W. A. Luciano

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.

T. C. Pimentel, M. Magnani, A. Sant’Ana, 2019, Comprehensive reviews in food science and food safety.

Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

O. Franco, M. Saarela, M. Magnani, 2016, Front. Microbiol..

The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices.

M. Saarela, M. Magnani, E. L. de Souza, 2018, Journal of the science of food and agriculture.

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

M. Magnani, V. Valdramidis, Sholeem Griffin, 2021, Food microbiology.

Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions.

M. Magnani, E. L. de Souza, J. F. Maciel, 2018, Food research international.

Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage.

O. Martín‐Belloso, T. C. Pimentel, M. Magnani, 2022, International journal of food microbiology.

Bioactivity evaluation of microbial exopolysaccharide and its use as an encapsulating agent for Lactobacillus acidophilus (LA-3)

T. S. Gadelha, J. Ribeiro, José Honório Pereira Lopes Neto, 2023, Food Bioscience.