ReP USP - Resultado da busca

Trabalho de evento-resumo
Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains (2019)
Medeiros, Igor Ucella Dantas de ; Garutti, Luiz Henrique Groto ; Domingues, Thaina da Silva; Leite, Marcela de Souza; Bedani, Raquel ; Saad, Susana Marta Isay
Fonte: Abstracts. Nome do evento: Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health. Unidade: FCF
Assunto: PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MEDEIROS, Igor Ucella Dantas de et al. Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains. 2019, Anais.. Roma: Universitá Urbaniana, 2019. Disponível em: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf. Acesso em: 03 ago. 2024.
APA
Medeiros, I. U. D. de, Garutti, L. H. G., Domingues, T. da S., Leite, M. de S., Bedani, R., & Saad, S. M. I. (2019). Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains. In Abstracts. Roma: Universitá Urbaniana. Recuperado de https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
NLM
Medeiros IUD de, Garutti LHG, Domingues T da S, Leite M de S, Bedani R, Saad SMI. Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains [Internet]. Abstracts. 2019 ;[citado 2024 ago. 03 ] Available from: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
Vancouver
Medeiros IUD de, Garutti LHG, Domingues T da S, Leite M de S, Bedani R, Saad SMI. Cashew and grape agroindustry pomaces as sources of energy for starter and probiotic strains [Internet]. Abstracts. 2019 ;[citado 2024 ago. 03 ] Available from: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
Artigo de periodico
Technological development of biomass and the challenge of complete and efficient sporulation of Bacillus Coagulans BVB5 (2019)
Uono, Magali Thiyomi ; Hacker, Sibylle; Stephano, Marco Antônio ; Viana, Vitória C; Manfrinato, Catarina V; Bogsan, Cristina Stewart Bittencourt
Fonte: Chemical Engineering Transactions. Unidade: FCF
Assuntos: BIOMASSA, FERMENTAÇÃO INDUSTRIAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
UONO, Magali Thiyomi et al. Technological development of biomass and the challenge of complete and efficient sporulation of Bacillus Coagulans BVB5. Chemical Engineering Transactions, v. 75, p. 457-462, 2019Tradução . . Disponível em: https://doi.org/10.3303/CET1975077. Acesso em: 03 ago. 2024.
APA
Uono, M. T., Hacker, S., Stephano, M. A., Viana, V. C., Manfrinato, C. V., & Bogsan, C. S. B. (2019). Technological development of biomass and the challenge of complete and efficient sporulation of Bacillus Coagulans BVB5. Chemical Engineering Transactions, 75, 457-462. doi:10.3303/CET1975077
NLM
Uono MT, Hacker S, Stephano MA, Viana VC, Manfrinato CV, Bogsan CSB. Technological development of biomass and the challenge of complete and efficient sporulation of Bacillus Coagulans BVB5 [Internet]. Chemical Engineering Transactions. 2019 ; 75 457-462.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3303/CET1975077
Vancouver
Uono MT, Hacker S, Stephano MA, Viana VC, Manfrinato CV, Bogsan CSB. Technological development of biomass and the challenge of complete and efficient sporulation of Bacillus Coagulans BVB5 [Internet]. Chemical Engineering Transactions. 2019 ; 75 457-462.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3303/CET1975077
Trabalho de evento-resumo
Vitamin D receptor contributes to the health benefits of probiotic consumption (2019)
Battistini, Carolina ; Zhang, Yong-guo; Chatterjee, Ishita; Lu, Rong; Zhang, Jilei; Saad, Susana Marta Isay ; Sun, Jun
Fonte: Abstracts. Nome do evento: Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health. Unidade: FCF
Assuntos: VITAMINA D, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BATTISTINI, Carolina et al. Vitamin D receptor contributes to the health benefits of probiotic consumption. 2019, Anais.. Roma: Universitá Urbaniana, 2019. Disponível em: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf. Acesso em: 03 ago. 2024.
APA
Battistini, C., Zhang, Y. -guo, Chatterjee, I., Lu, R., Zhang, J., Saad, S. M. I., & Sun, J. (2019). Vitamin D receptor contributes to the health benefits of probiotic consumption. In Abstracts. Roma: Universitá Urbaniana. Recuperado de https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
