Browsing by Author Bragagnolo, N

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PreviewIssue DateTitleAuthor(s)AdvisorType
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
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
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
2002Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meatBaggio, SR; Vicente, E; 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
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
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
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
2012Interaction between soybean oil and the lipid fraction of fried pitu prawnSimon, SJGB; Sancho, RAS; Lima, FA; Cabral, CCVQ; Souza, TM; Bragagnolo, N; Lira, GM-Artigo de periódico
2003New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsiBragagnolo, N; Rodriguez-Amaya, DB-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
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
2004Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meatZanini, SF; Torres, CAA; Bragagnolo, N; Turatti, JM; Silva, MG; Zanini, MS-Artigo de periódico
2011Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen StorageSancho, RAS; de Lima, FA; Costa, GG; Mariutti, LRB; Bragagnolo, N-Artigo de periódico
2007Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powderMazalli, MR; Bragagnolo, N-Artigo de periódico