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Neura Bragagnolo

CV Lattes GoogleMyCitations ResearcherID


Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

bachelor's at Químico from Pontifícia Universidade Católica do Rio Grande do Sul (1980), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1992) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1997). Has experience in Science and Technology of the Food, focusing on Chemistry,Physics,Chemical-physics,Biochemistry of Food and Alimentary Raw materials, acting on the following subjects: colesterol, acidos graxos, lipídios totais, hplc and café. (Source: Lattes Curriculum)

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FAPESP support in numbers * Updated January 15, 2022
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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (19)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Publications20
Citations168
Cit./Article8.4
Data from Web of Science

DIAS, L. G.; DUARTE, G. H. B.; MARIUTTI, L. R. B.; BRAGAGNOLO, N.. Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction. Food Research International, v. 123, p. 550-558, . Web of Science Citations: 1. (17/25467-0)

DIAS, L. G.; HACKE, A.; BERGARA, S. F.; VILLELA, O. V.; MARIUTTI, L. R. B.; BRAGAGNOLO, N.. Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS. Food Research International, v. 142, . Web of Science Citations: 0. (17/25467-0)

RENDON, MERY YOVANA; DOS SANTOS SCHOLZ, MARIA BRIGIDA; BRAGAGNOLO, NEURA. Is cafestol retained on the paper filter in the preparation of filter coffee?. Food Research International, v. 100, n. 1, p. 798-803, . (16/04973-1)

IAMANAKA, B. T.; TEIXEIRA, A. A.; TEIXEIRA, A. R. R.; COPETTI, M. V.; BRAGAGNOLO, N.; TANIWAKI, M. H.. The mycobiota of coffee beans and its influence on the coffee beverage. Food Research International, v. 62, p. 353-358, . (05/00321-5)

SOUZA, HUGO A. L.; BRAGAGNOLO, NEURA. New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace-Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Evaluation of the Effect of Salting and Drying. Journal of Agricultural and Food Chemistry, v. 62, n. 3, p. 590-599, . (09/54119-3)

IAMANAKA, B. T.; TEIXEIRA, A. A.; TEIXEIRA, A. R. R.; COPETTI, M. V.; BRAGAGNOLO, N.; TANIWAKI, M. H.. Reprint of ``The mycobiota of coffee beans and its influence on the coffee beverage{''}. Food Research International, v. 61, n. SI, p. 33-38, . (05/00321-5)

RENDON, MERY YOVANA; DOS SANTOS SCHOLZ, MARIA BRIGIDA; BRAGAGNOLO, NEURA. Physical characteristics of the paper filter and low cafestol content filter coffee brews. Food Research International, v. 108, p. 280-285, . Web of Science Citations: 3. (16/04973-1)

DOMINGOS, LIGIA DOZENA; LIMA DE SOUZA, HUGO ANTONIO; BARROS MARIUTTI, LILIAN REGINA; BENASSI, MARTA DE TOLEDO; BRAGAGNOLO, NEURA; VIOTTO, WALKIRIA HANADA. Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening. Food Research International, v. 119, p. 793-804, . Web of Science Citations: 4. (09/54119-3)

SILVA ALMEIDA, CLAUDIA APARECIDA; BAGGIO, SUELI REGINA; BARROS MARIUTTI, LILIAN REGINA; BRAGAGNOLO, NEURA. One-step rapid extraction of phytosterols from vegetable oils. Food Research International, v. 130, . Web of Science Citations: 0.

SOUZA, HUGO A. L.; MARIUTTI, LILIAN R. B.; BRAGAGNOLO, NEURA. Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp. JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY, v. 169, n. SI, p. 88-95, . (13/06489-1)

LIRA, GISELDA MACENA; VASCONCELOS QUINTILIANO CABRAL, CATERINE CRISTINE; ARAUJO DE OLIVEIRA, ITALO BRUNO; FIGUEIREDO, BRUNO CHACON; GURGEL BECHTINGER SIMON, SARAH JANAINA; BRAGAGNOLO, NEURA. Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk. Food Research International, v. 101, p. 198-202, . (13/06489-1)

VENANCIO COSTA, DEBORA DOS SANTOS; BRAGAGNOLO, NEURA. Development and validation of a novel microwave assisted extraction method for fish lipids. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 119, n. 3, . (13/06489-1)

BARRIUSO, BLANCA; MARIUTTI, LILIAN REGINA BARROS; ANSORENA, DIANA; ASTIASARAN, ICIAR; BRAGAGNOLO, NEURA. Solanum sessiliflorum (mana-cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 118, n. 8, p. 1125-1131, . (13/06489-1)

RODRIGUES, NAIRA POERNER; BENASSI, MARTA TOLEDO; BRAGAGNOLO, NEURA. Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis. Food Research International, v. 61, n. SI, p. 228-235, . (11/01335-0)

RODRIGUES, NAIRA POERNER; GARCIA SAHRA, TEREZINHA DE JESUS; BRAGAGNOLO, NEURA. Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species. Journal of Agricultural and Food Chemistry, v. 63, n. 19, p. 4815-4826, . (11/01335-0)

FIGUEIREDO, BRUNO CHACON; TRAD, ISABELA JORGE; BARROS MARIUTTI, LILIAN REGINA; BRAGAGNOLO, NEURA. Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage. Food Research International, v. 65, n. B, SI, p. 137-143, . (13/06489-1)

RENDON, MERY YOVANA; GARCIA SALVA, TEREZINHA DE JESUS; BRAGAGNOLO, NEURA. Impact of chemical changes on the sensory characteristics of coffee beans during storage. Food Chemistry, v. 147, p. 279-286, .

RODRIGUES, NAIRA POERNER; BRAGAGNOLO, NEURA. Identification and quantification of bioactive compounds in coffee brews by HPLC-DAD-MSn. Journal of Food Composition and Analysis, v. 32, n. 2, p. 105-115, . (11/01335-0)

IAMANAKA, B. T.; TEIXEIRA, A. A.; TEIXEIRA, A. R. R.; VICENTE, E.; FRISVAD, J. C.; TANIWAKI, M. H.; BRAGAGNOLO, N.. Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage. Food Research International, v. 64, p. 166-170, . (05/00321-5)

FIGUEIREDO, BRUNO C.; BRAGAGNOLO, NEURA; SKIBSTED, LEIF H.; ORLIEN, VIBEKE. Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish. Journal of Food Science, v. 80, n. 8, p. C1646-C1653, . (13/06489-1)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

IAMANAKA, Beatriz Thie. Avaliação da micobiota de grãos de café e dos metabolitos fungicos na qualidade da bebida. Tese (Doutorado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (05/50642-2

MARIUTTI, Lilian Regina Barros. Efeito da adição de sálvia e alho na oxidação lipídica em carne de frango.  186 f. Tese (Doutorado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  Campinas.  (04/15953-4

FARIA, Gislaine Chrystina Nogueira de. Degradação do colesterol submetido ao aquecimento na presença de ácidos graxos e antioxidantes : estudo em sistemas-modelo. Tese (Doutorado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (06/57024-5

BRAGAGNOLO, Neura. Influência da redução de gordura e da adição de concentrado proteico de soro nas características do queijo Prato durante a maturação. Tese (Doutorado) -  Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos.  (09/54119-3

BAGGIO, Sueli Regina. Oxidos de coleterol, colesterol, lipidios totais e acidos graxos em produtos caneos processados.. Tese (Doutorado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (00/02851-8

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