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Artigo de periodico
Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt (2015)
Perina, Natália Pratis; Granato, D; Hirota, Claudia Y; Cruz, A. G; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de
Source: Food Research International. Unidade: FCF
Subjects: IOGURTE, ALIMENTOS FUNCIONAIS
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ABNT
PERINA, Natália Pratis et al. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, v. 70, p. 134-141, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.01.014. Acesso em: 04 out. 2024.
APA
Perina, N. P., Granato, D., Hirota, C. Y., Cruz, A. G., Bogsan, C. S. B., & Oliveira, M. N. de. (2015). Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, 70, 134-141. doi:10.1016/j.foodres.2015.01.014
NLM
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014
Vancouver
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014
Artigo de periodico
Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks (2014)
Florence, Ana Carolina Rodrigues; Beal, Catherine; Silva, Roberta Claro da; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE FERMENTADO, ÁCIDOS GRAXOS, ÁCIDO LINOLEICO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks. LWT - Food Science and Technology, v. 56, n. 2, p. 290-295, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.11.036. Acesso em: 04 out. 2024.
APA
Florence, A. C. R., Beal, C., Silva, R. C. da, & Oliveira, M. N. de. (2014). Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks. LWT - Food Science and Technology, 56( 2), 290-295. doi:10.1016/j.lwt.2013.11.036
NLM
Florence ACR, Beal C, Silva RC da, Oliveira MN de. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks [Internet]. LWT - Food Science and Technology. 2014 ; 56( 2): 290-295.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2013.11.036
Vancouver
Florence ACR, Beal C, Silva RC da, Oliveira MN de. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks [Internet]. LWT - Food Science and Technology. 2014 ; 56( 2): 290-295.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2013.11.036
Artigo de periodico
Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: technological approach determines the probiotic modulation of mucosal cellular immunity (2014)
Bogsan, Cristina Stewart Bittencourt ; Ferreira, L; Maldonado, Carlos; Perdigon, Gabriela; Almeida, Sandro Rogério de ; Oliveira, Maricê Nogueira de
Source: Food Research International. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
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ABNT
BOGSAN, Cristina Stewart Bittencourt et al. Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: technological approach determines the probiotic modulation of mucosal cellular immunity. Food Research International, v. 64, n. 10, p. 283-288, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.05.036. Acesso em: 04 out. 2024.
APA
Bogsan, C. S. B., Ferreira, L., Maldonado, C., Perdigon, G., Almeida, S. R. de, & Oliveira, M. N. de. (2014). Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: technological approach determines the probiotic modulation of mucosal cellular immunity. Food Research International, 64( 10), 283-288. doi:10.1016/j.foodres.2014.05.036
NLM
Bogsan CSB, Ferreira L, Maldonado C, Perdigon G, Almeida SR de, Oliveira MN de. Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: technological approach determines the probiotic modulation of mucosal cellular immunity [Internet]. Food Research International. 2014 ; 64( 10): 283-288.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodres.2014.05.036
Vancouver
Bogsan CSB, Ferreira L, Maldonado C, Perdigon G, Almeida SR de, Oliveira MN de. Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: technological approach determines the probiotic modulation of mucosal cellular immunity [Internet]. Food Research International. 2014 ; 64( 10): 283-288.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodres.2014.05.036
Artigo de periodico
Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber (2013)
Espírito Santo, Ana Paula do; Lagazzo, A; Sousa, Ana Lúcia Orlandini Pilleggi de; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Food Research International. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS
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ABNT
ESPÍRITO SANTO, Ana Paula do et al. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, v. 50, n. 1, p. 224-231, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.09.012. Acesso em: 04 out. 2024.
