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Beatriz Rosana Cordenunsi

Observed names: 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, CORDENUNSI, B. R.
OpenAlex ID: A5082013723
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars
2004 · Beatriz Rosana Cordenunsi, Maria Inés Genovese, et al. · Food Chemistry · 328
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage
2003 · B.R. Cordenunsi, J.R.O. Nascimento, et al. · Food Chemistry · 250
Influence of Cultivar on Quality Parameters and Chemical Composition of Strawberry Fruits Grown in Brazil
2002 · Beatriz Rosana Cordenunsi, João Roberto Oliveira do Nascimento, et al. · Journal of Agricultural and Food Chemistry · 247
Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase
1995 · Beatriz R. Cordenunsi, Franco M. Lajolo · Journal of Agricultural and Food Chemistry · 242
Composition and Functional Properties of Banana Flour from Different Varieties
2000 · Renata Vieira da Mota, Franco M. Lajolo, et al. · Starch - Stärke · 178
Chemical Composition and Glycemic Index of Brazilian Pine (Araucaria angustifolia) Seeds
2004 · Beatriz Rosana Cordenunsi, Elizabete Wenzel de Menezes, et al. · Journal of Agricultural and Food Chemistry · 151
Papaya Fruit Ripening: Response to Ethylene and 1-Methylcyclopropene (1-MCP)
2007 · João Paulo Fabi, Beatriz Rosana Cordenunsi, et al. · Journal of Agricultural and Food Chemistry · 142
Beta-amylase expression and starch degradation during banana ripening
2006 · João Roberto Oliveira do Nascimento, Adair Vieira Júnior, et al. · Postharvest Biology and Technology · 140
Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)
2011 · Elizabete Wenzel Menezes, Carmen Cecília Tadini, et al. · Plant Foods for Human Nutrition · 126
Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet Taste
2002 · M. Gomez, F. Lajolo, et al. · Journal of Food Science · 120
Phenolics and Antioxidant Properties of Fruit Pulp and Cell Wall Fractions of Postharvest Banana (Musa acuminata Juss.) Cultivars
2010 · Richard N. Bennett, Tânia M. Shiga, et al. · Journal of Agricultural and Food Chemistry · 115
Ripening‐associated changes in the amounts of starch and non‐starch polysaccharides and their contributions to fruit softening in three banana cultivars
2011 · Tania M Shiga, Claudinéia A Soares, et al. · Journal of the Science of Food and Agriculture · 103
Isolation and Characterization of Starch from Seeds of Araucaria brasiliensis: A Novel Starch for Application in Food Industry
2006 · Luis Arturo Bello‐Pérez, Francisco J. García‐Suárez, et al. · Starch - Stärke · 94
The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid
2002 · Eduardo Purgatto, João Roberto Oliveira do Nascimento, et al. · Journal of Plant Physiology · 89
Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening
2012 · Tatiana Torres Toledo, Silvia Beserra Nogueira, et al. · Postharvest Biology and Technology · 85
Inhibition of β-amylase activity, starch degradation and sucrose formation by indole-3-acetic acid during banana ripening
2001 · Eduardo Purgatto, Franco Maria Lajolo, et al. · Planta · 81
Influence of different banana cultivars on volatile compounds during ripening in cold storage
2012 · Heliofabia Virginia de Vasconcelos Facundo, Deborah dos Santos Garruti, et al. · Food Research International · 80
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Banana sucrose-phosphate synthase gene expression during fruit ripening
1997 · João Roberto Oliveira do Nascimento, Beatriz Rosana Cordenunsi, et al. · Planta · 80
Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit
2011 · Roberta Ghedini Der Agopian, Fernanda Helena Gonçalves Peroni-Okita, et al. · Postharvest Biology and Technology · 78
Plantain and Banana Starches: Granule Structural Characteristics Explain the Differences in Their Starch Degradation Patterns
2011 · Claudinéia Aparecida Soares, Fernanda Helena Gonçalves Peroni-Okita, et al. · Journal of Agricultural and Food Chemistry · 72
Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil
2008 · Neuza Mariko Aymoto Hassimotto, Renata Vieira da Mota, et al. · Food Science and Technology · 71
2D-DIGE analysis of mango (Mangifera indica L.) fruit reveals major proteomic changes associated with ripening
2012 · Jonathan de Magalhães Andrade, Tatiana Torres Toledo, et al. · Journal of Proteomics · 70
The cold storage of green bananas affects the starch degradation during ripening at higher temperature
2013 · Fernanda H.G. Peroni-Okita, Mateus B. Cardoso, et al. · Carbohydrate Polymers · 67
Benzylglucosinolate, Benzylisothiocyanate, and Myrosinase Activity in Papaya Fruit during Development and Ripening
2008 · Maria Rosecler Miranda Rossetto, João Roberto Oliveira do Nascimento, et al. · Journal of Agricultural and Food Chemistry · 67
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Changes in Cell Wall Composition Associated to the Softening of Ripening Papaya: Evidence of Extensive Solubilization of Large Molecular Mass Galactouronides
2009 · Tânia Misuzu Shiga, João Paulo Fabi, et al. · Journal of Agricultural and Food Chemistry · 64
Works count: 86
Citation count: 4,461
H-index: 40
I10-index: 60
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