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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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] Available from: https://dx.doi.org/10.1016/j.tjnut.2023.12.038
Monografia/livro
Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales (2023)
Pessoa Junior, Adalberto (coord) ; Kilikian, Beatriz Vahan (coord); Lario, Luciana (Tradução) ; Malpiedi, Luciana Pellegrini (Tradução) ; Nerli, Bibiana B (Tradução)
Unidades: FCF, EP
Assunto: BIOTECNOLOGIA
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ABNT
Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. . Zaragoza: Acribia. . Acesso em: 09 nov. 2024. , 2023
APA
Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. (2023). Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. Zaragoza: Acribia.
NLM
Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. 2023 ;[citado 2024 nov. 09 ]
Vancouver
Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. 2023 ;[citado 2024 nov. 09 ]
Parte de monografia/livro
Proceso de purificación: métodos analíticos y estabilidad de enzimas (2023)
Kilikian, Beatriz Vahan; Pessoa Junior, Adalberto ; Picó, Guilhermo Alfredo; Braia, Mauricio Javier
Source: Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. Unidades: EP, FCF
Subjects: BIOTECNOLOGIA, ENZIMAS
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ABNT
KILIKIAN, Beatriz Vahan et al. Proceso de purificación: métodos analíticos y estabilidad de enzimas. Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. Tradução . Zaragoza: Acribia, 2023. . . Acesso em: 09 nov. 2024.
APA
Kilikian, B. V., Pessoa Junior, A., Picó, G. A., & Braia, M. J. (2023). Proceso de purificación: métodos analíticos y estabilidad de enzimas. In Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. Zaragoza: Acribia.
NLM
Kilikian BV, Pessoa Junior A, Picó GA, Braia MJ. Proceso de purificación: métodos analíticos y estabilidad de enzimas. In: Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. Zaragoza: Acribia; 2023. [citado 2024 nov. 09 ]
Vancouver
Kilikian BV, Pessoa Junior A, Picó GA, Braia MJ. Proceso de purificación: métodos analíticos y estabilidad de enzimas. In: Purificación de productos biotecnológicos: operaciones y procesos con aplicaciones industriales. Zaragoza: Acribia; 2023. [citado 2024 nov. 09 ]
Artigo de periodico
Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria (2022)
Duvoisin, Charles Adriano ; Horst, Diogo José ; Vieira, Rogério de Almeida ; Baretta, Dilmar ; Pscheidt, André; Secchi, Mario Alberto ; Andrade Junior, Pedro Paulo de ; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: PASTEURIZAÇÃO, ESCHERICHIA COLI, SALMONELLA
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ABNT
DUVOISIN, Charles Adriano et al. Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria. Food Science and Technology, v. 42, p. 1-9 art. e115421, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.115421. Acesso em: 09 nov. 2024.
APA
Duvoisin, C. A., Horst, D. J., Vieira, R. de A., Baretta, D., Pscheidt, A., Secchi, M. A., et al. (2022). Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria. Food Science and Technology, 42, 1-9 art. e115421. doi:10.1590/fst.115421
NLM
Duvoisin CA, Horst DJ, Vieira R de A, Baretta D, Pscheidt A, Secchi MA, Andrade Junior PP de, Lannes SC da S. Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria [Internet]. Food Science and Technology. 2022 ; 42 1-9 art. e115421.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1590/fst.115421
Vancouver
Duvoisin CA, Horst DJ, Vieira R de A, Baretta D, Pscheidt A, Secchi MA, Andrade Junior PP de, Lannes SC da S. Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria [Internet]. Food Science and Technology. 2022 ; 42 1-9 art. e115421.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1590/fst.115421
Artigo de periodico
Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens (2022)
Pereira, Wellison Amorim ; Piazentin, Anna Carolina Meireles ; Oliveira, Rodrigo Cardoso de ; Mendonça, Carlos Miguel Nóbrega ; Tabata, Yara Aiko ; Mendes, Maria Anita ; Fock, Ricardo Ambrósio ; Makiyama, Edson Naoto ; Corrêa, Benedito ; Vallejo, Marisol ; Villalobos, Elías Figueroa ; Oliveira, Ricardo Pinheiro de Souza
Source: Scientifc Reports. Unidades: FOB, FCF, ICB
Subjects: BACTÉRIAS, ENZIMAS PROTEOLÍTICAS, PEIXES, MICROBIOLOGIA, ENTEROCOCCUS, LACTOCOCCUS, PROBIÓTICOS, ANTIBIÓTICOS, RESISTÊNCIA MICROBIANA ÀS DROGAS, ATIVAÇÃO ENZIMÁTICA
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ABNT
PEREIRA, Wellison Amorim et al. Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens. Scientifc Reports, v. 12, p. 1-14 art. 5530, 2022Tradução . . Disponível em: https://doi.org/10.1038/s41598-022-09263-0. Acesso em: 09 nov. 2024.
