Cristine Vanz Borges

Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains

Cristine Vanz Borges, Marcelo Maraschin, Daniela Sousa Coelho et al. · Food Research International · 2020 · 70 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +8

Characterisation of metabolic profile of banana genotypes, aiming at biofortified Musa spp. cultivars

Cristine Vanz Borges, Vanusia Batista de Oliveira Amorim, Fernanda Ramlov et al. · Food Chemistry · 2013 · 59 citations

Biology, Banana Genotypes, Metabolic Profile +11

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