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FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit
FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit
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FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit

Manrique, Guillermo D. ; Lajolo, Franco M.

Postharvest biology and technology, 2002-05, Vol.25 (1), p.99-107 [Periódico revisado por pares]

New York, NY: Elsevier B.V

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2
Cell-wall polysaccharide modifications during postharvest ripening of papaya fruit ( Carica papaya)
Cell-wall polysaccharide modifications during postharvest ripening of papaya fruit ( Carica papaya)
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Cell-wall polysaccharide modifications during postharvest ripening of papaya fruit ( Carica papaya)

Manrique, Guillermo D ; Lajolo, Franco M

Postharvest biology and technology, 2004-07, Vol.33 (1), p.11-26 [Periódico revisado por pares]

New York, NY: Elsevier B.V

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3
Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase
Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase
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Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase

Cordenunsi, Beatriz R ; Lajolo, Franco M

Journal of agricultural and food chemistry, 1995-02, Vol.43 (2), p.347-351 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Papaya Fruit Ripening:  Response to Ethylene and 1-Methylcyclopropene (1-MCP)
Papaya Fruit Ripening:  Response to Ethylene and 1-Methylcyclopropene (1-MCP)
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Papaya Fruit Ripening:  Response to Ethylene and 1-Methylcyclopropene (1-MCP)

Fabi, João Paulo ; Cordenunsi, Beatriz Rosana ; de Mattos Barreto, Gisela P ; Mercadante, Adriana Z ; Lajolo, Franco M ; Oliveira do Nascimento, João Roberto

Journal of agricultural and food chemistry, 2007-07, Vol.55 (15), p.6118-6123 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
The cold storage of green bananas affects the starch degradation during ripening at higher temperature
The cold storage of green bananas affects the starch degradation during ripening at higher temperature
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The cold storage of green bananas affects the starch degradation during ripening at higher temperature

Peroni-Okita, Fernanda H.G. ; Cardoso, Mateus B. ; Agopian, Roberta G.D. ; Louro, Ricardo P. ; Nascimento, João R.O. ; Purgatto, Eduardo ; Tavares, Maria I.B. ; Lajolo, Franco M. ; Cordenunsi, Beatriz R.

Carbohydrate polymers, 2013-07, Vol.96 (1), p.137-147 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
In vivo degradation of banana starch: Structural characterization of the degradation process
In vivo degradation of banana starch: Structural characterization of the degradation process
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In vivo degradation of banana starch: Structural characterization of the degradation process

Peroni-Okita, Fernanda H.G. ; Simão, Renata A. ; Cardoso, Mateus B. ; Soares, Claudinéia A. ; Lajolo, Franco M. ; Cordenunsi, Beatriz R.

Carbohydrate polymers, 2010-06, Vol.81 (2), p.291-299 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava
Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava
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Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava

Gomez, Maria Luiza PA ; Lajolo, Franco M

Journal of the science of food and agriculture, 2008-04, Vol.88 (5), p.756-762 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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8
Amylolytic Activity in Fruits:  Comparison of Different Substrates and Methods Using Banana as Model
Amylolytic Activity in Fruits:  Comparison of Different Substrates and Methods Using Banana as Model
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Amylolytic Activity in Fruits:  Comparison of Different Substrates and Methods Using Banana as Model

Bassinello, Priscila Z ; Cordenunsi, Beatriz R ; Lajolo, Franco M

Journal of agricultural and food chemistry, 2002-10, Vol.50 (21), p.5781-5786 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Activity and expression of banana starch phosphorylases during fruit development and ripening
Activity and expression of banana starch phosphorylases during fruit development and ripening
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Activity and expression of banana starch phosphorylases during fruit development and ripening

da Mota, Renata V. ; Cordenunsi, Beatriz R. ; do Nascimento, João R.O. ; Purgatto, Eduardo ; Rosseto, Maria R.M. ; Lajolo, Franco M.

Planta, 2002-12, Vol.216 (2), p.325-333 [Periódico revisado por pares]

Berlin: Springer-Verlag

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10
Banana sucrose-phosphate synthase gene expression during fruit ripening
Banana sucrose-phosphate synthase gene expression during fruit ripening
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Banana sucrose-phosphate synthase gene expression during fruit ripening

Nascimento, J.R.O. do ; Cordenunsi, B.R ; Lajolo, F.M ; Alcocer, M.J.C

Planta, 1997, Vol.203 (3), p.283-288 [Periódico revisado por pares]

Berlin: Springer-Verlag

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