Characterization of Brazilian floral honey produced in the states of Santa Catarina and São Paulo through ultraviolet–visible (UV–vis), near-infrared (NIR), and nuclear magnetic resonance (NMR) spectroscopyAline Nunes, Marcelo Maraschin, Gadiel Zilto Azevedo et al.|Food Research International|2022Cited by 33
Tryptophan and Biogenic Amines in the Differentiation and Quality of HoneyCristine Vanz Borges, Giuseppina Pace Pereira Lima, Marcelo Maraschin et al.|International Journal of Tryptophan Research|2022Cited by 16
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, Adilson Pimentel et al.|Antioxidants|2024Cited by 10
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
Characterization of Brazilian floral honey produced in the states of Santa Catarina and São Paulo using quantitative nuclear magnetic resonance (qNMR) spectroscopyAline Nunes, Marcelo Maraschin, Maurício L. Sforça et al.|Food Chemistry Advances|2023Cited by 6