Marta Suely Madruga

Volatile flavour profile of goat meat extracted by three widely used techniques

Marta Suely Madruga, J. Stephen Elmore, Andrew T. Dodson et al. · Food Chemistry · 2008 · 125 citations

Food Authentication, Food Analysis, Goat Meat +5

Goat meats: Description, rational use, certification, processing and technological developments

Marta Suely Madruga, Maria Cristina Bressan · Small Ruminant Research · 2011 · 106 citations

Caprine, Animal Nutrition, Animal Science +12

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 · 1995 · 100 citations

Food Chemistry, Minced Beef, Volatile Compounds +12

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 et al. · Molecules · 2020 · 97 citations · Full text

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 et al. · Frontiers in Microbiology · 2016 · 83 citations · Full text