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Artigo de periodico
Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions (2023)
Battistini, Carolina ; Herkenhoff, Marcos Edgar ; Leite, Marcela de Souza ; Vieira, Antônio Diogo Silva ; Bedani, Raquel ; Saad, Susana Marta Isay
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE FERMENTADO, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BATTISTINI, Carolina et al. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions. Probiotics and Antimicrobial Proteins, v. 15, n. 2, p. 326-337, 2023Tradução . . Disponível em: https://doi.org/10.1007/s12602-021-09839-8. Acesso em: 05 out. 2024.
APA
Battistini, C., Herkenhoff, M. E., Leite, M. de S., Vieira, A. D. S., Bedani, R., & Saad, S. M. I. (2023). Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions. Probiotics and Antimicrobial Proteins, 15( 2), 326-337. doi:10.1007/s12602-021-09839-8
NLM
Battistini C, Herkenhoff ME, Leite M de S, Vieira ADS, Bedani R, Saad SMI. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions [Internet]. Probiotics and Antimicrobial Proteins. 2023 ; 15( 2): 326-337.[citado 2024 out. 05 ] Available from: https://doi.org/10.1007/s12602-021-09839-8
Vancouver
Battistini C, Herkenhoff ME, Leite M de S, Vieira ADS, Bedani R, Saad SMI. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions [Internet]. Probiotics and Antimicrobial Proteins. 2023 ; 15( 2): 326-337.[citado 2024 out. 05 ] Available from: https://doi.org/10.1007/s12602-021-09839-8
Dissertação (Mestrado)
Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation (2022)
Ribeiro, Ana Beatriz Praia; Saad, Susana Marta Isay (Orientador)
Unidade: FCF
Subjects: CERVEJA, PROBIÓTICOS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIBEIRO, Ana Beatriz Praia. Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation. 2022. Dissertação (Mestrado) – Universidade de São Paulo, São Paulo, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30112022-101748/. Acesso em: 05 out. 2024.
APA
Ribeiro, A. B. P. (2022). Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation (Dissertação (Mestrado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30112022-101748/
NLM
Ribeiro ABP. Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation [Internet]. 2022 ;[citado 2024 out. 05 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30112022-101748/
Vancouver
Ribeiro ABP. Sour beer formulation added with bagasse and fruit juice: probiotic potential and sensory evaluation [Internet]. 2022 ;[citado 2024 out. 05 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30112022-101748/
Artigo de periodico
Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product (2022)
Praia, Ana Beatriz ; Herkenhoff, Marcos Edgar ; Broedel, Oliver; Frohme, Marcus ; Saad, Susana Marta Isay
Source: Foods. Unidade: FCF
Subjects: PROBIÓTICOS, CERVEJA, FERMENTAÇÃO
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ABNT
PRAIA, Ana Beatriz et al. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product. Foods, v. 11, n. 24, p. 1-21, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11244068. Acesso em: 05 out. 2024.
APA
Praia, A. B., Herkenhoff, M. E., Broedel, O., Frohme, M., & Saad, S. M. I. (2022). Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product. Foods, 11( 24), 1-21. doi:10.3390/foods11244068
NLM
Praia AB, Herkenhoff ME, Broedel O, Frohme M, Saad SMI. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product [Internet]. Foods. 2022 ; 11( 24): 1-21.[citado 2024 out. 05 ] Available from: https://doi.org/10.3390/foods11244068
Vancouver
Praia AB, Herkenhoff ME, Broedel O, Frohme M, Saad SMI. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product [Internet]. Foods. 2022 ; 11( 24): 1-21.[citado 2024 out. 05 ] Available from: https://doi.org/10.3390/foods11244068
Trabalho de evento-resumo
Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions (2022)
Suzuki, Juliana Yumi ; Cucick, Ana Clara Candelaria ; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Subjects: FRUTAS, FERMENTAÇÃO
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ABNT
SUZUKI, Juliana Yumi e CUCICK, Ana Clara Candelaria e SAAD, Susana Marta Isay. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 05 out. 2024.
