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  • Source: Food and Chemical Toxicology. Unidade: FCFRP

    Subjects: POLUIÇÃO AMBIENTAL, PEIXES, ANÁLISE DE ALIMENTOS, CONTAMINAÇÃO DE ALIMENTOS, LEITE, FRUTOS DO MAR

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      SOUZA, Marília Cristina Oliveira et al. Levels of polybrominated diphenyl ethers in Brazilian food of animal origin and estimation of human dietary exposure. Food and Chemical Toxicology, v. 150, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fct.2021.112040. Acesso em: 31 out. 2024.
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      Souza, M. C. O., Rocha, B. A., Souza, J. M. O., Souza, J. C. J. da C. de, & Barbosa Júnior, F. (2021). Levels of polybrominated diphenyl ethers in Brazilian food of animal origin and estimation of human dietary exposure. Food and Chemical Toxicology, 150. doi:10.1016/j.fct.2021.112040
    • NLM

      Souza MCO, Rocha BA, Souza JMO, Souza JCJ da C de, Barbosa Júnior F. Levels of polybrominated diphenyl ethers in Brazilian food of animal origin and estimation of human dietary exposure [Internet]. Food and Chemical Toxicology. 2021 ; 150[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.fct.2021.112040
    • Vancouver

      Souza MCO, Rocha BA, Souza JMO, Souza JCJ da C de, Barbosa Júnior F. Levels of polybrominated diphenyl ethers in Brazilian food of animal origin and estimation of human dietary exposure [Internet]. Food and Chemical Toxicology. 2021 ; 150[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.fct.2021.112040
  • Source: Journal of Dairy Science. Unidade: FZEA

    Subjects: STAPHYLOCOCCUS, LEITE, BIOFILMES

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      LEE, Sarah Hwa In et al. Biofilm-producing ability of Staphylococcus aureus isolates from Brazilian dairy farms. Journal of Dairy Science, v. 97, n. 3, p. 1812-1816, 2014Tradução . . Disponível em: https://doi.org/10.3168/jds.2013-7387. Acesso em: 31 out. 2024.
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      Lee, S. H. I., Mangolin, B. L. C., Gonçalves, J. L., Neeff, D. V. de, Silva, M. P. da, Cruz, A. G. da, & Oliveira, C. A. F. de. (2014). Biofilm-producing ability of Staphylococcus aureus isolates from Brazilian dairy farms. Journal of Dairy Science, 97( 3), 1812-1816. doi:10.3168/jds.2013-7387
    • NLM

      Lee SHI, Mangolin BLC, Gonçalves JL, Neeff DV de, Silva MP da, Cruz AG da, Oliveira CAF de. Biofilm-producing ability of Staphylococcus aureus isolates from Brazilian dairy farms [Internet]. Journal of Dairy Science. 2014 ; 97( 3): 1812-1816.[citado 2024 out. 31 ] Available from: https://doi.org/10.3168/jds.2013-7387
    • Vancouver

      Lee SHI, Mangolin BLC, Gonçalves JL, Neeff DV de, Silva MP da, Cruz AG da, Oliveira CAF de. Biofilm-producing ability of Staphylococcus aureus isolates from Brazilian dairy farms [Internet]. Journal of Dairy Science. 2014 ; 97( 3): 1812-1816.[citado 2024 out. 31 ] Available from: https://doi.org/10.3168/jds.2013-7387
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: LACTOBACILLUS, LEITE, PROBIÓTICOS

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      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: 31 out. 2024.
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      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 out. 31 ] 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 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
  • Source: Journal of Food Safety. Unidade: FCF

    Subjects: MICROBIOLOGIA DE ALIMENTOS, LISTERIA, LEITE, SALMONELLA

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      NERO, Luís Augusto et al. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis. Journal of Food Safety, v. 29, n. 2, p. 261-270, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART. Acesso em: 31 out. 2024.
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      Nero, L. A., Mattos, M. R. de, Beloti, V., Barros, M. de A. F., Ortolani, M. B. T., & Franco, B. D. G. de M. (2009). Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis. Journal of Food Safety, 29( 2), 261-270. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
    • NLM

      Nero LA, Mattos MR de, Beloti V, Barros M de AF, Ortolani MBT, Franco BDG de M. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis [Internet]. Journal of Food Safety. 2009 ; 29( 2): 261-270.[citado 2024 out. 31 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
    • Vancouver

      Nero LA, Mattos MR de, Beloti V, Barros M de AF, Ortolani MBT, Franco BDG de M. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis [Internet]. Journal of Food Safety. 2009 ; 29( 2): 261-270.[citado 2024 out. 31 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: LEITE, PROBIÓTICOS, LACTOBACILLUS

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      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: 31 out. 2024.
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      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 out. 31 ] 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 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
  • Source: Sensors and Actuators B: Chemical. Unidade: IQ

