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
Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid GrapevinesHéctor Alonzo Gómez Gómez, Giuseppina Pace Pereira Lima, Marla Sílvia Diamante et al.|Plant Foods for Human Nutrition|2020Cited by 22
Tryptophan and Biogenic Amines in the Differentiation and Quality of HoneyCristine Vanz Borges, Giuseppina Pace Pereira Lima, Aline Nunes et al.|International Journal of Tryptophan Research|2022Cited by 16
Phenolic Compounds and Polyamines in Grape-Derived BeveragesHéctor Alonzo Gómez Gómez, Giuseppina Pace Pereira Lima, Igor Otávio Minatel et al.|Journal of Agricultural Science|2018Cited by 8