NLM
Battistini C, Zhang Y-guo, Chatterjee I, Lu R, Zhang J, Saad SMI, Sun J. Vitamin D receptor contributes to the health benefits of probiotic consumption [Internet]. Abstracts. 2019 ;[citado 2024 ago. 03 ] Available from: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
Vancouver
Battistini C, Zhang Y-guo, Chatterjee I, Lu R, Zhang J, Saad SMI, Sun J. Vitamin D receptor contributes to the health benefits of probiotic consumption [Internet]. Abstracts. 2019 ;[citado 2024 ago. 03 ] Available from: https://probiotics-prebiotics-newfood.com/wp-content/uploads/2019/04/programma-8-10-settembre-2019.pdf
Trabalho de evento-resumo
Survival of Lactobacillus acidophilus LA-5 in synbiotic apple ice creams under in vitro gastrointestinal conditions by propidium monoazide qPCR (2015)
Matias, Natalia Silva; Bedani, Raquel; Saad, Susana Marta Isay
Fonte: Abstracts. Nome do evento: Probiotics, Prebiotics & New Foods. Unidade: FCF
Assuntos: SORVETE, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATIAS, Natalia Silva e BEDANI, Raquel e SAAD, Susana Marta Isay. Survival of Lactobacillus acidophilus LA-5 in synbiotic apple ice creams under in vitro gastrointestinal conditions by propidium monoazide qPCR. 2015, Anais.. Cesena: Università Urbaniana, 2015. . Acesso em: 03 ago. 2024.
APA
Matias, N. S., Bedani, R., & Saad, S. M. I. (2015). Survival of Lactobacillus acidophilus LA-5 in synbiotic apple ice creams under in vitro gastrointestinal conditions by propidium monoazide qPCR. In Abstracts. Cesena: Università Urbaniana.
NLM
Matias NS, Bedani R, Saad SMI. Survival of Lactobacillus acidophilus LA-5 in synbiotic apple ice creams under in vitro gastrointestinal conditions by propidium monoazide qPCR. Abstracts. 2015 ;[citado 2024 ago. 03 ]
Vancouver
Matias NS, Bedani R, Saad SMI. Survival of Lactobacillus acidophilus LA-5 in synbiotic apple ice creams under in vitro gastrointestinal conditions by propidium monoazide qPCR. Abstracts. 2015 ;[citado 2024 ago. 03 ]
Artigo de periodico
Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts (2014)
Bueno, Luciana; Silva, Thamires M. S; Perina, Natália Pratis; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de
Fonte: Chemical Engineering Transactions. Unidade: FCF
Assuntos: PROBIÓTICOS, PITANGA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BUENO, Luciana et al. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, v. 38, p. 499-504, 2014Tradução . . Disponível em: https://doi.org/10.3303/CET1438084. Acesso em: 03 ago. 2024.
APA
Bueno, L., Silva, T. M. S., Perina, N. P., Bogsan, C. S. B., & Oliveira, M. N. de. (2014). Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, 38, 499-504. doi:10.3303/CET1438084
NLM
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3303/CET1438084
Vancouver
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3303/CET1438084
Trabalho de evento
Fed-batch operated in the increasing exponential feeding mode as an approach to obtain glucose oxidation by glucose oxidase and sucrose hydrolysis by invertase (2014)
Taraboulsi Junior, Fadi Antoine; Yorivaz, Ester Junko; Vitolo, Michele
Fonte: Proceedings. Nome do evento: European Biomass Conference and Exhibition. Unidade: FCF
Assuntos: BIOTECNOLOGIA, CANA-DE-AÇÚCAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TARABOULSI JUNIOR, Fadi Antoine e YORIVAZ, Ester Junko e VITOLO, Michele. Fed-batch operated in the increasing exponential feeding mode as an approach to obtain glucose oxidation by glucose oxidase and sucrose hydrolysis by invertase. 2014, Anais.. Florence: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2014. . Acesso em: 03 ago. 2024.
APA
Taraboulsi Junior, F. A., Yorivaz, E. J., & Vitolo, M. (2014). Fed-batch operated in the increasing exponential feeding mode as an approach to obtain glucose oxidation by glucose oxidase and sucrose hydrolysis by invertase. In Proceedings. Florence: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Taraboulsi Junior FA, Yorivaz EJ, Vitolo M. Fed-batch operated in the increasing exponential feeding mode as an approach to obtain glucose oxidation by glucose oxidase and sucrose hydrolysis by invertase. Proceedings. 2014 ;[citado 2024 ago. 03 ]
Vancouver
