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Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics|December 20, 2003
Convective instabilities in two superposed horizontal liquid layers heated laterallyS Madruga, C Pérez-García, G LebonJournal 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 MadrugaMeat Science|November 9, 2011
Castration and slaughter age effects on nutritive value of the "mestiço" goat meatM S Madruga, S G Arruda, J A NascimentoJournal 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.Meat Science|November 9, 2011
Castration and slaughter age effects on panel assessment and aroma compounds of the "mestiço" goat meatM S Madruga, S G Arruda, N Narain, et al.Biochimica Et Biophysica Acta. General Subjects|June 15, 2018
Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxalN M O Arcanjo, C Luna, M 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 post-mortem 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.Pageof 7