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Artigo de periodico
Cashew by-product as a functional substrate for the development of probiotic fermented milk (2023)
Herkenhoff, Marcos Edgar ; Medeiros, Igor Ucella Dantas de; Garutti, Luiz Henrique Grotto; Salgaço, Mateus Kawata ; Sivieri, Kátia ; Saad, Susana Marta Isay
Source: Foods. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HERKENHOFF, Marcos Edgar et al. Cashew by-product as a functional substrate for the development of probiotic fermented milk. Foods, v. 12, p. 1-16 art. 3383, 2023Tradução . . Disponível em: https://dx.doi.org/10.3390/foods12183383. Acesso em: 03 ago. 2024.
APA
Herkenhoff, M. E., Medeiros, I. U. D. de, Garutti, L. H. G., Salgaço, M. K., Sivieri, K., & Saad, S. M. I. (2023). Cashew by-product as a functional substrate for the development of probiotic fermented milk. Foods, 12, 1-16 art. 3383. doi:10.3390/foods12183383
NLM
Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Cashew by-product as a functional substrate for the development of probiotic fermented milk [Internet]. Foods. 2023 ; 12 1-16 art. 3383.[citado 2024 ago. 03 ] Available from: https://dx.doi.org/10.3390/foods12183383
Vancouver
Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Cashew by-product as a functional substrate for the development of probiotic fermented milk [Internet]. Foods. 2023 ; 12 1-16 art. 3383.[citado 2024 ago. 03 ] Available from: https://dx.doi.org/10.3390/foods12183383
Artigo de periodico
Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids (2022)
Outeiriño, David ; Trigo, Iván Costa ; Oliveira, Ricardo Pinheiro de Souza ; Guerra, Nelson Pérez ; Salgado, José Manuel ; Domínguez, José Manuel
Source: Foods. Unidade: FCF
Subjects: CERVEJA, LÍQUIDOS IÔNICOS, BAGAÇOS, ASPERGILLUS, TRICHODERMA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OUTEIRIÑO, David et al. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids. Foods, v. 11, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11223711. Acesso em: 03 ago. 2024.
APA
Outeiriño, D., Trigo, I. C., Oliveira, R. P. de S., Guerra, N. P., Salgado, J. M., & Domínguez, J. M. (2022). Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids. Foods, 11, 1-14. doi:10.3390/foods11223711
NLM
Outeiriño D, Trigo IC, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids [Internet]. Foods. 2022 ; 11 1-14.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3390/foods11223711
Vancouver
Outeiriño D, Trigo IC, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids [Internet]. Foods. 2022 ; 11 1-14.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3390/foods11223711
Artigo de periodico
Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product (2022)
Praia, Ana Beatriz ; Herkenhoff, Marcos Edgar ; Broedel, Oliver; Frohme, Marcus ; Saad, Susana Marta Isay
Source: Foods. Unidade: FCF
Subjects: PROBIÓTICOS, CERVEJA, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRAIA, Ana Beatriz et al. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product. Foods, v. 11, n. 24, p. 1-21, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11244068. Acesso em: 03 ago. 2024.
APA
Praia, A. B., Herkenhoff, M. E., Broedel, O., Frohme, M., & Saad, S. M. I. (2022). Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product. Foods, 11( 24), 1-21. doi:10.3390/foods11244068
NLM
Praia AB, Herkenhoff ME, Broedel O, Frohme M, Saad SMI. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product [Internet]. Foods. 2022 ; 11( 24): 1-21.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3390/foods11244068
Vancouver
Praia AB, Herkenhoff ME, Broedel O, Frohme M, Saad SMI. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product [Internet]. Foods. 2022 ; 11( 24): 1-21.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3390/foods11244068
Artigo de periodico
Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus (2021)
Ballan, Rafael; Saad, Susana Marta Isay
Source: Foods. Unidade: FCF
Subjects: DIABETES MELLITUS NÃO INSULINO-DEPENDENTE, METABÓLITOS, BIOTA INTESTINAL, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BALLAN, Rafael e SAAD, Susana Marta Isay. Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus. Foods, v. 10, p. 1-20 art. 2528, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10112528. Acesso em: 03 ago. 2024.
APA
Ballan, R., & Saad, S. M. I. (2021). Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus. Foods, 10, 1-20 art. 2528. doi:10.3390/foods10112528
NLM
Ballan R, Saad SMI. Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus [Internet]. Foods. 2021 ; 10 1-20 art. 2528.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3390/foods10112528
Vancouver
Ballan R, Saad SMI. Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus [Internet]. Foods. 2021 ; 10 1-20 art. 2528.[citado 2024 ago. 03 ] Available from: https://doi.org/10.3390/foods10112528

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