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Resultados de 1 a 10 de 19  para Produção Intelectual da USP

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Refinado por: autor: Franco, B remover assunto: Lactobacillus remover
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1
Lactobacillus plantarum characterization of the species and application in food production
Lactobacillus plantarum characterization of the species and application in food production
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Artigo 		Adicionar ao Meu Espaço

Lactobacillus plantarum characterization of the species and application in food production

Svetoslav Dimitrov Todorov Bernadette Dora Gombossy de Melo Franco

Food Reviews International New York v. 26, n. 3, p. 205-229, 2010

New York 2010

Item não circula. Consulte sua biblioteca.(Acessar)

2
Lactobacillus plantarum characterization of the species and application in food production
Lactobacillus plantarum characterization of the species and application in food production
Material Type:
Artigo 		Adicionar ao Meu Espaço

Lactobacillus plantarum characterization of the species and application in food production

Svetoslav Dimitrov Todorov Bernadette Dora Gombossy de Melo Franco

Food Reviews International New York v. 26, n. 3, p. 205-229, 2010

New York 2010

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models
Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models
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Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models

M S Barbosa C Jurkiewicz; Mariza Landgraf; S. D Todorov; Bernadette Dora Gombossy de Melo Franco

LWT Food Science and Technology Amsterdam v. 95, p. 167-171, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

4
Influence of food ingredients on the antilisterial activity of the bacteriocins produced by Lactobacillus sakei subsp. sakei 2a
Influence of food ingredients on the antilisterial activity of the bacteriocins produced by Lactobacillus sakei subsp. sakei 2a
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Artigo de Congresso 		Adicionar ao Meu Espaço

Influence of food ingredients on the antilisterial activity of the bacteriocins produced by Lactobacillus sakei subsp. sakei 2a

Matheus de Souza Barbosa Monika Francisca Kruger; Cynthia Jurkiewicz Kunigk; Antonio Miranda; Bernadette Dora Gombossy de Melo Franco; Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo (14. 2009 São Paulo); São Paulo Pharmacy and Biochemistry Universitary Meeting (44. 2009 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (44. 2009 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 45, suppl. 1, p. 51, res. FCF097, 2009

São Paulo 2009

Item não circula. Consulte sua biblioteca.(Acessar)

5
Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS
Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS
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Artigo 		Adicionar ao Meu Espaço

Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS

Rafael Chacon Ruiz Martinez Monica Wachsman; Nicolas Ignacio Torres; Jean Guy LeBlanc; Svetoslav Dimitrov Todorov; Bernadette Dora Gombossy de Melo Franco

Food Microbiology London v. 34, n. 2, p. 376-381, 2013

London 2013

Item não circula. Consulte sua biblioteca.(Acessar)

6
Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal
Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal
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Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal

Svetoslav Dimitrov Todorov Manuela Vaz-Velho; Bernadette Dora Gombossy de Melo Franco; Wilhelm Heinrich Holzapfel

Food Control Oxford v. 30, n. 1, p. 111-121, 2013

Oxford 2013

Item não circula. Consulte sua biblioteca.(Acessar)

7
Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes
Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes
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Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes

Matheus Souza Barbosa Svetoslav Dimitrov Todorov; Cynthia Hyppolito Jurkiewicz; Bernadette Dora Gombossy de Melo Franco

Food Control Oxford v. 47, p. 147-153, 2015

Oxford 2015

Item não circula. Consulte sua biblioteca.(Acessar)

8
Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread
Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread
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Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread

Rafael Chacon Ruiz Martinez Cristina Dini Staliano; Antônio Diogo Silva Vieira; Martha Lissete Morales Villarreal; Svetoslav Dimitrov Todorov; Susana Marta Isay Saad; Bernadette Dora Gombossy de Melo Franco

Food Microbiology London v. 48, p. 143-152, 2015

London 2015

Item não circula. Consulte sua biblioteca.(Acessar)

9
Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate
Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate
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Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

Matheus de Souza Barbosa Svetoslav Dimitrov Todorov; Iskra Ivanova; Jean-Marc Chobert; Thomas Haertle; Bernadette Dora Gombossy de Melo Franco

Food Microbiology London v. 46, p. 254-262, 2015

London 2015

Item não circula. Consulte sua biblioteca.(Acessar)

10
Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a
Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a
Material Type:
Artigo 		Adicionar ao Meu Espaço

Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp sakei 2a

Patrícia da Silva Malheiros Iolanda Midea Cuccovia; Bernadette Dora Gombossy de Melo Franco

Food Control Oxford v. 63, p. 158-164, 2016

Oxford 2016

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 19  para Produção Intelectual da USP

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Deste Autor:

  1. Franco, B
  2. Todorov, S
  3. Barbosa, M
  4. Leblanc, J
  5. Kruger, M

Neste Assunto:

  1. Microbiologia De Alimentos
  2. Listeria
  3. Probióticos
  4. Bactérias Láticas
  5. Mamão

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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