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Artigo de periodico
Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Biophysics. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
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ABNT
RIBEIRO, Ana Paula Badan et al. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics, v. 4, n. 2, p. 106-118, 2009Tradução . . Acesso em: 23 abr. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics, 4( 2), 106-118.
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics. 2009 ; 4( 2): 106-118.[citado 2024 abr. 23 ]
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics. 2009 ; 4( 2): 106-118.[citado 2024 abr. 23 ]
Artigo de periodico
Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach (2009)
Santos, Valeria Carvalho dos; Pereira, Jorge Fernando Brandão; Haga, Raquel Brandão; Rangel-Yagui, Carlota de Oliveira ; Teixeira, José Antonio Couto; Converti, Attilio; Pessoa Junior, Adalberto
Source: Biochemical Engineering Journal. Unidade: FCF
Subjects: TERMODINÂMICA, FERMENTAÇÃO, EXTRAÇÃO DE LÍQUIDOS
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ABNT
SANTOS, Valeria Carvalho dos et al. Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach. Biochemical Engineering Journal, v. 45, n. 2, p. 89-93, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.bej.2009.02.013. Acesso em: 23 abr. 2024.
APA
Santos, V. C. dos, Pereira, J. F. B., Haga, R. B., Rangel-Yagui, C. de O., Teixeira, J. A. C., Converti, A., & Pessoa Junior, A. (2009). Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach. Biochemical Engineering Journal, 45( 2), 89-93. doi:10.1016/j.bej.2009.02.013
NLM
Santos VC dos, Pereira JFB, Haga RB, Rangel-Yagui C de O, Teixeira JAC, Converti A, Pessoa Junior A. Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach [Internet]. Biochemical Engineering Journal. 2009 ; 45( 2): 89-93.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.bej.2009.02.013
Vancouver
Santos VC dos, Pereira JFB, Haga RB, Rangel-Yagui C de O, Teixeira JAC, Converti A, Pessoa Junior A. Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach [Internet]. Biochemical Engineering Journal. 2009 ; 45( 2): 89-93.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.bej.2009.02.013
Artigo de periodico
Effects of oral supplementation with glutamine and alanyl-glutamine on glutamine, glutamate and glutathione status in trained rats and subjected to long-duration exercise (2009)
Cruzat, Vinicius Fernandes; Tirapegui, Júlio
Source: Nutrition. Unidade: FCF
Subjects: GLUTAMINA, SUPLEMENTAÇÃO ALIMENTAR, EXERCÍCIO FÍSICO
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ABNT
CRUZAT, Vinicius Fernandes e TIRAPEGUI, Júlio. Effects of oral supplementation with glutamine and alanyl-glutamine on glutamine, glutamate and glutathione status in trained rats and subjected to long-duration exercise. Nutrition, v. 25, n. 4, p. 428-435, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.nut.2008.09.014. Acesso em: 23 abr. 2024.
APA
Cruzat, V. F., & Tirapegui, J. (2009). Effects of oral supplementation with glutamine and alanyl-glutamine on glutamine, glutamate and glutathione status in trained rats and subjected to long-duration exercise. Nutrition, 25( 4), 428-435. doi:10.1016/j.nut.2008.09.014
NLM
Cruzat VF, Tirapegui J. Effects of oral supplementation with glutamine and alanyl-glutamine on glutamine, glutamate and glutathione status in trained rats and subjected to long-duration exercise [Internet]. Nutrition. 2009 ; 25( 4): 428-435.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.nut.2008.09.014
Vancouver
Cruzat VF, Tirapegui J. Effects of oral supplementation with glutamine and alanyl-glutamine on glutamine, glutamate and glutathione status in trained rats and subjected to long-duration exercise [Internet]. Nutrition. 2009 ; 25( 4): 428-435.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.nut.2008.09.014
Artigo de periodico
Zinc and selenium nutritional status in vegetarians (2009)
Bortoli, Maritsa Carla de; Cozzolino, Silvia Maria Franciscato
Source: Biological Trace Element Research. Unidade: FCF
Subjects: VEGETARIANISMO, ZINCO, SELÊNIO, ESTADO NUTRICIONAL
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ABNT
BORTOLI, Maritsa Carla de e COZZOLINO, Silvia Maria Franciscato. Zinc and selenium nutritional status in vegetarians. Biological Trace Element Research, v. 127, n. 3, p. 228-233, 2009Tradução . . Acesso em: 23 abr. 2024.
