Phenolic profile, antioxidant activity and palynological analysis of stingless bee honey from Amazonas, Northern Brazil IAA da Silva, TMS da Silva, CA Camara, N Queiroz, M Magnani, ... Food chemistry 141 (4), 3552-3558, 2013 | 264 | 2013 |
Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region JMB de Sousa, EL de Souza, G Marques, M de Toledo Benassi, B Gullón, ... LWT-Food Science and Technology 65, 645-651, 2016 | 234 | 2016 |
Chemical, morphological and functional properties of Brazilian jackfruit (Artocarpus heterophyllus L.) seeds starch MS Madruga, FSM de Albuquerque, IRA Silva, DS do Amaral, M Magnani, ... Food chemistry 143, 440-445, 2014 | 215 | 2014 |
Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region JM Sousa, EL De Souza, G Marques, B Meireles, ... Food Research International 84, 61-68, 2016 | 159 | 2016 |
Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains EF Garcia, WA Luciano, DE Xavier, WCA da Costa, K de Sousa Oliveira, ... Frontiers in microbiology 7, 1371, 2016 | 127 | 2016 |
Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy … I de Medeiros Barbosa, JA da Costa Medeiros, KÁR de Oliveira, ... Food control 59, 468-477, 2016 | 120 | 2016 |
Inhibitory effects of flavonoids on biofilm formation by Staphylococcus aureus that overexpresses efflux protein genes LAA Lopes, JB dos Santos Rodrigues, M Magnani, EL de Souza, ... Microbial Pathogenesis 107, 193-197, 2017 | 116 | 2017 |
Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces JB dos Santos Rodrigues, RJ de Carvalho, NT de Souza, ... Food Control 73, 1237-1246, 2017 | 116 | 2017 |
Vegan probiotic products: A modern tendency or the newest challenge in functional foods TC Pimentel, WKA Da Costa, CE Barão, M Rosset, M Magnani Food Research International 140, 110033, 2021 | 115 | 2021 |
Brazilian artisanal cheeses: an overview of their characteristics, main types and regulatory aspects BA Kamimura, M Magnani, WA Luciano, FB Campagnollo, TC Pimentel, ... Comprehensive Reviews in Food Science and Food Safety 18 (5), 1636-1657, 2019 | 111 | 2019 |
Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers KB Guergoletto, M Magnani, J San Martin, CGT de Jesus Andrade, ... Innovative Food Science & Emerging Technologies 11 (2), 415-421, 2010 | 111 | 2010 |
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 VB da Silva Araújo, ANF de Melo, AG Costa, RH Castro-Gomez, ... Innovative food science & emerging technologies 23, 164-170, 2014 | 104 | 2014 |
Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier AM Dantas, IM Mafaldo, PM de Lima Oliveira, M dos Santos Lima, ... Food Chemistry 274, 202-214, 2019 | 99 | 2019 |
Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both AMS Sant’Ana, FF Bezerril, MS Madruga, ASM Batista, M Magnani, ... Journal of dairy science 96 (12), 7442-7453, 2013 | 99 | 2013 |
Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions RLT Dutra, AM Dantas, D de Araújo Marques, JDF Batista, ... Food Research International 100, 650-657, 2017 | 96 | 2017 |
Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design IL Brito, EL de Souza, SSS Felex, MS Madruga, F Yamashita, M Magnani Journal of food science and technology 52, 5866-5873, 2015 | 96 | 2015 |
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier JS de Morais, AS Sant'Ana, AM Dantas, BS Silva, MS Lima, GC Borges, ... Food Research International 131, 109046, 2020 | 94 | 2020 |
Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated … QGS Meira, M Magnani, FC de Medeiros Júnior, RCR do Egito, ... Food Research International 76, 828-838, 2015 | 93 | 2015 |
The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage EO da Silveira, JHL Neto, LA da Silva, AES Raposo, M Magnani, ... LWT-Food Science and Technology 62 (1), 445-451, 2015 | 89 | 2015 |
A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit TA Barreto, SCA Andrade, JF Maciel, NMO Arcanjo, MS Madruga, ... Frontiers in Microbiology 7, 1724, 2016 | 86 | 2016 |