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Trabalho de evento-resumo
L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages (2017)
Silva, Thamires Maria Simões da; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Ricardo Pinheiro de Souza ; Oliveira, Maricê Nogueira de
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS
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ABNT
SILVA, Thamires Maria Simões da et al. L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 15 out. 2024.
APA
Silva, T. M. S. da, Bogsan, C. S. B., Oliveira, R. P. de S., & Oliveira, M. N. de. (2017). L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Silva TMS da, Bogsan CSB, Oliveira RP de S, Oliveira MN de. L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages [Internet]. Anais. 2017 ;[citado 2024 out. 15 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Silva TMS da, Bogsan CSB, Oliveira RP de S, Oliveira MN de. L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages [Internet]. Anais. 2017 ;[citado 2024 out. 15 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Artigo de periodico
Effects of the probiotic Bifidobacterium animalis subsp. lactis on the non-surgical treatment of periodontitis. A histomorphometric, microtomographic and immunohistochemical study in rats (2017)
Ricoldi, Milla Sprone Tavares; Furlaneto, Flávia A. C; Oliveira, Luiz F. F; Teixeira, Gustavo C; Pischiotini, Jéssica P; Moreira, André L. G; Ervolino, Edilson; Oliveira, Maricê Nogueira de; Bogsan, Cristina Stewart Bittencourt ; Salvador, Sérgio Luiz de Souza; Messora, Michel Reis
Source: Plos One. Unidades: FORP, FCF, FCFRP
Subjects: PROBIÓTICOS, PERIODONTITE, LACTOBACILLUS
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ABNT
RICOLDI, Milla Sprone Tavares et al. Effects of the probiotic Bifidobacterium animalis subsp. lactis on the non-surgical treatment of periodontitis. A histomorphometric, microtomographic and immunohistochemical study in rats. Plos One, v. 12, n. 6, p. 1-15 art. e0179946, 2017Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0179946. Acesso em: 15 out. 2024.
APA
Ricoldi, M. S. T., Furlaneto, F. A. C., Oliveira, L. F. F., Teixeira, G. C., Pischiotini, J. P., Moreira, A. L. G., et al. (2017). Effects of the probiotic Bifidobacterium animalis subsp. lactis on the non-surgical treatment of periodontitis. A histomorphometric, microtomographic and immunohistochemical study in rats. Plos One, 12( 6), 1-15 art. e0179946. doi:10.1371/journal.pone.0179946
NLM
Ricoldi MST, Furlaneto FAC, Oliveira LFF, Teixeira GC, Pischiotini JP, Moreira ALG, Ervolino E, Oliveira MN de, Bogsan CSB, Salvador SL de S, Messora MR. Effects of the probiotic Bifidobacterium animalis subsp. lactis on the non-surgical treatment of periodontitis. A histomorphometric, microtomographic and immunohistochemical study in rats [Internet]. Plos One. 2017 ; 12( 6): 1-15 art. e0179946.[citado 2024 out. 15 ] Available from: https://doi.org/10.1371/journal.pone.0179946
Vancouver
Ricoldi MST, Furlaneto FAC, Oliveira LFF, Teixeira GC, Pischiotini JP, Moreira ALG, Ervolino E, Oliveira MN de, Bogsan CSB, Salvador SL de S, Messora MR. Effects of the probiotic Bifidobacterium animalis subsp. lactis on the non-surgical treatment of periodontitis. A histomorphometric, microtomographic and immunohistochemical study in rats [Internet]. Plos One. 2017 ; 12( 6): 1-15 art. e0179946.[citado 2024 out. 15 ] Available from: https://doi.org/10.1371/journal.pone.0179946
Parte de monografia/livro
Brazilian yogurt-like products (2017)
Pimentel, Tatiana Colombo; Antunes, Adriane Elisabete Costa; Sá, Patrícia Blumer Zacarchenco Rodrigues de; Cortez, Marco Antonio Sloboda; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de; Esmerino, Erick A; Silva, Márcia C; Cruz, Adriano G
Source: Yogurt in Health and Disease Prevention. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE
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ABNT
PIMENTEL, Tatiana Colombo et al. Brazilian yogurt-like products. Yogurt in Health and Disease Prevention. Tradução . London: Academic Press, 2017. . . Acesso em: 15 out. 2024.
