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Filtros : "ALIMENTOS FUNCIONAIS" "Indexado no SCISEARCH" Removido: "Financiamento CAPES" Limpar

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  • Artigo de periodico

    Functional petit-suisse cheese: measure of the prebiotic effect (2007)

    Cardarelli, Haíssa Roberta; Saad, Susana Marta Isay ; Gibson, Glenn R.; Vulevic, Jelena

    Source: Anaerobe. Unidade: FCF

    Subjects: ALIMENTOS FUNCIONAIS, FERMENTAÇÃO, QUEIJO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CARDARELLI, Haíssa Roberta et al. Functional petit-suisse cheese: measure of the prebiotic effect. Anaerobe, v. 13, n. 5-6, p. 200-207, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.anaerobe.2007.05.003. Acesso em: 28 nov. 2025.

    • APA

      Cardarelli, H. R., Saad, S. M. I., Gibson, G. R., & Vulevic, J. (2007). Functional petit-suisse cheese: measure of the prebiotic effect. Anaerobe, 13( 5-6), 200-207. doi:10.1016/j.anaerobe.2007.05.003

    • NLM

      Cardarelli HR, Saad SMI, Gibson GR, Vulevic J. Functional petit-suisse cheese: measure of the prebiotic effect [Internet]. Anaerobe. 2007 ; 13( 5-6): 200-207.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.anaerobe.2007.05.003

    • Vancouver

      Cardarelli HR, Saad SMI, Gibson GR, Vulevic J. Functional petit-suisse cheese: measure of the prebiotic effect [Internet]. Anaerobe. 2007 ; 13( 5-6): 200-207.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.anaerobe.2007.05.003

  • Artigo de periodico

    Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)

    Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay

    Source: Food Chemistry. Unidade: FCF

    Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 28 nov. 2025.

    • APA

      Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001

    • NLM

      Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001

    • Vancouver

      Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
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