Marta Suely Madruga (Mario Estevéz, M Estévez, Mario Estévez, Mario Estevez)

Scopus Author ID ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2016-2024
Publications (10 Years): 45

Top Topics

Human Serum Albumin

Top Venues

Journal of agricultural and food chemistry

Antioxidants (Basel, Switzerland)

Journal of food science and technology

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Guadalupe Sánchez-Terrón, Remigio Martínez, David Morcuende, Víctor Caballero, Marta Suely Madruga
Pomegranate supplementation alleviates dyslipidemia and the onset of non-alcoholic fatty liver disease in Wistar rats by shifting microbiota and producing urolithin-like microbial metabolites. Food & function (2024)
Guadalupe Sánchez-Terrón, Remigio Martínez, David Morcuende, Víctor Caballero, Marta Suely Madruga
Pomegranate supplementation alleviates dyslipidemia and the onset of non-alcoholic fatty liver disease in Wistar rats by shifting microbiota and producing urolithin-like microbial metabolites. Food & function 15 (14) (2024)
Lary Souza Olegario, Alberto González-Mohino, Marta Suely Madruga, Marta Suely Madruga, Sonia Ventanas
Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach. Journal of the science of food and agriculture (2023)
Thaianaly Leite Abreu, Marta Suely Madruga, Leila Moreira de Carvalho, Lorena Lucena de Medeiros, Valquíria Cardoso da Silva Pereira, Bruno Ramos Salu, Maria Luiza Vilela Oliva, Marta Suely Madruga, Taliana Kênia Alencar Bezerra
Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an In Vitro Digestion Model. Journal of the science of food and agriculture (2023)
Lary Souza Olegario, Alberto González-Mohino, Marta Suely Madruga, Marta Suely Madruga, Sonia Ventanas
Emotional response to healthier foods: Influence of culture and health consciousness. Journal of food science (2023)
Guadalupe Sánchez-Terrón, Remigio Martínez, Jorge Ruiz, Carolina Luna, Marta Suely Madruga
Impact of Sustained Fructose Consumption on Gastrointestinal Function and Health in Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, and Shifted Fecal Microbiota. Journal of agricultural and food chemistry (2023)
María José Sánchez-Quintero, Josué Delgado, Laura Martín Chaves, Dina Medina-Vera, Mora Murri, Víctor M Becerra-Muñoz, Marta Suely Madruga, Maria Generosa Crespo-Leiro, Guillermo Paz López, Andrés González-Jiménez, Juan A G Ranea, María Isabel Queipo-Ortuño, Isaac Plaza-Andrades, Jorge Rodríguez-Capitán, Francisco Javier Pavón, Manuel F Jiménez-Navarro
Multi-Omics Approach Reveals Prebiotic and Potential Antioxidant Effects of Essential Oils from the Mediterranean Diet on Cardiometabolic Disorder Using Humanized Gnotobiotic Mice. Antioxidants (Basel, Switzerland) 12 (8) (2023)
Juliana L Lima, Taliana Kênia Alencar Bezerra, Leila M Carvalho, Mércia S Galvão, Lorena Lucena, Thayse C Rocha, Marta Suely Madruga, Marta Suely Madruga
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound. Journal of food science 87 (6) (2022)
Víctor Caballero, Marta Suely Madruga, Francisco Abraham Tomás-Barberán, David Morcuende, Irene Martín, Josué Delgado
Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics. Journal of agricultural and food chemistry 70 (51) (2022)
Víctor Caballero, Marta Suely Madruga, Francisco Abraham Tomás-Barberán, David Morcuende, Irene Martín, Josué Delgado
Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics. Journal of agricultural and food chemistry 70 (51) (2022)
Víctor Caballero, Marta Suely Madruga, Francisco Abraham Tomás-Barberán, David Morcuende, Irene Martín, Josué Delgado
Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics. Journal of agricultural and food chemistry 70 (51) (2022)
Víctor Caballero, Marta Suely Madruga, Francisco Abraham Tomás-Barberán, David Morcuende, Irene Martín, Josué Delgado
Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics. Journal of agricultural and food chemistry 70 (51) (2022)
Víctor Caballero, Marta Suely Madruga, Francisco Abraham Tomás-Barberán, David Morcuende, Irene Martín, Josué Delgado
Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics. Journal of agricultural and food chemistry (2022)