APA
Pimentel, T. C., Antunes, A. E. C., Sá, P. B. Z. R. de, Cortez, M. A. S., Bogsan, C. S. B., Oliveira, M. N. de, et al. (2017). Brazilian yogurt-like products. In Yogurt in Health and Disease Prevention. London: Academic Press.
NLM
Pimentel TC, Antunes AEC, Sá PBZR de, Cortez MAS, Bogsan CSB, Oliveira MN de, Esmerino EA, Silva MC, Cruz AG. Brazilian yogurt-like products. In: Yogurt in Health and Disease Prevention. London: Academic Press; 2017. [citado 2024 out. 15 ]
Vancouver
Pimentel TC, Antunes AEC, Sá PBZR de, Cortez MAS, Bogsan CSB, Oliveira MN de, Esmerino EA, Silva MC, Cruz AG. Brazilian yogurt-like products. In: Yogurt in Health and Disease Prevention. London: Academic Press; 2017. [citado 2024 out. 15 ]
Artigo de periodico
Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition (2016)
Florence, Ana Carolina Rodrigues; Oliveira, Maricê Nogueira de; Delile, Armelle; Béal, Catherine
Source: International Dairy Journal. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, LEITE FERMENTADO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, v. 61, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2016.03.005. Acesso em: 15 out. 2024.
APA
Florence, A. C. R., Oliveira, M. N. de, Delile, A., & Béal, C. (2016). Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, 61, 1-9. doi:10.1016/j.idairyj.2016.03.005
NLM
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
Vancouver
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
Parte de monografia/livro
Leites infantis (2016)
Sá, Patrícia Blumer Zacarchenco Rodrigues de; Alves, Adriana Torres Silva e; Oliveira, Maricê Nogueira de; Bogsan, Cristina Stewart Bittencourt ; Guimarães, Jonas de Toledo; Pimentel, Tatiana Colombo; Cruz, Adriano Gomes da; Antunes, Adriane Elisabete Costa
Source: Processamento de leites de consumo. Unidade: FCF
Subjects: LEITE, ALIMENTAÇÃO INFANTIL
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ABNT
SÁ, Patrícia Blumer Zacarchenco Rodrigues de et al. Leites infantis. Processamento de leites de consumo. Tradução . Rio de Janeiro: Elsevier, 2016. . . Acesso em: 15 out. 2024.
APA
Sá, P. B. Z. R. de, Alves, A. T. S. e, Oliveira, M. N. de, Bogsan, C. S. B., Guimarães, J. de T., Pimentel, T. C., et al. (2016). Leites infantis. In Processamento de leites de consumo. Rio de Janeiro: Elsevier.
NLM
Sá PBZR de, Alves ATS e, Oliveira MN de, Bogsan CSB, Guimarães J de T, Pimentel TC, Cruz AG da, Antunes AEC. Leites infantis. In: Processamento de leites de consumo. Rio de Janeiro: Elsevier; 2016. [citado 2024 out. 15 ]
Vancouver
Sá PBZR de, Alves ATS e, Oliveira MN de, Bogsan CSB, Guimarães J de T, Pimentel TC, Cruz AG da, Antunes AEC. Leites infantis. In: Processamento de leites de consumo. Rio de Janeiro: Elsevier; 2016. [citado 2024 out. 15 ]
Artigo de periodico
Immunomodulation and nitric oxide restoration by a probiotic and its activity in gut and peritoneal macrophages in diabetic rats (2016)
Maciel, Fabiane R; Punaro, Giovana R; Rodrigues, Ademar Santos; Bogsan, Cristina Stewart Bittencourt ; Rogero, Marcelo Macedo; Oliveira, Maricê Nogueira de; Mouro, Margaret Gori; Higa, Elisa Mieko Suemitsu
Source: Clinical Nutrition. Unidades: FCF, FSP
Subjects: ADJUVANTES IMUNOLÓGICOS, PROBIÓTICOS, MACRÓFAGOS
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ABNT
MACIEL, Fabiane R et al. Immunomodulation and nitric oxide restoration by a probiotic and its activity in gut and peritoneal macrophages in diabetic rats. Clinical Nutrition, v. 35, n. 5, p. 1066-1072, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.clnu.2015.07.018. Acesso em: 15 out. 2024.