APA
Pereira, W. A., Piazentin, A. C. M., Oliveira, R. C. de, Mendonça, C. M. N., Tabata, Y. A., Mendes, M. A., et al. (2022). Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens. Scientifc Reports, 12, 1-14 art. 5530. doi:10.1038/s41598-022-09263-0
NLM
Pereira WA, Piazentin ACM, Oliveira RC de, Mendonça CMN, Tabata YA, Mendes MA, Fock RA, Makiyama EN, Corrêa B, Vallejo M, Villalobos EF, Oliveira RP de S. Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens [Internet]. Scientifc Reports. 2022 ; 12 1-14 art. 5530.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1038/s41598-022-09263-0
Vancouver
Pereira WA, Piazentin ACM, Oliveira RC de, Mendonça CMN, Tabata YA, Mendes MA, Fock RA, Makiyama EN, Corrêa B, Vallejo M, Villalobos EF, Oliveira RP de S. Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens [Internet]. Scientifc Reports. 2022 ; 12 1-14 art. 5530.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1038/s41598-022-09263-0
Artigo de periodico
Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri (2022)
Piazentin, Anna Carolina Meireles ; Mendonça, Carlos Miguel Nóbrega ; Vallejo, Marisol ; Mussatto, Solange I ; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, CRIAÇÃO ANIMAL, ANTIBIÓTICOS, ENTEROCOCCUS
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ABNT
PIAZENTIN, Anna Carolina Meireles et al. Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri. Brazilian Journal of Microbiology, v. 53, p. 1-11 art. 131–141, 2022Tradução . . Disponível em: https://doi.org/10.1007/s42770-021-00661-6. Acesso em: 09 nov. 2024.
APA
Piazentin, A. C. M., Mendonça, C. M. N., Vallejo, M., Mussatto, S. I., & Oliveira, R. P. de S. (2022). Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri. Brazilian Journal of Microbiology, 53, 1-11 art. 131–141. doi:10.1007/s42770-021-00661-6
NLM
Piazentin ACM, Mendonça CMN, Vallejo M, Mussatto SI, Oliveira RP de S. Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri [Internet]. Brazilian Journal of Microbiology. 2022 ; 53 1-11 art. 131–141.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-021-00661-6
Vancouver
Piazentin ACM, Mendonça CMN, Vallejo M, Mussatto SI, Oliveira RP de S. Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri [Internet]. Brazilian Journal of Microbiology. 2022 ; 53 1-11 art. 131–141.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-021-00661-6
Artigo de periodico
Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant (2022)
Lara, Virginia M ; Mendonça, Carlos Miguel Nóbrega ; Silva, Francisco V. S; Marguet, Emilio R; Vallejo, Marisol ; Converti, Attilio ; Varanif, Alessandro M; Gliemmoa, María F; Campos, Carmen A; Oliveira, Ricardo Pinheiro de Souza
Source: Journal of Molecular Liquids. Unidade: FCF
Subjects: EMULSIFICANTES, BACTÉRIAS, ÁCIDO LÁCTICO
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ABNT
LARA, Virginia M et al. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant. Journal of Molecular Liquids, v. 363, p. 1-10 art. 119889, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.molliq.2022.119889. Acesso em: 09 nov. 2024.
