Neura Bragagnolo

Department of Food Science, School of Food Engineering, University of Campinas

Papers (3)

IMPACT OF THERMAL TREATMENT ON THE FORMATION OF VOLATILE COMPOUNDS AND ALTERATION OF FATTY ACIDS IN PINTADO FISH (Pseudoplatystoma corruscans)
Ernane Souza ¹
Láisa Gomes Dias ¹
Lilian Regina Barros Mariutti ²
Neura Bragagnolo ¹
¹ Department of Food Science, School of Food Engineering, University of Campinas
² Department of Food and Nutrition, School of Food Engineering, University of Campinas
vol. 4, 2019 -
116941

2. Chemical and physicochemical characterization of food (FQ)

Pôster
PROXIMATE COMPOSITION, AMYLOSE CONTENT, VITAMIN E AND FATTY ACID COMPOSITION OF BRAZILIAN AROMATIC RICE
Láisa Gomes Dias ¹
Ernane dos Santos Souza ²
Ludmilla de Carvalho Oliveira ³
Omar Villela ⁴
Lilian Regina Barros Mariutti ²
Neura Bragagnolo ²
¹ Pós-graduação em Ciência de Alimentos, Universidade Estadual de Campinas
² Universidade Estadual de Campinas
³ Departamento de Tecnologia de Alimentos (DTA) / Faculdade / Faculdade de Engenharia de Alimentos
⁴ Agência Paulista de Tecnologia dos Agronegócios
Vol 14, 2021 -
144596

Chemical and Physico-chemical Food Characterization (FQ)

Pôster
MINERALS, PHYTOSTEROLS, AND FREE PHENOLICS FROM AROMATIC RICE IN DIFFERENT PLANTING TIMES
Láisa Gomes Dias ¹
Ernane dos Santos Souza ²
Seema Nath ³
Eduardo Orlando ²
Omar Villela ⁴
Juliana Pallone ⁵
Joshua J. Blakeslee ⁶
Lilian Regina Barros Mariutti ²
Neura Bragagnolo ²
¹ Pós-graduação em Ciência de Alimentos, Universidade Estadual de Campinas
² Universidade Estadual de Campinas
³ Department of Horticulture and Crop Science / Ohio Agricultural Research and Development Center / The Ohio State University
⁴ Agência Paulista de Tecnologia dos Agronegócios
⁵ Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
⁶ Ohio Agricultural Research and Development Center / The Ohio State University
Vol 14, 2021 -
144643

Chemical and Physico-chemical Food Characterization (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Neura Bragagnolo

IMPACT OF THERMAL TREATMENT ON THE FORMATION OF VOLATILE COMPOUNDS AND ALTERATION OF FATTY ACIDS IN PINTADO FISH (Pseudoplatystoma corruscans)

PROXIMATE COMPOSITION, AMYLOSE CONTENT, VITAMIN E AND FATTY ACID COMPOSITION OF BRAZILIAN AROMATIC RICE

MINERALS, PHYTOSTEROLS, AND FREE PHENOLICS FROM AROMATIC RICE IN DIFFERENT PLANTING TIMES

Co-authors (13)

Lilian Regina Barros Mariutti

Lilian Regina Barros Mariutti

Láisa Gomes Dias

Láisa Gomes Dias

Juliana Pallone

Ludmilla de Carvalho Oliveira

Neura Bragagnolo

Eduardo Orlando

Ernane dos Santos Souza

Omar Villela

Ernane Souza

Seema Nath

Joshua J. Blakeslee

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