| Influence of salt on lipid oxidation in meat and seafood products: A review LRB Mariutti, N Bragagnolo Food Research International 94, 90-100, 2017 | 374 | 2017 |
| Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing FJ Barba, LRB Mariutti, N Bragagnolo, AZ Mercadante, ... Trends in Food Science & Technology 67, 195-206, 2017 | 283 | 2017 |
| Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn NP Rodrigues, N Bragagnolo Journal of food composition and analysis 32 (2), 105-115, 2013 | 180 | 2013 |
| In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species RC Chisté, AZ Mercadante, A Gomes, E Fernandes, JLF da Costa Lima, ... Food Chemistry 127 (2), 419-426, 2011 | 172 | 2011 |
| Fatty acid composition and cholesterol content of beef and chicken meat in Southern Brazil JC Almeida, MS Perassolo, JL Camargo, N Bragagnolo, JL Gross Revista Brasileira de Ciências Farmacêuticas 42, 109-117, 2006 | 153 | 2006 |
| Total lipid, cholesterol, and fatty acids of farmed freshwater prawn (Macrobrachium rosenbergii) and wild marine shrimp (Penaeus brasiliensis, Penaeus schimitti, Xiphopenaeus … N Bragagnolo, DB Rodriguez-Amaya Journal of Food Composition and Analysis 14 (4), 359-369, 2001 | 143 | 2001 |
| Cobertura do solo por palha de trigo e seu relacionamento com a temperatura e umidade do solo N Bragagnolo, J Mielniczuk Bras. Ci. Solo 14, 369-374, 1990 | 129 | 1990 |
| Comparison of the cholesterol content of Brazilian chicken and quail eggs N Bragagnolo, DB Rodriguez-Amaya Journal of food Composition and Analysis 16 (2), 147-153, 2003 | 128 | 2003 |
| HPLC separation and determination of 12 cholesterol oxidation products in fish: comparative study of RI, UV, and APCI-MS detectors T Saldanha, ACHF Sawaya, MN Eberlin, N Bragagnolo Journal of agricultural and food chemistry 54 (12), 4107-4113, 2006 | 127 | 2006 |
| Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs N Bragagnolo, DB Rodriguez-Amaya Food Chemistry 79 (2), 255-260, 2002 | 125 | 2002 |
| Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat LRB Mariutti, V Orlien, N Bragagnolo, LH Skibsted European Food Research and Technology 227, 337-344, 2008 | 123 | 2008 |
| The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products SR Baggio, N Bragagnolo Food Chemistry 95 (4), 611-619, 2006 | 115 | 2006 |
| Impact of chemical changes on the sensory characteristics of coffee beans during storage MY Rendón, TJG Salva, N Bragagnolo Food chemistry 147, 279-286, 2014 | 113 | 2014 |
| Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic LRB Mariutti, GC Nogueira, N Bragagnolo Journal of food science 76 (6), C909-C915, 2011 | 104 | 2011 |
| Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína N Bragagnolo, DB Rodriguez-Amaya Food Science and Technology 22, 98-104, 2002 | 94 | 2002 |
| Avaliação comparativa entre dois métodos para determinação do colesterol em carnes e leite T Saldanha, MR Mazalli, N Bragagnolo Food Science and Technology 24, 109-113, 2004 | 91 | 2004 |
| Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling T Saldanha, MT Benassi, N Bragagnolo LWT-Food Science and Technology 41 (7), 1301-1309, 2008 | 87 | 2008 |
| Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat SR Baggio, E Vicente, N Bragagnolo Journal of agricultural and food chemistry 50 (21), 5981-5986, 2002 | 83 | 2002 |
| Teores de colesterol em carne suína e bovina e efeito do cozimento N Bragagnolo, DB Rodriguez-Amaya Ciência e Tecnologia de Alimentos 15 (1), 11-17, 1995 | 79 | 1995 |
| Efeito do peso ao abate de cordeiros Santa Inês e Bergamácia sobre o perfil de ácidos graxos, colesterol e propriedades químicas JR Olalgaquiaga Perez, MC Bressan, N Bragagnolo, OV Prado, ... Food Science and Technology 22, 11-18, 2002 | 78 | 2002 |
