ReP USP - Resultado da busca

Parte de monografia/livro
Production of evaporated milk, sweetened condensed milk and 'dulce de leche' (2009)
Oliveira, Maricê Nogueira de; Penna, Ana Lúcia Barretto; Garcia Nevárez, Héctor
Source: Dairy powders and concentrated products. Unidade: FCF
Subjects: DOCE DE LEITE, TECNOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Maricê Nogueira de e PENNA, Ana Lúcia Barretto e GARCIA NEVÁREZ, Héctor. Production of evaporated milk, sweetened condensed milk and 'dulce de leche'. Dairy powders and concentrated products. Tradução . [S.l.]: Wiley-Blackwell, 2009. . . Acesso em: 21 out. 2024.
APA
Oliveira, M. N. de, Penna, A. L. B., & Garcia Nevárez, H. (2009). Production of evaporated milk, sweetened condensed milk and 'dulce de leche'. In Dairy powders and concentrated products. Wiley-Blackwell.
NLM
Oliveira MN de, Penna ALB, Garcia Nevárez H. Production of evaporated milk, sweetened condensed milk and 'dulce de leche'. In: Dairy powders and concentrated products. Wiley-Blackwell; 2009. [citado 2024 out. 21 ]
Vancouver
Oliveira MN de, Penna ALB, Garcia Nevárez H. Production of evaporated milk, sweetened condensed milk and 'dulce de leche'. In: Dairy powders and concentrated products. Wiley-Blackwell; 2009. [citado 2024 out. 21 ]
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: 21 out. 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 out. 21 ] 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. 21 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, LEITE (PROCESSAMENTO)
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, v. 62, n. 2, p. 195-203, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2009.00471.x. Acesso em: 21 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62( 2), 195-203. doi:10.1111/j.1471-0307.2009.00471.x
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 out. 21 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 out. 21 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Artigo de periodico
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C (2009)
Saccaro, Daniela Marques; Tamine, Adnan Y.; Pilleggi, Ana Lúcia O. P. S.; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, BACTÉRIAS LÁTICAS
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ABNT
SACCARO, Daniela Marques et al. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, v. 62, n. 3, p. 397-404, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART. Acesso em: 21 out. 2024.
APA
Saccaro, D. M., Tamine, A. Y., Pilleggi, A. L. O. P. S., & Oliveira, M. N. de. (2009). The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, 62( 3), 397-404. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
NLM
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 out. 21 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Vancouver
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 out. 21 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
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: 21 out. 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 out. 21 ] 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. 21 ] 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: 21 out. 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 out. 21 ] 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 out. 21 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria (2008)
Damin, Maria Regina; Minowa, Eimy; Alcântara, Maria Regina; Oliveira, Maricê Nogueira de
Source: Journal of Texture Studies. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, IOGURTE
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ABNT
DAMIN, Maria Regina et al. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, v. 39, n. 1, p. 40-45, 2008Tradução . . Acesso em: 21 out. 2024.
APA
Damin, M. R., Minowa, E., Alcântara, M. R., & Oliveira, M. N. de. (2008). Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, 39( 1), 40-45.
NLM
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2024 out. 21 ]
Vancouver
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2024 out. 21 ]
Artigo de periodico
Effects of different sweeteners in low-calorie yogurts (2006)
Pinheiro, Marcia Vannucci Silva; Oliveira, Maricê Nogueira de; Penna, Ana Lúcia Barretto; Tamine, A. Y.
Source: Dairy Industries International. Unidade: FCF
Subjects: ADOÇANTES, IOGURTE
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ABNT
PINHEIRO, Marcia Vannucci Silva et al. Effects of different sweeteners in low-calorie yogurts. Dairy Industries International, v. 71, n. 1, p. 27-31, 2006Tradução . . Acesso em: 21 out. 2024.
APA
Pinheiro, M. V. S., Oliveira, M. N. de, Penna, A. L. B., & Tamine, A. Y. (2006). Effects of different sweeteners in low-calorie yogurts. Dairy Industries International, 71( 1), 27-31.
