Magnani, Marciane

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Barros de Medeiros, V. P., da Costa, W. K. A., da Silva, R. T., Pimentel, T. C., & Magnani, M. (2022) · Critical Reviews in Food Science and Nutrition

Seaweed-derived Bioactive CompoundsAlgal biology and biofuel production

Cited by 134

Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp

Morais, S. G. G., da Silva Campelo Borges, G., dos Santos Lima, M., Martín-Belloso, O., & Magnani, M. (2019) · Food Research International

Probiotics and Fermented FoodsPhytochemicals and Antioxidant Activities

Cited by 109

Followed extraction of β-glucan and mannoprotein from spent brewer’s yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise

Silva Araújo, V. B. D., Melo, A. N. F. D., Costa, A. G., Castro-Gomez, R. H., Madruga, M. S., Souza, E. L. D., & Magnani, M. (2014) · Innovative Food Science & Emerging Technologies

Polysaccharides Composition and ApplicationsProteins in Food Systems

Cited by 91

Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli

da Silva Guedes, J., Pimentel, T. C., Diniz-Silva, H. T., Tayse da Cruz Almeida, E., Tavares, J. F., Leite de Souza, E., Garcia, E. F., & Magnani, M. (2019) · LWT

Probiotics and Fermented FoodsMicroencapsulation and Drying Processes

Cited by 57

Exploiting the use of agro-industrial residues from fruit and vegetables as alternative microalgae culture medium

de Medeiros, V. P. B., Pimentel, T. C., Varandas, R. C. R., dos Santos, S. A., de Souza Pedrosa, G. T., da Costa Sassi, C. F., da Conceição, M. M., & Magnani, M. (2020) · Food Research International

Algal biology and biofuel productionAquaculture Nutrition and Growth

Cited by 55

Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments

de Souza Pedrosa, G. T., de Carvalho, R. J., Berdejo, D., de Souza, E. L., Pagán, R., & Magnani, M. (2019) · Journal of Food Science

Essential Oils and Antimicrobial ActivityMicrobial Inactivation Methods

Cited by 27

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

Simões, L., Fernandes, N., de Souza, A., dos Santos, L., Magnani, M., Abrunhosa, L., Teixeira, J., Schwan, R. F., & Dias, D. R. (2022) · Fermentation

Probiotics and Fermented FoodsReproductive tract infections research

Cited by 23