Phenolic Compounds: Functional Properties, Impact of Processing and BioavailabilityIgor Otávio Minatel, Giuseppina Pace Pereira Lima, Cristine Vanz Borges et al.|InTech eBooks|2017Cited by 301
Medicinal Plants: Influence of Environmental Factors on the Content of Secondary MetabolitesCristine Vanz Borges, Giuseppina Pace Pereira Lima, Igor Otávio Minatel et al.|Unknown|2017Cited by 107
Preharvest salicylic acid treatments improve phenolic compounds and biogenic amines in ‘Niagara Rosada’ table grapeEstevão Perin Gomes, Giuseppina Pace Pereira Lima, Cristine Vanz Borges et al.|Postharvest Biology and Technology|2021Cited by 60
Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflowerMarla Sílvia Diamante, Giuseppina Pace Pereira Lima, Cristine Vanz Borges et al.|Food Chemistry|2020Cited by 33
Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.)Cristine Vanz Borges, Giuseppina Pace Pereira Lima, Igor Otávio Minatel et al.|Food Research International|2018Cited by 30