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Artigo de periodico
Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk (2022)
Furtado, Danielle Nader; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, LISTERIA, LACTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS, PROBIÓTICOS
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ABNT
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: 10 nov. 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 nov. 10 ] 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 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
Artigo de periodico
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage (2021)
Vieira, Antônio Diogo Silva ; Battistini, Carolina ; Bedani, Raquel ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ACEROLA, PROBIÓTICOS, ALIMENTOS FERMENTADOS, SOJA
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ABNT
VIEIRA, Antônio Diogo Silva et al. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, v. 141 , p. 1-8 art. 110858, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.110858. Acesso em: 10 nov. 2024.
APA
Vieira, A. D. S., Battistini, C., Bedani, R., & Saad, S. M. I. (2021). Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, 141 , 1-8 art. 110858. doi:10.1016/j.lwt.2021.110858
NLM
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Vancouver
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Artigo de periodico
Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration (2020)
Paesani, Candela; Sciarini, Lorena S; Moiraghi, Malena; Salvucci, Emiliano; Prado, Samira Bernardino Ramos do; Pérez, Gabriela Teresa; Fabi, João Paulo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: TRIGO, ÁCIDOS GRAXOS, FERMENTAÇÃO
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PAESANI, Candela et al. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, v. 134, p. 1-7 art. 110253, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110253. Acesso em: 10 nov. 2024.
APA
Paesani, C., Sciarini, L. S., Moiraghi, M., Salvucci, E., Prado, S. B. R. do, Pérez, G. T., & Fabi, J. P. (2020). Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, 134, 1-7 art. 110253. doi:10.1016/j.lwt.2020.110253
NLM
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253
Vancouver
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253
Artigo de periodico
Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream (2019)
Borges, Danielle Oliveira; Matsuo, Mariana Mitiko; Bogsan, Cristina Stewart Bittencourt ; Silva, Tatiane Ferreira da; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ÁCIDO LINOLEICO, LISTERIA, LEITE FERMENTADO
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ABNT
BORGES, Danielle Oliveira et al. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT - Food Science and Technology, v. 107, p. 264-271, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.085. Acesso em: 10 nov. 2024.
APA
Borges, D. O., Matsuo, M. M., Bogsan, C. S. B., Silva, T. F. da, Casarotti, S. N., & Penna, A. L. B. (2019). Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT - Food Science and Technology, 107, 264-271. doi:10.1016/j.lwt.2019.02.085
NLM
Borges DO, Matsuo MM, Bogsan CSB, Silva TF da, Casarotti SN, Penna ALB. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream [Internet]. LWT - Food Science and Technology. 2019 ; 107 264-271.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.085
Vancouver
Borges DO, Matsuo MM, Bogsan CSB, Silva TF da, Casarotti SN, Penna ALB. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream [Internet]. LWT - Food Science and Technology. 2019 ; 107 264-271.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.085
Artigo de periodico
Pasteurization efficiency of donor human milk processed by microwave heating (2019)
Leite, Juliana Abigail S ; Migotto, Aurea Maria Alves; Landgraf, Mariza ; Quintal, Virginia Spinola; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidades: FCF, EP
Subjects: PASTEURIZAÇÃO, LEITE MATERNO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
LEITE, Juliana Abigail S et al. Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, v. 115, p. 1-6 art. 108466 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108466. Acesso em: 10 nov. 2024.
APA
Leite, J. A. S., Migotto, A. M. A., Landgraf, M., Quintal, V. S., Gut, J. A. W., & Tadini, C. C. (2019). Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, 115, 1-6 art. 108466 . doi:10.1016/j.lwt.2019.108466
NLM
Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466
Vancouver
Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466
Artigo de periodico
Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys (2018)
Nascimento, Kelly Souza do; Sattler, José Augusto Gasparotto; Macedo, Luciene Fagundes Lauer; Gonzalez, Carol Viviana Serna; Melo, Illana Louise Pereira de; Araujo, Elias da Silva ; Granato, Daniel; Sattler, Aroni; Almeida-Muradian, Ligia Bicudo de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, MEL
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ABNT
NASCIMENTO, Kelly Souza do et al. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT - Food Science and Technology, v. 91, p. 85-94, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.01.016. Acesso em: 10 nov. 2024.
