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

Por Silva, Fábio A. P., Ferreira, Valquíria C. S., Madruga, Marta S., Estévez, Mario
Publicado no J Food Sci Technol (2016)

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

Por Brito, Isabelle L., de Souza, Evandro Leite, Felex, Suênia Samara Santos, Madruga, Marta Suely, Yamashita, Fábio, Magnani, Marciane
Publicado no J Food Sci Technol (2014)

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

Por Ferreira, Valquíria C. S., Morcuende, David, Madruga, Marta S., Hernández-López, Silvia H., Silva, Fábio A. P., Ventanas, Sonia, Estévez, Mario
Publicado no J Food Sci Technol (2016)

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

Por do Amarante Melo, Geiseanny Fernandes, da Costa, Ana Caroliny Vieira, Garino, Felício, Medeiros, Rosália Severo, Madruga, Marta Suely, Neto, Vicente Queiroga
Publicado em 2014

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

Por Barreto, Tainá A., Andrade, Sonalle C. A., Maciel, Janeeyre F., Arcanjo, Narciza M. O., Madruga, Marta S., Meireles, Bruno, Cordeiro, Ângela M. T., Souza, Evandro L., Magnani, Marciane
Publicado no Front Microbiol (2016)