275 results on '"Bragagnolo, Neura"'
Search Results
2. Assessment of early harvest in the prevention of aflatoxins in peanuts during drought stress conditions
3. Comparison of chemical and nutritional compositions between aromatic and non-aromatic rice from Brazil and effect of planting time on bioactive compounds
4. Modified lignin from sugarcane bagasse as an emulsifier in oil-in-water nanoemulsions
5. Antioxidant efficacy and in silico toxicity prediction of free and spray-dried extracts of green Arabica and Robusta coffee fruits and their application in edible oil
6. One-step rapid extraction of phytosterols from vegetable oils
7. Design and evaluation of microencapsulated systems containing extract of whole green coffee fruit rich in phenolic acids
8. Essential fatty acids in farmed tambaqui (Colossoma macropomum) from the Brazilian Amazon Area
9. Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening
10. Liquid-liquid equilibria and density data for pseudoternary systems of refined soybean oil + (hexanal, or heptanal, or butyric acid, or valeric acid, or caproic acid, or caprylic acid) + dimethyl sulfoxide at 298.15 K
11. Physical characteristics of the paper filter and low cafestol content filter coffee brews
12. Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk
13. Is cafestol retained on the paper filter in the preparation of filter coffee?
14. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
15. Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp
16. Influence of salt on lipid oxidation in meat and seafood products: A review
17. Rapid microwave assisted extraction of meat lipids
18. Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage
19. Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis
20. Essential fatty acids in farmed tambaqui (Colossoma macropomum) from the Brazilian Amazon Area
21. Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn
22. Roasting process affects the profile of diterpenes in coffee
23. Essential fatty acids in farmed tambaqui (Colossoma macropomum) from the Brazilian Amazon Area.
24. Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans
25. Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses
26. Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
27. Cholesterol Oxidation is Increased and PUFA Decreased by Frozen Storage and Grilling of Atlantic Hake Fillets (Merluccius hubbsi)
28. Validation of Two Methods for Fatty Acids Analysis in Eggs
29. Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle
30. HPLC method for quantification and characterization of cholesterol and its oxidation products in eggs
31. Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
32. Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment
33. In vitro Antioxidant Capacity of Different Species of Coffee Beans Against ROS and RNS: 281
34. Cholesterol and Cholesterol Oxides in Meat and Meat Products
35. Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit
36. IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN
37. Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction
38. Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit.
39. Whey Peptide–Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts
40. Solubility behavior of mixtures containing refined soybean oil and low-toxic solvents at different temperatures
41. Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction.
42. Extraction and Characterization of the Phenolic Compounds from Leaves of Olea Europaea L. via PLE.
43. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
44. Development and validation of a novel microwave assisted extraction method for fish lipids
45. Correction to Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species
46. Editorial
47. Application of cholesterol determination method to indirectly detect meat and bone meals in ruminant feeds
48. Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish
49. Solanum sessiliflorum (mana‐cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid
50. Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.