Beatriz Rosana Cordenunsi

Author

Also Known As

B. Cordenunsi, B. R. CORDENUNSI, B.R. Cordenunsi, BEATRIZ ROSANA CORDENUNSI, Beatriz Cordenunsi, Beatriz R Cordenunsi, Beatriz R. CORDENUNSI, Beatriz R. Cordenunsi, Beatriz Rosana CORDENUNSI, Beatriz Rosana Cordenunsi

Publications

4.3K

Citations

H-Index

Concepts

All Affiliations

Universidade de São Paulo Universidade Estadual de Campinas (UNICAMP)Universidade Federal do Rio de Janeiro Brazilian Synchrotron Light Laboratory

About

Beatriz Rosana Cordenunsi is an author at Universidade de São Paulo specializing in engineering, food chemistry, and plant physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	23	1.6K
2	Health Sciences	8	8	880
3	Natural Sciences	8	8	421
4	Medicine	7	7	403
5	Public Health	2	2	95

Beatriz Rosana Cordenunsi

Publications

4.1K

Citations

H-Index

Page 1

	Year	Citations
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars Beatriz Rosana Cordenunsi, Maria Inés Genovese, João Roberto Oliveira do Nascimento, Food Chemistry Food ChemistryAgricultural ChemistryChemical CompositionAntioxidant ActivityStrawberry Cultivars	2004	315
Influence of Cultivar on Quality Parameters and Chemical Composition of Strawberry Fruits Grown in Brazil Beatriz Rosana Cordenunsi, João Roberto Oliveira do Nascimento, Maria Inés Genovese, Journal of Agricultural and Food Chemistry	2002	242
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage Beatriz Rosana Cordenunsi, João Roberto Oliveira do Nascimento, Franco Maria Lajolo Food Chemistry Food ChemistryShelf LifeBotanyAgricultural EconomicsPhysico-chemical Changes	2003	241
Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase Beatriz Rosana Cordenunsi, Franco Maria Lajolo Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAgricultural EconomicsAltmetric Attention ScoreRipening	1995	232
Composition and Functional Properties of Banana Flour from Different Varieties Renata Vieira da Mota, Franco Maria Lajolo, Beatriz Rosana Cordenunsi, Starch - Stärke Food ChemistryBanana FlourBiomanufacturingIn Vitro FermentationFood Physic	2000	166
Papaya Fruit Ripening: Response to Ethylene and 1-Methylcyclopropene (1-MCP) João Paulo Fabi, Beatriz Rosana Cordenunsi, Gisela Pizarro de Mattos Barreto, Journal of Agricultural and Food Chemistry Ethylene ProductionEngineeringBotanyBiotechnologyAgricultural Economics	2007	142
Chemical Composition and Glycemic Index of Brazilian Pine (<i>Araucaria angustifolia</i>) Seeds Beatriz Rosana Cordenunsi, Elizabete Wenzel de Menezes, Maria Inés Genovese, Journal of Agricultural and Food Chemistry	2004	140
Beta-amylase expression and starch degradation during banana ripening João Roberto Oliveira do Nascimento, Adair Vieira Júnior, P. Z. Bassinello, Postharvest Biology and Technology BiosynthesisEngineeringBiochemistryBiotechnologyRipening	2006	132
Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet Taste Maria Luiza Passanezi Araújo Gómez, Franco Maria Lajolo, Beatriz Rosana Cordenunsi Journal of Food Science Food ChemistryNutritionPapaya RipeningSugar ContentFlavoromics	2002	119
Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão) Elizabete Wenzel de Menezes, Carmen C. Tadini, Tatiana Beatrís Tribess, Plant Foods for Human Nutrition Food ChemistryNutritionUnripe Banana FlourEngineeringFood Composition	2011	111

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