Glayciane Costa Góis

Author

Universidade Federal do Vale do São Francisco ORCID

Also Known As

Empresa Brasileira de Pesquisa Agropecuária, G. C. Gois, G.C. Gois, Glayciane C. Gois, Glayciane Costa Gois, Glayciane Costa Góis, Glayciane Gois, Glayciane Costa Gois, Gois, G.C., Gois, Glayciane Costa

176

Publications

876

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Vale do São Francisco Universidade Federal da Paraíba Universidade Federal Rural de Pernambuco Brazilian Agricultural Research Corporation Universidade Federal da Bahia

About

Glayciane Costa Góis is an author at Universidade Federal do Vale do São Francisco specializing in agricultural economics, nutrition, and animal science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Education	7	7	167
2	Public Health	6	6	128
3	Engineering	4	4	82
4	Health Sciences	3	3	80
5	Environmental Engineering	3	3	51

Glayciane Costa Góis

Publications

485

Citations

H-Index

Page 1

	Year	Citations
Influence of diets with silage from forage plants adapted to the semi-arid conditions on lamb quality and sensory attributes Fleming Sena Campos, Gleidson Giordano Pinto de Carvalho, Edson Mauro Santos, Meat Science	2016	63
Intake, digestibility, performance, and feeding behavior of lambs fed diets containing silages of different tropical forage species Gleidson Giordano Pinto de Carvalho, Rodolpho Almeida Rebouças, Fleming Sena Campos, Animal Feed Science and Technology	2017	44
Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding A. G. S. Matias, Gherman Garcia Leal de Araújo, Fleming Sena Campos, The Journal of Agricultural Science NutritionFood FermentationIn Vitro FermentationAnimal NutritionAnimal Science	2020	33
Intake, digestibility and rumen parameters in sheep fed with common bean residue and cactus pear André Luíz Rodrigues Magalhães, Daurivane Rodrigues Sousa, José Ribamar Silva do Nascimento Júnior, Biological Rhythm Research NutritionEngineeringAgricultural EconomicsFeed UtilizationBody Composition	2019	31
Reduction of sodium content in frozen goat sausage using different types of salt David Hans da Silva Araújo, Rafael Torres de Souza Rodrigues, Mateus Matiuzzi da Costa, LWT Sodium ContentCaprineFrozen Goat SausageAnimal ScienceAnimal Nutrition	2020	30
Grape skin flour obtained from wine processing as an antioxidant in beef burgers Maria Gracileide de Alencar, Cedenir Perreira de Quadros, Aridson Luiz Lima Pedrosa Luna, Meat Science Food ChemistryWine ProcessingFood AnalysisFood PreservationFood Processing	2022	29
Fibra para ruminantes: Aspecto nutricional, metodológico e funcional Aldivan Rodrigues Alves, Leonardo Augusto Fonseca Pascoal, Gabriela Brito Cambuí, PubVet NutritionDietary FiberCaribbean StudiesAnimal NutritionAcid Detergent Fiber	2016	27
Water intake and ingestive behavior of sheep fed diets based on silages of cactus pear and tropical forages Tiago Santos Silva, Gherman Garcia Leal de Araújo, Edson Mauro Santos, Tropical Animal Health and Production NutritionAnimal ScienceAnimal NutritionTropical ForagesWater Intake	2021	26
Saline water intake effects performance, digestibility, nitrogen and water balance of feedlot lambs Ítalo Reneu Rosas de Albuquerque, Gherman Garcia Leal de Araújo, Tadeu Vinhas Voltolini, Animal Production Science Animal PhysiologyNutritionAnimal NutritionAnimal SciencePhysiology	2020	24
Water with different salinity levels for lactating goats Gutemberg Nascimento Paiva, Gherman Garcia Leal de Araújo, Lara Toledo Henriques, Semina Ciências Agrárias NutritionCaprineEngineeringAgricultural EconomicsEducation	2017	22

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