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Marta S Madruga

Showing results (1-10 of 27) with videos related to

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Journal of the Science of Food and Agriculture|February 16, 2019
The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniquesAna Cv Costa, Deborah S Garruti, Marta S Madruga
Journal of the Science of Food and Agriculture|August 25, 2020
Pinpointing oxidative stress behind the white striping myopathy: depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasisLeila M Carvalho, Josué Delgado, Marta S Madruga, et al.
Journal of Food Science and Technology|October 28, 2016
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 chickenFábio A P Silva, Valquíria C S Ferreira, Marta S Madruga, et al.
Journal of Food Science and Technology|April 9, 2019
Collapse of the endogenous antioxidant enzymes in <i>post</i>-<i>mortem</i> broiler thigh muscles triggers oxidative stress and impairs water-holding capacityRafael H Carvalho, Elza I Ida, Marta S Madruga, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
Cross-cultural emotional response to food stimuli: Influence of consumption contextLary Souza Olegario, Mario Estevéz, Alberto González-Mohino, et al.
Journal of the Science of Food and Agriculture|July 27, 2018
Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory propertiesNarciza Mo Arcanjo, Sonia Ventanas, Alberto González-Mohíno, et al.
Poultry Science|October 6, 2018
Quality of low-fat chicken sausages with added chicken feet collagenÍris B S Araújo, Darlinne A S Lima, Sérgio F Pereira, et al.
Poultry Science|March 1, 2020
Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skinMiriane M F Santos, Darlinne A S Lima, Marta S Madruga, et al.
Free Radical Biology & Medicine|February 27, 2019
Resveratrol protects Lactobacillus reuteri against H<sub>2</sub>O<sub>2</sub>- induced oxidative stress and stimulates antioxidant defenses through upregulation of the dhaT geneNarciza O Arcanjo, María J Andrade, Patricia Padilla, et al.
Food Chemistry|May 11, 2023
Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomicsLeila M Carvalho, Thayse C Rocha, Josué Delgado, et al.
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
Journal of the Science of Food and Agriculture|February 16, 2019
The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniquesAna Cv Costa, Deborah S Garruti, Marta S Madruga
Journal of the Science of Food and Agriculture|August 25, 2020
Pinpointing oxidative stress behind the white striping myopathy: depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasisLeila M Carvalho, Josué Delgado, Marta S Madruga, et al.
Journal of Food Science and Technology|October 28, 2016
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 chickenFábio A P Silva, Valquíria C S Ferreira, Marta S Madruga, et al.
Journal of Food Science and Technology|April 9, 2019
Collapse of the endogenous antioxidant enzymes in <i>post</i>-<i>mortem</i> broiler thigh muscles triggers oxidative stress and impairs water-holding capacityRafael H Carvalho, Elza I Ida, Marta S Madruga, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
Cross-cultural emotional response to food stimuli: Influence of consumption contextLary Souza Olegario, Mario Estevéz, Alberto González-Mohino, et al.
Journal of the Science of Food and Agriculture|July 27, 2018
Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory propertiesNarciza Mo Arcanjo, Sonia Ventanas, Alberto González-Mohíno, et al.
Poultry Science|October 6, 2018
Quality of low-fat chicken sausages with added chicken feet collagenÍris B S Araújo, Darlinne A S Lima, Sérgio F Pereira, et al.
Poultry Science|March 1, 2020
Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skinMiriane M F Santos, Darlinne A S Lima, Marta S Madruga, et al.
Free Radical Biology & Medicine|February 27, 2019
Resveratrol protects Lactobacillus reuteri against H<sub>2</sub>O<sub>2</sub>- induced oxidative stress and stimulates antioxidant defenses through upregulation of the dhaT geneNarciza O Arcanjo, María J Andrade, Patricia Padilla, et al.
Food Chemistry|May 11, 2023
Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomicsLeila M Carvalho, Thayse C Rocha, Josué Delgado, et al.
Pageof 3