Bioactive amines changes during the ripening and thermal processes of bananas and plantains-Reference-Cited by-同舟云学术

Bioactive amines changes during the ripening and thermal processes of bananas and plantains

Published:2019-11 Issue: Volume:298 Page:125020
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Borges Cristine Vanz^ORCID,Belin Matheus Antônio Filiol,Amorim Edson Perito,Minatel Igor Otavio^ORCID,Monteiro Gean Charles^ORCID,Gomez Gomez Hector Alonzo,Monar Giovana Rafaela Stelzer,Lima Giuseppina Pace Pereira

Funder

São Paulo Research Foundation

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Bioactive amines and carbohydrate changes during ripening of “Prata” banana (Musa acuminata x M. balbisiana);Adão;Food Chemistry,2005

2. Study of polyamines during grape ripening indicate an important role of polyamine catabolism;Agudelo-Romero;Plant Physiology and Biochemistry,2013

3. Identification and characterization of serotonin as an anti-browning compound of apple and pear;Bajwa;Postharvest Biology and Technology,2015

4. Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.);Borges;Food Research International,2018

5. Postharvest 1-methylcyclopropene application in ripening control of ‘ Stark Red Gold ’ nectarines : Temperature-dependent effects on ethylene production and biosynthetic gene expression, fruit quality, and polyamine levels;Bregoli;Postharvest Biology and Technology,2005

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