APA
Nascimento, K. S. do, Sattler, J. A. G., Macedo, L. F. L., Gonzalez, C. V. S., Melo, I. L. P. de, Araujo, E. da S., et al. (2018). Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT - Food Science and Technology, 91, 85-94. doi:10.1016/j.lwt.2018.01.016
NLM
Nascimento KS do, Sattler JAG, Macedo LFL, Gonzalez CVS, Melo ILP de, Araujo E da S, Granato D, Sattler A, Almeida-Muradian LB de. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys [Internet]. LWT - Food Science and Technology. 2018 ; 91 85-94.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2018.01.016
Vancouver
Nascimento KS do, Sattler JAG, Macedo LFL, Gonzalez CVS, Melo ILP de, Araujo E da S, Granato D, Sattler A, Almeida-Muradian LB de. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys [Internet]. LWT - Food Science and Technology. 2018 ; 91 85-94.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2018.01.016
Artigo de periodico
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk (2016)
Silva, Fabiana Fernanda Pacheco da; Bíscola, Vanessa; LeBlanc, Jean Louis; Franco, Bernadette Dora Gombossy de Melo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, LEITE FERMENTADO
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ABNT
SILVA, Fabiana Fernanda Pacheco da et al. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, v. 71, p. 155-161, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.03.033. Acesso em: 10 nov. 2024.
APA
Silva, F. F. P. da, Bíscola, V., LeBlanc, J. L., & Franco, B. D. G. de M. (2016). Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, 71, 155-161. doi:10.1016/j.lwt.2016.03.033
NLM
Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033
Vancouver
Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033
Artigo de periodico
Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration (2015)
Rayo Mendez, Lina Maria; Carvalho, Lívia Chaguri e; Sardá, Fabiana Andréa Hoffmann; Dacanal, Gustavo César; Menezes, Elizabete Wenzel de ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidades: EEL, FZEA, FCF, EP
Subjects: FARINHAS, BANANA, ALIMENTOS FUNCIONAIS, AMIDO, FLUIDIZAÇÃO
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ABNT
RAYO MENDEZ, Lina Maria et al. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, v. 63, n. 1, p. 461-469, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.03.059. Acesso em: 10 nov. 2024.
APA
Rayo Mendez, L. M., Carvalho, L. C. e, Sardá, F. A. H., Dacanal, G. C., Menezes, E. W. de, & Tadini, C. C. (2015). Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, 63( 1), 461-469. doi:10.1016/j.lwt.2015.03.059
NLM
Rayo Mendez LM, Carvalho LC e, Sardá FAH, Dacanal GC, Menezes EW de, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration [Internet]. LWT - Food Science and Technology. 2015 ; 63( 1): 461-469.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2015.03.059
Vancouver
Rayo Mendez LM, Carvalho LC e, Sardá FAH, Dacanal GC, Menezes EW de, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration [Internet]. LWT - Food Science and Technology. 2015 ; 63( 1): 461-469.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2015.03.059
Artigo de periodico
Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters (2015)
Melo, Adriane Alexandre Machado de; Estevinho, Maria Leticia Miranda Fernandes; Sattler, José Augusto Gasparotto; Souza, Bianca Rodrigues de; Freitas, Alex da Silva de; Barth, Ortrud Monika; Almeida-Muradian, Ligia Bicudo de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: MEL, VALOR NUTRITIVO, MICROBIOLOGIA DE ALIMENTOS
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ABNT
MELO, Adriane Alexandre Machado de et al. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters. LWT - Food Science and Technology, v. 65, p. 808-815, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.09.014. Acesso em: 10 nov. 2024.