    Subjects: ELETRODO, ELETROQUÍMICA, ADULTERAÇÃO DE ALIMENTOS, LEITE

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      PAIXÃO, Thiago Regis Longo Cesar da e BERTOTTI, Mauro. Fabrication of disposable voltammetric electronic tongues by using Prussian Blue films electrodeposited onto CD-R gold surfaces and recognition of milk adulteration. Sensors and Actuators B: Chemical, v. 137, n. 1, p. 266-273, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.snb.2008.10.045. Acesso em: 31 out. 2024.
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      Paixão, T. R. L. C. da, & Bertotti, M. (2009). Fabrication of disposable voltammetric electronic tongues by using Prussian Blue films electrodeposited onto CD-R gold surfaces and recognition of milk adulteration. Sensors and Actuators B: Chemical, 137( 1), 266-273. doi:10.1016/j.snb.2008.10.045
    • NLM

      Paixão TRLC da, Bertotti M. Fabrication of disposable voltammetric electronic tongues by using Prussian Blue films electrodeposited onto CD-R gold surfaces and recognition of milk adulteration [Internet]. Sensors and Actuators B: Chemical. 2009 ; 137( 1): 266-273.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.snb.2008.10.045
    • Vancouver

      Paixão TRLC da, Bertotti M. Fabrication of disposable voltammetric electronic tongues by using Prussian Blue films electrodeposited onto CD-R gold surfaces and recognition of milk adulteration [Internet]. Sensors and Actuators B: Chemical. 2009 ; 137( 1): 266-273.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.snb.2008.10.045
  • Source: Journal of Dairy Science. Unidade: FMVZ

    Subjects: CÉLULAS SOMÁTICAS, CIÊNCIA DE ALIMENTOS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO

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      VIANNA, P. C. B. et al. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, v. 91, n. 5, p. 1743-1750, 2008Tradução . . Disponível em: https://doi.org/10.3168/jds.2007-0639. Acesso em: 31 out. 2024.
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      Vianna, P. C. B., Mazal, G., Santos, M. V. dos, Bolini, H. M. A., & Gigante, M. L. (2008). Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, 91( 5), 1743-1750. doi:10.3168/jds.2007-0639
    • NLM

      Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 out. 31 ] Available from: https://doi.org/10.3168/jds.2007-0639
    • Vancouver

      Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 out. 31 ] Available from: https://doi.org/10.3168/jds.2007-0639
  • Source: Zoonoses and Public Health. Unidade: FCF

    Subjects: LISTERIA, LEITE, SALMONELLA, MICROBIOLOGIA DE ALIMENTOS

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      NERO, Luís Augusto et al. Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development. Zoonoses and Public Health, v. 55, n. 6, p. 299-305, 2008Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/120126687/PDFSTART. Acesso em: 31 out. 2024.
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      Nero, L. A., Mattos, M. R. de, Barros, M. de A. F., Ortolani, M. B. T., Beloti, V., & Franco, B. D. G. de M. (2008). Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development. Zoonoses and Public Health, 55( 6), 299-305. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/120126687/PDFSTART
    • NLM

      Nero LA, Mattos MR de, Barros M de AF, Ortolani MBT, Beloti V, Franco BDG de M. Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development [Internet]. Zoonoses and Public Health. 2008 ; 55( 6): 299-305.[citado 2024 out. 31 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/120126687/PDFSTART
    • Vancouver

      Nero LA, Mattos MR de, Barros M de AF, Ortolani MBT, Beloti V, Franco BDG de M. Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development [Internet]. Zoonoses and Public Health. 2008 ; 55( 6): 299-305.[citado 2024 out. 31 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/120126687/PDFSTART
  • Source: Journal of Dairy Science. Unidade: FMVZ

    Subjects: CÉLULAS, LEITE

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      BARBANO, D. M. e MA, Y. e SANTOS, Marcos Veiga dos. Influence of raw milk quality on fluid milk shelf life. Journal of Dairy Science, v. 89, p. E15-E19, 2006Tradução . . Disponível em: https://doi.org/10.3168/jds.S0022-0302(06)72360-8. Acesso em: 31 out. 2024.
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      Barbano, D. M., Ma, Y., & Santos, M. V. dos. (2006). Influence of raw milk quality on fluid milk shelf life. Journal of Dairy Science, 89, E15-E19. doi:10.3168/jds.S0022-0302(06)72360-8
    • NLM

      Barbano DM, Ma Y, Santos MV dos. Influence of raw milk quality on fluid milk shelf life [Internet]. Journal of Dairy Science. 2006 ; 89 E15-E19.[citado 2024 out. 31 ] Available from: https://doi.org/10.3168/jds.S0022-0302(06)72360-8
    • Vancouver

