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TODOROV, Svetoslav Dimitrov et al. Antimicrobial compounds in wine. Probiotics and Antimicrobial Proteins, v. 16, p. 763–783, 2024Tradução . . Disponível em: https://dx.doi.org/10.1007/s12602-023-10177-0. Acesso em: 08 ago. 2024.
APA
Todorov, S. D., Alves, V. F., Popov, I., Weeks, R., Pinto, U. M., Petrov, N., et al. (2024). Antimicrobial compounds in wine. Probiotics and Antimicrobial Proteins, 16, 763–783. doi:10.1007/s12602-023-10177-0
NLM
Todorov SD, Alves VF, Popov I, Weeks R, Pinto UM, Petrov N, Ivanova IV, Chikindas ML. Antimicrobial compounds in wine [Internet]. Probiotics and Antimicrobial Proteins. 2024 ; 16 763–783.[citado 2024 ago. 08 ] Available from: https://dx.doi.org/10.1007/s12602-023-10177-0
Vancouver
Todorov SD, Alves VF, Popov I, Weeks R, Pinto UM, Petrov N, Ivanova IV, Chikindas ML. Antimicrobial compounds in wine [Internet]. Probiotics and Antimicrobial Proteins. 2024 ; 16 763–783.[citado 2024 ago. 08 ] Available from: https://dx.doi.org/10.1007/s12602-023-10177-0
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LIMA, J.M. Scafuro et al. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 08 ago. 2024.
APA
Lima, J. M. S., Landgraf, M., Franco, B. D. G. de M., Pinto, U. M., & Todorov, S. D. (2023). Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Lima JMS, Landgraf M, Franco BDG de M, Pinto UM, Todorov SD. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. Abstracts of Lectures & Posters. 2023 ;[citado 2024 ago. 08 ]
Vancouver
Lima JMS, Landgraf M, Franco BDG de M, Pinto UM, Todorov SD. Enterococcus Faecium bacteriocinogenic strains are predominant and widely represented in surfaces from a dairy production environment. Abstracts of Lectures & Posters. 2023 ;[citado 2024 ago. 08 ]
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LIMA, João Marcos Scafuro e PINTO, Uelinton Manoel e TODOROV, Svetoslav Dimitrov. Segurança e caracterização de Enterococcus faecium e Lactococcus garvieae, cepas isoladas de queijarias artesanais com atividade antimicrobiana contra Listeria monocytogenes. 2023, Anais.. São Paulo: Sociedade Brasileira de Microbiologia - SBM, 2023. Disponível em: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm. Acesso em: 08 ago. 2024.
APA
Lima, J. M. S., Pinto, U. M., & Todorov, S. D. (2023). Segurança e caracterização de Enterococcus faecium e Lactococcus garvieae, cepas isoladas de queijarias artesanais com atividade antimicrobiana contra Listeria monocytogenes. In Anais. São Paulo: Sociedade Brasileira de Microbiologia - SBM. Recuperado de https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
NLM
Lima JMS, Pinto UM, Todorov SD. Segurança e caracterização de Enterococcus faecium e Lactococcus garvieae, cepas isoladas de queijarias artesanais com atividade antimicrobiana contra Listeria monocytogenes [Internet]. Anais. 2023 ;[citado 2024 ago. 08 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
Vancouver
Lima JMS, Pinto UM, Todorov SD. Segurança e caracterização de Enterococcus faecium e Lactococcus garvieae, cepas isoladas de queijarias artesanais com atividade antimicrobiana contra Listeria monocytogenes [Internet]. Anais. 2023 ;[citado 2024 ago. 08 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
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D'OVIDIO, Loredana et al. Influence of prfA and sigB gene expression on the antimicrobial activity of curcumin and nisin combination against listeria monocytogenes serotype 1/2a. 2023, Anais.. São Paulo: Sociedade Brasileira de Microbiologia - SBM, 2023. Disponível em: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm. Acesso em: 08 ago. 2024.
APA
D'ovidio, L., Oliveira, D. P. de, Couto, A. R., Passarin, P. B. S., Dias, J. A., Todorov, S. D., & Franco, B. D. G. de M. (2023). Influence of prfA and sigB gene expression on the antimicrobial activity of curcumin and nisin combination against listeria monocytogenes serotype 1/2a. In Anais. São Paulo: Sociedade Brasileira de Microbiologia - SBM. Recuperado de https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
NLM
D'ovidio L, Oliveira DP de, Couto AR, Passarin PBS, Dias JA, Todorov SD, Franco BDG de M. Influence of prfA and sigB gene expression on the antimicrobial activity of curcumin and nisin combination against listeria monocytogenes serotype 1/2a [Internet]. Anais. 2023 ;[citado 2024 ago. 08 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
Vancouver
D'ovidio L, Oliveira DP de, Couto AR, Passarin PBS, Dias JA, Todorov SD, Franco BDG de M. Influence of prfA and sigB gene expression on the antimicrobial activity of curcumin and nisin combination against listeria monocytogenes serotype 1/2a [Internet]. Anais. 2023 ;[citado 2024 ago. 08 ] Available from: https://sbmicrobiologia.org.br/32cbm-anais/resumo.htm
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RWUBUZIZI, R et al. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 08 ago. 2024.