APA
Melo, A. A. M. de, Estevinho, M. L. M. F., Sattler, J. A. G., Souza, B. R. de, Freitas, A. da S. de, Barth, O. M., & Almeida-Muradian, L. B. de. (2015). Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters. LWT - Food Science and Technology, 65, 808-815. doi:10.1016/j.lwt.2015.09.014
NLM
Melo AAM de, Estevinho MLMF, Sattler JAG, Souza BR de, Freitas A da S de, Barth OM, Almeida-Muradian LB de. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters [Internet]. LWT - Food Science and Technology. 2015 ; 65 808-815.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2015.09.014
Vancouver
Melo AAM de, Estevinho MLMF, Sattler JAG, Souza BR de, Freitas A da S de, Barth OM, Almeida-Muradian LB de. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters [Internet]. LWT - Food Science and Technology. 2015 ; 65 808-815.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2015.09.014
Artigo de periodico
Oxidative stability of functional phytosterol-enriched dark chocolate (2014)
Botello, Patrícia Borges; Galasso, Melissa; Dias, Virgínia; Mandrioli, Mara; Lobato, Luciana Pereira; Rodriguez Estrada, Maria Teresa; Castro, Inar Alves de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: CHOCOLATE, ALIMENTOS FUNCIONAIS
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ABNT
BOTELLO, Patrícia Borges et al. Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, v. 55, n. 2, p. 444-451, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.09.002. Acesso em: 10 nov. 2024.
APA
Botello, P. B., Galasso, M., Dias, V., Mandrioli, M., Lobato, L. P., Rodriguez Estrada, M. T., & Castro, I. A. de. (2014). Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, 55( 2), 444-451. doi:10.1016/j.lwt.2013.09.002
NLM
Botello PB, Galasso M, Dias V, Mandrioli M, Lobato LP, Rodriguez Estrada MT, Castro IA de. Oxidative stability of functional phytosterol-enriched dark chocolate [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2): 444-451.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2013.09.002
Vancouver
Botello PB, Galasso M, Dias V, Mandrioli M, Lobato LP, Rodriguez Estrada MT, Castro IA de. Oxidative stability of functional phytosterol-enriched dark chocolate [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2): 444-451.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2013.09.002
Artigo de periodico
Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage (2014)
Bedani, Raquel; Vieira, Antônio Diogo Silva; Rossi, Elizeu Antônio; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, POLPA, FRUTAS
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ABNT
BEDANI, Raquel et al. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. LWT - Food Science and Technology, v. 55, n. 2 p. 436-443, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.10.015. Acesso em: 10 nov. 2024.
APA
Bedani, R., Vieira, A. D. S., Rossi, E. A., & Saad, S. M. I. (2014). Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. LWT - Food Science and Technology, 55( 2 p. 436-443). doi:10.1016/j.lwt.2013.10.015
NLM
Bedani R, Vieira ADS, Rossi EA, Saad SMI. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2 p. 436-443):[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2013.10.015
Vancouver
Bedani R, Vieira ADS, Rossi EA, Saad SMI. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2 p. 436-443):[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2013.10.015
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: 10 nov. 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 nov. 10 ] 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 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2013.11.036
Artigo de periodico
A probiotic soy-based innovative product as an alternative to petit-suisse cheese (2014)
Matias, Natalia Silva; Bedani, Raquel; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: QUEIJO, PROBIÓTICOS, ALIMENTOS FUNCIONAIS
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ABNT
MATIAS, Natalia Silva et al. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, v. 59, n. 1, p. 411-417, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.054. Acesso em: 10 nov. 2024.
APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2014). A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, 59( 1), 411-417. doi:10.1016/j.lwt.2014.05.054
NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
Artigo de periodico
Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet (2014)
Carli, Eduardo de; Lobo, Alexandre Rodrigues; Sales, Cristiane Hermes; Teixeira, Pryscila Dryelle Sousa; Sales, Ana Lina de Carvalho Cunha; Colli, Celia
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: MAGNÉSIO, FERRO, DIETA, GORDURAS
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ABNT
CARLI, Eduardo de et al. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet. LWT - Food Science and Technology, v. 59, n. 2, p. 1298-1303, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.04.026. Acesso em: 10 nov. 2024.