APA
Espírito Santo, A. P. do, Lagazzo, A., Sousa, A. L. O. P. de, Perego, P., Converti, A., & Oliveira, M. N. de. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50( 1), 224-231. doi:10.1016/j.foodres.2012.09.012
NLM
Espírito Santo AP do, Lagazzo A, Sousa ALOP de, Perego P, Converti A, Oliveira MN de. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber [Internet]. Food Research International. 2013 ; 50( 1): 224-231.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodres.2012.09.012
Vancouver
Espírito Santo AP do, Lagazzo A, Sousa ALOP de, Perego P, Converti A, Oliveira MN de. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber [Internet]. Food Research International. 2013 ; 50( 1): 224-231.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodres.2012.09.012
Artigo de periodico
Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus (2012)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology, v. 47, n. 2, p. 358-363, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.01.031. Acesso em: 04 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2012). Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology, 47( 2), 358-363. doi:10.1016/j.lwt.2012.01.031
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 358-363.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.031
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 358-363.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.031
Artigo de periodico
Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect (2012)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Food Research International. Unidade: FCF
Subjects: STREPTOCOCCUS, BIOMASSA
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect. Food Research International, v. 48, n. 1, p. 21-27, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.02.012. Acesso em: 04 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2012). Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect. Food Research International, 48( 1), 21-27. doi:10.1016/j.foodres.2012.02.012
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect [Internet]. Food Research International. 2012 ; 48( 1): 21-27.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodres.2012.02.012
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect [Internet]. Food Research International. 2012 ; 48( 1): 21-27.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodres.2012.02.012
Artigo de periodico
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts (2012)
Santo, Ana Paula do Espirito; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE
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ABNT
SANTO, Ana Paula do Espirito et al. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Science and Technology, v. 47, n. 2, p. 393-399, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.01.038. Acesso em: 04 out. 2024.
APA
Santo, A. P. do E., Perego, P., Converti, A., & Oliveira, M. N. de. (2012). Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Science and Technology, 47( 2), 393-399. doi:10.1016/j.lwt.2012.01.038
NLM
Santo AP do E, Perego P, Converti A, Oliveira MN de. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 393-399.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.038
Vancouver
Santo AP do E, Perego P, Converti A, Oliveira MN de. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 393-399.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.038
Artigo de periodico
Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts (2012)
Espírito Santo, Ana Paula do; Cartolano, Nathalie Scaranello; Silva, Thaiane Ferreira da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, ÁCIDOS GRAXOS
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ABNT
ESPÍRITO SANTO, Ana Paula do et al. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, v. 154, n. 3, p. 135-144, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025. Acesso em: 04 out. 2024.
APA
Espírito Santo, A. P. do, Cartolano, N. S., Silva, T. F. da, Soares, F. A. S. de M., Gioielli, L. A., Perego, P., et al. (2012). Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, 154( 3), 135-144. doi:10.1016/j.ijfoodmicro.2011.12.025
NLM
Espírito Santo AP do, Cartolano NS, Silva TF da, Soares FAS de M, Gioielli LA, Perego P, Converti A, Oliveira MN de. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts [Internet]. International Journal of Food Microbiology. 2012 ; 154( 3): 135-144.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025
Vancouver
Espírito Santo AP do, Cartolano NS, Silva TF da, Soares FAS de M, Gioielli LA, Perego P, Converti A, Oliveira MN de. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts [Internet]. International Journal of Food Microbiology. 2012 ; 154( 3): 135-144.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025
Artigo de periodico
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk (2011)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology, v. 145, n. 1, p. 22-27, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011. Acesso em: 04 out. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology, 145( 1), 22-27. doi:10.1016/j.ijfoodmicro.2010.11.011
NLM
Oliveira RP de S, Florence ACR, Perego P, Oliveira MN de, Converti A. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk [Internet]. International Journal of Food Microbiology. 2011 ; 145( 1): 22-27.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011
Vancouver
Oliveira RP de S, Florence ACR, Perego P, Oliveira MN de, Converti A. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk [Internet]. International Journal of Food Microbiology. 2011 ; 145( 1): 22-27.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2010.11.011
Artigo de periodico
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins (2011)
Marafon, Ana Paula; Sumi, Adriana; Alcântara, Maria Regina; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidades: IQ, FCF
Subjects: IOGURTE, PROBIÓTICOS, REOLOGIA
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ABNT
MARAFON, Ana Paula et al. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, v. 44, n. 2, p. 511-519, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.09.005. Acesso em: 04 out. 2024.
