Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen von Sousa, Samara C., Fragoso, Sinara P., Penna, Cristiane R.A., Arcanjo, Narciza M.O., Silva, Fábio A.P., Ferreira, Valquíria C.S., Barreto, Maria D.S., Araújo, Íris B.S.

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Effect of adding byproducts of chicken slaughter on the quality of sausage over storage von Lima, Juliana L., Assis, Bianca B.T., Olegario, Lary S., Galvão, Mercia de S., Soares, Álida J., Arcanjo, Narciza M.O., González-Mohino, Alberto, Bezerra, Taliana K.A., Madruga, Marta S.

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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 von Barreto, Tainá A, Andrade, Sonalle C A, Maciel, Janeeyre F, Arcanjo, Narciza M O, Madruga, Marta S, Meireles, Bruno, Cordeiro, Ângela M T, Souza, Evandro L, Magnani, Marciane

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Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing von Lima, Juliana L., Assis, Bianca B. T., Arcanjo, Narciza M. O., Galvão, Mercia de S., Olegário, Lary S., Bezerra, Taliana K. A., Madruga, Marta S.

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Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties von Arcanjo, Narciza MO, Ventanas, Sonia, González‐Mohíno, Alberto, Madruga, Marta S, Estévez, Mario

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Control of Rhizopus soft rot and quality responses in plums (Prunus domestica L.) coated with gum arabic, oregano and rosemary essential oils von Andrade, Sonalle C. A., Baretto, Tainá A., Arcanjo, Narciza M. O., Madruga, Marta S., Meireles, Bruno, Cordeiro, Ângela M. T., Barbosa de Lima, Marcos A., de Souza, Evandro L., Magnani, Marciane

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