Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
ARCANJO, Narciza Maria de Oliveira, BEZERRA, Taliana Kênia Alvez, SILVA, Flávio Luís Honorato da, MADRUGA, Marta Suely
Published in Ciência e tecnologia de alimentos (27.10.2015)
Published in Ciência e tecnologia de alimentos (27.10.2015)
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Journal Article
Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions
Marta Suely Madruga, Narciza Maria de Oliveira Arcanjo, Taliana Kênia Alves Bezerra, Angela Lima Menezes de Queiroz, Katiuscia Menezes Lobo Pimentel, Rita de Cássia Ramos do Egypto Queiroga, Ana Sancha Malveira Batista, Ingrid Conceição Dantas Guerra, Rafaella de Paula Paseto Fernandes, José Morais Pereira Filho, Aderbal Marcos de Azevedo Silva
Published in Brazilian Journal of Food Technology (2020)
Published in Brazilian Journal of Food Technology (2020)
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Journal Article
Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria
Bezerra, Taliana Kênia Alves, Arcanjo, Narciza Maria de Oliveira, Araújo, Ana Rita Ribeiro de, Queiroz, Angela Lima Menêses de, Oliveira, Maria Elieidy Gomes de, Gomes, Ana Maria Pereira, Madruga, Marta Suely
Published in Food science & technology (01.03.2017)
Published in Food science & technology (01.03.2017)
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Journal Article
The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices
Garcia, Estefânia Fernandes, de Oliveira Araújo, Amanda, Luciano, Winnie Alencar, de Albuquerque, Thatyane Mariano Rodrigues, de Oliveira Arcanjo, Narciza Maria, Madruga, Marta Suely, dos Santos Lima, Marcos, Magnani, Marciane, Saarela, Maria, de Souza, Evandro Leite
Published in Journal of the science of food and agriculture (01.10.2018)
Published in Journal of the science of food and agriculture (01.10.2018)
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Journal Article
Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology
BEZERRA, Taliana Kênia Alves, ARAÚJO, Ana Rita Ribeiro, ARCANJO, Narciza Maria de Oliveira, SILVA, Flávio Luís Honorato da, QUEIROGA, Rita de Cássia Ramos do Egypto, MADRUGA, Marta Suely
Published in Ciência e tecnologia de alimentos (01.01.2016)
Published in Ciência e tecnologia de alimentos (01.01.2016)
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Journal Article
Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
ARCANJO, Narciza Maria de Oliveira, NERI-NUMA, Iramaia Angelica, BEZERRA, Taliana Kênia Alves, SILVA, Flávio Luís Honorato da, PASTORE, Glaucia Maria, MADRUGA, Marta Suely
Published in Ciência e tecnologia de alimentos (01.04.2017)
Published in Ciência e tecnologia de alimentos (01.04.2017)
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Journal Article
Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
ARCANJO, Narciza Maria de Oliveira, OLIVEIRA, Maria Erica da Silva, ARAÚJO, Íris Braz da Silva, SILVA, Flávio Luís Honorato da, MADRUGA, Marta Suely
Published in Ciência e tecnologia de alimentos (01.04.2018)
Published in Ciência e tecnologia de alimentos (01.04.2018)
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Journal Article
Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese
Bezerra, Taliana Kênia Alves, de Oliveira Arcanjo, Narciza Maria, Garcia, Estefânia Fernandes, Gomes, Ana Maria Pereira, de Cássia Ramos do Egypto Queiroga, Rita, de Souza, Evandro Leite, Madruga, Marta Suely
Published in Food science & technology (01.01.2017)
Published in Food science & technology (01.01.2017)
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Journal Article