T. C. Pimentel

Acacia gum candy with Limosilactobacillus reuteri and lemongrass essential oil: Effect of storage time on physicochemical characteristics and probiotic survival

S. H. Prudencio, Rodolfo Ricken do Nascimento, Tatiana Colombo Pimentel, 2023, Food Bioscience.

Continuous fractionation of whey protein isolates by using supercritical carbon dioxide

L. Cardozo-Filho, J. C. Lima, F. Seixas, 2019, Journal of CO2 Utilization.

Cassava (Manihot esculenta) Brazilian cultivars have different chemical compositions, present prebiotic potential, and beneficial effects on the colonic microbiota of celiac individuals.

M. F. Noronha, M. Magnani, C. Barão, 2024, Food research international.

Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine

M. Magnani, Marcos dos Santos Lima, Maria da Conceição Prudêncio Dutra, 2024, Food Bioscience.

Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults.

M. F. Noronha, M. Magnani, Bianca Beatriz Torres de Assis, 2024, Food research international.

Açaí Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception

J. R. Silva, W. Spinosa, K. B. Guergoletto, 2024, Food technology and biotechnology.

Probiotic and synbiotic edible coatings: Effects on Lacticaseibacillus casei viability and general quality of minimally processed fruit during storage

M. Magnani, E. L. de Souza, Whyara K A Costa, 2023, Food Bioscience.

Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites.

E. Furlong, M. Magnani, Marcos dos Santos Lima, 2023, Food research international.

Unconventional foods and by-products as sustainable encapsulating materials carrying probiotic cultures: An overview of the encapsulation methods, and incorporation on food products

M. Magnani, M. Rosset, F. F. Bezerril, 2024, Food Bioscience.