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Maricê Nogueira de Oliveira
Maricê Nogueira de Oliveira
Associate Professor, São Paulo University
E-mail confirmado em usp.br
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The epidemiology of sepsis in Brazilian intensive care units (the Sepsis PREvalence Assessment Database, SPREAD): an observational study
FR Machado, AB Cavalcanti, FA Bozza, EM Ferreira, FSA Carrara, ...
The Lancet Infectious Diseases 17 (11), 1180-1189, 2017
3762017
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria
MN Oliveira, I Sodini, F Remeuf, G Corrieu
International dairy journal 11 (11-12), 935-942, 2001
2962001
Protein secretion in Lactococcus lactis: an efficient way to increase the overall heterologous protein production
Y Le Loir, V Azevedo, SC Oliveira, DA Freitas, A Miyoshi, ...
Microbial Cell Factories 4, 1-13, 2005
2732005
Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing
I Sodini, A Lucas, MN Oliveira, F Remeuf, G Corrieu
Journal of Dairy Science 85 (10), 2479-2488, 2002
2292002
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat …
MR Damin, MR Alcântara, AP Nunes, MN Oliveira
LWT-Food Science and Technology 42 (10), 1744-1750, 2009
2272009
Fundamentos de tecnologia de alimentos
R Baruffaldi, MN Oliveira
2131998
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk
RPS Oliveira, ACR Florence, RC Silva, P Perego, A Converti, LA Gioielli, ...
International journal of food microbiology 128 (3), 467-472, 2009
2092009
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
AP do Espírito Santo, P Perego, A Converti, MN Oliveira
LWT 47 (2), 393-399, 2012
2032012
Influence of food matrices on probiotic viability–A review focusing on the fruity bases
AP do Espirito Santo, P Perego, A Converti, MN Oliveira
Trends in Food Science & Technology 22 (7), 377-385, 2011
1842011
Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria
MR Damin, E Minowa, MR Alcantara, MN Oliveira
Journal of Texture Studies 39 (1), 40-55, 2008
1762008
Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts
AP do Espírito Santo, NS Cartolano, TF Silva, FASM Soares, LA Gioielli, ...
International Journal of Food Microbiology 154 (3), 135-144, 2012
1702012
Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber
AP Espírito-Santo, A Lagazzo, ALOP Sousa, P Perego, A Converti, ...
Food Research International 50 (1), 224-231, 2013
1602013
36th international symposium on intensive care and emergency medicine: Brussels, Belgium. 15-18 March 2016
RM Bateman, MD Sharpe, JE Jagger, CG Ellis, J Solé-Violán, ...
Critical care 20, 13-182, 2016
1552016
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
AP Marafon, A Sumi, MR Alcântara, AY Tamime, MN De Oliveira
LWT-Food Science and Technology 44 (2), 511-519, 2011
1542011
Aspectos tecnológicos de alimentos funcionais contendo probióticos
MN Oliveira, K Sivieri, JHA Alegro, SMI Saad
Revista Brasileira de Ciências Farmacêuticas 38, 1-21, 2002
1542002
Relation between quality and rheological properties of lactic beverages
ALB Penna, K Sivieri, MN Oliveira
Journal of Food Engineering 49 (1), 7-13, 2001
1502001
Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness
RP de Souza Oliveira, P Perego, MN de Oliveira, A Converti
Journal of Food Engineering 107 (1), 36-40, 2011
1492011
Manufacture of fermented lactic beverages containing probiotic cultures
MN Oliveira, I Sodini, R Remeuf, JP Tissier, G Corrieu
Journal of food science 67 (6), 2336-2341, 2002
1482002
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
KE Almeida, AY Tamime, MN Oliveira
LWT-Food Science and Technology 42 (2), 672-678, 2009
1272009
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
RPDS Oliveira, P Perego, MN De Oliveira, A Converti
LWT-Food Science and Technology 44 (2), 520-523, 2011
1252011
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