APA
Marafon, A. P., Sumi, A., Alcântara, M. R., Tamime, A. Y., & Oliveira, M. N. de. (2011). Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, 44( 2), 511-519. doi:10.1016/j.lwt.2010.09.005
NLM
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
Vancouver
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
Artigo de periodico
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology, v. 44, n. 2, p. 520-523, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.08.024. Acesso em: 04 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology, 44( 2), 520-523. doi:10.1016/j.lwt.2010.08.024
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 520-523.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2010.08.024
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 520-523.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2010.08.024
Trabalho de evento-resumo periodico
Co-metabolism in skimmed milk of Streptococcus thermophilus in co-cultures with Lactobacillus bulgaricus or Lactobacillus acidophilus (2010)
Oliveira, Ricardo Pinheiro de Souza ; Casazza, A. A; Aliakbarian, B; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Journal of Biotechnology. Conference titles: International Biotechnology Symposium and Exhibition. Unidade: FCF
Subjects: STREPTOCOCCUS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Co-metabolism in skimmed milk of Streptococcus thermophilus in co-cultures with Lactobacillus bulgaricus or Lactobacillus acidophilus. Journal of Biotechnology. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 04 out. 2024. , 2010
APA
Oliveira, R. P. de S., Casazza, A. A., Aliakbarian, B., Perego, P., Oliveira, M. N. de, & Converti, A. (2010). Co-metabolism in skimmed milk of Streptococcus thermophilus in co-cultures with Lactobacillus bulgaricus or Lactobacillus acidophilus. Journal of Biotechnology. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Oliveira RP de S, Casazza AA, Aliakbarian B, Perego P, Oliveira MN de, Converti A. Co-metabolism in skimmed milk of Streptococcus thermophilus in co-cultures with Lactobacillus bulgaricus or Lactobacillus acidophilus. Journal of Biotechnology. 2010 ; 150 S338 res. P-F.113.[citado 2024 out. 04 ]
Vancouver
Oliveira RP de S, Casazza AA, Aliakbarian B, Perego P, Oliveira MN de, Converti A. Co-metabolism in skimmed milk of Streptococcus thermophilus in co-cultures with Lactobacillus bulgaricus or Lactobacillus acidophilus. Journal of Biotechnology. 2010 ; 150 S338 res. P-F.113.[citado 2024 out. 04 ]
Artigo de periodico
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Silva, Roberta Claro da; Perego, Patrizia; Converti, Attilio; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOCOCCUS, LEITE, BACTÉRIAS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, v. 128, n. 3, p. 467-472, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012. Acesso em: 04 out. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Silva, R. C. da, Perego, P., Converti, A., Gioielli, L. A., & Oliveira, M. N. de. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, 128( 3), 467-472. doi:10.1016/j.ijfoodmicro.2008.10.012
NLM
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Vancouver
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Artigo de periodico
Acidification rates of probiotic bacteria in Minas frescal cheese whey (2007)
Almeida, Keila Emilio de; Tamine, A. Y.; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Keila Emilio de e TAMINE, A. Y. e OLIVEIRA, Maricê Nogueira de. Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, v. 41, n. 2, p. 311-316, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.02.021. Acesso em: 04 out. 2024.
APA
Almeida, K. E. de, Tamine, A. Y., & Oliveira, M. N. de. (2007). Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, 41( 2), 311-316. doi:10.1016/j.lwt.2007.02.021
NLM
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Vancouver
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Artigo de periodico
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria (2001)
Oliveira, Maricê Nogueira de; Sodini, I.; Remeuf, F.; Corrieu, G.
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, SUPLEMENTAÇÃO ALIMENTAR, IOGURTE (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Maricê Nogueira de et al. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, v. 11, n. 11-12, p. 935-942, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(01)00142-x. Acesso em: 04 out. 2024.
APA
Oliveira, M. N. de, Sodini, I., Remeuf, F., & Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11( 11-12), 935-942. doi:10.1016/s0958-6946(01)00142-x
NLM
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x
Vancouver
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x

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