Cavallini DCU, Pinto RA, Vendramini RC, Augusto EM, Abdalla DSP, Saad SMI. Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases [Internet]. Food Research International. 2015 ; 73 142-148.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2014.11.006
Vancouver
Bedani R, Rossi EA, Cavallini DCU, Pinto RA, Vendramini RC, Augusto EM, Abdalla DSP, Saad SMI. Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases [Internet]. Food Research International. 2015 ; 73 142-148.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2014.11.006
Artigo de periodico
Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria (2014)
Sabo, Sabrina da Silva; Vitolo, Michele; González, José Manuel Domínguez; Oliveira, Ricardo Pinheiro de Souza
Source: Food Research International. Unidade: FCF
Subjects: LACTOBACILLUS, BACTÉRIAS LÁTICAS
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ABNT
SABO, Sabrina da Silva et al. Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria. Food Research International, v. 64, p. 527-536, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.07.041. Acesso em: 08 set. 2024.
APA
Sabo, S. da S., Vitolo, M., González, J. M. D., & Oliveira, R. P. de S. (2014). Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria. Food Research International, 64, 527-536. doi:10.1016/j.foodres.2014.07.041
NLM
Sabo S da S, Vitolo M, González JMD, Oliveira RP de S. Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria [Internet]. Food Research International. 2014 ; 64 527-536.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2014.07.041
Vancouver
Sabo S da S, Vitolo M, González JMD, Oliveira RP de S. Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria [Internet]. Food Research International. 2014 ; 64 527-536.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2014.07.041
Artigo de periodico
Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) - from isolation to application: characterization of a bacteriocin (2011)
Todorov, Svetoslav Dimitrov ; Prévost, Hervé; Lebois, Martine; Dousset, Xavier; LeBlanc, Jean Guy; Franco, Bernadette Dora Gombossy de Melo
Source: Food Research International. Unidade: FCF
Subjects: LACTOBACILLUS, MAMÃO, MICROBIOLOGIA DE ALIMENTOS
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ABNT
TODOROV, Svetoslav Dimitrov et al. Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) - from isolation to application: characterization of a bacteriocin. Food Research International, v. 44, n. 5, p. 1351-1363, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2011.01.027. Acesso em: 08 set. 2024.
APA
Todorov, S. D., Prévost, H., Lebois, M., Dousset, X., LeBlanc, J. G., & Franco, B. D. G. de M. (2011). Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) - from isolation to application: characterization of a bacteriocin. Food Research International, 44( 5), 1351-1363. doi:10.1016/j.foodres.2011.01.027
NLM
Todorov SD, Prévost H, Lebois M, Dousset X, LeBlanc JG, Franco BDG de M. Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) - from isolation to application: characterization of a bacteriocin [Internet]. Food Research International. 2011 ; 44( 5): 1351-1363.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2011.01.027
Vancouver
Todorov SD, Prévost H, Lebois M, Dousset X, LeBlanc JG, Franco BDG de M. Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) - from isolation to application: characterization of a bacteriocin [Internet]. Food Research International. 2011 ; 44( 5): 1351-1363.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2011.01.027
Artigo de periodico
Ice-cream as a probiotic food carrier (2009)
Cruz, Adriano Gomes da; Antunes, Adriane Elisabete Costa; Sousa, Ana Lúcia Orlandini Pilleggi de; Faria, José de Assis Fonseca; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: SORVETE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
CRUZ, Adriano Gomes da et al. Ice-cream as a probiotic food carrier. Food Research International, v. 42, n. 9, p. 1233-1239, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.03.020. Acesso em: 08 set. 2024.
APA
Cruz, A. G. da, Antunes, A. E. C., Sousa, A. L. O. P. de, Faria, J. de A. F., & Saad, S. M. I. (2009). Ice-cream as a probiotic food carrier. Food Research International, 42( 9), 1233-1239. doi:10.1016/j.foodres.2009.03.020
NLM
Cruz AG da, Antunes AEC, Sousa ALOP de, Faria J de AF, Saad SMI. Ice-cream as a probiotic food carrier [Internet]. Food Research International. 2009 ; 42( 9): 1233-1239.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.020
Vancouver
Cruz AG da, Antunes AEC, Sousa ALOP de, Faria J de AF, Saad SMI. Ice-cream as a probiotic food carrier [Internet]. Food Research International. 2009 ; 42( 9): 1233-1239.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.020

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