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Artigo de periodico
Biohydrogen production from dairy industry wastewater in an anaerobic fluidized-bed reactor (2019)
Silva, Aline Neves da; Macêdo, Williane Vieira ; Sakamoto, Isabel Kimiko ; Pereyra, Daniela de Los Angeles Dalmao; Mendes, Camila Oliveira; Maintinguer, Sandra Imaculada; Caffaro Filho, Roberto Augusto; Damianovic, Márcia Helena Rissato Zamariolli ; Silva, Maria Bernadete Amancio Varesche ; Amorim, Eduardo Lucena Cavalcante de
Source: Biomass & Bioenergy. Unidade: EESC
Subjects: LEITE, DIGESTÃO ANAERÓBIA, HIDROGÊNIO, TRATAMENTO DE ÁGUAS RESIDUÁRIAS
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ABNT
SILVA, Aline Neves da et al. Biohydrogen production from dairy industry wastewater in an anaerobic fluidized-bed reactor. Biomass & Bioenergy, v. 120, n. Ja 2019, p. 257-264, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.biombioe.2018.11.025. Acesso em: 18 out. 2024.
APA
Silva, A. N. da, Macêdo, W. V., Sakamoto, I. K., Pereyra, D. de L. A. D., Mendes, C. O., Maintinguer, S. I., et al. (2019). Biohydrogen production from dairy industry wastewater in an anaerobic fluidized-bed reactor. Biomass & Bioenergy, 120( Ja 2019), 257-264. doi:10.1016/j.biombioe.2018.11.025
NLM
Silva AN da, Macêdo WV, Sakamoto IK, Pereyra D de LAD, Mendes CO, Maintinguer SI, Caffaro Filho RA, Damianovic MHRZ, Silva MBAV, Amorim ELC de. Biohydrogen production from dairy industry wastewater in an anaerobic fluidized-bed reactor [Internet]. Biomass & Bioenergy. 2019 ; 120( Ja 2019): 257-264.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.biombioe.2018.11.025
Vancouver
Silva AN da, Macêdo WV, Sakamoto IK, Pereyra D de LAD, Mendes CO, Maintinguer SI, Caffaro Filho RA, Damianovic MHRZ, Silva MBAV, Amorim ELC de. Biohydrogen production from dairy industry wastewater in an anaerobic fluidized-bed reactor [Internet]. Biomass & Bioenergy. 2019 ; 120( Ja 2019): 257-264.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.biombioe.2018.11.025
Artigo de periodico
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria (2009)
Almeida, Keila Emílio de; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, PROBIÓTICOS
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ABNT
ALMEIDA, Keila Emílio de e TAMIME, Adnan Yahia e OLIVEIRA, Maricê Nogueira de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, v. 42, n. 2, p. 672-678, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.03.013. Acesso em: 18 out. 2024.
APA
Almeida, K. E. de, Tamime, A. Y., & Oliveira, M. N. de. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, 42( 2), 672-678. doi:10.1016/j.lwt.2008.03.013
NLM
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Vancouver
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, v. 42, n. 5, p. 1015-1021, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.01.002. Acesso em: 18 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, 42( 5), 1015-1021. doi:10.1016/j.lwt.2009.01.002
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, IOGURTE, STREPTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, v. 91, n. 1, p. 133-139, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.08.013. Acesso em: 18 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91( 1), 133-139. doi:10.1016/j.jfoodeng.2008.08.013
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
Nisin expression production from Lactococcus lactis in milk whey medium (2008)
Arauz, Luciana Juncioni de; Jozala, Angela Faustino; Pinheiro, Gabriel Soares; Mazzola, Priscila Gava; Pessoa Junior, Adalberto ; Vessoni Penna, Thereza Christina
Source: Journal of Chemical Technology and Biotechnology. Unidade: FCF
Subjects: LACTOCOCCUS, LEITE, MICROBIOLOGIA DE ALIMENTOS
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ABNT
ARAUZ, Luciana Juncioni de et al. Nisin expression production from Lactococcus lactis in milk whey medium. Journal of Chemical Technology and Biotechnology, v. 83, n. 3, p. 325-328, 2008Tradução . . Disponível em: https://doi.org/10.1002/jctb.1813. Acesso em: 18 out. 2024.
APA
Arauz, L. J. de, Jozala, A. F., Pinheiro, G. S., Mazzola, P. G., Pessoa Junior, A., & Vessoni Penna, T. C. (2008). Nisin expression production from Lactococcus lactis in milk whey medium. Journal of Chemical Technology and Biotechnology, 83( 3), 325-328. doi:10.1002/jctb.1813
NLM
Arauz LJ de, Jozala AF, Pinheiro GS, Mazzola PG, Pessoa Junior A, Vessoni Penna TC. Nisin expression production from Lactococcus lactis in milk whey medium [Internet]. Journal of Chemical Technology and Biotechnology. 2008 ;83( 3): 325-328.[citado 2024 out. 18 ] Available from: https://doi.org/10.1002/jctb.1813
Vancouver
Arauz LJ de, Jozala AF, Pinheiro GS, Mazzola PG, Pessoa Junior A, Vessoni Penna TC. Nisin expression production from Lactococcus lactis in milk whey medium [Internet]. Journal of Chemical Technology and Biotechnology. 2008 ;83( 3): 325-328.[citado 2024 out. 18 ] Available from: https://doi.org/10.1002/jctb.1813
Artigo de periodico
Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells (2008)
Vianna, P. C. B.; Mazal, G.; Santos, Marcos Veiga dos; Bolini, H. M. A.; Gigante, Mirna Lúcia
Source: Journal of Dairy Science. Unidade: FMVZ
Subjects: CÉLULAS SOMÁTICAS, CIÊNCIA DE ALIMENTOS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
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ABNT
VIANNA, P. C. B. et al. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, v. 91, n. 5, p. 1743-1750, 2008Tradução . . Disponível em: https://doi.org/10.3168/jds.2007-0639. Acesso em: 18 out. 2024.
