Gean Charles Monteiro

Bioactive compounds and antioxidant capacity of grape pomace flours

Gean Charles Monteiro, Igor Otávio Minatel, Adilson Pimentel et al. · LWT · 2020 · 86 citations · Full text

Food Chemistry, Food Bioactive Compound, Grape Pomace Flours +3

Preharvest salicylic acid treatments improve phenolic compounds and biogenic amines in ‘Niagara Rosada’ table grape

Estevão Perin Gomes, Cristine Vanz Borges, Gean Charles Monteiro et al. · Postharvest Biology and Technology · 2021 · 55 citations · Full text

Food Chemistry, Phenolic Compounds, Pharmacology +7

Bioactive amines changes during the ripening and thermal processes of bananas and plantains

Cristine Vanz Borges, Matheus Antônio Filiol Belin, Édson Perito Amorim et al. · Food Chemistry · 2019 · 39 citations · Full text

Food Chemistry, Engineering, Biochemistry +5

Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower

Marla Sílvia Diamante, Cristine Vanz Borges, Igor Otávio Minatel et al. · Food Chemistry · 2020 · 31 citations · Full text

Food Chemistry, Nutrition, Tocopherol Content +13

Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines

Héctor Alonzo Gómez Gómez, Márcia Ortiz Mayo Marques, Cristine Vanz Borges et al. · Plant Foods for Human Nutrition · 2020 · 22 citations · Full text

Food Chemistry, Agricultural Chemistry, Biochemistry +7