Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Sesma, Fernando"'
Autor:
Maldonado, Natalia C., de Ruiz, Clara Silva, Otero, María Claudia, Sesma, Fernando, Nader-Macías, María Elena
Publikováno v:
In Research in Veterinary Science April 2012 92(2):342-349
Autor:
LeBlanc, Jean Guy, Sybesma, Wilbert, Starrenburg, Marjo, Sesma, Fernando, de Vos, Willem M., de Giori, Graciela Savoy, Hugenholtz, Jeroen
Publikováno v:
In Nutrition 2010 26(7):835-841
Publikováno v:
In Research in Microbiology 2009 160(6):401-408
Autor:
Espeche, Maria Carolina, Otero, Maria Claudia, Sesma, Fernando, Nader-Macias, Maria Elena Fatima
Publikováno v:
In Veterinary Microbiology 2009 135(3):346-357
Autor:
LeBlanc, Jean Guy, Rutten, Ger, Bruinenberg, Paul, Sesma, Fernando, de Giori, Graciela Savoy, Smid, Eddy J.
Publikováno v:
In Nutrition 2006 22(6):645-651
Autor:
Sesma Fernando, Guerekobaya Theodora, de Giori Graciela, Bensaada Martine, Ledue-Clier Florence, LeBlanc Jean, Juillard Vincent, Rabot Sylvie, Piard Jean-Christophe
Publikováno v:
BMC Microbiology, Vol 8, Iss 1, p 22 (2008)
Abstract Background Soya and its derivatives represent nutritionally high quality food products whose major drawback is their high content of α-galacto-oligosaccharides. These are not digested in the small intestine due to the natural absence of tis
Externí odkaz:
https://doaj.org/article/08dc4edba6cb48419cd8aff66dbd9f82
Autor:
Leblanc, Jean Guy Joseph, Laiño, Jonathan Emiliano, Juarez del Valle, Marianela, Savoy, Graciela, Sesma, Fernando Juan Manuel, Taranto, Maria Pia
Publikováno v:
Biotechnology of Lactic Acid Bacteria: Novel Applications
Lactic acid bacteria (LAB) are a heterogeneous group of microorganisms that have a long history of use as starter cultures for the elaboration of fermented foods because these industrially important bacteria can improve the safety, shelf-life, nutrit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::8aa740abfc93bb834b88197771ca8c99
Wiley Online Library
Wiley Online Library
El incremento del contenido de nutracéuticos (vitaminas, enzimas, péptidos, metabolitos, entre otros) para obtener alimentos funcionales usando bacterias lácticas (BL) se puede lograr mediante una adecuada selección de cepas de BL. Sin embargo, e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::aa227660d21de9bf6ceb1fc4203fd49b
Autor:
Leblanc, Jean Guy Joseph, Laiño, Jonathan Emiliano, Juarez del Valle, Marianela, Vannini, María Verónica, van Sinderen, Douwe, Taranto, Maria Pia, Font, Graciela Maria, Savoy, Graciela, Sesma, Fernando Juan Manuel
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Although most vitamins are present in a variety of foods, human vitamin deficiencies still occur in many countries, mainly because of malnutrition not only as a result of insufficient food intake but also because of unbalanced diets. Even though most
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2eb786cb15bdd9532d73682c17386e3c
http://www.wiley.com/bw/journal.asp?ref=1364-5072
http://www.wiley.com/bw/journal.asp?ref=1364-5072
Autor:
de Moreno, Maria Alejandra, Bibas Bonet, María Eugenia, Leblanc, Jean Guy Joseph, Sesma, Fernando Juan Manuel, Perdigon, Gabriela del Valle
Publikováno v:
Bioactive foods in promoting health: probiotics and prebiotics
Probiotics have been given credit for numerous health-promoting effects; one of which is their anticarcinogenic properties. Even when the epidemiological data and those obtained from human trails are promising, animal models are still necessary to el
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::a910db646b11bbabe7cdabe1bac02c49
https://www.elsevier.com/books/bioactive-foods-in-promoting-health/preedy/978-0-12-374938-3
https://www.elsevier.com/books/bioactive-foods-in-promoting-health/preedy/978-0-12-374938-3