Olugbenga P Soladoye, Manuel Juárez, Marta Suely Madruga, Yu Fu, Carlos Álvarez
Exploring the prospects of the fifth quarter in the 21st century. Comprehensive reviews in food science and food safety 21 (2) (2022)
Silvia Díaz-Velasco, Josué Delgado, Fernando J Peña, Marta Suely Madruga
Ellagic Acid Triggers the Necrosis of Differentiated Human Enterocytes Exposed to 3-Nitro-Tyrosine: An MS-Based Proteomic Study. Antioxidants (Basel, Switzerland) 11 (12) (2022)
María José Sánchez-Quintero, Josué Delgado, Dina Medina-Vera, Víctor M Becerra-Muñoz, María Isabel Queipo-Ortuño, Marta Suely Madruga, Isaac Plaza-Andrades, Jorge Rodríguez-Capitán, Pedro Luis Sánchez, Maria G Crespo-Leiro, Manuel F Jiménez-Navarro, Francisco Javier Pavón
Beneficial Effects of Essential Oils from the Mediterranean Diet on Gut Microbiota and Their Metabolites in Ischemic Heart Disease and Type-2 Diabetes Mellitus. Nutrients 14 (21) (2022)
Silvia Díaz-Velasco, Josué Delgado, Fernando J Peña, Marta Suely Madruga
Ellagic Acid Triggers the Necrosis of Differentiated Human Enterocytes Exposed to 3-Nitro-Tyrosine: An MS-Based Proteomic Study. Antioxidants (Basel, Switzerland) 11 (12) (2022)
Silvia Díaz-Velasco, Josué Delgado, Fernando J Peña, Marta Suely Madruga
Ellagic Acid Triggers the Necrosis of Differentiated Human Enterocytes Exposed to 3-Nitro-Tyrosine: An MS-Based Proteomic Study. Antioxidants (Basel, Switzerland) 11 (12) (2022)
Víctor Caballero, Marta Suely Madruga, Francisco Abraham Tomás-Barberán, David Morcuende, Irene Martín, Josué Delgado
Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics. Journal of agricultural and food chemistry 70 (51) (2022)
Matías Estarás, Manuel R Gonzalez-Portillo, Remigio Martínez, Alfredo García, Marta Suely Madruga, Miguel Fernandez-Bermejo, Jose M Mateos, Daniel Vara, Gerardo Blanco-Fernández, Diego Lopez-Guerra, Vicente Roncero, Gines M Salido, Antonio González
Melatonin Modulates the Antioxidant Defenses and the Expression of Proinflammatory Mediators in Pancreatic Stellate Cells Subjected to Hypoxia. Antioxidants (Basel, Switzerland) 10 (4) (2021)
Alberto González-Mohino, Sonia Ventanas, Marta Suely Madruga, Lary Souza Olegario
Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS). Foods (Basel, Switzerland) 10 (9) (2021)
Patricia Padilla, María J Andrade, Fernando J Peña, Alicia Rodríguez, Marta Suely Madruga
An in vitro assay of the effect of lysine oxidation end-product, α-aminoadipic acid, on the redox status and gene expression in probiotic Lactobacillus reuteri PL503. Amino acids (2021)
Marta Suely Madruga, Silvia Díaz-Velasco, Remigio Martínez
Protein carbonylation in food and nutrition: a concise update. Amino acids (2021)
Yulong Bao, Per Ertbjerg, Marta Suely Madruga, Li Yuan, Ruichang Gao
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Comprehensive reviews in food science and food safety 20 (6) (2021)
Carolina Luna, Alexis Arjona, Carmen Dueñas, Marta Suely Madruga
Allysine and α-Aminoadipic Acid as Markers of the Glyco-Oxidative Damage to Human Serum Albumin under Pathological Glucose Concentrations. Antioxidants (Basel, Switzerland) 10 (3) (2021)
Deocleciano C de Santana Neto, Ângela M T M Cordeiro, Bruno R L A Meireles, Íris B S Araújo, Marta Suely Madruga, Valquíria C S Ferreira, Fábio Anderson Pereira da Silva
Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract. Foods (Basel, Switzerland) 10 (6) (2021)
Marta Suely Madruga, Youling L Xiong
Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions. Foods (Basel, Switzerland) 10 (10) (2021)
D Morcuende, Christian Vallejo, S Ventanas, S L Martínez, S C Ruiz, Marta Suely Madruga
Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP. Foods (Basel, Switzerland) 9 (11) (2020)
Leila M Carvalho, Josué Delgado, Marta Suely Madruga, Marta Suely Madruga
Pinpointing oxidative stress behind the white striping myopathy: depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasis. Journal of the science of food and agriculture 101 (4) (2020)
Leila Moreira de Carvalho, Marta Suely Madruga, Marta Suely Madruga, Amanda Teixeira Badaró, Douglas Fernandes Barbin
Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near-infrared spectroscopy and multivariate analysis to identify affected chicken breasts. Journal of food science 85 (10) (2020)
Patricia Padilla, María J Andrade, Fernando J Peña, Alicia Rodríguez, Marta Suely Madruga
Molecular mechanisms of the disturbance caused by malondialdehyde on probiotic Lactobacillus reuteri PL503. Microbial biotechnology (2020)
Antonio González, Matias Estaras, Salome Martinez-Morcillo, Remigio Martínez, Alfredo García, Marta Suely Madruga, Patricia Santofimia-Castaño, Jose A Tapia, Noelia Moreno, Marcos Pérez-López, María P Míguez, Gerardo Blanco-Fernandez, Diego López-Guerra, Miguel Fernandez-Bermejo, Jose M Mateos, Daniel Vara, Vicente Roncero, Gines M Salido
Melatonin modulates red-ox state and decreases viability of rat pancreatic stellate cells. Scientific reports 10 (1) (2020)
Denes Kaic Alves do Rosário, Maraysa R Furtado, Yhan da Silva Mutz, Bruna L Rodrigues, Yago Alves de Aguiar Bernardo, Jéssica D Baltar, Patrícia Campos Bernardes, Marta Suely Madruga, Carlos Adam Conte Junior
A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin. Foods (Basel, Switzerland) 9 (4) (2020)
Taliana Kênia Alencar Bezerra, Marta Suely Madruga, José Thalles Lacerda, Meriellen Dias, Maria Juliano, Maria Anita Mendes, Marcelo Morgano, Maria Teresa Pacheco, Marta Suely Madruga
Chicken Combs and Wattles as Sources of Bioactive Peptides: Optimization of Hydrolysis, Identification by LC-ESI-MS2 and Bioactivity Assessment. Molecules (Basel, Switzerland) 25 (7) (2020)
Thayse Cavalcante da Rocha, Leila Moreira de Carvalho, Alida Janine Soares, Daniella Godoy Coutinho, Lary Souza Olegario, Mércia de Sousa Galvão, Marta Suely Madruga, Marta Suely Madruga
Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage. Journal of the science of food and agriculture 100 (6) (2020)
Marta Suely Madruga, Thayse Cavalcante da Rocha, Leila Moreira de Carvalho, Ana Maria Barbosa Lima Sousa, Arnoud Clementino de Sousa Neto, Daniella Godoy Coutinho, Andressa Samara de Carvalho Ferreira, Alida Janine Soares, Mercia de Sousa Galvão, Elza Iouko Ida, Mario Estévez
The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages. Journal of food science and technology 56 (3) (2019)
Rafael H Carvalho, Elza I Ida, Marta S Madruga, Massami Shimokomaki, Marta Suely Madruga
Collapse of the endogenous antioxidant enzymes in post-mortem broiler thigh muscles triggers oxidative stress and impairs water-holding capacity. Journal of food science and technology 56 (3) (2019)
M Petracci, F Soglia, M Madruga, L Carvalho, Elza Ida, Marta Suely Madruga
Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities. Comprehensive reviews in food science and food safety 18 (2) (2019)
Marta Suely Madruga, Youling L Xiong
Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses. Journal of food science 84 (3) (2019)
Marta Suely Madruga, C Luna
Dietary protein oxidation: A silent threat to human health? Critical reviews in food science and nutrition 57 (17) (2018)
Arlan S Freitas, Leila M Carvalho, Adriana L Soares, Marta S Madruga, Arnoud C S Neto, Rafael H Carvalho, Elza I Ida, Marta Suely Madruga, Massami Shimokomaki
Further insight into the role of Ca2+ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OES. Journal of food science and technology 55 (8) (2018)
Narciza Mo Arcanjo, Sonia Ventanas, Alberto González-Mohino, Marta S Madruga, Marta Suely Madruga
Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties. Journal of the science of food and agriculture 99 (3) (2018)
T Akcan, R Gökçe, M Asensio, Marta Suely Madruga, D Morcuende
Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest. Journal of food science and technology 54 (10) (2017)
T Akcan, Marta Suely Madruga, S Rico, S Ventanas, D Morcuende
Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties. Journal of food science and technology 54 (5) (2017)
Fábio A P Silva, Valquíria C S Ferreira, Marta S Madruga, Marta Suely Madruga
Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken. Journal of food science and technology 53 (8) (2016)