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Filtros : "OLIVEIRA, MARICE NOGUEIRA DE" "Indexado no Referativnyi Zhurnal" Limpar

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  • 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

    Fonte: International Journal of Dairy Technology. Unidade: FCF

    Assuntos: 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: 29 ago. 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 ago. 29 ] 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 ago. 29 ] 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

    Fonte: International Journal of Dairy Technology. Unidade: FCF

    Assuntos: 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: 29 ago. 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 ago. 29 ] 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 ago. 29 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART

  • Artigo de periodico

    Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing (2009)

    Oliveira, Maricê Nogueira de; Almeida, K. E.; Damin, Maria Regina; Rochat, T.; Gratadoux, Jean Jacques; Miyoshi, Anderson; Langella, Philippe; Azevedo, Vasco

    Fonte: Genetics and Molecular Research. Unidade: FCF

    Assuntos: LACTOCOCCUS, ESTRESSE OXIDATIVO, LEITE FERMENTADO

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    • ABNT

      OLIVEIRA, Maricê Nogueira de et al. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing. Genetics and Molecular Research, v. 8, n. 3, p. 840-847, 2009Tradução . . Disponível em: https://doi.org/10.4238/vol8-3gmr635. Acesso em: 29 ago. 2024.

    • APA

      Oliveira, M. N. de, Almeida, K. E., Damin, M. R., Rochat, T., Gratadoux, J. J., Miyoshi, A., et al. (2009). Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing. Genetics and Molecular Research, 8( 3), 840-847. doi:10.4238/vol8-3gmr635

    • NLM

      Oliveira MN de, Almeida KE, Damin MR, Rochat T, Gratadoux JJ, Miyoshi A, Langella P, Azevedo V. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing [Internet]. Genetics and Molecular Research. 2009 ; 8( 3): 840-847.[citado 2024 ago. 29 ] Available from: https://doi.org/10.4238/vol8-3gmr635

    • Vancouver

      Oliveira MN de, Almeida KE, Damin MR, Rochat T, Gratadoux JJ, Miyoshi A, Langella P, Azevedo V. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing [Internet]. Genetics and Molecular Research. 2009 ; 8( 3): 840-847.[citado 2024 ago. 29 ] Available from: https://doi.org/10.4238/vol8-3gmr635

  • 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.

    Fonte: International Journal of Dairy Technology. Unidade: FCF

    Assuntos: ADOÇANTES (ANÁLISE), IOGURTE

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    • 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: 29 ago. 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 ago. 29 ] 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 ago. 29 ] Available from: https://doi.org/10.1111/j.1471-0307.2005.00228.x
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