Browsing by Author Bragagnolo, N

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PreviewIssue DateTitleAuthor(s)AdvisorType
2006HPLC separation and determination of 12 cholesterol oxidation products in fish: Comparative study of RI, UV, and APCI-MS detectorsSaldanha, T; Sawaya, ACHF; Eberlin, MN; Bragagnolo, N-Artigo de periódico
2014Impact of smoking on the lipid fraction and nutritional value of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862)Lira, GM; Silva, KWB; Figueiredo, BC; Bragagnolo, N-Artigo de periódico
2010VALIDATION AND UNCERTAINTY ESTIMATION OF A METHOD BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY FOR THE ANALYSIS OF LYCOPENE AND beta-CAROTENE IN TOMATO PULPAlves, AB; da Silva, MG; Carvalho, PRN; Vissotto, LC; Bragagnolo, N-Artigo de periódico
2011The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storageCastro, WF; Mariutti, LRB; Bragagnolo, N-Artigo de periódico
2006The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat productsBaggio, SR; Bragagnolo, N-Artigo de periódico
2002Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigsBragagnolo, N; Rodriguez-Amaya, DB-Artigo de periódico
2005Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat productsBaggio, SR; Miguel, AMR; Bragagnolo, N-Artigo de periódico
2010Synthesis of 7-Hydroperoxycholesterol and Its Separation, Identification, and Quantification in Cholesterol Heated Model SystemsNogueira, GC; Costa, BZ; Crotti, AEM; Bragagnolo, N-Artigo de periódico
2007Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopyBragagnolo, N; Danielsen, B; Skibsted, LH-Artigo de periódico
2014New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace-Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Evaluation of the Effect of Salting and DryingSouza, HAL; Bragagnolo, N-Artigo de periódico
2007Validation of two methods for fatty acids analysis in eggsMazalli, MR; Bragagnolo, N-Artigo de periódico
2011In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen speciesChiste, RC; Mercadante, AZ; Gomes, A; Fernandes, E; Lima, JLFD; Bragagnolo, N-Artigo de periódico
2013Identification and quantification of bioactive compounds in coffee brews by HPLC-DAD-MSnRodrigues, NP; Bragagnolo, N-Artigo de periódico
2009Solid Phase Microextraction - Gas Chromatography for the Evaluation of Secondary Lipid Oxidation Products in Chicken Patties during Long-Term StorageMariutti, LRB; Nogueira, GC; Bragagnolo, N-Artigo de periódico
2006Fatty acids, cholesterol oxides and cholesterol in Brazilian processed chicken productsBaggio, SR; Bragagnolo, N-Artigo de periódico
2013Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQda Silva, MG; Almeida, CAS; Miguel, AMRO; Gomide, BH; Parra, ESB; Bragagnolo, N-Artigo de periódico
2003Comparison of the cholesterol content of Brazilian chicken and quail eggsBragagnolo, N; Rodriguez-Amaya, DB-Artigo de periódico
2002Assessment of methodology for the enzymatic assay of cholesterol in egg noodlesNogueira, GC; Bragagnolo, N-Artigo de periódico
2007Cholesterol oxidation is increased and PUFA decreased by frozen storage and grilling of Atlantic hake fillets (Merluccius hubbsi)Saldanha, T; Bragagnolo, N-Artigo de periódico
2006Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storageBaggio, SR; Bragagnolo, N-Artigo de periódico