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Leila Moreira de Carvalho

Universidade Federal da Paraíba · PB · 23 publicações em 2022–2026

ORCID 0000-0002-0057-398X

Meat and Animal Product QualityFood Nutrient Composition and Product DevelopmentPostharvest Quality and Shelf Life ManagementSensory Analysis and Statistical MethodsProteins in Food Systems

Principais coautores no Nordeste tamanho = publicações em comum

Mércia de Sousa Galvão Taliana Kênia Alencar Bezerra Marta Suely Madruga Lary Souza Olegário Lorena Lucena de Medeiros Marcos dos Santos Lima Thayse Cavalcante da Rocha Thaianaly Leite Abreu Viviane Maria de Sousa Fontes Jéssica Moreira de Carvalho Antonia Dayane Jenyffer de Farias Marques Djalma Vitorino Costa Filho

Publicações recentes

2026 2

Brazilian stingless bee honeys: physicochemical, bioactive and aromatic diversity
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

2025 1

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
The role of red rice in craft beer: A sensory and nutritional evaluation
Ciências agrárias e biológicas · Cereal Chemistry
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
Effect of the pasteurization process on the chemical quality, aromatic profile, and fatty acid profile of goat milk from Cariri Paraibano
Ciências agrárias e biológicas · Journal of Food Measurement & Characterization

2023 5

Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract
Ciências agrárias e biológicas · Food Chemistry
Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomics
Ciências agrárias e biológicas · Food Chemistry
Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
Ciências agrárias e biológicas · Poultry Science
Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model
Medicina · Journal of the Science of Food and Agriculture
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 10

Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu
Ciências agrárias e biológicas · Food Chemistry
Oxidative stability of chicken burgers using organic coffee husk extract
Ciências agrárias e biológicas · Food Chemistry
Effect of refrigeration and freezing on the oxidative stability of WB chicken breast
Ciências agrárias e biológicas · LWT
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
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound
Ciências agrárias e biológicas · Journal of Food Science
Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate
Ciências agrárias e biológicas · Food Bioscience
Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage
Ciências agrárias e biológicas · Food Research International
Functional and morphologic dysfunctions in the airways of rats submitted to an experimental model of obesity-exacerbated asthma
Medicina · Scientific Reports
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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