APA
Suzuki, J. Y., Cucick, A. C. C., & Saad, S. M. I. (2022). Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org
NLM
Suzuki JY, Cucick ACC, Saad SMI. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions [Internet]. Abstracts. 2022 ;[citado 2024 out. 05 ] Available from: https://www.BeneficialMicrobes2022.org
Vancouver
Suzuki JY, Cucick ACC, Saad SMI. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions [Internet]. Abstracts. 2022 ;[citado 2024 out. 05 ] Available from: https://www.BeneficialMicrobes2022.org
Artigo de periodico
Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon (2021)
Vieira, Antônio Diogo Silva ; Souza, Carlota Bussolo de ; Padilha, Marina ; Zoetendal, Erwin Gerard ; Smidt, Hauke ; Saad, Susana Marta Isay ; Venema, Koen
Source: Applied Microbiology and Biotechnology. Unidades: FCF, ESALQ
Subjects: ACEROLA, BEBIDAS, BIOTA INTESTINAL, FERMENTAÇÃO, OBESIDADE, PROBIÓTICOS, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, Antônio Diogo Silva et al. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon. Applied Microbiology and Biotechnology, v. 105, p. 3771–378, 2021Tradução . . Disponível em: https://doi.org/10.1007/s00253-021-11252-8. Acesso em: 05 out. 2024.
APA
Vieira, A. D. S., Souza, C. B. de, Padilha, M., Zoetendal, E. G., Smidt, H., Saad, S. M. I., & Venema, K. (2021). Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon. Applied Microbiology and Biotechnology, 105, 3771–378. doi:10.1007/s00253-021-11252-8
NLM
Vieira ADS, Souza CB de, Padilha M, Zoetendal EG, Smidt H, Saad SMI, Venema K. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon [Internet]. Applied Microbiology and Biotechnology. 2021 ; 105 3771–378.[citado 2024 out. 05 ] Available from: https://doi.org/10.1007/s00253-021-11252-8
Vancouver
Vieira ADS, Souza CB de, Padilha M, Zoetendal EG, Smidt H, Saad SMI, Venema K. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon [Internet]. Applied Microbiology and Biotechnology. 2021 ; 105 3771–378.[citado 2024 out. 05 ] Available from: https://doi.org/10.1007/s00253-021-11252-8
Dissertação (Mestrado)
Influência da matriz de gelado comestível sobre o comportamento e a sobrevivência de cepas probióticas a condições do trato gastrointestinal simuladas in vitro (2021)
Leite, Marcela de Souza; Saad, Susana Marta Isay (Orientador)
Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Marcela de Souza. Influência da matriz de gelado comestível sobre o comportamento e a sobrevivência de cepas probióticas a condições do trato gastrointestinal simuladas in vitro. 2021. Dissertação (Mestrado) – Universidade de São Paulo, São Paulo, 2021. Disponível em: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-05082021-120843/. Acesso em: 05 out. 2024.
APA
Leite, M. de S. (2021). Influência da matriz de gelado comestível sobre o comportamento e a sobrevivência de cepas probióticas a condições do trato gastrointestinal simuladas in vitro (Dissertação (Mestrado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9133/tde-05082021-120843/
NLM
Leite M de S. Influência da matriz de gelado comestível sobre o comportamento e a sobrevivência de cepas probióticas a condições do trato gastrointestinal simuladas in vitro [Internet]. 2021 ;[citado 2024 out. 05 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-05082021-120843/
Vancouver
Leite M de S. Influência da matriz de gelado comestível sobre o comportamento e a sobrevivência de cepas probióticas a condições do trato gastrointestinal simuladas in vitro [Internet]. 2021 ;[citado 2024 out. 05 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-05082021-120843/
Artigo de periodico
Lean and obese microbiota: differences in in vitro fermentation of food-by-products (2021)
Souza, Carlota Bussolo de; Saad, Susana Marta Isay ; Venema, K
Source: Beneficial Microbes. Unidade: FCF
Subjects: BIOTA INTESTINAL, PREBIÓTICOS, SUBPRODUTOS COMO ALIMENTO, BAGAÇOS, MANDIOCA, CANA-DE-AÇÚCAR, CASCAS (PLANTA), LARANJA, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Carlota Bussolo de e SAAD, Susana Marta Isay e VENEMA, K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products. Beneficial Microbes, v. 12, n. 4, p. 397-411, 2021Tradução . . Disponível em: https://doi.org/10.3920/BM2020.0151. Acesso em: 05 out. 2024.
