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Neura Bragagnolo
Neura Bragagnolo
Departamento de Ciência de Alimentos - FEA - UNICAMP
E-mail confirmado em fea.unicamp.br
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Influence of salt on lipid oxidation in meat and seafood products: A review
LRB Mariutti, N Bragagnolo
Food Research International 94, 90-100, 2017
3942017
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
FJ Barba, LRB Mariutti, N Bragagnolo, AZ Mercadante, ...
Trends in Food Science & Technology 67, 195-206, 2017
2852017
Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn
NP Rodrigues, N Bragagnolo
Journal of Food Composition and Analysis 32 (2), 105-115, 2013
1832013
In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species
RC Chisté, AZ Mercadante, A Gomes, E Fernandes, JLF da Costa Lima, ...
Food Chemistry 127 (2), 419-426, 2011
1802011
Fatty acid composition and cholesterol content of beef and chicken meat in Southern Brazil
JC Almeida, MS Perassolo, JL Camargo, N Bragagnolo, JL Gross
Revista Brasileira de Ciências Farmacêuticas 42, 109-117, 2006
1572006
Total lipid, cholesterol, and fatty acids of farmed freshwater prawn (Macrobrachium rosenbergii) and wild marine shrimp (Penaeus brasiliensis, Penaeus schimitti, Xiphopenaeus …
N Bragagnolo, DB Rodriguez-Amaya
Journal of Food Composition and Analysis 14 (4), 359-369, 2001
1442001
HPLC separation and determination of 12 cholesterol oxidation products in fish: comparative study of RI, UV, and APCI-MS detectors
T Saldanha, ACHF Sawaya, MN Eberlin, N Bragagnolo
Journal of agricultural and food chemistry 54 (12), 4107-4113, 2006
1282006
Comparison of the cholesterol content of Brazilian chicken and quail eggs
N Bragagnolo, DB Rodriguez-Amaya
Journal of food Composition and Analysis 16 (2), 147-153, 2003
1282003
Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs
N Bragagnolo, DB Rodriguez-Amaya
Food Chemistry 79 (2), 255-260, 2002
1282002
Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
LRB Mariutti, V Orlien, N Bragagnolo, LH Skibsted
European Food Research and Technology 227, 337-344, 2008
1242008
The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products
SR Baggio, N Bragagnolo
Food Chemistry 95 (4), 611-619, 2006
1192006
Cobertura do solo por palha de trigo e seu relacionamento com a temperatura e umidade do solo
N Bragagnolo, J Mielniczuk
Bras. Ci. Solo 14, 369-374, 1990
1191990
Impact of chemical changes on the sensory characteristics of coffee beans during storage
MY Rendón, TJG Salva, N Bragagnolo
Food chemistry 147, 279-286, 2014
1162014
Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic
LRB Mariutti, GC Nogueira, N Bragagnolo
Journal of food science 76 (6), C909-C915, 2011
1022011
Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína
N Bragagnolo, DB Rodriguez-Amaya
Food Science and Technology 22, 98-104, 2002
932002
Avaliação comparativa entre dois métodos para determinação do colesterol em carnes e leite
T Saldanha, MR Mazalli, N Bragagnolo
Food Science and Technology 24, 109-113, 2004
922004
Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling
T Saldanha, MT Benassi, N Bragagnolo
LWT-Food Science and Technology 41 (7), 1301-1309, 2008
882008
Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat
SR Baggio, E Vicente, N Bragagnolo
Journal of agricultural and food chemistry 50 (21), 5981-5986, 2002
832002
Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
N Bragagnolo, B Danielsen, LH Skibsted
Innovative food science & emerging technologies 8 (1), 24-29, 2007
792007
Efeito do peso ao abate de cordeiros Santa Inês e Bergamácia sobre o perfil de ácidos graxos, colesterol e propriedades químicas
JR Olalgaquiaga Perez, MC Bressan, N Bragagnolo, OV Prado, ...
Food Science and Technology 22, 11-18, 2002
782002
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Artigos 1–20