APA
Maciel, F. R., Punaro, G. R., Rodrigues, A. S., Bogsan, C. S. B., Rogero, M. M., Oliveira, M. N. de, et al. (2016). Immunomodulation and nitric oxide restoration by a probiotic and its activity in gut and peritoneal macrophages in diabetic rats. Clinical Nutrition, 35( 5), 1066-1072. doi:10.1016/j.clnu.2015.07.018
NLM
Maciel FR, Punaro GR, Rodrigues AS, Bogsan CSB, Rogero MM, Oliveira MN de, Mouro MG, Higa EMS. Immunomodulation and nitric oxide restoration by a probiotic and its activity in gut and peritoneal macrophages in diabetic rats [Internet]. Clinical Nutrition. 2016 ; 35( 5): 1066-1072.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.clnu.2015.07.018
Vancouver
Maciel FR, Punaro GR, Rodrigues AS, Bogsan CSB, Rogero MM, Oliveira MN de, Mouro MG, Higa EMS. Immunomodulation and nitric oxide restoration by a probiotic and its activity in gut and peritoneal macrophages in diabetic rats [Internet]. Clinical Nutrition. 2016 ; 35( 5): 1066-1072.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.clnu.2015.07.018
Trabalho de evento-resumo periodico
Effect of inulin supplementation in the growth of Streptococcus thermophilus and Bifidobacterium animalis subsp. lactis BB-12 in fermented milks (2015)
Piazentin, Anna Carolina; Albuquerque, Marcela Albuquerque Cavalcanti de; Freitas, Tatyane; Simões, Thamires; Pessanha, Meibel Durigan Ferreira; Auad, Igor; Oliveira, Maricê Nogueira de
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: STREPTOCOCCUS, LEITE FERMENTADO
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ABNT
PIAZENTIN, Anna Carolina et al. Effect of inulin supplementation in the growth of Streptococcus thermophilus and Bifidobacterium animalis subsp. lactis BB-12 in fermented milks. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 15 out. 2024. , 2015
APA
Piazentin, A. C., Albuquerque, M. A. C. de, Freitas, T., Simões, T., Pessanha, M. D. F., Auad, I., & Oliveira, M. N. de. (2015). Effect of inulin supplementation in the growth of Streptococcus thermophilus and Bifidobacterium animalis subsp. lactis BB-12 in fermented milks. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Piazentin AC, Albuquerque MAC de, Freitas T, Simões T, Pessanha MDF, Auad I, Oliveira MN de. Effect of inulin supplementation in the growth of Streptococcus thermophilus and Bifidobacterium animalis subsp. lactis BB-12 in fermented milks. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 24 res. FCF043.[citado 2024 out. 15 ]
Vancouver
Piazentin AC, Albuquerque MAC de, Freitas T, Simões T, Pessanha MDF, Auad I, Oliveira MN de. Effect of inulin supplementation in the growth of Streptococcus thermophilus and Bifidobacterium animalis subsp. lactis BB-12 in fermented milks. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 24 res. FCF043.[citado 2024 out. 15 ]
Artigo de periodico
Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis (2015)
Farinha, Luiz Rogério Ludwig; Sabo, Sabrina da Silva; Porto, Maria C; Souza, Ellen Cristina; Oliveira, Maricê Nogueira de; Oliveira, Ricardo Pinheiro de Souza
Source: Chemical Engineering Transactions. Unidade: FCF
Subjects: LACTOCOCCUS, PROBIÓTICOS
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ABNT
FARINHA, Luiz Rogério Ludwig et al. Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis. Chemical Engineering Transactions, v. 43, p. 313-318, 2015Tradução . . Disponível em: https://doi.org/10.3303/CET1543053. Acesso em: 15 out. 2024.
