Narciza Maria de Oliveira Arcanjo

Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

Taliana Kênia Alencar Bezerra, Narciza Maria de Oliveira Arcanjo, Ana Rita Ribeiro de Araújo et al. · LWT · 2016 · 75 citations

Probiotic, Caprine, Health Sciences +9

The performance of five fruit‐derived and freeze‐dried potentially probiotic <i>Lactobacillus</i> strains in apple, orange, and grape juices

Estefânia Fernandes Garcia, Amanda de Oliveira Araújo, Winnie Alencar Luciano et al. · Journal of the Science of Food and Agriculture · 2018 · 48 citations

Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese

Taliana Kênia Alencar Bezerra, Narciza Maria de Oliveira Arcanjo, Estefânia Fernandes Garcia et al. · LWT · 2016 · 29 citations

Nutrition, Probiotic, Animal Nutrition +7

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Taliana Kênia Alencar Bezerra, Ana Rita Ribeiro de Araújo, Narciza Maria de Oliveira Arcanjo et al. · Food Science and Technology · 2016 · 27 citations · Full text

Hs-spme-gc/ms Technique, Food Packaging, Flavoromics +20

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

Narciza Maria de Oliveira Arcanjo, Taliana Kênia Alencar Bezerra, Flávio Luís Honorato da SILVA et al. · Food Science and Technology · 2015 · 16 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +18