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Browsing by Author Bragagnolo, N
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Showing results 1 to 20 of 42
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Issue Date
Title
Author(s)
Advisor
Type
2011
The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage
Castro, WF
;
Mariutti, LRB
;
Bragagnolo, N
-
Artigo de periódico
2005
Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products
Baggio, SR
;
Miguel, AMR
;
Bragagnolo, N
-
Artigo de periódico
2002
Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs
Bragagnolo, N
;
Rodriguez-Amaya, DB
-
Artigo de periódico
2007
Cholesterol oxidation is increased and PUFA decreased by frozen storage and grilling of Atlantic hake fillets (Merluccius hubbsi)
Saldanha, T
;
Bragagnolo, N
-
Artigo de periódico
2006
Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
Baggio, SR
;
Bragagnolo, N
-
Artigo de periódico
2002
Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat
Baggio, SR
;
Vicente, E
;
Bragagnolo, N
-
Artigo de periódico
2003
Comparison of the cholesterol content of Brazilian chicken and quail eggs
Bragagnolo, N
;
Rodriguez-Amaya, DB
-
Artigo de periódico
2002
Assessment of methodology for the enzymatic assay of cholesterol in egg noodles
Nogueira, 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
2007
Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
Bragagnolo, N
;
Danielsen, B
;
Skibsted, LH
-
Artigo de periódico
2014
New 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 Drying
Souza, HAL
;
Bragagnolo, N
-
Artigo de periódico
2006
Fatty acids, cholesterol oxides and cholesterol in Brazilian processed chicken products
Baggio, SR
;
Bragagnolo, N
-
Artigo de periódico
2013
Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ
da Silva, MG
;
Almeida, CAS
;
Miguel, AMRO
;
Gomide, BH
;
Parra, ESB
;
Bragagnolo, N
-
Artigo de periódico
2012
Interaction between soybean oil and the lipid fraction of fried pitu prawn
Simon, SJGB
;
Sancho, RAS
;
Lima, FA
;
Cabral, CCVQ
;
Souza, TM
;
Bragagnolo, N
;
Lira, GM
-
Artigo de periódico
2003
New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi
Bragagnolo, N
;
Rodriguez-Amaya, DB
-
Artigo de periódico
2003
Evaluation of the ratio of omega 6 :omega 3 fatty acids and vitamin E levels in the diet on the reproductive performance of cockerels
Zanini, SF
;
Torres, CAA
;
Bragagnolo, N
;
Turatti, JM
;
Silva, MG
;
Zanini, MS
-
Artigo de periódico
2008
Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling
Saldanha, T
;
Benassi, MT
;
Bragagnolo, N
-
Artigo de periódico
2004
Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat
Zanini, SF
;
Torres, CAA
;
Bragagnolo, N
;
Turatti, JM
;
Silva, MG
;
Zanini, MS
-
Artigo de periódico
2011
Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage
Sancho, RAS
;
de Lima, FA
;
Costa, GG
;
Mariutti, LRB
;
Bragagnolo, N
-
Artigo de periódico
2007
Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powder
Mazalli, MR
;
Bragagnolo, N
-
Artigo de periódico