APA
Rwubuzizi, R., Carneiro, K. O., Holzapfel, W. H., Franco, B. D. G. de M., Vaz-Velho, M., & Todorov, S. D. (2023). Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Rwubuzizi R, Carneiro KO, Holzapfel WH, Franco BDG de M, Vaz-Velho M, Todorov SD. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. Abstracts of Lectures & Posters. 2023 ;[citado 2024 ago. 08 ]
Vancouver
Rwubuzizi R, Carneiro KO, Holzapfel WH, Franco BDG de M, Vaz-Velho M, Todorov SD. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. Abstracts of Lectures & Posters. 2023 ;[citado 2024 ago. 08 ]
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TODOROV, Svetoslav Dimitrov et al. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium. Microorganisms, v. 11, p. 1-21 art. 602, 2023Tradução . . Disponível em: https://doi.org/10.3390/microorganisms11030602. Acesso em: 08 ago. 2024.
APA
Todorov, S. D., Weeks, R., Popov, I., Franco, B. D. G. de M., & Chikindas, M. L. (2023). In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium. Microorganisms, 11, 1-21 art. 602. doi:10.3390/microorganisms11030602
NLM
Todorov SD, Weeks R, Popov I, Franco BDG de M, Chikindas ML. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium [Internet]. Microorganisms. 2023 ; 11 1-21 art. 602.[citado 2024 ago. 08 ] Available from: https://doi.org/10.3390/microorganisms11030602
Vancouver
Todorov SD, Weeks R, Popov I, Franco BDG de M, Chikindas ML. In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium [Internet]. Microorganisms. 2023 ; 11 1-21 art. 602.[citado 2024 ago. 08 ] Available from: https://doi.org/10.3390/microorganisms11030602
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FUGABAN, Joanna Ivy Irorita et al. Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage. Journal of Applied Microbiology, v. 132, n. 1, p. 311-330, 2022Tradução . . Disponível em: https://doi.org/10.1111/jam.15205. Acesso em: 08 ago. 2024.
APA
Fugaban, J. I. I., Bucheli, J. E. V., Park, Y. J., Suh, D. H., Jung, E. S., Franco, B. D. G. de M., et al. (2022). Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage. Journal of Applied Microbiology, 132( 1), 311-330. doi:10.1111/jam.15205
NLM
Fugaban JII, Bucheli JEV, Park YJ, Suh DH, Jung ES, Franco BDG de M, Ivanova IV, Holzapfel WH, Todorov SD. Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage [Internet]. Journal of Applied Microbiology. 2022 ; 132( 1): 311-330.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1111/jam.15205
Vancouver
Fugaban JII, Bucheli JEV, Park YJ, Suh DH, Jung ES, Franco BDG de M, Ivanova IV, Holzapfel WH, Todorov SD. Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage [Internet]. Journal of Applied Microbiology. 2022 ; 132( 1): 311-330.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1111/jam.15205
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FURTADO, Danielle Nader e FRANCO, Bernadette Dora Gombossy de Melo e TODOROV, Svetoslav Dimitrov. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, v. 154, p. 1-11 art. 112621, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112621. Acesso em: 08 ago. 2024.
APA
Furtado, D. N., Franco, B. D. G. de M., & Todorov, S. D. (2022). Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, 154, 1-11 art. 112621. doi:10.1016/j.lwt.2021.112621
NLM
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
Vancouver
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
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QUEIROZ, Luciano Lopes et al. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage. Scientifc Reports, v. 12, p. 1-13 art. 1460, 2022Tradução . . Disponível em: https://doi.org/10.1038/s41598-022-05086-1. Acesso em: 08 ago. 2024.
APA
Queiroz, L. L., Hoffmann, C., Lacorte, G. A., Franco, B. D. G. de M., & Todorov, S. D. (2022). Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage. Scientifc Reports, 12, 1-13 art. 1460. doi:10.1038/s41598-022-05086-1
NLM
Queiroz LL, Hoffmann C, Lacorte GA, Franco BDG de M, Todorov SD. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage [Internet]. Scientifc Reports. 2022 ; 12 1-13 art. 1460.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1038/s41598-022-05086-1
Vancouver
Queiroz LL, Hoffmann C, Lacorte GA, Franco BDG de M, Todorov SD. Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage [Internet]. Scientifc Reports. 2022 ; 12 1-13 art. 1460.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1038/s41598-022-05086-1
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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: 08 ago. 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 ago. 08 ] 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 ago. 08 ] Available from: https://doi.org/10.1007/s12602-021-09808-1
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KUNIYOSHI, Taís Mayumi et al. Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse. Bioresource Technology, v. 338, p. 1-12 art. 125565, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.biortech.2021.125565. Acesso em: 08 ago. 2024.