APA
Farinha, L. R. L., Sabo, S. da S., Porto, M. C., Souza, E. C., Oliveira, M. N. de, & Oliveira, R. P. de S. (2015). Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis. Chemical Engineering Transactions, 43, 313-318. doi:10.3303/CET1543053
NLM
Farinha LRL, Sabo S da S, Porto MC, Souza EC, Oliveira MN de, Oliveira RP de S. Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis [Internet]. Chemical Engineering Transactions. 2015 ; 43 313-318.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1543053
Vancouver
Farinha LRL, Sabo S da S, Porto MC, Souza EC, Oliveira MN de, Oliveira RP de S. Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis [Internet]. Chemical Engineering Transactions. 2015 ; 43 313-318.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1543053
Trabalho de evento-resumo
Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus (2015)
Silva, Thamires Maria Simões; Perina, Natália Pratis; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS
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ABNT
SILVA, Thamires Maria Simões et al. Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus. 2015, Anais.. São Paulo: Sociedade Brasileira de Microbiologia, 2015. Disponível em: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm. Acesso em: 15 out. 2024.
APA
Silva, T. M. S., Perina, N. P., Bogsan, C. S. B., & Oliveira, M. N. de. (2015). Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus. In Anais. São Paulo: Sociedade Brasileira de Microbiologia. Recuperado de http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
NLM
Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus [Internet]. Anais. 2015 ;[citado 2024 out. 15 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
Vancouver
Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus [Internet]. Anais. 2015 ;[citado 2024 out. 15 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm
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: 15 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. 15 ] 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. 15 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014
Trabalho de evento-resumo periodico
Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages (2015)
Simões, Thamires; Perina, Natália; Bosgan, Cristina; Oliveira, Maricê Nogueira de
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Assunto: PROBIÓTICOS
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ABNT
SIMÕES, Thamires et al. Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 15 out. 2024. , 2015
APA
Simões, T., Perina, N., Bosgan, C., & Oliveira, M. N. de. (2015). Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Simões T, Perina N, Bosgan C, Oliveira MN de. Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 18 res. FCF031.[citado 2024 out. 15 ]
Vancouver
Simões T, Perina N, Bosgan C, Oliveira MN de. Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 18 res. FCF031.[citado 2024 out. 15 ]
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: 15 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. 15 ] 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. 15 ] 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: 15 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. 15 ] 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. 15 ] Available from: https://doi.org/10.1016/j.foodres.2014.05.036
Artigo de periodico
Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts (2014)
Bueno, Luciana; Silva, Thamires M. S; Perina, Natália Pratis; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de
Source: Chemical Engineering Transactions. Unidade: FCF
Subjects: PROBIÓTICOS, PITANGA
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ABNT
BUENO, Luciana et al. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, v. 38, p. 499-504, 2014Tradução . . Disponível em: https://doi.org/10.3303/CET1438084. Acesso em: 15 out. 2024.
APA
Bueno, L., Silva, T. M. S., Perina, N. P., Bogsan, C. S. B., & Oliveira, M. N. de. (2014). Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, 38, 499-504. doi:10.3303/CET1438084
NLM
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1438084
Vancouver
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1438084
Trabalho de evento-resumo
Survival of bifidobacterium animalis subsp. Lactis BB12 during in vitro dynamic digestion of fermented milks (2014)
Beal, C; Florence, Ana Carolina; Cattenoz, T; Picque, D; Oliveira, Maricê Nogueira de
Source: Abstracts. Conference titles: International Scientific Conference Probiotics and Prebiotics. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEAL, C et al. Survival of bifidobacterium animalis subsp. Lactis BB12 during in vitro dynamic digestion of fermented milks. 2014, Anais.. Budapest: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2014. . Acesso em: 15 out. 2024.
