World's Best Scientists 2026 revealed!
Beatriz Rosana Cordenunsi

Beatriz Rosana Cordenunsi

D-Index & Metrics

Plant Science and Agronomy

D-Index
40
Citations
5173
World Ranking
3999
National Ranking
76

Best Publications

  • 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;Neuza Mariko Aymoto Hassimotto

  • Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage

    B.R. Cordenunsi;J.R.O. Nascimento;F.M. Lajolo

  • 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;Franco Maria Lajolo

  • Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase

    Beatriz R. Cordenunsi;Franco M. Lajolo

  • Composition and functional properties of banana flour from different varieties.

    Renata Vieira da Mota;Franco M. Lajolo;Beatriz R. Cordenunsi;Cesar Ciacco

  • Chemical composition and glycemic index of Brazilian pine (Araucaria angustifolia) seeds.

    Beatriz Rosana Cordenunsi;Elizabete Wenzel de Menezes;Maria Inés Genovese;Célia Colli

  • Papaya Fruit Ripening: Response to Ethylene and 1-Methylcyclopropene (1-MCP)

    Joao Paulo Fabi;Beatriz Rosana Cordenunsi;Gisela P. De Mattos Barreto;Adriana Z. Mercadante

  • Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão).

    Elizabete Wenzel Menezes;Carmen Cecília Tadini;Tatiana Beatris Tribess;Angela Zuleta

  • Beta-amylase expression and starch degradation during banana ripening

    João Roberto Oliveira do Nascimento;Adair Vieira Júnior;Priscila Zaczuk Bassinello;Beatriz Rosana Cordenunsi

  • Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet Taste

    M. Gomez;F. Lajolo;B. Cordenunsi

  • Phenolics and Antioxidant Properties of Fruit Pulp and Cell Wall Fractions of Postharvest Banana (Musa acuminata Juss.) Cultivars

    Richard N Bennett;Tânia M Shiga;Neuza M A Hassimotto;Eduardo A S Rosa

  • Isolation and Characterization of Starch from Seeds of Araucaria brasiliensis: A Novel Starch for Application in Food Industry

    Luis Arturo Bello‐Pérez;Francisco J. García‐Suárez;Guadalupe Méndez‐Montealvo;João Roberto Oliveira do Nascimento

  • Inhibition of β-amylase activity, starch degradation and sucrose formation by indole-3-acetic acid during banana ripening

    Eduardo Purgatto;Franco Maria Lajolo;João Roberto Oliveira do Nascimento;Beatriz Rosana Cordenunsi

  • Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

    Neuza Mariko Aymoto Hassimotto;Renata Vieira da Mota;Beatriz Rosana Cordenunsi;Franco Maria Lajolo

  • Ripening‐associated changes in the amounts of starch and non‐starch polysaccharides and their contributions to fruit softening in three banana cultivars

    Tania M. Shiga;Claudineia A. Soares;Joao R. O. Nascimento;Eduardo Purgatto

  • Banana sucrose-phosphate synthase gene expression during fruit ripening.

    João Roberto Oliveira do Nascimento;Beatriz Rosana Cordenunsi;Franco Maria Lajolo;Marcos Júlio Caruso Alcocer

  • Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening

    Tatiana Torres Toledo;Silvia Beserra Nogueira;Beatriz Rosana Cordenunsi;Fábio César Gozzo

  • Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening.

    Maria Rosecler Miranda Rossetto;João Roberto Oliveira do Nascimento;Eduardo Purgatto;João Paulo Fabi

  • 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

    Eduardo Purgatto;João Roberto Oliveira do Nascimento;Franco Maria Lajolo;Beatriz Rosana Cordenunsi

  • 2D-DIGE analysis of mango (Mangifera indica L.) fruit reveals major proteomic changes associated with ripening.

    Jonathan de Magalhães Andrade;Tatiana Torres Toledo;Silvia Beserra Nogueira;Beatriz Rosana Cordenunsi

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