Iara Ferreira

Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage.

M. Magnani, Bianca Beatriz Torres de Assis, C. L. Ramos, 2022, Food research international.

Probiotic properties of yeasts isolated from Brazilian fermented table olives

M. Magnani, Rosane Freitas Schwan, Angélica Cristina de Souza, 2021, Journal of applied microbiology.

Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception

C. Fávaro-Trindade, L. S. Pinho, D. R. Dias, 2023, Fermentation.