APA
Beal, C., Florence, A. C., Cattenoz, T., Picque, D., & Oliveira, M. N. de. (2014). Survival of bifidobacterium animalis subsp. Lactis BB12 during in vitro dynamic digestion of fermented milks. In Abstracts. Budapest: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Beal C, Florence AC, Cattenoz T, Picque D, Oliveira MN de. Survival of bifidobacterium animalis subsp. Lactis BB12 during in vitro dynamic digestion of fermented milks. Abstracts. 2014 ;[citado 2024 out. 15 ]
Vancouver
Beal C, Florence AC, Cattenoz T, Picque D, Oliveira MN de. Survival of bifidobacterium animalis subsp. Lactis BB12 during in vitro dynamic digestion of fermented milks. Abstracts. 2014 ;[citado 2024 out. 15 ]
Artigo de periodico
Kefir administration reduced progression of renal injury in STZ-diabetic rats by lowering oxidative stress (2014)
Punaro, Giovana R; Maciel, Fabiane R; Rodriguez, Adelson M; Rogero, Marcelo Macedo; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de; Ihara, Sílvia S. Miki; Araújo, Sérgio Ricardo Rocha; Sanches, Talita Rojas Cunha; Andrade, Lúcia da Conceição; Higa, Elisa Mieko Suemitsu
Source: Nitric Oxide. Unidades: FSP, FCF, FM
Subjects: ESTRESSE OXIDATIVO, ÓXIDO NÍTRICO, DIABETES MELLITUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PUNARO, Giovana R et al. Kefir administration reduced progression of renal injury in STZ-diabetic rats by lowering oxidative stress. Nitric Oxide, v. 37, p. 53-60, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.niox.2013.12.012. Acesso em: 15 out. 2024.
APA
Punaro, G. R., Maciel, F. R., Rodriguez, A. M., Rogero, M. M., Bogsan, C. S. B., Oliveira, M. N. de, et al. (2014). Kefir administration reduced progression of renal injury in STZ-diabetic rats by lowering oxidative stress. Nitric Oxide, 37, 53-60. doi:10.1016/j.niox.2013.12.012
NLM
Punaro GR, Maciel FR, Rodriguez AM, Rogero MM, Bogsan CSB, Oliveira MN de, Ihara SSM, Araújo SRR, Sanches TRC, Andrade L da C, Higa EMS. Kefir administration reduced progression of renal injury in STZ-diabetic rats by lowering oxidative stress [Internet]. Nitric Oxide. 2014 ; 37 53-60.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.niox.2013.12.012
Vancouver
Punaro GR, Maciel FR, Rodriguez AM, Rogero MM, Bogsan CSB, Oliveira MN de, Ihara SSM, Araújo SRR, Sanches TRC, Andrade L da C, Higa EMS. Kefir administration reduced progression of renal injury in STZ-diabetic rats by lowering oxidative stress [Internet]. Nitric Oxide. 2014 ; 37 53-60.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.niox.2013.12.012
Trabalho de evento-resumo periodico
Addition of strawberry, raspberry and pitanga pulps positively affects consistency and viscosity of probiotic yogurt (2014)
Simões, Thamires; Perina, Natália Pratis; Bosgan, Cristina Stewart Bittencourt; Oliveira, Maricê Nogueira de
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: IOGURTE, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIMÕES, Thamires et al. Addition of strawberry, raspberry and pitanga pulps positively affects consistency and viscosity of probiotic yogurt. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 15 out. 2024. , 2014
APA
Simões, T., Perina, N. P., Bosgan, C. S. B., & Oliveira, M. N. de. (2014). Addition of strawberry, raspberry and pitanga pulps positively affects consistency and viscosity of probiotic yogurt. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Simões T, Perina NP, Bosgan CSB, Oliveira MN de. Addition of strawberry, raspberry and pitanga pulps positively affects consistency and viscosity of probiotic yogurt. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 16 res. FCF028.[citado 2024 out. 15 ]
Vancouver
Simões T, Perina NP, Bosgan CSB, Oliveira MN de. Addition of strawberry, raspberry and pitanga pulps positively affects consistency and viscosity of probiotic yogurt. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 16 res. FCF028.[citado 2024 out. 15 ]
Patente
Processo de fabricação de um produto lácteo probiático fermentado, produto lácteo probiático fermentado e seus usos (2013)
Oliveira, Maricê Nogueira de; Espírito Santo, Ana Paula do
Unidade: FCF
Subjects: PROBIÓTICOS, LEITE FERMENTADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Maricê Nogueira de e ESPÍRITO SANTO, Ana Paula do. Processo de fabricação de um produto lácteo probiático fermentado, produto lácteo probiático fermentado e seus usos. . Rio de Janeiro: Republica Federativa do Brasil - Ministério do Desenvolvimento, Indústria e do Comércio Exterior - Instituto Nacional da Propriedade Industrial. . Acesso em: 15 out. 2024. , 2013
APA
Oliveira, M. N. de, & Espírito Santo, A. P. do. (2013). Processo de fabricação de um produto lácteo probiático fermentado, produto lácteo probiático fermentado e seus usos. Rio de Janeiro: Republica Federativa do Brasil - Ministério do Desenvolvimento, Indústria e do Comércio Exterior - Instituto Nacional da Propriedade Industrial.
