Browsing by Author Bragagnolo, N

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

or enter first few letters:  
Showing results 1 to 20 of 42  next >
PreviewIssue DateTitleAuthor(s)AdvisorType
2006PLC method for quantification and characterization of cholesterol and its oxidation products in eggsMazalli, MR; Sawaya, ACHF; Eberlin, MN; 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
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
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
2006Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscleBragagnolo, N; Danielsen, B; Skibsted, LH-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
2011Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by GarlicMariutti, LRB; Nogueira, GC; Bragagnolo, N-Artigo de periódico
2003Lipid composition and vitamin E concentration in cockerel meatZanini, SF; Torres, CAA; Bragagnolo, N; Turatti, JM; Silva, MG; Zanini, MS-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
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
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
2007Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powderMazalli, MR; Bragagnolo, N-Artigo de periódico
2008Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meatMariutti, LRB; Orlien, V; Bragagnolo, N; Skibsted, LH-Artigo de periódico
2005Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatmentBragagnolo, N; Danielsen, B; Skibsted, LH-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
2014Impact of chemical changes on the sensory characteristics of coffee beans during storageRendon, MY; Salva, TDG; Bragagnolo, N-Artigo de periódico
2008Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)Saldanha, T; Bragagnolo, N-Artigo de periódico
2001Total lipid, cholesterol, and fatty acids of farmed freshwater prawn (Macrobrachium rosenbergii) and wild marine shrimp (Penaeus brasiliensis, Penaeus schimitti, Xiphopenaeus kroyeri)Bragagnolo, N; Rodriguez-Amaya, DB-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
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