APA
Lara, V. M., Mendonça, C. M. N., Silva, F. V. S., Marguet, E. R., Vallejo, M., Converti, A., et al. (2022). Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant. Journal of Molecular Liquids, 363, 1-10 art. 119889. doi:10.1016/j.molliq.2022.119889
NLM
Lara VM, Mendonça CMN, Silva FVS, Marguet ER, Vallejo M, Converti A, Varanif AM, Gliemmoa MF, Campos CA, Oliveira RP de S. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant [Internet]. Journal of Molecular Liquids. 2022 ; 363 1-10 art. 119889.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.molliq.2022.119889
Vancouver
Lara VM, Mendonça CMN, Silva FVS, Marguet ER, Vallejo M, Converti A, Varanif AM, Gliemmoa MF, Campos CA, Oliveira RP de S. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant [Internet]. Journal of Molecular Liquids. 2022 ; 363 1-10 art. 119889.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.molliq.2022.119889
Artigo de periodico
Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture (2022)
Pereira, Wellison Amorim ; Mendonça, Carlos Miguel Nóbrega ; Urquiza, Alejandro Villasante; Marteinsson, Viggó Pór ; LeBlanc, Jean Guy ; Cotter, Paul David ; Villalobos, Elías Figueroa ; Romero, Jaime ; Oliveira, Ricardo Pinheiro de Souza
Source: Microorganisms. Unidade: FCF
Subjects: BACTÉRIAS, PROBIÓTICOS, AQUICULTURA
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ABNT
PEREIRA, Wellison Amorim et al. Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture. Microorganisms, v. 10, n. 9, p. 1-22, 2022Tradução . . Disponível em: https://doi.org/10.3390/microorganisms10091705. Acesso em: 09 nov. 2024.
APA
Pereira, W. A., Mendonça, C. M. N., Urquiza, A. V., Marteinsson, V. P., LeBlanc, J. G., Cotter, P. D., et al. (2022). Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture. Microorganisms, 10( 9), 1-22. doi:10.3390/microorganisms10091705
NLM
Pereira WA, Mendonça CMN, Urquiza AV, Marteinsson VP, LeBlanc JG, Cotter PD, Villalobos EF, Romero J, Oliveira RP de S. Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture [Internet]. Microorganisms. 2022 ; 10( 9): 1-22.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3390/microorganisms10091705
Vancouver
Pereira WA, Mendonça CMN, Urquiza AV, Marteinsson VP, LeBlanc JG, Cotter PD, Villalobos EF, Romero J, Oliveira RP de S. Use of probiotic bacteria and bacteriocins as an alternative to antibiotics in aquaculture [Internet]. Microorganisms. 2022 ; 10( 9): 1-22.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3390/microorganisms10091705
Parte de monografia/livro
Bioactive compounds of fruit by-products as potential prebiotics (2021)
Albuquerque, Marcela Albuquerque Cavalcanti de ; Medeiros, Igor Ucella Dantas de ; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay ; LeBlanc, Alejandra de Moreno de ; LeBlanc, Jean Guy
Source: Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Unidade: FCF
Subjects: FIBRAS NA DIETA, ÁCIDO LÁCTICO, PREBIÓTICOS, ALIMENTOS FUNCIONAIS, COMPOSTOS FENÓLICOS
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ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Bioactive compounds of fruit by-products as potential prebiotics. Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Tradução . Cambridge: Academic Press, 2021. . Disponível em: https://doi.org/10.1016/B978-0-12-824044-1.00036-2. Acesso em: 09 nov. 2024.