APA
Carli, E. de, Lobo, A. R., Sales, C. H., Teixeira, P. D. S., Sales, A. L. de C. C., & Colli, C. (2014). Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet. LWT - Food Science and Technology, 59( 2), 1298-1303. doi:10.1016/j.lwt.2014.04.026
NLM
Carli E de, Lobo AR, Sales CH, Teixeira PDS, Sales AL de CC, Colli C. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1298-1303.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2014.04.026
Vancouver
Carli E de, Lobo AR, Sales CH, Teixeira PDS, Sales AL de CC, Colli C. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1298-1303.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2014.04.026
Artigo de periodico
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties (2014)
Silva, Mariana Casagrande; Souza, Volnei Brito de; Thomazini, Marcelo; Silva, Edson Roberto da; Smaniotto, Tahis; Carvalho, Rosemary Aparecida de; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidades: FZEA, FCF
Subjects: ATOMIZAÇÃO, MALTODEXTRINA, PIGMENTOS, ALIMENTOS FUNCIONAIS, JABUTICABA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Mariana Casagrande et al. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties. LWT - Food Science and Technology, v. 55, n. Ja 2014, p. 203-209, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.08.026. Acesso em: 10 nov. 2024.
APA
Silva, M. C., Souza, V. B. de, Thomazini, M., Silva, E. R. da, Smaniotto, T., Carvalho, R. A. de, et al. (2014). Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties. LWT - Food Science and Technology, 55( Ja 2014), 203-209. doi:10.1016/j.lwt.2013.08.026
NLM
Silva MC, Souza VB de, Thomazini M, Silva ER da, Smaniotto T, Carvalho RA de, Genovese MI, Fávaro-Trindade CS. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties [Internet]. LWT - Food Science and Technology. 2014 ; 55( Ja 2014): 203-209.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2013.08.026
Vancouver
Silva MC, Souza VB de, Thomazini M, Silva ER da, Smaniotto T, Carvalho RA de, Genovese MI, Fávaro-Trindade CS. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties [Internet]. LWT - Food Science and Technology. 2014 ; 55( Ja 2014): 203-209.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2013.08.026
Artigo de periodico
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations (2013)
Komatsu, Tiemy Rosana; Buriti, Flávia Carolina Alonso; Silva, Roberta Claro da; Lobo, Alexandre Rodrigues; Colli, Celia; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ALIMENTOS (LEGISLAÇÃO), ALIMENTOS FUNCIONAIS, GOIABA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KOMATSU, Tiemy Rosana et al. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, v. 50, n. 2, p. 755-765, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.07.013. Acesso em: 10 nov. 2024.
APA
Komatsu, T. R., Buriti, F. C. A., Silva, R. C. da, Lobo, A. R., Colli, C., Gioielli, L. A., & Saad, S. M. I. (2013). Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, 50( 2), 755-765. doi:10.1016/j.lwt.2012.07.013
NLM
Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
Vancouver
Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
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
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 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: 10 nov. 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 nov. 10 ] 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 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.031
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 10 nov. 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 nov. 10 ] 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 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.038
Artigo de periodico
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk (2012)
Florence, Ana Carolina Rodrigues; Oliveira, Ricardo Pinheiro de Souza ; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, ÁCIDO LINOLEICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FLORENCE, Ana Carolina Rodrigues et al. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT - Food Science and Technology, v. 49, n. 1, p. 89-95, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.04.023. Acesso em: 10 nov. 2024.
APA
Florence, A. C. R., Oliveira, R. P. de S., Silva, R. C. da, Soares, F. A. S. de M., & Gioielli, L. A. (2012). Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT - Food Science and Technology, 49( 1), 89-95. doi:10.1016/j.lwt.2012.04.023
NLM
Florence ACR, Oliveira RP de S, Silva RC da, Soares FAS de M, Gioielli LA. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk [Internet]. LWT - Food Science and Technology. 2012 ; 49( 1): 89-95.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.04.023
Vancouver
Florence ACR, Oliveira RP de S, Silva RC da, Soares FAS de M, Gioielli LA. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk [Internet]. LWT - Food Science and Technology. 2012 ; 49( 1): 89-95.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.04.023
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 10 nov. 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 nov. 10 ] 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 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005

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