Mariângela H. Bruscatto

Quality Changes and Tocopherols and γ‐Orizanol Concentrations in Rice Bran Oil During the Refining Process

Vanessa Ribeiro Pestana, Rui Carlos Zambiazi, Carla Rosane Barboza Mendonça et al. · Journal of the American Oil Chemists Society · 2008 · 86 citations

Engineering, Food Analysis, Agricultural Economics +20

Degradation of Tocopherols in Rice Bran Oil Submitted to Heating at Different Temperatures

Mariângela H. Bruscatto, Rui Carlos Zambiazi, Marla Sganzerla et al. · Journal of Chromatographic Science · 2009 · 54 citations · Full text

Food Chemistry, Different Temperatures, Rice Bran Oil +12

Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil

Mariângela H. Bruscatto, Rui Carlos Zambiazi, Michele Crizel-Cardoso et al. · Pesquisa Agropecuária Brasileira · 2017 · 22 citations · Full text

Food Chemistry, Olive Oils, Olive Trees +7

Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil

Mariângela H. Bruscatto, Vanessa Ribeiro Pestana‐Bauer, Deborah Murowaniecki Otero et al. · Grasas y Aceites · 2019 · 19 citations · Full text

Food Chemistry, Rice Bran Oil, Agricultural Chemistry +14

Study of the thermal stability of <i>γ</i>‐oryzanol present in rice bran oil over time

Mariângela H. Bruscatto, Deborah Murowaniecki Otero, Vanessa Ribeiro Pestana‐Bauer et al. · Journal of the Science of Food and Agriculture · 2021 · 12 citations