Publications in collaboration with researchers from Universidade Federal da Paraíba (12)

2021

  1. Effect of increased salt water intake on the production and composition of dairy goat milk

    Animals, Vol. 11, Núm. 9

  2. Pre-emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties

    Journal of Food Processing and Preservation, Vol. 45, Núm. 1

2020

  1. Effect of the use of tomato pomace on feeding and performance of lactating goats

    Animals, Vol. 10, Núm. 9, pp. 1-14

  2. Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 995-1001

  3. Suitability of different levels of sunflower cake from biodiesel production as feed ingredient for lamb production

    Revista Brasileira de Zootecnia, Vol. 49, pp. 1-10

  4. The impact of dietary supplementation with guava (Psidium guajava L.) agroindustrial waste on growth performance and meat quality of lambs

    Meat Science, Vol. 164

2019

  1. Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

    Journal of Food Processing and Preservation, Vol. 43, Núm. 3

  2. Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 14, pp. 6241-6247

2016

  1. Influence of the addition of: Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

    Food and Function, Vol. 7, Núm. 10, pp. 4356-4371

  2. Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region

    Food Research International, Vol. 84, pp. 61-68

  3. Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

    LWT - Food Science and Technology, Vol. 65, pp. 645-651

2015

  1. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

    Food Research International, Vol. 76, pp. 828-838