Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantainsCristine Vanz Borges, Giuseppina Pace Pereira Lima, Marcelo Maraschin et al.|Food Research International|2020Cited by 73
Preharvest salicylic acid treatments improve phenolic compounds and biogenic amines in ‘Niagara Rosada’ table grapeEstevão Perin Gomes, Giuseppina Pace Pereira Lima, Adilson Pimentel et al.|Postharvest Biology and Technology|2021Cited by 60
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
Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypesCristine Vanz Borges, Giuseppina Pace Pereira Lima, Édson Perito Amorim et al.|Bragantia|2019Cited by 27
Potential of colored sweet potato genotypes as source of bioactive compoundsLetícia Silva Pereira Basílio, Giuseppina Pace Pereira Lima, Cristine Vanz Borges et al.|Revista Iberoamericana de Tecnología Postcosecha|2020Cited by 3