Neura Bragagnolo

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

Francisco J. Barba, Lilian Regina Barros Mariutti, Neura Bragagnolo et al. · Trends in Food Science & Technology · 2017 · 273 citations

Food Chemistry, Food Analysis, Biotechnology +6

In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species

Renan Campos Chisté, Adriana Zerlotti Mercadante, Ana Gomes et al. · Food Chemistry · 2011 · 164 citations · Full text

Annatto Seed Extracts, Nitrogen Species, Medicine +6

Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn

Naira Poerner Rodrigues, Neura Bragagnolo · Journal of Food Composition and Analysis · 2013 · 152 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +10

HPLC Separation and Determination of 12 Cholesterol Oxidation Products in Fish:  Comparative Study of RI, UV, and APCI-MS Detectors

Tatiana Saldanha, Alexandra Christine Helena Frankland Sawaya, Marcos N. Eberlin et al. · Journal of Agricultural and Food Chemistry · 2006 · 115 citations

Lipid Analysis, Apci-ms Detectors, Engineering +16

Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

Lilian Regina Barros Mariutti, Vibeke Orlien, Neura Bragagnolo et al. · European Food Research and Technology · 2007 · 106 citations

Food Chemistry, Lipid Analysis, Lipid Nutrition +10