Influence of salt on lipid oxidation in meat and seafood products: A review von Mariutti, Lilian R.B., Bragagnolo, Neura

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Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn von Rodrigues, Naira Poerner, Bragagnolo, Neura

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One-step rapid extraction of phytosterols from vegetable oils von Almeida, Claudia Aparecida Silva, Baggio, Sueli Regina, Mariutti, Lilian Regina Barros, Bragagnolo, Neura

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Impact of chemical changes on the sensory characteristics of coffee beans during storage von Rendón, Mery Yovana, de Jesus Garcia Salva, Terezinha, Bragagnolo, Neura

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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 E... von Souza, Hugo A. L, Bragagnolo, Neura

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In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species von Chisté, Renan Campos, Mercadante, Adriana Zerlotti, Gomes, Ana, Fernandes, Eduarda, Lima, José Luís Fontes da Costa, Bragagnolo, Neura

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The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products von Baggio, Sueli Regina, Bragagnolo, Neura

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Essential fatty acids in farmed tambaqui (Colossoma macropomum) from the Brazilian Amazon Area von Santos, Tatiana Soares dos, Souza, Ernané dos Santos, Bragagnolo, Neura, Costa, Antonio Rosendo da, Jordão Filho, José, Almeida, Neiva Maria de

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HPLC Separation and Determination of 12 Cholesterol Oxidation Products in Fish:  Comparative Study of RI, UV, and APCI-MS Detectors von Saldanha, Tatiana, Sawaya, Alexandra Christine Helena Frankland, Eberlin, Marcos Nogueira, Bragagnolo, Neura

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Identification and quantification of bioactive compounds in coffee brews by HPLC―DAD―MS von RODRIGUES, Naira Poerner, BRAGAGNOLO, Neura

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Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat von Mariutti, Lilian R. B, Orlien, Vibeke, Bragagnolo, Neura, Skibsted, Leif H

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Optimization and Validation of Analytical Conditions for Cholesterol and Cholesterol Oxides Extraction in Chicken Meat Using Response Surface Methodology von Mariutti, Lilian R. B, Nogueira, Gislaine C, Bragagnolo, Neura

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Extraction and Characterization of the Phenolic Compounds from Leaves of Olea Europaea L. via Ple von Jonas Marcelo Jaski, Tatiana Colombo Pimentel, Carlos E. Barao, Mayara Silva Ponte, Mariutti Mariutti, Neura Bragagnolo, Andresa Carla Feihrmann, Lucio Cardozo-Filho

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Validation of Two Methods for Fatty Acids Analysis in Eggs von Mazalli, Mônica R, Bragagnolo, Neura

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Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing von Barba, Francisco J., Mariutti, Lilian R.B., Bragagnolo, Neura, Mercadante, Adriana Z., Barbosa-Cánovas, Gustavo V., Orlien, Vibeke

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Free radical scavenging activity of ethanolic extracts from herbs and spices commercialized in Brazil von Mariutti, Lilian Regina Barros, Barreto, Gisela Pizarro de Mattos, Bragagnolo, Neura, Mercadante, Adriana Zerlotti

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IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN von Bedin, Sidmara, Zanella, Karine, Bragagnolo, Neura, Taranto, Osvaldir P.

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Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets ( Merluccius hubbsi) von Saldanha, Tatiana, Bragagnolo, Neura

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HPLC method for quantification and characterization of cholesterol and its oxidation products in eggs von Mazalli, M.R, Sawaya, A.C.H.F, Eberlin, M.N, Bragagnolo, N

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Application of cholesterol determination method to indirectly detect meat and bone meals in ruminant feeds von Bandeira, Cecília M., Ferreira, José M., Nogueira, Gislaine C., Bragagnolo, Neura, Veado, Júlio C. C., Sanches, Ronaldo L.

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