APA
Vianna, P. C. B., Mazal, G., Santos, M. V. dos, Bolini, H. M. A., & Gigante, M. L. (2008). Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, 91( 5), 1743-1750. doi:10.3168/jds.2007-0639
NLM
Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 out. 18 ] Available from: https://doi.org/10.3168/jds.2007-0639
Vancouver
Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 out. 18 ] Available from: https://doi.org/10.3168/jds.2007-0639
Artigo de periodico
Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count (2007)
Cassoli, Laerte Dagher; Machado, Paulo Fernando; Rodrigues, Ana Carolina de Oliveira; Colbedella, Arlei
Source: International Journal of Dairy Technology. Unidade: ESALQ
Subjects: BACTÉRIAS, CITOMETRIA DE FLUXO, LEITE
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ABNT
CASSOLI, Laerte Dagher et al. Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count. International Journal of Dairy Technology, v. 60, n. 1, p. 44-48, 2007Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2007.00297.x. Acesso em: 18 out. 2024.
APA
Cassoli, L. D., Machado, P. F., Rodrigues, A. C. de O., & Colbedella, A. (2007). Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count. International Journal of Dairy Technology, 60( 1), 44-48. doi:10.1111/j.1471-0307.2007.00297.x
NLM
Cassoli LD, Machado PF, Rodrigues AC de O, Colbedella A. Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count [Internet]. International Journal of Dairy Technology. 2007 ; 60( 1): 44-48.[citado 2024 out. 18 ] Available from: https://doi.org/10.1111/j.1471-0307.2007.00297.x
Vancouver
Cassoli LD, Machado PF, Rodrigues AC de O, Colbedella A. Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count [Internet]. International Journal of Dairy Technology. 2007 ; 60( 1): 44-48.[citado 2024 out. 18 ] Available from: https://doi.org/10.1111/j.1471-0307.2007.00297.x
Artigo de periodico
Internal standardization in graphite furnace atomic absorption spectrometry: comparative use of As and Ge to minimize matrix effects on Se determination in milk (2005)
Oliveira, Adriana Paiva de; Gomes Neto, José Anchieta; Nóbrega, Joaquim de Araújo; Oliveira, Pedro Vitoriano de
Source: Spectrochimica Acta Part B - Atomic Spectroscopy. Unidade: IQ
Subjects: ESPECTROMETRIA, LEITE, SELÊNIO
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ABNT
OLIVEIRA, Adriana Paiva de et al. Internal standardization in graphite furnace atomic absorption spectrometry: comparative use of As and Ge to minimize matrix effects on Se determination in milk. Spectrochimica Acta Part B - Atomic Spectroscopy, v. 60, n. 5, p. 681-686, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.sab.2005.02.005. Acesso em: 18 out. 2024.
APA
Oliveira, A. P. de, Gomes Neto, J. A., Nóbrega, J. de A., & Oliveira, P. V. de. (2005). Internal standardization in graphite furnace atomic absorption spectrometry: comparative use of As and Ge to minimize matrix effects on Se determination in milk. Spectrochimica Acta Part B - Atomic Spectroscopy, 60( 5), 681-686. doi:10.1016/j.sab.2005.02.005
NLM
Oliveira AP de, Gomes Neto JA, Nóbrega J de A, Oliveira PV de. Internal standardization in graphite furnace atomic absorption spectrometry: comparative use of As and Ge to minimize matrix effects on Se determination in milk [Internet]. Spectrochimica Acta Part B - Atomic Spectroscopy. 2005 ; 60( 5): 681-686.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.sab.2005.02.005
Vancouver
Oliveira AP de, Gomes Neto JA, Nóbrega J de A, Oliveira PV de. Internal standardization in graphite furnace atomic absorption spectrometry: comparative use of As and Ge to minimize matrix effects on Se determination in milk [Internet]. Spectrochimica Acta Part B - Atomic Spectroscopy. 2005 ; 60( 5): 681-686.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.sab.2005.02.005
Artigo de periodico
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres (2004)
Castro, Inar Alves de ; Tirapegui, Júlio; Silva, Rui Sérgio dos Santos Ferreira da; Cutrim, Airma J. S.
Source: Food Chemistry. Unidade: FCF
Subjects: DOENÇAS CARDIOVASCULARES, ÁCIDOS GRAXOS, LEITE, ALIMENTOS FORMULADOS
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ABNT
CASTRO, Inar Alves de et al. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, v. 85, n. 4, p. 503-512, 2004Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(02)00456-9. Acesso em: 18 out. 2024.
APA
Castro, I. A. de, Tirapegui, J., Silva, R. S. dos S. F. da, & Cutrim, A. J. S. (2004). Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, 85( 4), 503-512. doi:10.1016/s0308-8146(02)00456-9
NLM
Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9
Vancouver
Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9

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