Adma Nadja Ferreira de Melo

Quantitative assessment of tolerance response to stress after exposure to oregano and rosemary essential oils, carvacrol and 1,8-cineole in Salmonella Enteritidis 86 and its isogenic deletion mutants ∆dps, ∆rpoS and ∆ompR.

A. C. Ritter, M. Magnani, E. L. de Souza, 2019, Food research international.

Oral Intake of Carboxymethyl-Glucan (CM-G) from Yeast (Saccharomyces uvarum) Reduces Malondialdehyde Levels in Healthy Men

M. Magnani, E. L. de Souza, A. Silva, 2015, Molecules.

Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat.

R. Pagán, M. Magnani, E. L. de Souza, 2020, International journal of food microbiology.

Genomic investigation of antimicrobial resistance determinants and virulence factors in Salmonella enterica serovars isolated from contaminated food and human stool samples in Brazil.

M. Allard, Eric Brown, G. Cao, 2021, International journal of food microbiology.

Sublethal amounts of Origanum vulgare L. essential oil and carvacrol cause injury and changes in membrane fatty acid of Salmonella Typhimurium cultivated in a meat broth.

M. Magnani, E. L. de Souza, M. Madruga, 2014, Foodborne pathogens and disease.