ReP USP - Resultado da busca

Artigo de periodico
Inflammatory gene expression analysis after prebiotic, probiotic and synbiotic supplementation in experimental nonalcoholic fatty liver disease (2019)
Santos, Angelica Carreira dos; Ribeiro, Daniel Araki; Ferreira, Jessica Almeida da Cruz; Aguiar, Odair; Waitzberg, Dan Linetzky; Alves, Claudia Cristina
Source: Nutrition & food science. Unidade: FM
Subjects: FÍGADO GORDUROSO, SUPLEMENTAÇÃO ALIMENTAR, PROBIÓTICOS, EXPRESSÃO GÊNICA, INFLAMAÇÃO
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ABNT
SANTOS, Angelica Carreira dos et al. Inflammatory gene expression analysis after prebiotic, probiotic and synbiotic supplementation in experimental nonalcoholic fatty liver disease. Nutrition & food science, v. 49, n. 1, p. 75-84, 2019Tradução . . Disponível em: https://doi.org/10.1108/NFS-04-2018-0119. Acesso em: 10 ago. 2024.
APA
Santos, A. C. dos, Ribeiro, D. A., Ferreira, J. A. da C., Aguiar, O., Waitzberg, D. L., & Alves, C. C. (2019). Inflammatory gene expression analysis after prebiotic, probiotic and synbiotic supplementation in experimental nonalcoholic fatty liver disease. Nutrition & food science, 49( 1), 75-84. doi:10.1108/NFS-04-2018-0119
NLM
Santos AC dos, Ribeiro DA, Ferreira JA da C, Aguiar O, Waitzberg DL, Alves CC. Inflammatory gene expression analysis after prebiotic, probiotic and synbiotic supplementation in experimental nonalcoholic fatty liver disease [Internet]. Nutrition & food science. 2019 ; 49( 1): 75-84.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1108/NFS-04-2018-0119
Vancouver
Santos AC dos, Ribeiro DA, Ferreira JA da C, Aguiar O, Waitzberg DL, Alves CC. Inflammatory gene expression analysis after prebiotic, probiotic and synbiotic supplementation in experimental nonalcoholic fatty liver disease [Internet]. Nutrition & food science. 2019 ; 49( 1): 75-84.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1108/NFS-04-2018-0119
Artigo de periodico
Short-chain fatty acids: a link between prebiotics and microbiota in chronic kidney disease (2017)
Esgalhado, Marta; Kemp, Julie Ann; Damasceno, Nágila Raquel Teixeira; Fouque, Denis; Mafra, Denise
Source: Future Microbiology. Unidade: FSP
Subjects: NEFROPATIAS, ÁCIDOS GRAXOS, PROBIÓTICOS
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ABNT
ESGALHADO, Marta et al. Short-chain fatty acids: a link between prebiotics and microbiota in chronic kidney disease. Future Microbiology, v. 12, n. 15, p. 1413-1425, 2017Tradução . . Disponível em: https://doi.org/10.2217/fmb-2017-0059. Acesso em: 10 ago. 2024.
APA
Esgalhado, M., Kemp, J. A., Damasceno, N. R. T., Fouque, D., & Mafra, D. (2017). Short-chain fatty acids: a link between prebiotics and microbiota in chronic kidney disease. Future Microbiology, 12( 15), 1413-1425. doi:10.2217/fmb-2017-0059
NLM
Esgalhado M, Kemp JA, Damasceno NRT, Fouque D, Mafra D. Short-chain fatty acids: a link between prebiotics and microbiota in chronic kidney disease [Internet]. Future Microbiology. 2017 ;12( 15): 1413-1425.[citado 2024 ago. 10 ] Available from: https://doi.org/10.2217/fmb-2017-0059
Vancouver
Esgalhado M, Kemp JA, Damasceno NRT, Fouque D, Mafra D. Short-chain fatty acids: a link between prebiotics and microbiota in chronic kidney disease [Internet]. Future Microbiology. 2017 ;12( 15): 1413-1425.[citado 2024 ago. 10 ] Available from: https://doi.org/10.2217/fmb-2017-0059
Artigo de periodico
Treatment with probiotics in experimental oral colonization by Candida albicans in murine model (DBA ⁄ 2) (2012)
Matsubara, V. H; Silva, E. G; Paula, C. R; Ishikawa, K. H; Nakamae, Atlas Edson Moleros
Source: Oral Diseases. Unidade: FO
Subjects: CANDIDA ALBICANS, IMUNOSSUPRESSÃO, PROBIÓTICOS
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ABNT
MATSUBARA, V. H et al. Treatment with probiotics in experimental oral colonization by Candida albicans in murine model (DBA ⁄ 2). Oral Diseases, v. 18, n. 3, p. 260-264, 2012Tradução . . Disponível em: https://doi.org/10.1111/j.1601-0825.2011.01868.x. Acesso em: 10 ago. 2024.
