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Trabalho de evento-resumo
Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy (2023)
Vieira, Antônio Diogo Silva ; Albuquerque, M. A. de; Franco, Bernadette Dora Gombossy de Melo
Source: Abstracts of Lectures & Posters. Conference titles: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health. Unidade: FCF
Subjects: QUEIJO, ANTÍGENOS DE BACTÉRIAS, HIPERSENSIBILIDADE ALIMENTAR
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ABNT
VIEIRA, Antônio Diogo Silva e ALBUQUERQUE, M. A. de e FRANCO, Bernadette Dora Gombossy de Melo. Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 12 nov. 2024.
APA
Vieira, A. D. S., Albuquerque, M. A. de, & Franco, B. D. G. de M. (2023). Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Vieira ADS, Albuquerque MA de, Franco BDG de M. Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 12 ]
Vancouver
Vieira ADS, Albuquerque MA de, Franco BDG de M. Proteolytic and functional characterization of Lactiplantibacillus plantarum strains from artisanal brazilian cheese capable of reducing cow milk caseins’ allergy. Abstracts of Lectures & Posters. 2023 ;[citado 2024 nov. 12 ]
Artigo de periodico
Fermentation of gluten by Lactococcus lactis LLGKC18 reduces its antigenicity and allergenicity (2022)
El Mecherfi, Kamel-Eddine ; Lupi, Roberta; Cherkaoui, Mehdi; Albuquerque, Marcela Albuquerque Cavalcanti de ; Todorov, Svetoslav Dimitrov ; Tranquet, Olivier ; Klingebiel, Caroline; Rogniaux, Hélène ; Papini, Sandra Denery; Onno, Bernard; Franco, Bernadette Dora Gombossy de Melo ; Larré, Colette
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: TRIGO, FERMENTAÇÃO, GLÚTEN, LACTOCOCCUS, HIPERSENSIBILIDADE ALIMENTAR, EPITOPOS
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ABNT
EL MECHERFI, Kamel-Eddine et al. Fermentation of gluten by Lactococcus lactis LLGKC18 reduces its antigenicity and allergenicity. Probiotics and Antimicrobial Proteins, v. 14, n. 5, p. 779-791, 2022Tradução . . Disponível em: https://doi.org/10.1007/s12602-021-09808-1. Acesso em: 12 nov. 2024.
APA
El Mecherfi, K. -E., Lupi, R., Cherkaoui, M., Albuquerque, M. A. C. de, Todorov, S. D., Tranquet, O., et al. (2022). Fermentation of gluten by Lactococcus lactis LLGKC18 reduces its antigenicity and allergenicity. Probiotics and Antimicrobial Proteins, 14( 5), 779-791. doi:10.1007/s12602-021-09808-1
NLM
El Mecherfi K-E, Lupi R, Cherkaoui M, Albuquerque MAC de, Todorov SD, Tranquet O, Klingebiel C, Rogniaux H, Papini SD, Onno B, Franco BDG de M, Larré C. Fermentation of gluten by Lactococcus lactis LLGKC18 reduces its antigenicity and allergenicity [Internet]. Probiotics and Antimicrobial Proteins. 2022 ; 14( 5): 779-791.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1007/s12602-021-09808-1
Vancouver
El Mecherfi K-E, Lupi R, Cherkaoui M, Albuquerque MAC de, Todorov SD, Tranquet O, Klingebiel C, Rogniaux H, Papini SD, Onno B, Franco BDG de M, Larré C. Fermentation of gluten by Lactococcus lactis LLGKC18 reduces its antigenicity and allergenicity [Internet]. Probiotics and Antimicrobial Proteins. 2022 ; 14( 5): 779-791.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1007/s12602-021-09808-1
Trabalho de evento-resumo periodico
Lactococcus lactis LLGCK18: une bactérie lactique qui réduit l’antigénicité et l’allergénicité du gluten (2021)
Mecherfi, K. E. El; Lupi, R; Albuquerque, M. De; Todorov, Svetoslav Dimitrov ; Onno, B; Franco, Bernadette Dora Gombossy de Melo ; Larré, C
Source: Nutrition Clinique. Conference titles: Les Journées Francophones de Nutrition. Unidade: FCF
Subjects: LACTOCOCCUS, GLÚTEN, HIPERSENSIBILIDADE ALIMENTAR
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ABNT
MECHERFI, K. E. El et al. Lactococcus lactis LLGCK18: une bactérie lactique qui réduit l’antigénicité et l’allergénicité du gluten. Nutrition Clinique. Moulineaux: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.nupar.2021.01.088. Acesso em: 12 nov. 2024. , 2021
APA
Mecherfi, K. E. E., Lupi, R., Albuquerque, M. D., Todorov, S. D., Onno, B., Franco, B. D. G. de M., & Larré, C. (2021). Lactococcus lactis LLGCK18: une bactérie lactique qui réduit l’antigénicité et l’allergénicité du gluten. Nutrition Clinique. Moulineaux: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. doi:10.1016/j.nupar.2021.01.088
