Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal by Arcanjo, N.M.O., Luna, C., Madruga, M.S., Estévez, M.

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Bioactivities of wine components on marinated beef during aging by Arcanjo, N.M.O., Morcuende, D., Andrade, M.J., Padilla, P., Madruga, M.S., Estévez, M.

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A coating composed of chitosan and Cymbopogon citratus (Dc. Ex Nees) essential oil to control Rhizopus soft rot and quality in tomato fruit stored at room temperature by Athayde, A.J.A.A., de Oliveira, P.D.L., Guerra, I.C.D., da Conceição, M.L., de Lima, M.A.B., Arcanjo, N.M.O, Madruga, M.S., Berger, L.R.R., de Souza, E.L.

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The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter by Silva, F.A.P., Amaral, D.S., Guerra, I.C.D., Dalmás, P.S., Arcanjo, N.M.O., Bezerra, T.K.A., Beltrão Filho, E.M., Moreira, R.T., Madruga, M.S.

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Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney by Silva, F.A.P., Amaral, D.S., Guerra, I.C.D., Arcanjo, N.M.O., Bezerra, T.K.A., Ferreira, V.C.S., Araújo, I.B.S., Dalmás, P.S., Madruga, M.S.

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Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’ by Amaral, D.S., Silva, F.A.P., Bezerra, T.K.A., Arcanjo, N.M.O., Guerra, I.C.D., Dalmás, P.S., Madruga, M.S.

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