APA
Souza, C. B. de, Saad, S. M. I., & Venema, K. (2021). Lean and obese microbiota: differences in in vitro fermentation of food-by-products. Beneficial Microbes, 12( 4), 397-411. doi:10.3920/BM2020.0151
NLM
Souza CB de, Saad SMI, Venema K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products [Internet]. Beneficial Microbes. 2021 ; 12( 4): 397-411.[citado 2024 out. 05 ] Available from: https://doi.org/10.3920/BM2020.0151
Vancouver
Souza CB de, Saad SMI, Venema K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products [Internet]. Beneficial Microbes. 2021 ; 12( 4): 397-411.[citado 2024 out. 05 ] Available from: https://doi.org/10.3920/BM2020.0151
Artigo de periodico
Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon (2019)
Souza, Carlota Bussolo de; Jonathan, Melliana; Saad, Susana Marta Isay ; Schols, Henk A; Venema, Koen
Source: Journal of Functional Foods. Unidade: FCF
Subjects: FRUTAS, FIBRAS NA DIETA, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Carlota Bussolo de et al. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon. Journal of Functional Foods, v. 57, p. 275-285, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2019.04.026. Acesso em: 05 out. 2024.
APA
Souza, C. B. de, Jonathan, M., Saad, S. M. I., Schols, H. A., & Venema, K. (2019). Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon. Journal of Functional Foods, 57, 275-285. doi:10.1016/j.jff.2019.04.026
NLM
Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon [Internet]. Journal of Functional Foods. 2019 ; 57 275-285.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.jff.2019.04.026
Vancouver
Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon [Internet]. Journal of Functional Foods. 2019 ; 57 275-285.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.jff.2019.04.026
Artigo de periodico
Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46 (2018)
Bianchi, Fernanda; Larsen, Nadja; Tieghi, Thatiana de Mello; Adorno, Maria Angela Tallarico; Kot, Witold; Saad, Susana Marta Isay ; Jespersen, Lene; Sivieri, Kátia
Source: Applied Microbiology and Biotechnology. Unidades: EESC, FCF
Subjects: SEQUÊNCIA DO DNA, OBESIDADE, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BIANCHI, Fernanda et al. Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46. Applied Microbiology and Biotechnology, v. 102, p. 8827-8840 : + Supplementary materials ( S1-S3), 2018Tradução . . Disponível em: https://doi.org/10.1007/s00253-018-9234-8. Acesso em: 05 out. 2024.
APA
Bianchi, F., Larsen, N., Tieghi, T. de M., Adorno, M. A. T., Kot, W., Saad, S. M. I., et al. (2018). Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46. Applied Microbiology and Biotechnology, 102, 8827-8840 : + Supplementary materials ( S1-S3). doi:10.1007/s00253-018-9234-8
NLM
Bianchi F, Larsen N, Tieghi T de M, Adorno MAT, Kot W, Saad SMI, Jespersen L, Sivieri K. Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46 [Internet]. Applied Microbiology and Biotechnology. 2018 ; 102 8827-8840 : + Supplementary materials ( S1-S3).[citado 2024 out. 05 ] Available from: https://doi.org/10.1007/s00253-018-9234-8
Vancouver
Bianchi F, Larsen N, Tieghi T de M, Adorno MAT, Kot W, Saad SMI, Jespersen L, Sivieri K. Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46 [Internet]. Applied Microbiology and Biotechnology. 2018 ; 102 8827-8840 : + Supplementary materials ( S1-S3).[citado 2024 out. 05 ] Available from: https://doi.org/10.1007/s00253-018-9234-8
Trabalho de evento-resumo periodico
Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product (2017)
Bedani, Raquel; Carvalho, Fernanda Santos de; Albuquerque, Marcela Albuquerque Cavalcanti de; Battistini, Carolina; Saad, Susana Marta Isay
Source: Journal of the International Society of Microbiota. Conference titles: World Congress on International Society of Microbiota/ISM Targeting Microbiota. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEDANI, Raquel et al. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 05 out. 2024. , 2017
APA
Bedani, R., Carvalho, F. S. de, Albuquerque, M. A. C. de, Battistini, C., & Saad, S. M. I. (2017). Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Bedani R, Carvalho FS de, Albuquerque MAC de, Battistini C, Saad SMI. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. 2017 ; 4 66.[citado 2024 out. 05 ]
Vancouver
Bedani R, Carvalho FS de, Albuquerque MAC de, Battistini C, Saad SMI. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. 2017 ; 4 66.[citado 2024 out. 05 ]
Trabalho de evento-resumo
Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms (2017)
Albuquerque, Marcela Albuquerque Cavalcanti de; Levit, Romina; Bedani, Raquel; LeBlanc, Alejandra de Moreno de; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 05 out. 2024.