APA
Bortoli, M. C. de, & Cozzolino, S. M. F. (2009). Zinc and selenium nutritional status in vegetarians. Biological Trace Element Research, 127( 3), 228-233.
NLM
Bortoli MC de, Cozzolino SMF. Zinc and selenium nutritional status in vegetarians. Biological Trace Element Research. 2009 ; 127( 3): 228-233.[citado 2024 abr. 23 ]
Vancouver
Bortoli MC de, Cozzolino SMF. Zinc and selenium nutritional status in vegetarians. Biological Trace Element Research. 2009 ; 127( 3): 228-233.[citado 2024 abr. 23 ]
Artigo de periodico
Development of a stability-indicating LC assay method for determination of chloroquine (2009)
Rivas-Granizo, Patricia Elizabeth; Santos, Silvia Regina Cavani Jorge ; Ferraz, Humberto Gomes
Source: Chromatographia. Unidade: FCF
Subjects: CROMATOGRAFIA LÍQUIDA, HIDRÓLISE
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ABNT
RIVAS-GRANIZO, Patricia Elizabeth e SANTOS, Silvia Regina Cavani Jorge e FERRAZ, Humberto Gomes. Development of a stability-indicating LC assay method for determination of chloroquine. Chromatographia, v. 69, p. S137-S141, 2009Tradução . . Acesso em: 23 abr. 2024.
APA
Rivas-Granizo, P. E., Santos, S. R. C. J., & Ferraz, H. G. (2009). Development of a stability-indicating LC assay method for determination of chloroquine. Chromatographia, 69, S137-S141.
NLM
Rivas-Granizo PE, Santos SRCJ, Ferraz HG. Development of a stability-indicating LC assay method for determination of chloroquine. Chromatographia. 2009 ; 69 S137-S141.[citado 2024 abr. 23 ]
Vancouver
Rivas-Granizo PE, Santos SRCJ, Ferraz HG. Development of a stability-indicating LC assay method for determination of chloroquine. Chromatographia. 2009 ; 69 S137-S141.[citado 2024 abr. 23 ]
Artigo de periodico
Instrumental methods for the evaluation of interesterified fats (2009)
Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Analytical Methods. Unidade: FCF
Subjects: RESSONÂNCIA MAGNÉTICA NUCLEAR, DIFRAÇÃO POR RAIOS X
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ABNT
RIBEIRO, Ana Paula Badan et al. Instrumental methods for the evaluation of interesterified fats. Food Analytical Methods, v. 2, n. 4, p. 282-302, 2009Tradução . . Disponível em: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf. Acesso em: 23 abr. 2024.
APA
Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Instrumental methods for the evaluation of interesterified fats. Food Analytical Methods, 2( 4), 282-302. Recuperado de http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
NLM
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG. Instrumental methods for the evaluation of interesterified fats [Internet]. Food Analytical Methods. 2009 ; 2( 4): 282-302.[citado 2024 abr. 23 ] Available from: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
Vancouver
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG. Instrumental methods for the evaluation of interesterified fats [Internet]. Food Analytical Methods. 2009 ; 2( 4): 282-302.[citado 2024 abr. 23 ] Available from: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
Artigo de periodico
New information on carbohydrates in the Brazilian Food Composition Database (2009)
Menezes, Elizabete Wenzel de ; Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: CARBOIDRATOS (DISPONIBILIDADE;ANÁLISE), TABELA DE COMPOSIÇÃO DE ALIMENTOS
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ABNT
MENEZES, Elizabete Wenzel de et al. New information on carbohydrates in the Brazilian Food Composition Database. Journal of Food Composition and Analysis, v. 22, n. 5, p. 446-452, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.02.001. Acesso em: 23 abr. 2024.
