Quantification of flavonoids, minerals, and pigments present in “Nanicão” bananas during the ripening process von Souza, Angela Vacaro, Favaro, Vitória Ferreira da Silva, Mello, Jéssica Marques, dos Santos, Felipe André, Dall'Antonia, Giseli Boiam, Vicente, Eduardo Festozo

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Prediction of Bioactive Compounds and Antioxidant Activity in Bananas during Ripening Using Non-Destructive Parameters as Input Data von Souza, Angela Vacaro de, Favaro, Vitória Ferreira da Silva, Mello, Jéssica Marques de, Canato, Vinicius, Sartori, Diogo de Lucca, Putti, Fernando Ferrari, Tadayozzi, Yasmin Saegusa, Salgado, Douglas D'Alessandro

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Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes von Souza, Angela Vacaro, Mello, Jéssica Marques, Silva Favaro, Vitória Ferreira, Silva, Victória Farias, Santos, Tayla Gabrielly Ferreira, Sartori, Diogo, Putti, Fernando Ferrari

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Metabolism of bioactive compounds and antioxidant activity in bananas during ripening von de Souza, Angela Vacaro, Mello, Jéssica Marques, Silva Favaro, Vitória Ferreira, Santos, Tayla Gabrielly Ferreira, Santos, Gabriel Pereira, Lucca Sartori, Diogo, Ferrari Putti, Fernando

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Radial base neural network for the detection of banana maturation stages: perceptron multilayer network comparison von Bonini Neto, Alfredo, Ferreira da Silva Fávaro, Vitória, Prado Leão dos Santos, Wesley, Marques de Mello, Jéssica, Vacaro de Souza, Angela

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