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List of works by Marta Suely Madruga

A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit

scientific article

A synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage

scientific article published in 2019

An Insight in Key Volatile Compounds in Goat Milk Based on their Odor Active Values

scholarly article

Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere.

scientific article published on 13 February 2017

Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

scientific article published on 27 September 2018

Cashew nuts (Anacardium occidentale L.) decrease visceral fat, yet augment glucose in dyslipidemic rats

scientific article published on 12 December 2019

Characterization of a new food packaging material based on fish by-product proteins and passion fruit pectin

scientific article published in 2022

Chemical, morphological and functional properties of Brazilian jackfruit (Artocarpus heterophyllus L.) seeds starch

scientific article

Chicken Combs and Wattles as Sources of Bioactive Peptides: Optimization of Hydrolysis, Identification by LC-ESI-MS2 and Bioactivity Assessment

scientific article published on 07 April 2020

Coatings comprising chitosan and Mentha piperita L. or Mentha × villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit

scientific article published on 18 August 2015

Collapse of the endogenous antioxidant enzymes in post-mortem broiler thigh muscles triggers oxidative stress and impairs water-holding capacity

scientific article published on 13 February 2019

Developing cookies formulated with goat cream enriched with conjugated linoleic acid

scientific article published on 23 September 2019

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

scientific article published on 09 July 2015

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.

scientific article published on 22 June 2016

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

scientific article published on 22 July 2016

Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage

scientific article published on 24 June 2019

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions.

scientific article published on 5 August 2015

Effects of thermal processing on the flavor molecules of goat by-product hydrolysates

scientific article published on 02 October 2020

Efficacy of Origanum vulgare L. and Rosmarinus officinalis L. essential oils in combination to control postharvest pathogenic Aspergilli and autochthonous mycoflora in Vitis labrusca L. (table grapes) ⬇️

scientific article published on June 10, 2013

Efficient hydrolysis of cellulosic biomass into free sugars for a future development processing a biorefinery context

scholarly article

Fatty acid composition of polar and neutral meat lipids of goats browsing in native pasture of Brazilian Semiarid

scientific article published on 3 February 2018

Fatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils

scientific article published on 15 January 2014

Fatty acid, chemical, and tissue composition of meat comparing Santa Inês breed sheep and Boer crossbreed goats submitted to different supplementation strategies

scientific article published on 24 August 2019

Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement

scholarly article

Further insight into the role of Ca2+ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OES

scientific article published on 19 June 2018

Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.

scientific article published in September 2016

Identification of Angiotensin I-Converting Enzyme-Inhibitory and Anticoagulant Peptides from Enzymatic Hydrolysates of Chicken Combs and Wattles

scientific article published on 02 December 2019

Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking

scientific article published on 19 May 2020

Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage

scientific article published on 11 February 2020

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

scientific article published on 17 March 2020

Influence of lactation stage and some flock management practices on sensory characteristics of goat milk from Brazilian Saanen breed

scientific article

Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese.

scientific article published on 15 September 2016

Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin

scientific article published on 24 January 2020

Maternal intake of cashew nuts accelerates reflex maturation and facilitates memory in the offspring

scientific article published on 26 June 2017

Microbiological and nutritional quality of the goat meat by-product "sarapatel".

scientific article published on 16 January 2014

Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion

scientific article published on 07 May 2020

New insights on the metabolism of ricinoleic acid in ruminants

scientific article

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

scientific article

Obtaining Bioactive Compounds from the Coffee Husk (<i>Coffea arabica</i> L.) Using Different Extraction Methods

scientific article published on 24 December 2020

Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near-infrared spectroscopy and multivariate analysis to identify affected chicken breasts

scientific article published on 29 September 2020

Physicochemical parameters, fatty acid profile, and sensory attributes of meat from lambs fed with cassava dregs in replacement of corn

scientific article published on 21 February 2019

Pinpointing oxidative stress behind the White Striping myopathy: Depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasis

scientific article published on 24 August 2020

Protein and lipid oxidations in jerky chicken and consequences on sensory quality

scholarly article

Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria

scientific article published on 21 September 2015

Quality of low-fat chicken sausages with added chicken feet collagen

scientific article published on 01 February 2019

Resveratrol protects Lactobacillus reuteri against H2O2- induced oxidative stress and stimulates antioxidant defenses through upregulation of the dhaT gene

scientific article published on 23 February 2019

Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region

scientific article published on 27 October 2017

Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

scientific article published on 31 December 2020

Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef ⬇️

scientific article published on 07 August 2013

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

scientific article published on 3 March 2014

Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils

scientific article published on 10 October 2019

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

article by Karla Kalígia Silva Borba et al published 3 December 2013 in International Journal of Food Science and Technology

The fatty acid profile of fat depots from Santa Inês sheep fed spineless cactus (Opuntia ficus-indica Mill.).

scientific article

The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

scientific article published on 13 February 2019

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

scientific article published on 24 May 2018

The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniques

scientific article published on 10 April 2019

The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil.

scientific article

Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds

scholarly article published in July 2024

Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds

scientific article published in 2021

Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

scientific article published on 30 July 2016

Virgin Coconut Oil Supplementation Prevents Airway Hyperreactivity of Guinea Pigs with Chronic Allergic Lung Inflammation by Antioxidant Mechanism

scientific article published on 27 January 2020

Volatile profile of monofloral honeys produced in Brazilian semiarid region by stingless bees and key volatile compounds

scientific article published on 16 April 2018

Volatiles and water- and fat-soluble precursors of Saanen goat and cross Suffolk lamb flavour

scientific article published on 07 February 2013

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