ReP USP - Resultado da busca

Artigo de periodico
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
Corrêa, Sabrina Barros de Mattos; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 28 nov. 2025.
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Artigo de periodico
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture (2008)
Souza, Cínthia Hoch Batista de; Buriti, Flávia Carolina Alonso; Behrens, Jorge Herman; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, v. 43, n. 5, p. 871-877, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01534.x. Acesso em: 28 nov. 2025.
APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2008). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, 43( 5), 871-877. doi:10.1111/j.1365-2621.2007.01534.x
NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture [Internet]. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01534.x
Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture [Internet]. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01534.x
Artigo de periodico
Potentially probiotic and synbiotic chocolate mousse (2007)
Aragon-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Cardarelli, Haíssa Roberta; Chiu, Ming Chih; Saad, Susana Marta Isay
Source: Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. Unidade: FCF
Subjects: CHOCOLATE, ALIMENTOS FUNCIONAIS, LACTOBACILLUS
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ABNT
ARAGON-ALEGRO, Lina Casale et al. Potentially probiotic and synbiotic chocolate mousse. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, v. 40, n. 4, p. 669-675, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2006.02.020. Acesso em: 28 nov. 2025.
APA
Aragon-Alegro, L. C., Alegro, J. H. A., Cardarelli, H. R., Chiu, M. C., & Saad, S. M. I. (2007). Potentially probiotic and synbiotic chocolate mousse. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, 40( 4), 669-675. doi:10.1016/j.lwt.2006.02.020
NLM
Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI. Potentially probiotic and synbiotic chocolate mousse [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2007 ; 40( 4): 669-675.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.lwt.2006.02.020
Vancouver
Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI. Potentially probiotic and synbiotic chocolate mousse [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2007 ; 40( 4): 669-675.[citado 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.lwt.2006.02.020
Artigo de periodico
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses (2007)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Saad, Susana Marta Isay
Source: Journal of Food Protection. Unidade: FCF
Subjects: STREPTOCOCCUS, LACTOBACILLUS, QUEIJO, ALIMENTOS FUNCIONAIS
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ABNT
BURITI, Flávia Carolina Alonso e CARDARELLI, Haíssa Roberta e SAAD, Susana Marta Isay. Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses. Journal of Food Protection, v. 70, n. 1, p. 228-235, 2007Tradução . . Disponível em: https://doi.org/10.4315/0362-028x-70.1.228. Acesso em: 28 nov. 2025.
APA
Buriti, F. C. A., Cardarelli, H. R., & Saad, S. M. I. (2007). Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses. Journal of Food Protection, 70( 1), 228-235. doi:10.4315/0362-028x-70.1.228
NLM
Buriti FCA, Cardarelli HR, Saad SMI. Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses [Internet]. Journal of Food Protection. 2007 ; 70( 1): 228-235.[citado 2025 nov. 28 ] Available from: https://doi.org/10.4315/0362-028x-70.1.228
Vancouver
Buriti FCA, Cardarelli HR, Saad SMI. Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses [Internet]. Journal of Food Protection. 2007 ; 70( 1): 228-235.[citado 2025 nov. 28 ] Available from: https://doi.org/10.4315/0362-028x-70.1.228
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
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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
Artigo de periodico
Potencial de fibra alimentar em países ibero-americanos: alimentos, produtos e resíduos (2003)
Giuntini, Eliana Bistriche; Lajolo, Franco Maria ; Menezes, Elizabete Wenzel de
Source: Archivos Latinoamericanos de Nutricion. Unidade: FCF
Subjects: ALIMENTOS FUNCIONAIS, RESÍDUOS INDUSTRIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GIUNTINI, Eliana Bistriche e LAJOLO, Franco Maria e MENEZES, Elizabete Wenzel de. Potencial de fibra alimentar em países ibero-americanos: alimentos, produtos e resíduos. Archivos Latinoamericanos de Nutricion, v. 53, n. 1, p. 14-20, 2003Tradução . . Acesso em: 28 nov. 2025.
APA
Giuntini, E. B., Lajolo, F. M., & Menezes, E. W. de. (2003). Potencial de fibra alimentar em países ibero-americanos: alimentos, produtos e resíduos. Archivos Latinoamericanos de Nutricion, 53( 1), 14-20.
NLM
Giuntini EB, Lajolo FM, Menezes EW de. Potencial de fibra alimentar em países ibero-americanos: alimentos, produtos e resíduos. Archivos Latinoamericanos de Nutricion. 2003 ; 53( 1): 14-20.[citado 2025 nov. 28 ]
Vancouver
Giuntini EB, Lajolo FM, Menezes EW de. Potencial de fibra alimentar em países ibero-americanos: alimentos, produtos e resíduos. Archivos Latinoamericanos de Nutricion. 2003 ; 53( 1): 14-20.[citado 2025 nov. 28 ]

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