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25篇 您的检索式：作者名="Burity"

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	题名	作者	年代	出处	被引量
1	Probiotic potential of Mi-nas fresh cheese prepared with the addition of Lactobacillus paracasei显示文摘	Buriti F A da Rocha J S Assis E G		0，，02：	1
2	Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei 显示文摘	BURITI F C A DA ROCHA J S ASSIS E G	2005	Lebensmittel-Wissenschaft und Tehonlogie2005，38，2：	1
3	Plant growthpromoting rhizobacteria for improving nodulation and nitrogen fixation in the common bean显示文摘	Figueiredo M V B Martinez C R Burity H A	2008	World Journal of Microbiology & Biotechnology2008，7，24：	1
4	Inulin andoligofructose improve sensory quality and increase the probiotic viablecount in potentially synbiotic Petit-suisse cheese显示文摘	CARDARELLI H R BURITI F C A CASTRO I A	2008	Lebensm WissTechnol2008，41，：	1
5	Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses显示文摘	BURITI F C A CARDARELLI H R SAAD S M I	2007	J Food Protect2007，70，1：	1
6	Stereology of the myocardium in two species of Callithrix (Callitrichidae,primates) 显示文摘	Burity C H Mandarim-de-Lacerda C A Pissinatti A	1996	Anat Anz1996，178，：	1
7	Plant growth-promoting rhizobacteria for improving nodulation and nitrogen fixation in the common bean显示文摘	Figueiredo M V B Martinez C R Burity H A		0，，24：	1
8	Reference values for spirometry in preschool children 显示文摘	Burity EF Pereira CA Rizzo JA	2013	J Pediatr2013，89，：	1
9	Plant growth-promoting rhizobacteria for improving nodulation and nitrogen fixation in the common bean (Phaseolus vulgaris L.)显示文摘	M. V. B. Figueiredo C. R. Martinez H. A. Burity C. P. Chanway	2008	World Journal of Microbiology and Biotechnology2008，，7：	1
10	Probiotic cheese:health benefits,technological and stability aspects显示文摘	Gomes da Cruz A Alonso Buriti FC Batista de Souza CH	2009	Trends in Food Science & Technology2009，20，8：	1
11	Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei显示文摘	Buriti FCA da Rocha JS Assis EG	2005	Lebensmittel-Wissenschaft und Tehonlogie2005，38，2：	1
12	Sensory evaluation of probiotic Minas fresh cheese with Lacto- bacillus acidophilus added solely or in co-culture with a thermophilic starter culture显示文摘	De Souza CHB Buriti FCA Behrens JH	2008	International Journal of Food Science & Technology2008，43，5：	1
13	Probiotic cheese : health bene? ts, technological and stability aspects 显示文摘	da Cruz A G Buriti F C A de Souza C H B	2009	Trends Food Sci Technol2009，20，：	1
14	Syabiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus 显示文摘	BURITI F C A CARDARELLI H R FILISETTI T M C C ct al	2007	Food Chemistry2007，104，4：	1
15	Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese 显示文摘	CARDARELLI H R BURITI F C A CASTRO I A	2008	LWT2008，41，6：	1
16	Hearing loss in childrenwith HIV/AIDS显示文摘	Buriti AK Oliveira SH Muniz LF	2013	Codas2013，25，：	1
17	Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese显示文摘	Haíssa R. Cardarelli Flávia C.A. Buriti Inar A. Castro Susana M.I. Saad	2007	LWT - Food Science and Technology2007，，6：	1
18	Probiotic cheese:Health benefits,technological and stability aspects显示文摘	CRUZ A G BURITI F C A SOUZA C H B	2009	Trends in Food Science and Technology2009，20，8：	1
19	Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobadllus paracasei in co-culture with Streptococcus thermophilus显示文摘	BURITI F C A CARDARELLI H R FILISETTI T M C C	2007	Food Chemistry2007，104，4：	1
20	Biopreservation by Lacobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses显示文摘	BURITI F C A CARDARELLI H R SAAD S M I	2007	Journal of Food Protection2007，70，1：	1

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