Browsing by Author Bragagnolo, N

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PreviewIssue DateTitleAuthor(s)AdvisorType
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
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
2007Validation of two methods for fatty acids analysis in eggsMazalli, MR; Bragagnolo, N-Artigo de periódico
2006PLC method for quantification and characterization of cholesterol and its oxidation products in eggsMazalli, MR; Sawaya, ACHF; Eberlin, MN; Bragagnolo, N-Artigo de periódico
2011Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheesesAlves, LD; Richards, NSPD; Mariutti, LRB; Nogueira, GC; Bragagnolo, N-Artigo de periódico
2003Evaluation of the ratio of omega 6 :omega 3 fatty acids and vitamin E levels in the diet on the reproductive performance of cockerelsZanini, SF; Torres, CAA; Bragagnolo, N; Turatti, JM; Silva, MG; Zanini, MS-Artigo de periódico
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
2013Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beansRendon, MY; Gratao, PL; Salva, TJG; Azevedo, RA; Bragagnolo, N-Artigo de periódico
2008Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodologyMariutti, LRB; Nogueira, GC; Bragagnolo, N-Artigo de periódico
2013Identification and quantification of bioactive compounds in coffee brews by HPLC-DAD-MSnRodrigues, NP; Bragagnolo, N-Artigo de periódico
2008Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grillingSaldanha, T; Benassi, MT; 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
2012Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato productsAlves, AB; Bragagnolo, N; da Silva, MG; Skibsted, LH; Orlien, V-Artigo de periódico
1998[effect Of Eggplant On Plasma Lipid Levels, Lipidic Peroxidation And Reversion Of Endothelial Dysfunction In Experimental Hypercholesterolemia].Jorge, P A; Neyra, L C; Osaki, R M; de Almeida, E; Bragagnolo, N-Artigo de periódico
2002Assessment of methodology for the enzymatic assay of cholesterol in egg noodlesNogueira, GC; Bragagnolo, N-Artigo de periódico
2006Fatty acids, cholesterol oxides and cholesterol in Brazilian processed chicken productsBaggio, SR; 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
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
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
2005Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat productsBaggio, SR; Miguel, AMR; Bragagnolo, N-Artigo de periódico