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
Functional and Nutraceutical Compounds of Tomatoes as Affected by Agronomic Practices, Postharvest Management, and Processing Methods: A Mini ReviewGiuseppina Pace Pereira Lima, Cristine Vanz Borges, Héctor Alonzo Gómez Gómez et al.|Frontiers in Nutrition|2022Cited by 35
The Exogenous Application of Abscisic Acid Induce Accumulation of Anthocyanins and Phenolic Compounds of the ‘Rubi’ GrapeFrancisco José Domingues Neto, Marco Antônio Tecchio, Adilson Pimentel et al.|American Journal of Plant Sciences|2017Cited by 21
New beverage based on grapes and purple-fleshed sweet potatoes: Use of non-standard tubersLetícia Silva Pereira Basílio, Giuseppina Pace Pereira Lima, Cristine Vanz Borges et al.|Food Bioscience|2022Cited by 20
Polyphenolic Profile and Antioxidant Activity of Whole Grape Juices from Vitis labrusca and Brazilian Hybrid Grapes in Two Training SystemsFrancisco José Domingues Neto, Marco Antônio Tecchio, Cristine Vanz Borges et al.|Antioxidants|2024Cited by 10