APA
Albuquerque, M. A. C. de, Medeiros, I. U. D. de, Franco, B. D. G. de M., Saad, S. M. I., LeBlanc, A. de M. de, & LeBlanc, J. G. (2021). Bioactive compounds of fruit by-products as potential prebiotics. In Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Cambridge: Academic Press. doi:10.1016/B978-0-12-824044-1.00036-2
NLM
Albuquerque MAC de, Medeiros IUD de, Franco BDG de M, Saad SMI, LeBlanc A de M de, LeBlanc JG. Bioactive compounds of fruit by-products as potential prebiotics [Internet]. In: Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Cambridge: Academic Press; 2021. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-824044-1.00036-2
Vancouver
Albuquerque MAC de, Medeiros IUD de, Franco BDG de M, Saad SMI, LeBlanc A de M de, LeBlanc JG. Bioactive compounds of fruit by-products as potential prebiotics [Internet]. In: Valorization of agri-food wastes and by-products: recent trends, innovations and sustainability challenges. Cambridge: Academic Press; 2021. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-824044-1.00036-2
Parte de monografia/livro
Processo de purificação: métodos analíticos e estabilidade de enzimas (2020)
Kilikian, Beatriz Vahan; Pessoa Junior, Adalberto ; Picó, Guilhermo Alfredo; Braia, Mauricio Javier
Source: Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. Unidades: FCF, EP
Subjects: ENZIMAS, BIOTECNOLOGIA
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ABNT
KILIKIAN, Beatriz Vahan et al. Processo de purificação: métodos analíticos e estabilidade de enzimas. Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. Tradução . São Paulo: Blucher, 2020. . . Acesso em: 09 nov. 2024.
APA
Kilikian, B. V., Pessoa Junior, A., Picó, G. A., & Braia, M. J. (2020). Processo de purificação: métodos analíticos e estabilidade de enzimas. In Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. São Paulo: Blucher.
NLM
Kilikian BV, Pessoa Junior A, Picó GA, Braia MJ. Processo de purificação: métodos analíticos e estabilidade de enzimas. In: Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. São Paulo: Blucher; 2020. [citado 2024 nov. 09 ]
Vancouver
Kilikian BV, Pessoa Junior A, Picó GA, Braia MJ. Processo de purificação: métodos analíticos e estabilidade de enzimas. In: Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. São Paulo: Blucher; 2020. [citado 2024 nov. 09 ]
Artigo de periodico
Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition (2020)
Sabo, Sabrina da Silva ; Mendes, Maria Anita ; Araujo, Elias da Silva ; Almeida-Muradian, Ligia Bicudo de ; Makiyama, Edson Naoto ; LeBlanc, Jean Guy; Borelli, Primavera ; Fock, Ricardo Ambrósio ; Knöbl, Terezinha ; Oliveira, Ricardo Pinheiro de Souza
Source: Scientific Reports. Unidades: EP, FCF, FMVZ
Subjects: SALMONELOSE ANIMAL, FRANGOS, VITAMINAS
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ABNT
SABO, Sabrina da Silva et al. Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition. Scientific Reports, v. 10, p. 14, 2020Tradução . . Disponível em: https://doi.org/10.1038/s41598-020-64038-9. Acesso em: 09 nov. 2024.
APA
Sabo, S. da S., Mendes, M. A., Araujo, E. da S., Almeida-Muradian, L. B. de, Makiyama, E. N., LeBlanc, J. G., et al. (2020). Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition. Scientific Reports, 10, 14. doi:10.1038/s41598-020-64038-9
NLM
Sabo S da S, Mendes MA, Araujo E da S, Almeida-Muradian LB de, Makiyama EN, LeBlanc JG, Borelli P, Fock RA, Knöbl T, Oliveira RP de S. Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition [Internet]. Scientific Reports. 2020 ; 10 14.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1038/s41598-020-64038-9
Vancouver
Sabo S da S, Mendes MA, Araujo E da S, Almeida-Muradian LB de, Makiyama EN, LeBlanc JG, Borelli P, Fock RA, Knöbl T, Oliveira RP de S. Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition [Internet]. Scientific Reports. 2020 ; 10 14.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1038/s41598-020-64038-9
Parte de monografia/livro
Cromatografia de troca iônica (2020)
Pessoa Junior, Adalberto ; Farruggia, Beatriz; Rodriguez, Fernanda
Source: Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. Unidade: FCF
Subjects: BIOTECNOLOGIA, CROMATOGRAFIA POR TROCA IÔNICA
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ABNT
PESSOA JUNIOR, Adalberto e FARRUGGIA, Beatriz e RODRIGUEZ, Fernanda. Cromatografia de troca iônica. Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. Tradução . São Paulo: Blucher, 2020. . . Acesso em: 09 nov. 2024.