NLM
Mecherfi KEE, Lupi R, Albuquerque MD, Todorov SD, Onno B, Franco BDG de M, Larré C. Lactococcus lactis LLGCK18: une bactérie lactique qui réduit l’antigénicité et l’allergénicité du gluten [Internet]. Nutrition Clinique. 2021 ; 35( 1 p. 63 res. P129):[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.nupar.2021.01.088
Vancouver
Mecherfi KEE, Lupi R, Albuquerque MD, Todorov SD, Onno B, Franco BDG de M, Larré C. Lactococcus lactis LLGCK18: une bactérie lactique qui réduit l’antigénicité et l’allergénicité du gluten [Internet]. Nutrition Clinique. 2021 ; 35( 1 p. 63 res. P129):[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.nupar.2021.01.088
Parte de monografia/livro
Lactic acid bacteria application to decrease food allergies (2020)
Bíscola, Vanessa ; Albuquerque, Marcela Albuquerque Cavalcanti de ; Nunes, Tatiana Pacheco; Vieira, Antônio Diogo Silva ; Franco, Bernadette Dora Gombossy de Melo
Source: Lactic acid bacteria: a functional approach. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, CONSERVAÇÃO DE ALIMENTOS, ALIMENTOS FERMENTADOS, HIPERSENSIBILIDADE ALIMENTAR
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ABNT
BÍSCOLA, Vanessa et al. Lactic acid bacteria application to decrease food allergies. Lactic acid bacteria: a functional approach. Tradução . Boca Raton: CRC Press, 2020. . Disponível em: https://doi.org/10.1201/9780429422591. Acesso em: 12 nov. 2024.
APA
Bíscola, V., Albuquerque, M. A. C. de, Nunes, T. P., Vieira, A. D. S., & Franco, B. D. G. de M. (2020). Lactic acid bacteria application to decrease food allergies. In Lactic acid bacteria: a functional approach. Boca Raton: CRC Press. doi:10.1201/9780429422591
NLM
Bíscola V, Albuquerque MAC de, Nunes TP, Vieira ADS, Franco BDG de M. Lactic acid bacteria application to decrease food allergies [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 nov. 12 ] Available from: https://doi.org/10.1201/9780429422591
Vancouver
Bíscola V, Albuquerque MAC de, Nunes TP, Vieira ADS, Franco BDG de M. Lactic acid bacteria application to decrease food allergies [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 nov. 12 ] Available from: https://doi.org/10.1201/9780429422591
Artigo de periodico
Allergenicity of fermented foods: emphasis on seeds protein-based products (2020)
El Mecherfi, Kamel-Eddine ; Todorov, Svetoslav Dimitrov ; Albuquerque, Marcela Albuquerque Cavalcanti de ; Papini, Sandra Denery ; Lupi, Roberta; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo ; Larré, Colette
Source: Foods. Unidade: FCF
Subjects: SEMENTES, ALIMENTOS FERMENTADOS, HIPERSENSIBILIDADE ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
EL MECHERFI, Kamel-Eddine et al. Allergenicity of fermented foods: emphasis on seeds protein-based products. Foods, v. 9, p. 1-19 art. 792, 2020Tradução . . Disponível em: https://doi.org/10.3390/foods9060792. Acesso em: 12 nov. 2024.
APA
El Mecherfi, K. -E., Todorov, S. D., Albuquerque, M. A. C. de, Papini, S. D., Lupi, R., Haertlé, T., et al. (2020). Allergenicity of fermented foods: emphasis on seeds protein-based products. Foods, 9, 1-19 art. 792. doi:10.3390/foods9060792
NLM
El Mecherfi K-E, Todorov SD, Albuquerque MAC de, Papini SD, Lupi R, Haertlé T, Franco BDG de M, Larré C. Allergenicity of fermented foods: emphasis on seeds protein-based products [Internet]. Foods. 2020 ; 9 1-19 art. 792.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3390/foods9060792
Vancouver
El Mecherfi K-E, Todorov SD, Albuquerque MAC de, Papini SD, Lupi R, Haertlé T, Franco BDG de M, Larré C. Allergenicity of fermented foods: emphasis on seeds protein-based products [Internet]. Foods. 2020 ; 9 1-19 art. 792.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3390/foods9060792
Artigo de periodico
Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy (2018)
Bíscola, Vanessa; Choiset, Yvan; Rabesona, Hanitra; Chobert, Jean-Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LEITE, HIPERSENSIBILIDADE ALIMENTAR, QUEIJO, METABOLISMO DE PROTEÍNA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BÍSCOLA, Vanessa et al. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, v. 125, p. 564-574, 2018Tradução . . Disponível em: https://doi.org/10.1111/jam.13779. Acesso em: 12 nov. 2024.
