Výsledky vyhledávání - "Vitória Ferreira da Silva Favaro"

Akademický článek

Software for classification of banana ripening stage using machine learning

Autor: Angela Vacaro de Souza, Jéssica Marques de Mello, Vitória Ferreira da Silva Favaro, Fernando Ferrari Putti

Publikováno v: Revista Brasileira de Fruticultura, Vol 46 (2024)

Abstract: Pattern recognition aims to classify some datasets into specific classes or clusters, having several applications in agriculture. The objectification of the process minimizes errors since it reduces subjectivity, allowing a fairer remunerat

Externí odkaz: https://doaj.org/article/d4e2048f52634f7ab2ffed3274dace8d

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Akademický článek

Prediction of Bioactive Compounds and Antioxidant Activity in Bananas during Ripening Using Non-Destructive Parameters as Input Data

Autor: Angela Vacaro de Souza, Vitória Ferreira da Silva Favaro, Jéssica Marques de Mello, Vinicius Canato, Diogo de Lucca Sartori, Fernando Ferrari Putti, Yasmin Saegusa Tadayozzi, Douglas D’Alessandro Salgado

Publikováno v: Foods, Vol 13, Iss 14, p 2284 (2024)

Vegetable quality parameters are established according to standards primarily based on visual characteristics. Although knowledge of biochemical changes in the secondary metabolism of plants throughout development is essential to guide decision-makin

Externí odkaz: https://doaj.org/article/3dccaad1d966499c99ba4bbba85d9e41

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Metabolism of bioactive compounds and antioxidant activity in bananas during ripening

Autor: Vitória Ferreira da Silva Favaro, Diogo de Lucca Sartori, Gabriel Pereira dos Santos, Angela Vacaro de Souza, Fernando Ferrari Putti, Tayla Gabrielly Ferreira dos Santos, Jéssica Marques de Mello

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2022-04-29T08:45:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01 The study aimed to characterize bananas in their different stages of ripeness, to determine the variables that demonstrate higher levels at e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29b7766c536e32ab262247cd71dacaba
https://doi.org/10.1111/jfpp.15959

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Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing

Autor: Vitória Ferreira da Silva Favaro, Victória Farias da Silva, Jéssica Marques de Mello, Angela Vacaro de Souza, Diogo de Lucca Sartori, Fernando Ferrari Putti

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e44991110192
Research, Society and Development; Vol. 9 Núm. 11; e44991110192
Research, Society and Development; v. 9 n. 11; e44991110192
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The aim of the study was to evaluate the impact of processing by cooking in natura fruits on the content of bioactive compounds - vitamin C and ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene and β-carotene - an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10d13518b9bad54195f391c54b2f44da
https://rsdjournal.org/index.php/rsd/article/view/10192

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