APA
Menezes, E. W. de, Giuntini, E. B., Dan, M. C. T., & Lajolo, F. M. (2009). New information on carbohydrates in the Brazilian Food Composition Database. Journal of Food Composition and Analysis, 22( 5), 446-452. doi:10.1016/j.jfca.2009.02.001
NLM
Menezes EW de, Giuntini EB, Dan MCT, Lajolo FM. New information on carbohydrates in the Brazilian Food Composition Database [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 446-452.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfca.2009.02.001
Vancouver
Menezes EW de, Giuntini EB, Dan MCT, Lajolo FM. New information on carbohydrates in the Brazilian Food Composition Database [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 446-452.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfca.2009.02.001
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: 23 abr. 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 abr. 23 ] 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 abr. 23 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis (2009)
Nero, Luís Augusto; Mattos, Marcos Rodrigues de; Beloti, Vanerli; Barros, Marcia de Aguiar Ferreira; Ortolani, Maria Beatriz Tassinari; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Food Safety. Unidade: FCF
Subjects: MICROBIOLOGIA DE ALIMENTOS, LISTERIA, LEITE, SALMONELLA
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ABNT
NERO, Luís Augusto et al. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis. Journal of Food Safety, v. 29, n. 2, p. 261-270, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART. Acesso em: 23 abr. 2024.
APA
Nero, L. A., Mattos, M. R. de, Beloti, V., Barros, M. de A. F., Ortolani, M. B. T., & Franco, B. D. G. de M. (2009). Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis. Journal of Food Safety, 29( 2), 261-270. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
NLM
Nero LA, Mattos MR de, Beloti V, Barros M de AF, Ortolani MBT, Franco BDG de M. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis [Internet]. Journal of Food Safety. 2009 ; 29( 2): 261-270.[citado 2024 abr. 23 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
Vancouver
Nero LA, Mattos MR de, Beloti V, Barros M de AF, Ortolani MBT, Franco BDG de M. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis [Internet]. Journal of Food Safety. 2009 ; 29( 2): 261-270.[citado 2024 abr. 23 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
Artigo de periodico
Cultivar influence on carotenoid composition of loquats from Brazil (2009)
Faria, Adelia Ferreira de; Hasegawa, Patrícia Nagai; Chagas, Edvan Alves; Pio, Rafael; Purgatto, Eduardo ; Mercadante, Adriana Zerlotti
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: FRUTAS (ANÁLISE), COMPOSIÇÃO DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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ABNT
FARIA, Adelia Ferreira de et al. Cultivar influence on carotenoid composition of loquats from Brazil. Journal of Food Composition and Analysis, v. 22, n. 3, p. 196-203, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.10.014. Acesso em: 23 abr. 2024.
APA
Faria, A. F. de, Hasegawa, P. N., Chagas, E. A., Pio, R., Purgatto, E., & Mercadante, A. Z. (2009). Cultivar influence on carotenoid composition of loquats from Brazil. Journal of Food Composition and Analysis, 22( 3), 196-203. doi:10.1016/j.jfca.2008.10.014
NLM
Faria AF de, Hasegawa PN, Chagas EA, Pio R, Purgatto E, Mercadante AZ. Cultivar influence on carotenoid composition of loquats from Brazil [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 3): 196-203.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfca.2008.10.014
Vancouver
Faria AF de, Hasegawa PN, Chagas EA, Pio R, Purgatto E, Mercadante AZ. Cultivar influence on carotenoid composition of loquats from Brazil [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 3): 196-203.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfca.2008.10.014
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: 23 abr. 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 abr. 23 ] 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 abr. 23 ] 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: 23 abr. 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 abr. 23 ] 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 abr. 23 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Artigo de periodico
Effect of cooking on non-starch polysaccharides of hard-to-cook beans (2009)
Shiga, Tania Misuzu ; Cordenunsi-Lysenko, Beatriz Rosana ; Lajolo, Franco Maria
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, POLISSACARÍDEOS, LEGUMINOSAS DE GRÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu e CORDENUNSI-LYSENKO, Beatriz Rosana e LAJOLO, Franco Maria. Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, v. 76, n. 1, p. 100-109, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2008.09.035. Acesso em: 23 abr. 2024.
