| Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria TKA Bezerra, NM de Oliveira Arcanjo, ARR de Araújo, ALM de Queiroz, ... LWT-Food Science and Technology 76, 209-215, 2017 | 84 | 2017 |
| Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria TKA Bezerra, ARR de Araujo, ES do Nascimento, JE de Matos Paz, ... Food Chemistry 196, 359-366, 2016 | 71 | 2016 |
| Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods MO Silva, JNB Honfoga, LL Medeiros, MS Madruga, TKA Bezerra Molecules 26 (1), 46, 2020 | 68 | 2020 |
| Development of goat pâté prepared with ‘variety meat’ PS Dalmás, TKA Bezerra, MA Morgano, RF Milani, MS Madruga Small Ruminant Research 98 (1-3), 46-50, 2011 | 48 | 2011 |
| Optimal conditions for obtaining collagen from chicken feet and its characterization ÍBS ARAÚJO, TKA BEZERRA, ES NASCIMENTO, CAA GADELHA, ... Food Science and Technology 38, 167-173, 2018 | 42 | 2018 |
| The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter FAP Silva, DS Amaral, ICD Guerra, PS Dalmás, NMO Arcanjo, ... Meat Science 94 (1), 34-38, 2013 | 40 | 2013 |
| Sublethal Amounts of Origanum vulgare L. Essential Oil and Carvacrol Cause Injury and Changes in Membrane Fatty Acid of Salmonella Typhimurium Cultivated … IS Luz, ANF de Melo, TKA Bezerra, MS Madruga, M Magnani, ... Foodborne pathogens and disease 11 (5), 357-361, 2014 | 39 | 2014 |
| Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology TKA BEZERRA, ARR ARAÚJO, NMO ARCANJO, FLH SILVA, ... Food Science and Technology 36, 103-110, 2016 | 37 | 2016 |
| Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’ DS Amaral, FAP Silva, TKA Bezerra, NMO Arcanjo, ICD Guerra, ... Food packaging and shelf life 3, 39-46, 2015 | 36 | 2015 |
| Volatile profile of monofloral honeys produced in Brazilian semiarid region by stingless bees and key volatile compounds ACV da Costa, JMB Sousa, TKA Bezerra, FLH da Silva, GM Pastore, ... Lwt 94, 198-207, 2018 | 35 | 2018 |
| Optimization of the spray drying process conditions for acerola and seriguela juice mix CMCM RIBEIRO, LCSA MAGLIANO, MMA COSTA, TKA BEZERRA, ... Food Science and Technology 39, 48-55, 2018 | 34 | 2018 |
| Functional protein hydrolysate from goat by-products: Optimization and characterization studies ALM de Queiroz, TKA Bezerra, S de Freitas Pereira, MEC da Silva, ... Food Bioscience 20, 19-27, 2017 | 31 | 2017 |
| Chemical and sensory quality of sheep liver pâté prepared with ‘variety meat’ DS do Amaral, FAP da Silva, TKA Bezerra, ICD Guerra, PS Dalmás, ... Semina: Ciências Agrárias 34 (4), 1741-1752, 2013 | 28 | 2013 |
| Microbiological and nutritional quality of the goat meat by-product “Sarapatel” L Brasil, A Queiroz, J Silva, T Bezerra, N Arcanjo, M Magnani, E Souza, ... Molecules 19 (1), 1047-1059, 2014 | 27 | 2014 |
| Identification of angiotensin I-converting enzyme-inhibitory and anticoagulant peptides from enzymatic hydrolysates of chicken combs and wattles TKA Bezerra, JTJG de Lacerda, BR Salu, MLV Oliva, MA Juliano, ... Journal of medicinal food 22 (12), 1294-1300, 2019 | 26 | 2019 |
| Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’cheese TKA Bezerra, NM de Oliveira Arcanjo, EF Garcia, AMP Gomes, ... Lwt 75, 710-718, 2017 | 26 | 2017 |
| Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters? LAA Lopes, TC Pimentel, RSF Carvalho, MS Madruga, ... Food chemistry 346, 128769, 2021 | 23 | 2021 |
| Effects of thermal processing on the flavor molecules of goat by-product hydrolysates ARR de Araújo Cordeiro, LL de Medeiros, TKA Bezerra, MTB Pacheco, ... Food Research International 138, 109758, 2020 | 23 | 2020 |
| Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney FAP Silva, DS Amaral, ICD Guerra, NMO Arcanjo, TKA Bezerra, ... Meat science 97 (4), 529-533, 2014 | 20 | 2014 |
| Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca) NMO ARCANJO, TKA Bezerra, FLH SILVA, MS Madruga Food Science and Technology 35, 676-682, 2015 | 19 | 2015 |