APA
Pessoa Junior, A., Farruggia, B., & Rodriguez, F. (2020). Cromatografia de troca iônica. In Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. São Paulo: Blucher.
NLM
Pessoa Junior A, Farruggia B, Rodriguez F. Cromatografia de troca iônica. In: Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. São Paulo: Blucher; 2020. [citado 2024 nov. 09 ]
Vancouver
Pessoa Junior A, Farruggia B, Rodriguez F. Cromatografia de troca iônica. In: Purificação de produtos biotecnológicos: operações e processos com aplicação industrial. São Paulo: Blucher; 2020. [citado 2024 nov. 09 ]
Artigo de periodico
Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528 (2020)
Lario, Luciana Daniela; Pullo, Omar Santiago Pillaca ; Sette, Lara Durães; Converti, Attilio ; Casati, Paula; Spampinato, Claudia; Pessoa Junior, Adalberto
Source: Biotechnology Reports. Unidade: FCF
Subjects: ENZIMAS, LEVEDURAS
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ABNT
LARIO, Luciana Daniela et al. Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528. Biotechnology Reports, v. 28, p. 1-9 art. e00546, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.btre.2020.e00546. Acesso em: 09 nov. 2024.
APA
Lario, L. D., Pullo, O. S. P., Sette, L. D., Converti, A., Casati, P., Spampinato, C., & Pessoa Junior, A. (2020). Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528. Biotechnology Reports, 28, 1-9 art. e00546. doi:10.1016/j.btre.2020.e00546
NLM
Lario LD, Pullo OSP, Sette LD, Converti A, Casati P, Spampinato C, Pessoa Junior A. Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528 [Internet]. Biotechnology Reports. 2020 ; 28 1-9 art. e00546.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.btre.2020.e00546
Vancouver
Lario LD, Pullo OSP, Sette LD, Converti A, Casati P, Spampinato C, Pessoa Junior A. Optimization of protease production and sequence analysis of the purified enzyme from the cold adapted yeast Rhodotorula mucilaginosa CBMAI 1528 [Internet]. Biotechnology Reports. 2020 ; 28 1-9 art. e00546.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.btre.2020.e00546
Parte de monografia/livro
B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host (2020)
Albuquerque, Marcela Albuquerque Cavalcanti de ; Teran, María del Milagro ; Garutti, Luiz Henrique Groto ; Cucick, Ana Clara Candelaria; Saad, Susana Marta Isay ; Franco, Bernadette Dora Gombossy de Melo ; LeBlanc, Jean Guy
Source: Lactic acid bacteria: a functional approach. Unidade: FCF
Subjects: VITAMINAS, BACTÉRIAS LÁTICAS, ALIMENTOS FORTIFICADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host. Lactic acid bacteria: a functional approach. Tradução . Boca Raton: CRC Press, 2020. . Disponível em: https://doi.org/10.1201/9780429422591. Acesso em: 09 nov. 2024.
APA
Albuquerque, M. A. C. de, Teran, M. del M., Garutti, L. H. G., Cucick, A. C. C., Saad, S. M. I., Franco, B. D. G. de M., & LeBlanc, J. G. (2020). B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host. In Lactic acid bacteria: a functional approach. Boca Raton: CRC Press. doi:10.1201/9780429422591
NLM
Albuquerque MAC de, Teran M del M, Garutti LHG, Cucick ACC, Saad SMI, Franco BDG de M, LeBlanc JG. B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1201/9780429422591
Vancouver
Albuquerque MAC de, Teran M del M, Garutti LHG, Cucick ACC, Saad SMI, Franco BDG de M, LeBlanc JG. B-group vitamin-producing lactic acid bacteria: a tool to 106 bio-enrich foods and delivery natural vitamins to the host [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1201/9780429422591
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002
Artigo de periodico
Cold-adapted enzymes produced by fungi from terrestrial and marine Antarctic environments (2018)
Duarte, Alysson Wagner Fernandes; Santos, Juliana Aparecida dos; Vianna, Marina Vitti; Vieira, Juliana Maíra Freitas; Mallagutti, Vitor Hugo; Inforsato, Fábio José; Wentzel, Lia Costa Pinto; Lario, Luciana Daniela; Rodrigues, André; Pagnocca, Fernando Carlos; Pessoa Junior, Adalberto ; Sette, Lara Durães
Source: Critical Reviews in Biotechnology. Unidade: FCF
Subjects: ENZIMAS, FUNGOS, LEVEDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DUARTE, Alysson Wagner Fernandes et al. Cold-adapted enzymes produced by fungi from terrestrial and marine Antarctic environments. Critical Reviews in Biotechnology, v. 38, n. 4, p. 600-619, 2018Tradução . . Disponível em: https://doi.org/10.1080/07388551.2017.1379468. Acesso em: 09 nov. 2024.