APA
Kuniyoshi, T. M., Mendonça, C. M. N., Vieira, V. B., Robl, D., Franco, B. D. G. de M., Todorov, S. D., et al. (2021). Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse. Bioresource Technology, 338, 1-12 art. 125565. doi:10.1016/j.biortech.2021.125565
NLM
Kuniyoshi TM, Mendonça CMN, Vieira VB, Robl D, Franco BDG de M, Todorov SD, Tomé E, O’Connor PM, Converti A, Araújo WL de, Vasconcellos LPSP, Varani A de M, Cotter PD, Rabelo SC, Oliveira RP de S. Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse [Internet]. Bioresource Technology. 2021 ; 338 1-12 art. 125565.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.biortech.2021.125565
Vancouver
Kuniyoshi TM, Mendonça CMN, Vieira VB, Robl D, Franco BDG de M, Todorov SD, Tomé E, O’Connor PM, Converti A, Araújo WL de, Vasconcellos LPSP, Varani A de M, Cotter PD, Rabelo SC, Oliveira RP de S. Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse [Internet]. Bioresource Technology. 2021 ; 338 1-12 art. 125565.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.biortech.2021.125565
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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: 08 ago. 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 ago. 08 ] 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 ago. 08 ] Available from: https://doi.org/10.1016/j.nupar.2021.01.088
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BOGSAN, Cristina Stewart Bittencourt e TODOROV, Svetoslav Dimitrov. Kefir: complex beneficial universe, combining sophisticate nutritional matrix and well established and balanced microbial consortium. EC Nutrition, v. 15, n. 7, p. 53-56, 2020Tradução . . Disponível em: https://www.ecronicon.com/ecnu/pdf/ECNU-15-00846.pdf. Acesso em: 08 ago. 2024.
APA
Bogsan, C. S. B., & Todorov, S. D. (2020). Kefir: complex beneficial universe, combining sophisticate nutritional matrix and well established and balanced microbial consortium. EC Nutrition, 15( 7), 53-56. Recuperado de https://www.ecronicon.com/ecnu/pdf/ECNU-15-00846.pdf
NLM
Bogsan CSB, Todorov SD. Kefir: complex beneficial universe, combining sophisticate nutritional matrix and well established and balanced microbial consortium [Internet]. EC Nutrition. 2020 ; 15( 7): 53-56.[citado 2024 ago. 08 ] Available from: https://www.ecronicon.com/ecnu/pdf/ECNU-15-00846.pdf
Vancouver
Bogsan CSB, Todorov SD. Kefir: complex beneficial universe, combining sophisticate nutritional matrix and well established and balanced microbial consortium [Internet]. EC Nutrition. 2020 ; 15( 7): 53-56.[citado 2024 ago. 08 ] Available from: https://www.ecronicon.com/ecnu/pdf/ECNU-15-00846.pdf
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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: 08 ago. 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 ago. 08 ] 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 ago. 08 ] Available from: https://doi.org/10.3390/foods9060792
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SANTOS, Karina Maria Olbrich dos et al. Exploring beneficial/virulence properties of two dairy-related Strains of Streptococcus infantarius subsp. infantarius. Probiotics and Antimicrobial Proteins, v. 12 , p. 1524-1541, 2020Tradução . . Disponível em: https://doi.org/10.1007/s12602-020-09637-8. Acesso em: 08 ago. 2024.
APA
Santos, K. M. O. dos, Matos, C. R. de, Salles, H. O., Franco, B. D. G. de M., Arellano, K., Holzapfel, W. H., & Todorov, S. D. (2020). Exploring beneficial/virulence properties of two dairy-related Strains of Streptococcus infantarius subsp. infantarius. Probiotics and Antimicrobial Proteins, 12 , 1524-1541. doi:10.1007/s12602-020-09637-8
NLM
Santos KMO dos, Matos CR de, Salles HO, Franco BDG de M, Arellano K, Holzapfel WH, Todorov SD. Exploring beneficial/virulence properties of two dairy-related Strains of Streptococcus infantarius subsp. infantarius [Internet]. Probiotics and Antimicrobial Proteins. 2020 ; 12 1524-1541.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1007/s12602-020-09637-8
Vancouver
Santos KMO dos, Matos CR de, Salles HO, Franco BDG de M, Arellano K, Holzapfel WH, Todorov SD. Exploring beneficial/virulence properties of two dairy-related Strains of Streptococcus infantarius subsp. infantarius [Internet]. Probiotics and Antimicrobial Proteins. 2020 ; 12 1524-1541.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1007/s12602-020-09637-8
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CUCICKA, Ana Clara C et al. Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model. Journal of Functional Foods, v. 66, p. 1-10 art. 103785, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2020.103785. Acesso em: 08 ago. 2024.
