Tânia da Silveira Agostini-Costa

Carotenoid and total vitamin C content of peppers from selected Brazilian cultivars

Tânia da Silveira Agostini-Costa, Ismael da Silva Gomes, L. A. M. P. de Melo et al. · Journal of Food Composition and Analysis · 2016 · 64 citations

Food Chemistry, Carotenoid, Botany +2

Carotenoids profile and total polyphenols in fruits of Pereskia aculeata Miller

Tânia da Silveira Agostini-Costa, Danielle Cristina Wondraceck, Wesley da Silveira Rocha et al. · Revista Brasileira de Fruticultura · 2012 · 37 citations · Full text

Gallic Acid Equivalent, Engineering, Botany +16

Total phenolics, flavonoids, tannins and antioxidant activity of lima beans conserved in a Brazilian Genebank

Tânia da Silveira Agostini-Costa, Ana Flávia P Teodoro, Rosa De Belém das Neves Alves et al. · Ciência Rural · 2014 · 34 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +15

The pequi pulp oil (Caryocar brasiliense Camb.) provides protection against aging-related anemia, inflammation and oxidative stress in Swiss mice, especially in females

Mariana Matos Roll, Ana Luisa Miranda‐Vilela, João Paulo Figueiró Longo et al. · Genetics and Molecular Biology · 2018 · 30 citations · Full text

Inflammation, Caryocar Brasiliense Camb, Continued Exposure +15

Vitamin C content in Habanero pepper accessions (Capsicum chinense)

Ana Flávia P Teodoro, Rosa de BN Alves, Leandro B Ribeiro et al. · Horticultura Brasileira · 2013 · 29 citations · Full text

Food Chemistry, Nutrition, Ascorbic Acid +7