NLM
Pinheiro MVS, Oliveira MN de, Penna ALB, Tamine AY. Effects of different sweeteners in low-calorie yogurts. Dairy Industries International. 2006 ; 71( 1): 27-31.[citado 2024 out. 21 ]
Vancouver
Pinheiro MVS, Oliveira MN de, Penna ALB, Tamine AY. Effects of different sweeteners in low-calorie yogurts. Dairy Industries International. 2006 ; 71( 1): 27-31.[citado 2024 out. 21 ]
Artigo de periodico
Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases (2006)
Cortes-Perez, Naima G.; Poquet, Isabelle; Oliveira, Maricê Nogueira de; Gratadoux, Jean Jacques; Madsen, S. M.; Miyoshi, Anderson; Corthier, Gerard; Azevedo, Vasco; Langella, Philippe; Bermúdez-Humarán, Luis G.
Source: Microbiology. Unidade: FCF
Subjects: LACTOCOCCUS, ANÁLISE DE ALIMENTOS
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ABNT
CORTES-PEREZ, Naima G. et al. Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases. Microbiology, v. 152, n. 9, p. 2611-2618, 2006Tradução . . Disponível em: https://doi.org/10.1099/mic.0.28698-0. Acesso em: 21 out. 2024.
APA
Cortes-Perez, N. G., Poquet, I., Oliveira, M. N. de, Gratadoux, J. J., Madsen, S. M., Miyoshi, A., et al. (2006). Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases. Microbiology, 152( 9), 2611-2618. doi:10.1099/mic.0.28698-0
NLM
Cortes-Perez NG, Poquet I, Oliveira MN de, Gratadoux JJ, Madsen SM, Miyoshi A, Corthier G, Azevedo V, Langella P, Bermúdez-Humarán LG. Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases [Internet]. Microbiology. 2006 ; 152( 9): 2611-2618.[citado 2024 out. 21 ] Available from: https://doi.org/10.1099/mic.0.28698-0
Vancouver
Cortes-Perez NG, Poquet I, Oliveira MN de, Gratadoux JJ, Madsen SM, Miyoshi A, Corthier G, Azevedo V, Langella P, Bermúdez-Humarán LG. Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases [Internet]. Microbiology. 2006 ; 152( 9): 2611-2618.[citado 2024 out. 21 ] Available from: https://doi.org/10.1099/mic.0.28698-0
Parte de monografia/livro
Brined cheeses and analogues of Latin American origin (2006)
Oliveira, Maricê Nogueira de; Brito, C.
Source: Brined Cheeses. Unidade: FCF
Subjects: QUEIJO, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Maricê Nogueira de e BRITO, C. Brined cheeses and analogues of Latin American origin. Brined Cheeses. Tradução . Oxford: Blackwell, 2006. . . Acesso em: 21 out. 2024.
APA
Oliveira, M. N. de, & Brito, C. (2006). Brined cheeses and analogues of Latin American origin. In Brined Cheeses. Oxford: Blackwell.
NLM
Oliveira MN de, Brito C. Brined cheeses and analogues of Latin American origin. In: Brined Cheeses. Oxford: Blackwell; 2006. [citado 2024 out. 21 ]
Vancouver
Oliveira MN de, Brito C. Brined cheeses and analogues of Latin American origin. In: Brined Cheeses. Oxford: Blackwell; 2006. [citado 2024 out. 21 ]
Artigo de periodico
Protein secretion in Lactococcus lactis: an efficient way to increase the overall heterologous protein production (2005)
Le Loir, Yves; Azevedo, Vasco; Oliveira, Sergio C.; Freitas, Daniela A.; Miyoshi, Anderson; Bermúdez-Humarán, Luis G.; Nouaille, Sébastien; Ribeiro, Luciana A.; Leclercq, Sophie; Gabriel, Jane Eyre; Guimarães, Valéria Dellaretti; Oliveira, Maricê Nogueira de; Charlier, Cathy; Gautier, Michel; Langella, Philippe
Source: Microbial Cell Factories. Unidade: FCF
Subjects: LACTOCOCCUS, ANÁLISE DE ALIMENTOS, PROTEÍNAS
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ABNT
LE LOIR, Yves et al. Protein secretion in Lactococcus lactis: an efficient way to increase the overall heterologous protein production. Microbial Cell Factories, v. 4, n. 2, p. 1-13, 2005Tradução . . Acesso em: 21 out. 2024.
