Cheese supplemented with probiotics reduced the Candida levels in denture wearers—RCT von Miyazima, TY, Ishikawa, KH, Mayer, MPA, Saad, SMI, Nakamae, AEM

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Potential beneficial properties of bacteriocin‐producing lactic acid bacteria isolated from smoked salmon von Todorov, S.D., Furtado, D.N., Saad, S.M.I., Tome, E., Franco, B.D.G.M.

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Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage von Buriti, Flávia C.A., da Rocha, Juliana S., Saad, Susana M.I.

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Bacteriocin production and resistance to drugs are advantageous features for Lactobacillus acidophilus La-14, a potential probiotic strain von Todorov, Svetoslav Dimitrov, Furtado, Danielle Nader, Saad, Susana Marta Isay, Gombossy de Melo Franco, Bernadette Dora

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Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei von Buriti, Flávia C.A., da Rocha, Juliana S., Assis, Eliane G., Saad, Susana M.I.

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A double injection ADSA-CSD methodology for lung surfactant inhibition and reversal studies von Saad, Sameh M.I., Policova, Zdenka, Dang, Andrew, Acosta, Edgar J., Hair, Michael L., Neumann, A. Wilhelm

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Functional petit-suisse cheese: Measure of the prebiotic effect von Cardarelli, Haíssa R., Saad, Susana M.I., Gibson, Glenn R., Vulevic, Jelena

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Influence of Lactic Acid Bacteria on Survival of Escherichia coli O157:H7 in Inoculated Minas Cheese during Storage at 8.5 degree C von Saad, SMI, Vanzin, C, Oliveira, M N, Franco, BDGM

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Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5 degrees C von Saad, S M, Vanzin, C, Oliveira, M N, Franco, B D

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Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef von Saad, Susana M.I.(Universidade de São Paulo), Franco, Bernadette D.G.M.(Universidade de São Paulo)

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