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
New beverage based on grapes and purple-fleshed sweet potatoes: Use of non-standard tubersLetícia Silva Pereira Basílio, Giuseppina Pace Pereira Lima, Pablo Forlán Vargas et al.|Food Bioscience|2022Cited by 20
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
Biogenic amines and stable isotopes in the quality and authenticity of honeys from BrazilGiuseppina Pace Pereira Lima, Marcelo Maraschin, Aline Nunes et al.|Food Chemistry|2023Cited by 6
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