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Marciane Magnani

Federal University of Paraíba
Universidade Estadual de Londrina

212

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2717

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Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures

2022 Food Microbiology
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Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges

2021 Trends in Food Science and Technology
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Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties

2021 International Journal of Dairy Technology
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Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature

2021 Trends in Food Science and Technology
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Obtaining paraprobiotics from Lactobacilus acidophilus, Lacticaseibacillus casei and Bifidobacterium animalis using six inactivation methods: Impacts on the cultivability, integrity, physiology, and morphology

2021 Journal of Functional Foods
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Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients

2021 Current opinion in food science
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Probiotic properties of yeasts isolated from Brazilian fermented table olives.

2021 Journal of Applied Microbiology
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Live and ultrasound-inactivated Lacticaseibacillus casei modulate the intestinal microbiota and improve biochemical and cardiovascular parameters in male rats fed a high-fat diet.

2021 Food & Function
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Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

2021 Food Chemistry
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Impact of Cashew (Anacardium occidentale L.) by-Product on Composition and Metabolic Activity of Human Colonic Microbiota In Vitro Indicates Prebiotic Properties.

2021 Current Microbiology
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