NLM
Oliveira MN de, Espírito Santo AP do. Processo de fabricação de um produto lácteo probiático fermentado, produto lácteo probiático fermentado e seus usos. 2013 ;[citado 2024 out. 15 ]
Vancouver
Oliveira MN de, Espírito Santo AP do. Processo de fabricação de um produto lácteo probiático fermentado, produto lácteo probiático fermentado e seus usos. 2013 ;[citado 2024 out. 15 ]
Monografia/livro
In gut we trust (2013)
Lerayer, Alda Luiza Santos; Barreto, Bruno A. Paes; Waitzberg, Dan Linetzky; Baracat, Edmund Chada; Grompone, Gianfranco; Vannuccchi, Hélio; Antoine, Jean-Michel; Oliveira, Maricê Nogueira de; Miszputen, Sender Jankiel
Unidades: FM, FMRP, FCF
Subjects: GASTROENTEROLOGIA, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LERAYER, Alda Luiza Santos et al. In gut we trust. . São Paulo: Sarvier. . Acesso em: 15 out. 2024. , 2013
APA
Lerayer, A. L. S., Barreto, B. A. P., Waitzberg, D. L., Baracat, E. C., Grompone, G., Vannuccchi, H., et al. (2013). In gut we trust. São Paulo: Sarvier.
NLM
Lerayer ALS, Barreto BAP, Waitzberg DL, Baracat EC, Grompone G, Vannuccchi H, Antoine J-M, Oliveira MN de, Miszputen SJ. In gut we trust. 2013 ;[citado 2024 out. 15 ]
Vancouver
Lerayer ALS, Barreto BAP, Waitzberg DL, Baracat EC, Grompone G, Vannuccchi H, Antoine J-M, Oliveira MN de, Miszputen SJ. In gut we trust. 2013 ;[citado 2024 out. 15 ]
Artigo de periodico
Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk (2013)
Oliveira, Ricardo Pereira de Souza; Casazza, Alessandro A; Aliakbarian, Bahar; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE FERMENTADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pereira de Souza et al. Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk. Brazilian Journal of Microbiology, v. 44, n. 2, p. 431-434, 2013Tradução . . Disponível em: https://doi.org/10.1590/s1517-83822013000200014. Acesso em: 15 out. 2024.
APA
Oliveira, R. P. de S., Casazza, A. A., Aliakbarian, B., Perego, P., Converti, A., & Oliveira, M. N. de. (2013). Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk. Brazilian Journal of Microbiology, 44( 2), 431-434. doi:10.1590/s1517-83822013000200014
NLM
Oliveira RP de S, Casazza AA, Aliakbarian B, Perego P, Converti A, Oliveira MN de. Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk [Internet]. Brazilian Journal of Microbiology. 2013 ; 44( 2): 431-434.[citado 2024 out. 15 ] Available from: https://doi.org/10.1590/s1517-83822013000200014
Vancouver
Oliveira RP de S, Casazza AA, Aliakbarian B, Perego P, Converti A, Oliveira MN de. Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk [Internet]. Brazilian Journal of Microbiology. 2013 ; 44( 2): 431-434.[citado 2024 out. 15 ] Available from: https://doi.org/10.1590/s1517-83822013000200014

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