APA
Bíscola, V., Choiset, Y., Rabesona, H., Chobert, J. -M., Haertlé, T., & Franco, B. D. G. de M. (2018). Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, 125, 564-574. doi:10.1111/jam.13779
NLM
Bíscola V, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy [Internet]. Journal of Applied Microbiology. 2018 ; 125 564-574.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1111/jam.13779
Vancouver
Bíscola V, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy [Internet]. Journal of Applied Microbiology. 2018 ; 125 564-574.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1111/jam.13779
Artigo de periodico
Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S) (2017)
Bíscola, Vanessa; Olmos, Antonieta Rodriguez de; Choiset, Yvan; Rabesona, Hanitra; Garro, M. S; Mozzi, Fernanda; Chobert, Jean-Marc; Drouet, M; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Beneficial Microbes. Unidade: FCF
Subjects: LEITE FERMENTADO, HIPERSENSIBILIDADE ALIMENTAR, BACTÉRIAS LÁTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BÍSCOLA, Vanessa et al. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). Beneficial Microbes, v. 8, n. 4, p. 635-643, 2017Tradução . . Disponível em: https://doi.org/10.3920/bm2016.0171. Acesso em: 12 nov. 2024.
APA
Bíscola, V., Olmos, A. R. de, Choiset, Y., Rabesona, H., Garro, M. S., Mozzi, F., et al. (2017). Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). Beneficial Microbes, 8( 4), 635-643. doi:10.3920/bm2016.0171
NLM
Bíscola V, Olmos AR de, Choiset Y, Rabesona H, Garro MS, Mozzi F, Chobert J-M, Drouet M, Haertlé T, Franco BDG de M. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S) [Internet]. Beneficial Microbes. 2017 ; 8( 4): 635-643.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3920/bm2016.0171
Vancouver
Bíscola V, Olmos AR de, Choiset Y, Rabesona H, Garro MS, Mozzi F, Chobert J-M, Drouet M, Haertlé T, Franco BDG de M. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S) [Internet]. Beneficial Microbes. 2017 ; 8( 4): 635-643.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3920/bm2016.0171
Artigo de periodico
Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins (2016)
Bíscola, Vanessa; Tulini, Fabrício Luiz; Choiset, Yvan; Rabesona, Hanitra; Ivanova, Iskra; Chobert, Jean-Marc; Todorov, Svetoslav Dimitrov ; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Dairy Science. Unidade: FCF
Subjects: ENTEROCOCCUS, LACTAÇÃO, HIPERSENSIBILIDADE ALIMENTAR, LEITE
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ABNT
BÍSCOLA, Vanessa et al. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins. Journal of Dairy Science, v. 99, n. 7, p. 5144-5154, 2016Tradução . . Disponível em: https://doi.org/10.3168/jds.2016-11036. Acesso em: 12 nov. 2024.
APA
Bíscola, V., Tulini, F. L., Choiset, Y., Rabesona, H., Ivanova, I., Chobert, J. -M., et al. (2016). Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins. Journal of Dairy Science, 99( 7), 5144-5154. doi:10.3168/jds.2016-11036
NLM
Bíscola V, Tulini FL, Choiset Y, Rabesona H, Ivanova I, Chobert J-M, Todorov SD, Haertlé T, Franco BDG de M. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins [Internet]. Journal of Dairy Science. 2016 ; 99( 7): 5144-5154.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3168/jds.2016-11036
Vancouver
Bíscola V, Tulini FL, Choiset Y, Rabesona H, Ivanova I, Chobert J-M, Todorov SD, Haertlé T, Franco BDG de M. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins [Internet]. Journal of Dairy Science. 2016 ; 99( 7): 5144-5154.[citado 2024 nov. 12 ] Available from: https://doi.org/10.3168/jds.2016-11036

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