CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Botucatu. Instituto de Biociências (IBB) (Institutional affiliation for the last research proposal) Birthplace: Brazil
Has experience in Nutrition, focusing on biochemical analysis, acting on the following subjects: bioactive compounds and antioxidant capacity in foods and beverages by spectrophotometry and high performance liquid chromatography (HPLC) (Source: Lattes Curriculum)
Hypovitaminosis A is a world public health problem, mainly in developing and underdeveloped countries. Sweet potato (Ipomoea potatoes) is a food that is easily accessible, inexpensive, and can offer to the population high levels of pro-vitamin A carotenoids (pVACs), which helps to control this deficiency. This project aims to analyze the carotenoid content and profile in orange-fleshed sw…
From 01/11/2016 to 10/31/2017, the FAPESP Project entitled "Antioxidant and nutritional components in banana during post-harvest and after thermal processing" (Process: 2016 / 17241-9), in which we analyzed total phenols, total flavonoids and total carotenoids, antioxidant activity (DPPH and FRAP), total sugars, total lipids (LT) and total proteins (PT) of 4 banana accessions and/or new i…
Musa spp. belongs to the Musaceae family and is popularly known as banana, a fruit commonly found in almost all of Brazil and it has probable Asian origin. The climate, soil, cultivation methods can affect the quality of vegetables, especially in relation to chemical composition and antioxidant potential. Other factors can alter the bioactive compounds, such as heat processing and storage…
| 3 / 3 | Completed scholarships in Brazil |
| Associated processes | |
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
| Publications | 3 |
| Citations | 5 |
| Cit./Article | 1.7 |
| Data from Web of Science | |
BORGES, CRISTINE VANZ; FILIOL BELIN, MATHEUS ANTONIO; AMORIM, EDSON PERITO; MINATEL, IGOR OTAVIO; MONTEIRO, GEAN CHARLES; GOMEZ GOMEZ, HECTOR ALONZO; STELZER MONAR, GIOVANA RAFAELA; PEREIRA LIMA, GIUSEPPINA PACE. Bioactive amines changes during the ripening and thermal processes of bananas and plantains. Food Chemistry, v. 298, NOV 15 2019. Web of Science Citations: 1. (16/00972-0, 17/23488-0, 16/22665-2)
BORGES, V, C.; MARASCHIN, M.; COELHO, D. S.; LEONEL, M.; GOMEZ, H. A. G.; BELIN, M. A. F.; DIAMANTE, M. S.; AMORIM, E. P.; GIANETI, T.; CASTRO, G. R.; et al. Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains. Food Research International, v. 132, JUN 2020. Web of Science Citations: 1. (16/00972-0, 17/23488-0, 16/22665-2)
BORGES, V, C.; MINATEL, I. O.; AMORIM, E. P.; BELIN, M. A. F.; GOMEZ-GOMEZ, H. A.; CORREA, C. R.; LIMA, G. P. P.. Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.). Food Research International, v. 124, n. SI, p. 129-136, OCT 2019. Web of Science Citations: 3. (16/00972-0, 17/23488-0, 16/22665-2)