Bruno Chacon de Figueiredo

Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage

Bruno Chacon de Figueiredo, Isabela Jorge Trad, Lilian Regina Barros Mariutti et al. · Food Research International · 2014 · 31 citations

Food Chemistry, Nutrition, Annatto Powder +15

Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish

Bruno Chacon de Figueiredo, Neura Bragagnolo, Leif H. Skibsted et al. · Journal of Food Science · 2015 · 28 citations

Impact of smoking on the lipid fraction and nutritional value of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862)

Giselda Macena Lira, K.W. Barros Silva, Bruno Chacon de Figueiredo et al. · LWT · 2014 · 20 citations · Full text

Food Chemistry, Nutrition, Aquatic Food System +14

Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk

Giselda Macena Lira, Caterine Cristine Vasconcelos Quintiliano Cabral, Ítalo Bruno Araújo de Oliveira et al. · Food Research International · 2017 · 13 citations