N.M.O. Arcanjo - Concepedia

Author

N.M.O. Arcanjo

Universidade Federal da Paraíba

Also Known As

N.M.O Arcanjo, N.M.O. Arcanjo, Narciza Arcanjo, Narciza M. O. Arcanjo, Narciza M.O. Arcanjo, Narciza MO Arcanjo

Publications

482

Citations

H-Index

Concepts

All Affiliations

Universidade Federal da Paraíba Universidad de Extremadura Universidade Federal Rural de Pernambuco

About

N.M.O. Arcanjo is an author at Universidade Federal da Paraíba specializing in food safety, animal nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	100
2	Public Health	3	3	69
3	Education	2	2	44
4	Engineering	2	2	74
5	Metabolism	1	1	13

N.M.O. Arcanjo

Publications

475

Citations

H-Index

Page 1

	Year	Citations
Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen Samara C. Sousa, Sinara Pereira Fragoso, Cristiane R.A. Penna, LWT	2016	110
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
Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal N.M.O. Arcanjo, Carolina Guzmán Luna, Marta Suely Madruga, Biochimica et Biophysica Acta (BBA) - General Subjects	2018	57
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
A coating composed of chitosan and<i>Cymbopogon citratus</i>(Dc. Ex Nees) essential oil to control Rhizopus soft rot and quality in tomato fruit stored at room temperature Ana Júlia Alves Aguiar Athayde, Priscila Dinah Lima Oliveira, Ingrid Conceição Dantas Guerra, The Journal of Horticultural Science and Biotechnology Room TemperatureBiomanufacturingEngineeringCrop ProtectionPlant Protection	2016	35
The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter Fábio Anderson Pereira da Silva, Deborah Silva do Amaral, Ingrid Conceição Dantas Guerra, Meat Science	2013	34
Bioactivities of wine components on marinated beef during aging N.M.O. Arcanjo, David Morcuende, María J. Andrade, Journal of Functional Foods	2019	28
Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’ Deborah Silva do Amaral, Fábio Anderson Pereira da Silva, Taliana Kênia Alencar Bezerra, Food Packaging and Shelf Life Meat PackagingAnimal AgricultureFood PackagingStorage TimeLamb Pâté	2014	27
Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel” Luciana Brasil, Angela Lima Menêses de Queiroz, Josevan Silva, Molecules Food ChemistryNutritionRoom TemperatureCaprineAnimal Nutrition	2014	21
Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney Fábio Anderson Pereira da Silva, Deborah Silva do Amaral, Ingrid Conceição Dantas Guerra, Meat Science Animal PhysiologyCaprineShelf LifeAnimal NutritionAnimal Science	2014	17

Page 1