Marta Suely Madruga - Concepedia

Author

Marta Suely Madruga

Also Known As

M MADRUGA, M. S. Madruga, M. Suely Madruga, M.S Madruga, M.S. Madruga, MADRUGA, Marta Suely, Madruga, M.S., Madruga, Marta Suely, Marta Madruga, Marta S Madruga

132

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal da Paraíba Universidad de Extremadura Brazilian Agricultural Research Corporation Universidade Federal de Campina Grande

About

Marta Suely Madruga is an author at Universidade Federal da Paraíba specializing in health sciences, food quality, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	23	890
2	Education	10	11	332
3	Medicine	7	7	148
4	Engineering	6	6	175
5	Management	1	1	24

Marta Suely Madruga

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
Volatile flavour profile of goat meat extracted by three widely used techniques Marta Suely Madruga, J. Stephen Elmore, Andrew T. Dodson, Food Chemistry Food AuthenticationFood AnalysisGoat MeatMeat QualityFood Quality	2008	125
Goat meats: Description, rational use, certification, processing and technological developments Marta Suely Madruga, Maria Cristina Bressan Small Ruminant Research CaprineAnimal NutritionAnimal ScienceGoat MeatsLivestock Production	2011	106
The effect of pH on the formation of maillard‐derived aroma volatiles using a cooked meat system Marta Suely Madruga, Donald S. Mottram Journal of the Science of Food and Agriculture Food ChemistryMinced BeefVolatile CompoundsIn Vitro FermentationMaillard‐derived Aroma Volatiles	1995	100
Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods Mariana de Oliveira Silva, John Nonvignon Bossis Honfoga, Lorena Lucena de Medeiros, Molecules	2020	97
A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit Tainá Amaral Barreto, Sonálle Carolina Albuquerque de Andrade, Janeeyre Ferreira Maciel, Frontiers in Microbiology	2016	83
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 Fábio Anderson Pereira da Silva, Valquíria Cardoso da Silva Ferreira, Marta Suely Madruga, Journal of Food Science and Technology Food ChemistryBiochemistryJerky ChickenPhysiologyFeed Additive	2016	71
The chemical composition of “Multimistura” as a food supplement Marta Suely Madruga, Francisca Sônia CÂMARA Food Chemistry Food ChemistryNutritionFood CompositionChemical CompositionPharmacology	2000	67
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
Castration and slaughter age effects on panel assessment and aroma compounds of the “mestiço” goat meat Marta Suely Madruga, Silvana Gonçalves Brito de Arruda, Narendra Narain, Meat Science Animal PhysiologyNutritionHealth SciencesAnimal ScienceAroma Compounds	2000	59
Control of Rhizopus soft rot and quality responses in plums (<i>Prunus domestica</i> L.) coated with gum arabic, oregano and rosemary essential oils Sonálle Carolina Albuquerque de Andrade, Tainá A. Baretto, N.M.O. Arcanjo, Journal of Food Processing and Preservation EngineeringBotanyRhizopus Soft RotAgricultural EconomicsPlant Pathology	2017	39

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