Taraboulsi Junior FA, Yorivaz EJ, Vitolo M. Fed-batch operated in the increasing exponential feeding mode as an approach to obtain glucose oxidation by glucose oxidase and sucrose hydrolysis by invertase. Proceedings. 2014 ;[citado 2024 ago. 03 ]
Trabalho de evento
Sucrose conversion into inverted syrup by invertasethrough the fed-batch process operated in the decreasing exponential feeding mode (2013)
Rafael, Angela Martins; Yorivaz, Ester Junko; Vitolo, Michele
Fonte: Proceedings. Nome do evento: European Biomass Conference and Exhibition. Unidade: FCF
Assuntos: ENZIMAS (PROCESSOS), BIOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAFAEL, Angela Martins e YORIVAZ, Ester Junko e VITOLO, Michele. Sucrose conversion into inverted syrup by invertasethrough the fed-batch process operated in the decreasing exponential feeding mode. 2013, Anais.. Florence: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2013. . Acesso em: 03 ago. 2024.
APA
Rafael, A. M., Yorivaz, E. J., & Vitolo, M. (2013). Sucrose conversion into inverted syrup by invertasethrough the fed-batch process operated in the decreasing exponential feeding mode. In Proceedings. Florence: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Rafael AM, Yorivaz EJ, Vitolo M. Sucrose conversion into inverted syrup by invertasethrough the fed-batch process operated in the decreasing exponential feeding mode. Proceedings. 2013 ;[citado 2024 ago. 03 ]
Vancouver
Rafael AM, Yorivaz EJ, Vitolo M. Sucrose conversion into inverted syrup by invertasethrough the fed-batch process operated in the decreasing exponential feeding mode. Proceedings. 2013 ;[citado 2024 ago. 03 ]
Artigo de periodico
Studies on bromelain precipitation by ethanol, poly (ethylene glycol) and ammonium sulphate (2011)
Soares, Paulo; Coelho, Diego; Mazzola, Priscila Gava; Silveira, Edgar; Carneiro da Cunha, Maria das Graças; Pessoa Junior, Adalberto ; Tambourgi, Elias Basile
Fonte: Chemical Engineering Transactions. Unidade: FCF
Assuntos: ABACAXI, EXTRATOS (FORMAS FARMACÊUTICAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Paulo et al. Studies on bromelain precipitation by ethanol, poly (ethylene glycol) and ammonium sulphate. Chemical Engineering Transactions, v. 24, p. 979-984, 2011Tradução . . Disponível em: https://doi.org/10.3303/CET1124164. Acesso em: 03 ago. 2024.
APA
Soares, P., Coelho, D., Mazzola, P. G., Silveira, E., Carneiro da Cunha, M. das G., Pessoa Junior, A., & Tambourgi, E. B. (2011). Studies on bromelain precipitation by ethanol, poly (ethylene glycol) and ammonium sulphate. Chemical Engineering Transactions, 24, 979-984. doi:10.3303/CET1124164
NLM
Soares P, Coelho D, Mazzola PG, Silveira E, Carneiro da Cunha M das G, Pessoa Junior A, Tambourgi EB. Studies on bromelain precipitation by ethanol, poly (ethylene glycol) and ammonium sulphate [Internet]. Chemical Engineering Transactions. 2011 ; 24 979-984.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3303/CET1124164
Vancouver
Soares P, Coelho D, Mazzola PG, Silveira E, Carneiro da Cunha M das G, Pessoa Junior A, Tambourgi EB. Studies on bromelain precipitation by ethanol, poly (ethylene glycol) and ammonium sulphate [Internet]. Chemical Engineering Transactions. 2011 ; 24 979-984.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3303/CET1124164
Artigo de periodico
Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Fonte: Chemical Engineering Transactions. Unidade: FCF
Assuntos: LEITE FERMENTADO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin. Chemical Engineering Transactions, v. 24, p. 457-462, 2011Tradução . . Disponível em: https://doi.org/10.3303/CET1124077. Acesso em: 03 ago. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin. Chemical Engineering Transactions, 24, 457-462. doi:10.3303/CET1124077
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin [Internet]. Chemical Engineering Transactions. 2011 ; 24 457-462.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3303/CET1124077
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin [Internet]. Chemical Engineering Transactions. 2011 ; 24 457-462.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3303/CET1124077

Unidades USP

ReP

Filtros

Autores

Autores USP

Assuntos