      Barbano DM, Ma Y, Santos MV dos. Influence of raw milk quality on fluid milk shelf life [Internet]. Journal of Dairy Science. 2006 ; 89 E15-E19.[citado 2024 out. 31 ] Available from: https://doi.org/10.3168/jds.S0022-0302(06)72360-8
  • Source: Mycopathologia. Unidade: FORP

    Subjects: CANDIDA, LEITE, VACAS, MASTITE ANIMAL

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      SANTOS, Rita de Cásia e MARIN, José Moacir. Isolation of Candida spp. from mastitic bovine milk. Mycopathologia, v. 159, p. 251-253, 2005Tradução . . Acesso em: 31 out. 2024.
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      Santos, R. de C., & Marin, J. M. (2005). Isolation of Candida spp. from mastitic bovine milk. Mycopathologia, 159, 251-253.
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      Santos R de C, Marin JM. Isolation of Candida spp. from mastitic bovine milk. Mycopathologia. 2005 ; 159 251-253.[citado 2024 out. 31 ]
    • Vancouver

      Santos R de C, Marin JM. Isolation of Candida spp. from mastitic bovine milk. Mycopathologia. 2005 ; 159 251-253.[citado 2024 out. 31 ]
  • Source: Food Chemistry. Unidade: FCF

    Subjects: DOENÇAS CARDIOVASCULARES, ÁCIDOS GRAXOS, LEITE, ALIMENTOS FORMULADOS

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      CASTRO, Inar Alves de et al. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, v. 85, n. 4, p. 503-512, 2004Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(02)00456-9. Acesso em: 31 out. 2024.
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      Castro, I. A. de, Tirapegui, J., Silva, R. S. dos S. F. da, & Cutrim, A. J. S. (2004). Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, 85( 4), 503-512. doi:10.1016/s0308-8146(02)00456-9
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      Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9
    • Vancouver

      Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9
  • Source: Journal of Dairy Science. Conference titles: Meeting of the American Dairy Science Association. Unidade: FMVZ

    Subjects: LEITE, NUTRIÇÃO (FATORES), QUÍMICA INORGÂNICA

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      MEYER, Paula Marques et al. Non-nutritional factors that influence milk urea nitrogen concentration. Journal of Dairy Science. Lancaster: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo. . Acesso em: 31 out. 2024. , 2002
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      Meyer, P. M., Machado, P. F., Coldebella, A., Corassin, C. H., Cassoli, L. D., & Rodrigues, P. H. M. (2002). Non-nutritional factors that influence milk urea nitrogen concentration. Journal of Dairy Science. Lancaster: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo.
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      Meyer PM, Machado PF, Coldebella A, Corassin CH, Cassoli LD, Rodrigues PHM. Non-nutritional factors that influence milk urea nitrogen concentration. Journal of Dairy Science. 2002 ; 85 304.[citado 2024 out. 31 ]
    • Vancouver

      Meyer PM, Machado PF, Coldebella A, Corassin CH, Cassoli LD, Rodrigues PHM. Non-nutritional factors that influence milk urea nitrogen concentration. Journal of Dairy Science. 2002 ; 85 304.[citado 2024 out. 31 ]
  • Source: Brazilian Journal of Microbiology. Unidade: FCF

    Subjects: ALIMENTOS (MICROBIOLOGIA), LEITE

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      SILVA, Wladimir Padilha da et al. Biochemical characteristics of typical and atypical Staphylococcus aureus in mastitic milk and environmental samples of Brazilian dairy farms. Brazilian Journal of Microbiology, v. 31, n. 2, p. 103-106, 2000Tradução . . Disponível em: https://doi.org/10.1590/s1517-83822000000200008. Acesso em: 31 out. 2024.
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      Silva, W. P. da, Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2000). Biochemical characteristics of typical and atypical Staphylococcus aureus in mastitic milk and environmental samples of Brazilian dairy farms. Brazilian Journal of Microbiology, 31( 2), 103-106. doi:10.1590/s1517-83822000000200008
    • NLM

      Silva WP da, Destro MT, Landgraf M, Franco BDG de M. Biochemical characteristics of typical and atypical Staphylococcus aureus in mastitic milk and environmental samples of Brazilian dairy farms [Internet]. Brazilian Journal of Microbiology. 2000 ; 31( 2): 103-106.[citado 2024 out. 31 ] Available from: https://doi.org/10.1590/s1517-83822000000200008
    • Vancouver

      Silva WP da, Destro MT, Landgraf M, Franco BDG de M. Biochemical characteristics of typical and atypical Staphylococcus aureus in mastitic milk and environmental samples of Brazilian dairy farms [Internet]. Brazilian Journal of Microbiology. 2000 ; 31( 2): 103-106.[citado 2024 out. 31 ] Available from: https://doi.org/10.1590/s1517-83822000000200008

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