Rita de Cássia Ramos do Egypto Queiroga

Author

Also Known As

Hugo Enrique Mendez Garcia, QUEIROGA, R. de C. R. E., Queiroga, R.C.R.E., Queiroga, Rita De Cássia Ramos Do Egypto, Queiroga, Rita de Cássia Ramos do Egypto, R. de C. R. do E. Queiroga, R. de C.R. do Egypto Queiroga, R.C. Queiroga, R.C. R.E. Queiroga, R.C.R.E. Queiroga

173

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal da Paraíba Universidade Federal de Campina Grande Brazilian Agricultural Research Corporation Universidade Católica Portuguesa Universidade Federal de Pernambuco

About

Rita de Cássia Ramos do Egypto Queiroga is an author at Universidade Federal da Paraíba specializing in animal nutrition, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	22	776
2	Education	10	11	411
3	Medicine	8	8	304
4	Engineering	2	2	37
5	Natural Sciences	1	1	34

Rita de Cássia Ramos do Egypto Queiroga

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture Rita de Cássia Ramos do Egypto Queiroga, Bárbara Melo Santos, Ana Gomes, LWT	2012	114
Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks Jacieny Janne Leite Gomes, Andreza Moraes Duarte, Ana Sancha Malveira Batista, LWT Food ChemistryFood FermentationAnimal NutritionFood AnalysisFermented Dairy Beverages	2013	105
Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus Tamires Alcântara Dourado Gomes Machado, Maria Elieidy Gomes de Oliveira, Maria Isabel Ferreira Campos, LWT Quality CharacteristicsProbioticCaprineGoat YogurtFood Microbiology	2017	95
Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both Amanda Marília da Silva Sant’Ana, Fabrícia França Bezerril, Marta Suely Madruga, Journal of Dairy Science	2013	83
Cheeses as food matrixes for probiotics: In vitro and in vivo tests Fernanda Rodrigues Leite Rolim, Oliveiro Caetano de Freitas Neto, Maria Elieidy Gomes de Oliveira, Trends in Food Science & Technology NutritionProbioticIn Vitro FermentationMedicineBiotechnology	2020	78
Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria Maria Elieidy Gomes de Oliveira, Estefânia Fernandes Garcia, Rita de Cássia Ramos do Egypto Queiroga, Scientia Agricola Shelf LifeProbioticLactationLactic Acid BacteriaFood Microbiology	2012	74
Effects of increasing levels of cactus pear (Opuntia ficus-indica L. Miller) in the diet of dairy goats and its contribution as a source of water Roberto Germano Costa, Edvaldo Mesquita Beltrão Filho, Ariosvaldo Nunes de Medeiros, Small Ruminant Research Animal PhysiologyNutritionCaprineAnimal ScienceAnimal Nutrition	2009	70
Lipid profile of lamb meat from different genotypes submitted to diets with different energy levels Roberto Germano Costa, Ana Sancha Malveira Batista, Paulo Sérgio de Azevedo, Revista Brasileira de Zootecnia Lipid AnalysisNutritionFatty Acids ProfileMeat QualityDesirable Fatty Acids	2009	64
The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt Francyeli Araújo Silva, Maria Elieidy Gomes de Oliveira, Rossana Maria Feitosa de Figueirêdo, Food & Function	2017	64
Fatty Acid Profile of Cheese from Dairy Goats Fed a Diet Enriched with Castor, Sesame and Faveleira Vegetable Oils Ertha Janine Lacerda de Medeiros, Rita de Cássia Ramos do Egypto Queiroga, Maria Elieidy Gomes de Oliveira, Molecules	2014	62

Page 1