APA
Le Loir, Y., Azevedo, V., Oliveira, S. C., Freitas, D. A., Miyoshi, A., Bermúdez-Humarán, L. G., et al. (2005). Protein secretion in Lactococcus lactis: an efficient way to increase the overall heterologous protein production. Microbial Cell Factories, 4( 2), 1-13.
NLM
Le Loir Y, Azevedo V, Oliveira SC, Freitas DA, Miyoshi A, Bermúdez-Humarán LG, Nouaille S, Ribeiro LA, Leclercq S, Gabriel JE, Guimarães VD, Oliveira MN de, Charlier C, Gautier M, Langella P. Protein secretion in Lactococcus lactis: an efficient way to increase the overall heterologous protein production. Microbial Cell Factories. 2005 ; 4( 2): 1-13.[citado 2024 out. 21 ]
Vancouver
Le Loir Y, Azevedo V, Oliveira SC, Freitas DA, Miyoshi A, Bermúdez-Humarán LG, Nouaille S, Ribeiro LA, Leclercq S, Gabriel JE, Guimarães VD, Oliveira MN de, Charlier C, Gautier M, Langella P. Protein secretion in Lactococcus lactis: an efficient way to increase the overall heterologous protein production. Microbial Cell Factories. 2005 ; 4( 2): 1-13.[citado 2024 out. 21 ]
Artigo de periodico
The effect of different sweeteners in low-calorie yogurts - a review (2005)
Pinheiro, Marcia Vannucci Silva; Oliveira, Maricê Nogueira de; Penna, Ana Lúcia Barretto; Tamime, A. Y.
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: ADOÇANTES (ANÁLISE), IOGURTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINHEIRO, Marcia Vannucci Silva et al. The effect of different sweeteners in low-calorie yogurts - a review. International Journal of Dairy Technology, v. 58, n. 4, p. 193-199, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2005.00228.x. Acesso em: 21 out. 2024.
APA
Pinheiro, M. V. S., Oliveira, M. N. de, Penna, A. L. B., & Tamime, A. Y. (2005). The effect of different sweeteners in low-calorie yogurts - a review. International Journal of Dairy Technology, 58( 4), 193-199. doi:10.1111/j.1471-0307.2005.00228.x
NLM
Pinheiro MVS, Oliveira MN de, Penna ALB, Tamime AY. The effect of different sweeteners in low-calorie yogurts - a review [Internet]. International Journal of Dairy Technology. 2005 ; 58( 4): 193-199.[citado 2024 out. 21 ] Available from: https://doi.org/10.1111/j.1471-0307.2005.00228.x
Vancouver
Pinheiro MVS, Oliveira MN de, Penna ALB, Tamime AY. The effect of different sweeteners in low-calorie yogurts - a review [Internet]. International Journal of Dairy Technology. 2005 ; 58( 4): 193-199.[citado 2024 out. 21 ] Available from: https://doi.org/10.1111/j.1471-0307.2005.00228.x
Artigo de periodico
Relation between quality and rheological properties of latic beverages (2001)
Penna, A. L. B.; Sivieri, Kátia; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: ALIMENTOS, IOGURTE, REOLOGIA, QUALIDADE DOS ALIMENTOS
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ABNT
PENNA, A. L. B. e SIVIERI, Kátia e OLIVEIRA, Maricê Nogueira de. Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, v. 49, n. 1, p. 7-13, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(00)00179-5. Acesso em: 21 out. 2024.
APA
Penna, A. L. B., Sivieri, K., & Oliveira, M. N. de. (2001). Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, 49( 1), 7-13. doi:10.1016/s0260-8774(00)00179-5
NLM
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Vancouver
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5

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