Neura Bragagnolo

Universidade Estadual de Campinas UNICAMP - São Paulo / Brazil

Engineering & Technology / Metallurgical & Materials Engineering

AD Scientific Index ID: 880978

State University of Campinas

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Neura Bragagnolo's MOST POPULAR ARTICLES

1-) Influence of salt on lipid oxidation in meat and seafood products: A reviewLRB Mariutti, N BragagnoloFood Research International 94, 90-100, 20172682017

2-) Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processingFJ Barba, LRB Mariutti, N Bragagnolo, AZ Mercadante, ...Trends in Food Science & Technology 67, 195-206, 20172172017

3-) Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSnNP Rodrigues, N BragagnoloJournal of Food Composition and Analysis 32 (2), 105-115, 20131572013

4-) In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen speciesRC Chisté, AZ Mercadante, A Gomes, E Fernandes, JLF da Costa Lima, ...Food Chemistry 127 (2), 419-426, 20111852011

5-) Fatty acid composition and cholesterol content of beef and chicken meat in Southern BrazilJC Almeida, MS Perassolo, JL Camargo, N Bragagnolo, JL GrossRevista Brasileira de Ciências Farmacêuticas 42, 109-117, 20061602006

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