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Effect of adding byproducts of chicken slaughter on the quality of sausage over storage.
Poult Sci. 2021 Aug;100(8):101178. doi: 10.1016/j.psj.2021.101178. Epub 2021 Apr 11.
Poult Sci. 2021.
PMID: 34174569
Free PMC article.
Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing.
Lima JL, Assis BBT, Arcanjo NMO, Galvão MS, Olegário LS, Bezerra TKA, Madruga MS.
Lima JL, et al. Among authors: arcanjo nmo.
J Food Sci. 2020 Apr;85(4):1114-1124. doi: 10.1111/1750-3841.15068. Epub 2020 Mar 17.
J Food Sci. 2020.
PMID: 32180227
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The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.
Silva FA, Amaral DS, Guerra IC, Dalmás PS, Arcanjo NM, Bezerra TK, Beltrão Filho EM, Moreira RT, Madruga MS.
Silva FA, et al.
Meat Sci. 2013 May;94(1):34-8. doi: 10.1016/j.meatsci.2013.01.004. Epub 2013 Jan 15.
Meat Sci. 2013.
PMID: 23369952
Free article.
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Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney.
Silva FA, Amaral DS, Guerra IC, Arcanjo NM, Bezerra TK, Ferreira VC, Araújo IB, Dalmás PS, Madruga MS.
Silva FA, et al.
Meat Sci. 2014 Aug;97(4):529-33. doi: 10.1016/j.meatsci.2014.03.018. Epub 2014 Apr 4.
Meat Sci. 2014.
PMID: 24769873
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Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties.
Arcanjo NM, Ventanas S, González-Mohíno A, Madruga MS, Estévez M.
Arcanjo NM, et al.
J Sci Food Agric. 2019 Feb;99(3):1108-1116. doi: 10.1002/jsfa.9278. Epub 2018 Sep 27.
J Sci Food Agric. 2019.
PMID: 30047154
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Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal.
Arcanjo NMO, Luna C, Madruga MS, Estévez M.
Arcanjo NMO, et al.
Biochim Biophys Acta Gen Subj. 2018 Sep;1862(9):1938-1947. doi: 10.1016/j.bbagen.2018.06.007. Epub 2018 Jun 11.
Biochim Biophys Acta Gen Subj. 2018.
PMID: 29902553
Free article.
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A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit.
Barreto TA, Andrade SC, Maciel JF, Arcanjo NM, Madruga MS, Meireles B, Cordeiro ÂM, Souza EL, Magnani M.
Barreto TA, et al.
Front Microbiol. 2016 Nov 8;7:1724. doi: 10.3389/fmicb.2016.01724. eCollection 2016.
Front Microbiol. 2016.
PMID: 27877156
Free PMC article.
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