APA
Albuquerque, M. A. C. de, Levit, R., Bedani, R., LeBlanc, A. de M. de, LeBlanc, J. G., & Saad, S. M. I. (2017). Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Albuquerque MAC de, Levit R, Bedani R, LeBlanc A de M de, LeBlanc JG, Saad SMI. Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms [Internet]. Anais. 2017 ;[citado 2024 out. 05 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Albuquerque MAC de, Levit R, Bedani R, LeBlanc A de M de, LeBlanc JG, Saad SMI. Water extracts of fruit by-products improve growth and folate production by starter and probiotic microorganisms [Internet]. Anais. 2017 ;[citado 2024 out. 05 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Artigo de periodico
The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms (2017)
Vieira, Antônio Diogo Silva; Bedani, Raquel; Albuquerque, Marcela Albuquerque Cavalcanti de; Bíscola, Vanessa; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO, AMARANTHUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, Antônio Diogo Silva et al. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, v. 97, p. 356-363, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.04.026. Acesso em: 05 out. 2024.
APA
Vieira, A. D. S., Bedani, R., Albuquerque, M. A. C. de, Bíscola, V., & Saad, S. M. I. (2017). The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, 97, 356-363. doi:10.1016/j.foodres.2017.04.026
NLM
Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026
Vancouver
Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026
Artigo de periodico
Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures (2016)
Albuquerque, Marcela Albuquerque Cavalcanti de; Bedani, Raquel; Vieira, Antônio Diogo Silva; LeBlanc, Jean Guy; Saad, Susana Marta Isay
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO, LEITE DE SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures. International Journal of Food Microbiology, v. 236, p. 26-32, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2016.07.008. Acesso em: 05 out. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., Vieira, A. D. S., LeBlanc, J. G., & Saad, S. M. I. (2016). Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures. International Journal of Food Microbiology, 236, 26-32. doi:10.1016/j.ijfoodmicro.2016.07.008
NLM
Albuquerque MAC de, Bedani R, Vieira ADS, LeBlanc JG, Saad SMI. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures [Internet]. International Journal of Food Microbiology. 2016 ; 236 26-32.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2016.07.008
Vancouver
Albuquerque MAC de, Bedani R, Vieira ADS, LeBlanc JG, Saad SMI. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures [Internet]. International Journal of Food Microbiology. 2016 ; 236 26-32.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2016.07.008
Trabalho de evento-resumo
Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures (2016)
Bedani, Raquel; Albuquerque, Marcela Albuquerque Cavalcanti de; Vieira, Antônio Diogo Silva; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: Beneficial Microbes Conference. Unidade: FCF
Subjects: FERMENTAÇÃO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEDANI, Raquel et al. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. 2016, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2016. . Acesso em: 05 out. 2024.
APA
Bedani, R., Albuquerque, M. A. C. de, Vieira, A. D. S., & Saad, S. M. I. (2016). Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Bedani R, Albuquerque MAC de, Vieira ADS, Saad SMI. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. Abstracts. 2016 ;[citado 2024 out. 05 ]
Vancouver
Bedani R, Albuquerque MAC de, Vieira ADS, Saad SMI. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. Abstracts. 2016 ;[citado 2024 out. 05 ]
Trabalho de evento-resumo
Lean and obese microbiota: differences in in vitro fermentation of by producing gut bacteria using different redox mediators (2016)
Souza, Carlota Bussolo de; Saad, Susana Marta Isay ; Venema, Koen
Source: Abstracts. Conference titles: Beneficial Microbes Conference. Unidade: FCF
Subjects: FERMENTAÇÃO, INDÚSTRIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Carlota Bussolo de e SAAD, Susana Marta Isay e VENEMA, Koen. Lean and obese microbiota: differences in in vitro fermentation of by producing gut bacteria using different redox mediators. 2016, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2016. . Acesso em: 05 out. 2024.
