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
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
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
Maintenance of post-harvest antioxidant quality in ‘Niagara Rosada’ grape using salicylic acidFrancisco José Domingues Neto, Marco Antônio Tecchio, Giuseppina Pace Pereira Lima et al.|Australian Journal of Crop Science|2024Cited by 1