APA
Shiga, T. M., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2009). Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, 76( 1), 100-109. doi:10.1016/j.carbpol.2008.09.035
NLM
Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035
Vancouver
Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 23 abr. 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 abr. 23 ] 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 abr. 23 ] 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
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 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: 23 abr. 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 abr. 23 ] 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 abr. 23 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIBEIRO, Ana Paula Badan et al. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, v. 42, n. 3, p. 401-410, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.01.012. Acesso em: 23 abr. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, 42( 3), 401-410. doi:10.1016/j.foodres.2009.01.012
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 23 abr. 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 abr. 23 ] 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 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil (2009)
Silva, Roberta Claro da; Cotting, Lúcia Nazareth; Poltronieri, Tatyane Pereira; Balcão, Victor Manuel Cardoso Figueiredo; Almeida, Denise Brito de; Gonçalves, Lireny Aparecida Guaraldo; Grimaldi, Renato; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LIPÍDEOS, LIPASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Roberta Claro da et al. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, v. 42, n. 7, p. 1275-1282, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.02.015. Acesso em: 23 abr. 2024.
APA
Silva, R. C. da, Cotting, L. N., Poltronieri, T. P., Balcão, V. M. C. F., Almeida, D. B. de, Gonçalves, L. A. G., et al. (2009). The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, 42( 7), 1275-1282. doi:10.1016/j.lwt.2009.02.015
NLM
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Vancouver
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Artigo de periodico
LC-UC methodology for simultaneous determination of lamivudine and zidovudine in plasma by liquid-liquid extraction (2009)
Souza, Jacqueline de; Kano, Eunice Kazue; Koono, Eunice Emiko Mori; Schramm, Simone Grigoleto; Porta, Valentina ; Storpirtis, Silvia
Source: Chromatographia. Unidade: FCF
Subjects: CROMATOGRAFIA LÍQUIDA, EXTRAÇÃO DE LÍQUIDOS, ZIDOVUDINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Jacqueline de et al. LC-UC methodology for simultaneous determination of lamivudine and zidovudine in plasma by liquid-liquid extraction. Chromatographia, v. 69, p. S231-S235, 2009Tradução . . Acesso em: 23 abr. 2024.
APA
Souza, J. de, Kano, E. K., Koono, E. E. M., Schramm, S. G., Porta, V., & Storpirtis, S. (2009). LC-UC methodology for simultaneous determination of lamivudine and zidovudine in plasma by liquid-liquid extraction. Chromatographia, 69, S231-S235.
NLM
Souza J de, Kano EK, Koono EEM, Schramm SG, Porta V, Storpirtis S. LC-UC methodology for simultaneous determination of lamivudine and zidovudine in plasma by liquid-liquid extraction. Chromatographia. 2009 ; 69 S231-S235.[citado 2024 abr. 23 ]
Vancouver
Souza J de, Kano EK, Koono EEM, Schramm SG, Porta V, Storpirtis S. LC-UC methodology for simultaneous determination of lamivudine and zidovudine in plasma by liquid-liquid extraction. Chromatographia. 2009 ; 69 S231-S235.[citado 2024 abr. 23 ]
Artigo de periodico
Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes (2009)
Mira, Nádia Valéria Mussi de; Massaretto, Isabel Louro; Pascual, Cristina de Simone Carlos Iglesias; Lanfer Marquez, Úrsula Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIRA, Nádia Valéria Mussi de et al. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes. Journal of Food Composition and Analysis, v. 22, n. 5, p. 405-409, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.06.012. Acesso em: 23 abr. 2024.
APA
Mira, N. V. M. de, Massaretto, I. L., Pascual, C. de S. C. I., & Lanfer Marquez, Ú. M. (2009). Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes. Journal of Food Composition and Analysis, 22( 5), 405-409. doi:10.1016/j.jfca.2008.06.012
NLM
Mira NVM de, Massaretto IL, Pascual C de SCI, Lanfer Marquez ÚM. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 405-409.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.012
Vancouver
Mira NVM de, Massaretto IL, Pascual C de SCI, Lanfer Marquez ÚM. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 405-409.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.012

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