APA
Souza, C. B. de, Saad, S. M. I., & Venema, K. (2016). Lean and obese microbiota: differences in in vitro fermentation of by producing gut bacteria using different redox mediators. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Souza CB de, Saad SMI, Venema K. Lean and obese microbiota: differences in in vitro fermentation of by producing gut bacteria using different redox mediators. Abstracts. 2016 ;[citado 2024 out. 05 ]
Vancouver
Souza CB de, Saad SMI, Venema K. Lean and obese microbiota: differences in in vitro fermentation of by producing gut bacteria using different redox mediators. Abstracts. 2016 ;[citado 2024 out. 05 ]
Trabalho de evento-resumo
Selective fermentation of food by-products and amaranth flour by probiotic bifidobacterium strains (2015)
Larsen, N; Bedani, Raquel; Albuquerque, Marcela Albuquerque Cavalcanti de; Vieira, Antônio Diogo Silva; Jesperson, Lene; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: International Scientific Conference Probiotics and Prebiotics. Unidade: FCF
Subjects: PROBIÓTICOS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LARSEN, N et al. Selective fermentation of food by-products and amaranth flour by probiotic bifidobacterium strains. 2015, Anais.. Sacramento: International Scientific Association for Probiotics and Prebiotics, 2015. . Acesso em: 05 out. 2024.
APA
Larsen, N., Bedani, R., Albuquerque, M. A. C. de, Vieira, A. D. S., Jesperson, L., & Saad, S. M. I. (2015). Selective fermentation of food by-products and amaranth flour by probiotic bifidobacterium strains. In Abstracts. Sacramento: International Scientific Association for Probiotics and Prebiotics.
NLM
Larsen N, Bedani R, Albuquerque MAC de, Vieira ADS, Jesperson L, Saad SMI. Selective fermentation of food by-products and amaranth flour by probiotic bifidobacterium strains. Abstracts. 2015 ;[citado 2024 out. 05 ]
Vancouver
Larsen N, Bedani R, Albuquerque MAC de, Vieira ADS, Jesperson L, Saad SMI. Selective fermentation of food by-products and amaranth flour by probiotic bifidobacterium strains. Abstracts. 2015 ;[citado 2024 out. 05 ]
Trabalho de evento-resumo
Impact of a culture media supplemented with fruit by-products on the folate production by starter and probiotic cultures (2015)
Albuquerque, Marcelo Albuquerque Cavalcanti de; Bedani, Raquel; Vieira, Antônio Diogo Silva; Saad, Susana Marta Isay ; Leblanc, Jean Guy Joseph
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Assunto: FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcelo Albuquerque Cavalcanti de et al. Impact of a culture media supplemented with fruit by-products on the folate production by starter and probiotic cultures. 2015, Anais.. São Paulo: Sociedade Brasileira de Microbiologia, 2015. Disponível em: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm. Acesso em: 05 out. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., Vieira, A. D. S., Saad, S. M. I., & Leblanc, J. G. J. (2015). Impact of a culture media supplemented with fruit by-products on the folate production by starter and probiotic cultures. In Anais. São Paulo: Sociedade Brasileira de Microbiologia. Recuperado de http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
NLM
Albuquerque MAC de, Bedani R, Vieira ADS, Saad SMI, Leblanc JGJ. Impact of a culture media supplemented with fruit by-products on the folate production by starter and probiotic cultures [Internet]. Anais. 2015 ;[citado 2024 out. 05 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
Vancouver
Albuquerque MAC de, Bedani R, Vieira ADS, Saad SMI, Leblanc JGJ. Impact of a culture media supplemented with fruit by-products on the folate production by starter and probiotic cultures [Internet]. Anais. 2015 ;[citado 2024 out. 05 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
Trabalho de evento-resumo
Orange, Mango, and acerola by-products fermentation by Escherichia coli and Clostridium perfrigens: a preliminary test for the determination of their functional properties (2015)
Vieira, Antônio Diogo Silva; Albuquerque, Marcelo Albuquerque Cavalcanti de; Martins, B. T. C. R; Bedani, Raquel; Saad, Susana Marta Isay
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: FIBRAS NA DIETA, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, Antônio Diogo Silva et al. Orange, Mango, and acerola by-products fermentation by Escherichia coli and Clostridium perfrigens: a preliminary test for the determination of their functional properties. 2015, Anais.. São Paulo: Sociedade Brasileira de Microbiologia, 2015. Disponível em: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm. Acesso em: 05 out. 2024.