APA
Cucicka, A. C. C., Giannib, K., Todorov, S. D., LeBlanc, A. de M. de, LeBlancc, J. G., & Franco, B. D. G. de M. (2020). Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model. Journal of Functional Foods, 66, 1-10 art. 103785. doi:10.1016/j.jff.2020.103785
NLM
Cucicka ACC, Giannib K, Todorov SD, LeBlanc A de M de, LeBlancc JG, Franco BDG de M. Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model [Internet]. Journal of Functional Foods. 2020 ; 66 1-10 art. 103785.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.jff.2020.103785
Vancouver
Cucicka ACC, Giannib K, Todorov SD, LeBlanc A de M de, LeBlancc JG, Franco BDG de M. Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model [Internet]. Journal of Functional Foods. 2020 ; 66 1-10 art. 103785.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.jff.2020.103785
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TODOROV, Svetoslav Dimitrov e FRANCO, Bernadette Dora Gombossy de Melo e TAGG, J. R. Bacteriocins of Gram-positive bacteria having activity spectra extending beyond closely-related species. Beneficial Microbes, v. 10, n. 3, p. 315 - 328, 2019Tradução . . Disponível em: https://doi.org/10.3920/BM2018.0126. Acesso em: 08 ago. 2024.
APA
Todorov, S. D., Franco, B. D. G. de M., & Tagg, J. R. (2019). Bacteriocins of Gram-positive bacteria having activity spectra extending beyond closely-related species. Beneficial Microbes, 10( 3), 315 - 328. doi:10.3920/BM2018.0126
NLM
Todorov SD, Franco BDG de M, Tagg JR. Bacteriocins of Gram-positive bacteria having activity spectra extending beyond closely-related species [Internet]. Beneficial Microbes. 2019 ; 10( 3): 315 - 328.[citado 2024 ago. 08 ] Available from: https://doi.org/10.3920/BM2018.0126
Vancouver
Todorov SD, Franco BDG de M, Tagg JR. Bacteriocins of Gram-positive bacteria having activity spectra extending beyond closely-related species [Internet]. Beneficial Microbes. 2019 ; 10( 3): 315 - 328.[citado 2024 ago. 08 ] Available from: https://doi.org/10.3920/BM2018.0126
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ABNT
BARBOSA, M S et al. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, v. 95, p. 167-171, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.04.082. Acesso em: 08 ago. 2024.
APA
Barbosa, M. S., Jurkiewicz, C., Landgraf, M., Todorov, S. D., & Franco, B. D. G. de M. (2018). Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, 95, 167-171. doi:10.1016/j.lwt.2018.04.082
NLM
Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082
Vancouver
Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
UONO, Magali Thiyomi et al. Technological development of probiotic supplement for zootechnical improvement of broilers. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 08 ago. 2024. , 2018
APA
Uono, M. T., Hacker, S. S., Manfrinato, C. V., Matsuo, M. M., Todorov, S. D., & Bogsan, C. S. B. (2018). Technological development of probiotic supplement for zootechnical improvement of broilers. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Uono MT, Hacker SS, Manfrinato CV, Matsuo MM, Todorov SD, Bogsan CSB. Technological development of probiotic supplement for zootechnical improvement of broilers. Brazilian Journal of Pharmaceutical Sciences. 2018 ; 54 35 res. FCF065.[citado 2024 ago. 08 ]
Vancouver
Uono MT, Hacker SS, Manfrinato CV, Matsuo MM, Todorov SD, Bogsan CSB. Technological development of probiotic supplement for zootechnical improvement of broilers. Brazilian Journal of Pharmaceutical Sciences. 2018 ; 54 35 res. FCF065.[citado 2024 ago. 08 ]
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BOGSAN, Cristina Stewart Bittencourt e TODOROV, Svetoslav Dimitrov. Buffalo mozzarella cheese: knowledge from East and to West. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Tradução . Boca Raton: CRC Press, 2017. . . Acesso em: 08 ago. 2024.
APA
Bogsan, C. S. B., & Todorov, S. D. (2017). Buffalo mozzarella cheese: knowledge from East and to West. In Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press.
NLM
Bogsan CSB, Todorov SD. Buffalo mozzarella cheese: knowledge from East and to West. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 ago. 08 ]
Vancouver
Bogsan CSB, Todorov SD. Buffalo mozzarella cheese: knowledge from East and to West. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 ago. 08 ]