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You searched for: Author/Creator Nicoli, Jacques Robert

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1. Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil. (6th June 2017)

2. Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures. (November 2016)

3. Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures. (November 2016)

5. L-Arginine Supplementation Prevents Increases in Intestinal Permeability and Bacterial Translocation in Male Swiss Mice Subjected to Physical Exercise under Environmental Heat Stress. Issue 2 (20th November 2013)

6. Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolated from Brazilian kefir grains produce alpha-glucans that are potentially suitable for food applications. (October 2016)

7. Probiotics alter biofilm formation and the transcription of Porphyromonas gingivalis virulence-associated genes. Issue 1 (1st January 2020)

9. Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice. (June 2017)

10. Randomized Clinical Trial: Impact of Oral Administration of Saccharomyces boulardii on Gene Expression of Intestinal Cytokines in Patients Undergoing Colon Resection. (27th April 2015)