APA
Vieira, A. D. S., Albuquerque, M. A. C. de, Martins, B. T. C. R., Bedani, R., & Saad, S. M. I. (2015). Orange, Mango, and acerola by-products fermentation by Escherichia coli and Clostridium perfrigens: a preliminary test for the determination of their functional properties. In Anais. São Paulo: Sociedade Brasileira de Microbiologia. Recuperado de http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
NLM
Vieira ADS, Albuquerque MAC de, Martins BTCR, Bedani R, Saad SMI. Orange, Mango, and acerola by-products fermentation by Escherichia coli and Clostridium perfrigens: a preliminary test for the determination of their functional properties [Internet]. Anais. 2015 ;[citado 2024 out. 05 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
Vancouver
Vieira ADS, Albuquerque MAC de, Martins BTCR, Bedani R, Saad SMI. Orange, Mango, and acerola by-products fermentation by Escherichia coli and Clostridium perfrigens: a preliminary test for the determination of their functional properties [Internet]. Anais. 2015 ;[citado 2024 out. 05 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
Trabalho de evento-resumo
Folate production by starter and probiotic cultures using a culture media supplemented with amaranth flour, mango and okara by-products (2015)
Albuquerque, Marcelo Albuquerque Cavalcanti de; Bedani, Raquel; Vieira, Antônio Diogo Silva; Saad, Susana Marta Isay ; Leblanc, Jean Guy Joseph
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: FERMENTAÇÃO, VITAMINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Marcelo Albuquerque Cavalcanti de et al. Folate production by starter and probiotic cultures using a culture media supplemented with amaranth flour, mango and okara by-products. 2015, Anais.. São Paulo: Sociedade Brasileira de Microbiologia, 2015. Disponível em: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm. Acesso em: 05 out. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., Vieira, A. D. S., Saad, S. M. I., & Leblanc, J. G. J. (2015). Folate production by starter and probiotic cultures using a culture media supplemented with amaranth flour, mango and okara by-products. In Anais. São Paulo: Sociedade Brasileira de Microbiologia. Recuperado de http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
NLM
Albuquerque MAC de, Bedani R, Vieira ADS, Saad SMI, Leblanc JGJ. Folate production by starter and probiotic cultures using a culture media supplemented with amaranth flour, mango and okara by-products [Internet]. Anais. 2015 ;[citado 2024 out. 05 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
Vancouver
Albuquerque MAC de, Bedani R, Vieira ADS, Saad SMI, Leblanc JGJ. Folate production by starter and probiotic cultures using a culture media supplemented with amaranth flour, mango and okara by-products [Internet]. Anais. 2015 ;[citado 2024 out. 05 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
Trabalho de evento-resumo
Influência da fermentação sobre a viabilidade de cepas probióticas em sobremesa simbiótica não láctea a base de arroz (2009)
Kakinoki, Daniel Massayuki; Saad, Susana Marta Isay
Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: FERMENTAÇÃO, PROBIÓTICOS, ARROZ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KAKINOKI, Daniel Massayuki e SAAD, Susana Marta Isay. Influência da fermentação sobre a viabilidade de cepas probióticas em sobremesa simbiótica não láctea a base de arroz. 2009, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2009. . Acesso em: 05 out. 2024.
APA
Kakinoki, D. M., & Saad, S. M. I. (2009). Influência da fermentação sobre a viabilidade de cepas probióticas em sobremesa simbiótica não láctea a base de arroz. In . São Paulo: Sociedade Brasileira de Microbiologia (SBM).
NLM
Kakinoki DM, Saad SMI. Influência da fermentação sobre a viabilidade de cepas probióticas em sobremesa simbiótica não láctea a base de arroz. 2009 ;[citado 2024 out. 05 ]
Vancouver
Kakinoki DM, Saad SMI. Influência da fermentação sobre a viabilidade de cepas probióticas em sobremesa simbiótica não láctea a base de arroz. 2009 ;[citado 2024 out. 05 ]

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