Fernanda Helena Gonçalves Peroni‐Okita

Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit

Roberta Ghedini Der Agopian, Fernanda Helena Gonçalves Peroni‐Okita, Claudinéia Aparecida Soares et al. · Postharvest Biology and Technology · 2011 · 76 citations

Biosynthesis, Engineering, Biochemistry +10

Plantain and Banana Starches: Granule Structural Characteristics Explain the Differences in Their Starch Degradation Patterns

Claudinéia Aparecida Soares, Fernanda Helena Gonçalves Peroni‐Okita, Mateus Borba Cardoso et al. · Journal of Agricultural and Food Chemistry · 2011 · 68 citations

Engineering, Botany, Food Biophysics +18

The cold storage of green bananas affects the starch degradation during ripening at higher temperature

Fernanda Helena Gonçalves Peroni‐Okita, Mateus Borba Cardoso, Roberta Ghedini Der Agopian et al. · Carbohydrate Polymers · 2013 · 64 citations · Full text

In vivo degradation of banana starch: Structural characterization of the degradation process

Fernanda Helena Gonçalves Peroni‐Okita, Renata Antoun Simão, Mateus Borba Cardoso et al. · Carbohydrate Polymers · 2010 · 48 citations · Full text

Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots

Tânia Misuzu Shiga, Fernanda Helena Gonçalves Peroni‐Okita, Nicholas C. Carpita et al. · Carbohydrate Polymers · 2015 · 44 citations · Full text

Food Chemistry, Polysaccharide Composition, Botany +4