APA
Duarte, A. W. F., Santos, J. A. dos, Vianna, M. V., Vieira, J. M. F., Mallagutti, V. H., Inforsato, F. J., et al. (2018). Cold-adapted enzymes produced by fungi from terrestrial and marine Antarctic environments. Critical Reviews in Biotechnology, 38( 4), 600-619. doi:10.1080/07388551.2017.1379468
NLM
Duarte AWF, Santos JA dos, Vianna MV, Vieira JMF, Mallagutti VH, Inforsato FJ, Wentzel LCP, Lario LD, Rodrigues A, Pagnocca FC, Pessoa Junior A, Sette LD. Cold-adapted enzymes produced by fungi from terrestrial and marine Antarctic environments [Internet]. Critical Reviews in Biotechnology. 2018 ; 38( 4): 600-619.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1080/07388551.2017.1379468
Vancouver
Duarte AWF, Santos JA dos, Vianna MV, Vieira JMF, Mallagutti VH, Inforsato FJ, Wentzel LCP, Lario LD, Rodrigues A, Pagnocca FC, Pessoa Junior A, Sette LD. Cold-adapted enzymes produced by fungi from terrestrial and marine Antarctic environments [Internet]. Critical Reviews in Biotechnology. 2018 ; 38( 4): 600-619.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1080/07388551.2017.1379468
Artigo de periodico
Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains (2018)
Paz, Alicia; Sabo, Sabrina da Silva; Vallejo, Marisol; Marguet, Emilio; Oliveira, Ricardo Pinheiro de Souza ; Domínguez, José Manuel
Source: Food Science and Technology. Unidade: FCF
Subjects: CERVEJA, LACTOCOCCUS, ENTEROCOCCUS, LISTERIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAZ, Alicia et al. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains. Food Science and Technology, v. 96, p. 166-174, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.027. Acesso em: 09 nov. 2024.
APA
Paz, A., Sabo, S. da S., Vallejo, M., Marguet, E., Oliveira, R. P. de S., & Domínguez, J. M. (2018). Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains. Food Science and Technology, 96, 166-174. doi:10.1016/j.lwt.2018.05.027
NLM
Paz A, Sabo S da S, Vallejo M, Marguet E, Oliveira RP de S, Domínguez JM. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains [Internet]. Food Science and Technology. 2018 ; 96 166-174.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.027
Vancouver
Paz A, Sabo S da S, Vallejo M, Marguet E, Oliveira RP de S, Domínguez JM. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains [Internet]. Food Science and Technology. 2018 ; 96 166-174.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.027
Artigo de periodico
Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures (2018)
Azevedo, Pamela Oliveira de Souza de; Aliakbarian, Bahar; Casazza, Alessandro Alberto; LeBlanc, Jean Guy; Perego, Patrizia; Oliveira, Ricardo Pinheiro de Souza
Source: PharmaNutrition. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE DESNATADO, LACTOBACILLUS, COMPOSTOS FENÓLICOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, v. 6, n. 2, p. 64-68, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.phanu.2018.03.001. Acesso em: 09 nov. 2024.
APA
Azevedo, P. O. de S. de, Aliakbarian, B., Casazza, A. A., LeBlanc, J. G., Perego, P., & Oliveira, R. P. de S. (2018). Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, 6( 2), 64-68. doi:10.1016/j.phanu.2018.03.001
NLM
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
Vancouver
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
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: 09 nov. 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 nov. 09 ]
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 nov. 09 ]
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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2017.09.001

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