Mércia de Sousa Galvão

Universidade Federal da Paraíba · PB · 22 publicações em 2022–2026

Meat and Animal Product QualityFood Nutrient Composition and Product DevelopmentFermentation and Sensory AnalysisPostharvest Quality and Shelf Life ManagementSensory Analysis and Statistical Methods

Principais coautores no Nordeste tamanho = publicações em comum

Leila Moreira de Carvalho Taliana Kênia Alencar Bezerra Marta Suely Madruga Marcos dos Santos Lima Eike Guilherme Torres de Souza Lary Souza Olegário Viviane Maria de Sousa Fontes Layane Rosa da Silva Lorena Lucena de Medeiros Normando Ribeiro‐Filho Antonia Dayane Jenyffer de Farias Marques Evandro Leite de Souza

Publicações recentes

2026 6

Influence of Caatinga honey floral origin on fermentation performance, chemical composition, and bioactive profile of mead
Ciências agrárias e biológicas · Food Chemistry
Brazilian stingless bee honeys: physicochemical, bioactive and aromatic diversity
Ciências agrárias e biológicas · Food Research International
Upcycled roasted açaí seeds beverages as coffee alternatives: Volatile and sensory signatures
Ciências agrárias e biológicas · Food Research International
Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant‐Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach
Ciências agrárias e biológicas · Journal of Food Science
Influence of Amburana cearensis barrels on the flavour profile and complexity of cachaça during maturation
Ciências agrárias e biológicas · Wood Science and Technology
Coffee ( Coffea arabica L.) Silverskin: Transforming a Recycled By‐Product Into Natural Antioxidant Ingredients for Ready‐to‐Eat Fish Products
Ciências agrárias e biológicas · Journal of Food Science

2025 4

Accelerated aging of Brazilian sugarcane spirit: Impact of wood chips reuse on the phenolic and volatile profile of the beverage
Ciências agrárias e biológicas · Food Chemistry
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
Ciências agrárias e biológicas · Food Chemistry
Supplementation with Lactiplantibacillus plantarum CNPC003 and Pilosocereus gounellei Flour Enhances the Properties of Goat Cream Cheese
Ciências agrárias e biológicas · Microorganisms
Chemical composition and sensory diversity of colourless cachaças from Paraíba: influence of geographic origin and production practices
Ciências agrárias e biológicas · Journal of the Institute of Brewing

2024 5

Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds
Ciências agrárias e biológicas · Food Chemistry
Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults
Ciências agrárias e biológicas · Food Research International
Microencapsulated phenolic compounds from organic coffee husk: Impacts on human gut microbiota and in vitro prebiotic potential
Ciências agrárias e biológicas · Food Research International
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation
Ciências agrárias e biológicas · International Dairy Journal
Jerked beef as an ultraprocessed convenience food: Desalting strategies to minimize the impact on lipid and protein oxidation
Ciências agrárias e biológicas · Journal of Food Science

2023 2

Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
Ciências agrárias e biológicas · Poultry Science
Effect of thermal processing and enzymatic hydrolysis on the formation of a new industrial flavoring agent from goat bones
Ciências agrárias e biológicas · LWT

2022 5

Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu
Ciências agrárias e biológicas · Food Chemistry
Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process
Ciências agrárias e biológicas · LWT
Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication
Ciências agrárias e biológicas · Food Analytical Methods
Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate
Ciências agrárias e biológicas · Food Bioscience
Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome
Ciências agrárias e biológicas · Food Analytical Methods

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