APA
Matsubara, V. H., Silva, E. G., Paula, C. R., Ishikawa, K. H., & Nakamae, A. E. M. (2012). Treatment with probiotics in experimental oral colonization by Candida albicans in murine model (DBA ⁄ 2). Oral Diseases, 18( 3), 260-264. doi:10.1111/j.1601-0825.2011.01868.x
NLM
Matsubara VH, Silva EG, Paula CR, Ishikawa KH, Nakamae AEM. Treatment with probiotics in experimental oral colonization by Candida albicans in murine model (DBA ⁄ 2) [Internet]. Oral Diseases. 2012 ; 18( 3): 260-264.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/j.1601-0825.2011.01868.x
Vancouver
Matsubara VH, Silva EG, Paula CR, Ishikawa KH, Nakamae AEM. Treatment with probiotics in experimental oral colonization by Candida albicans in murine model (DBA ⁄ 2) [Internet]. Oral Diseases. 2012 ; 18( 3): 260-264.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/j.1601-0825.2011.01868.x
Artigo de periodico
High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing (2010)
Cruz, Adriano Gomes da; Faria, José de Assis Fonseca; Saad, Susana Marta Isay ; Bolini, Helena Maria André; Sant'Ana, Anderson Souza; Cristianini, Marcelo
Source: Trends in Food Science & Technology. Unidade: FCF
Subjects: PROBIÓTICOS, ALIMENTOS PREPARADOS
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ABNT
CRUZ, Adriano Gomes da et al. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science & Technology, v. 21, n. 10, p. 483-493, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2010.07.006. Acesso em: 10 ago. 2024.
APA
Cruz, A. G. da, Faria, J. de A. F., Saad, S. M. I., Bolini, H. M. A., Sant'Ana, A. S., & Cristianini, M. (2010). High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science & Technology, 21( 10), 483-493. doi:10.1016/j.tifs.2010.07.006
NLM
Cruz AG da, Faria J de AF, Saad SMI, Bolini HMA, Sant'Ana AS, Cristianini M. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing [Internet]. Trends in Food Science & Technology. 2010 ; 21( 10): 483-493.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.tifs.2010.07.006
Vancouver
Cruz AG da, Faria J de AF, Saad SMI, Bolini HMA, Sant'Ana AS, Cristianini M. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing [Internet]. Trends in Food Science & Technology. 2010 ; 21( 10): 483-493.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.tifs.2010.07.006
Trabalho de evento-resumo
Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert (2009)
Harami, Juliana Bolfarini; Saad, Susana Marta Isay
Source: Poster Presentations. Conference titles: Nizo Dairy Conference. Unidade: FCF
Assunto: PROBIÓTICOS
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ABNT
HARAMI, Juliana Bolfarini e SAAD, Susana Marta Isay. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. 2009, Anais.. Oxford: Elsevier, 2009. . Acesso em: 10 ago. 2024.
APA
Harami, J. B., & Saad, S. M. I. (2009). Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. In Poster Presentations. Oxford: Elsevier.
NLM
Harami JB, Saad SMI. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. Poster Presentations. 2009 ;[citado 2024 ago. 10 ]
Vancouver
Harami JB, Saad SMI. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. Poster Presentations. 2009 ;[citado 2024 ago. 10 ]
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: 10 ago. 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 ago. 10 ] 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 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, LEITE (PROCESSAMENTO)
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, v. 62, n. 2, p. 195-203, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2009.00471.x. Acesso em: 10 ago. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62( 2), 195-203. doi:10.1111/j.1471-0307.2009.00471.x
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Artigo de periodico
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus (2009)
Lima, Kátia Gianni de Carvalho; Kruger, Monika Francisca; Behrens, Jorge Herman; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS
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ABNT
LIMA, Kátia Gianni de Carvalho et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, v. 42, n. 2, p. 491-495, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.08.011. Acesso em: 10 ago. 2024.
APA
Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011
NLM
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Vancouver
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Artigo de periodico
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C (2009)
Saccaro, Daniela Marques; Tamine, Adnan Y.; Pilleggi, Ana Lúcia O. P. S.; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, BACTÉRIAS LÁTICAS
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ABNT
SACCARO, Daniela Marques et al. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, v. 62, n. 3, p. 397-404, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART. Acesso em: 10 ago. 2024.
APA
Saccaro, D. M., Tamine, A. Y., Pilleggi, A. L. O. P. S., & Oliveira, M. N. de. (2009). The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, 62( 3), 397-404. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
NLM
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 ago. 10 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Vancouver
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 ago. 10 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
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: 10 ago. 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 ago. 10 ] 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 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
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ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 10 ago. 2024.
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria (2008)
Damin, Maria Regina; Minowa, Eimy; Alcântara, Maria Regina; Oliveira, Maricê Nogueira de
Source: Journal of Texture Studies. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, IOGURTE
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ABNT
DAMIN, Maria Regina et al. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, v. 39, n. 1, p. 40-45, 2008Tradução . . Acesso em: 10 ago. 2024.
APA
Damin, M. R., Minowa, E., Alcântara, M. R., & Oliveira, M. N. de. (2008). Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, 39( 1), 40-45.
NLM
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2024 ago. 10 ]
Vancouver
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2024 ago. 10 ]

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