Elza Iouko Ida
Elza Iouko Ida
Professora da Área de Ciência de Alimentos da Universidade Estadual de Londrina
Verified email at uel.br - Homepage
Title
Cited by
Cited by
Year
Soybean foods and their benefits: potential mechanisms of action
AO Omoni, RE Aluko
Nutrition reviews 63 (8), 272-283, 2005
3002005
Dietary vitamin E inhibits poultry PSE and improves meat functional properties
R OLIVO, AL SCARES, EI IDA, M SHIMOKOMAKI
Journal of Food Biochemistry 25 (4), 271-283, 2001
1682001
Wooden‐breast, white striping, and spaghetti meat: causes, consequences and consumer perception of emerging broiler meat abnormalities
M Petracci, F Soglia, M Madruga, L Carvalho, E Ida, M Estévez
Comprehensive Reviews in Food Science and Food Safety 18 (2), 565-583, 2019
1202019
Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat
AE Wilhelm, MB Maganhini, FJ Hernández-Blazquez, EI Ida, ...
Food chemistry 119 (3), 1201-1204, 2010
1122010
Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones
CL Handa, UR Couto, AH Vicensoti, SR Georgetti, EI Ida
Food Chemistry 152, 56-65, 2014
772014
Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (Pale, Soft, Exudative) meat
GS Simões, A Oba, T Matsuo, A Rossa, M Shimokomaki, EI Ida
Brazilian Archives of Biology and Technology 52, 195-204, 2009
762009
Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat
ROS Langer, GS Simões, AL Soares, A Oba, A Rossa, M Shimokomaki, ...
Brazilian Archives of Biology and Technology 53, 1161-1167, 2010
732010
Response surface methodology for extraction optimization of pigeon pea protein
IY Mizubuti, OB Júnior, LW de Oliveira Souza, EI Ida
Food Chemistry 70 (2), 259-265, 2000
712000
PRESLAUGHTER HANDLING WITH WATER SHOWER SPRAY INHIBITS PSE (PALE, SOFT, EXUDATIVE) BROILER BREAST MEAT IN A COMMERCIAL PLANT …
PD GUARNIERI, AL SOARES, R OLIVO, JP SCHNEIDER, RM MACEDO, ...
Journal of food biochemistry 28 (4), 269-277, 2004
682004
Optimization of soy isoflavone extraction with different solvents using the simplex-centroid mixture design
LY Yoshiara, TB Madeira, F Delaroza, JB da Silva, EI Ida
International Journal of Food Sciences and Nutrition 63 (8), 978-986, 2012
672012
Studies on the extraction and purification of phytic acid from rice bran
C Canan, FTL Cruz, F Delaroza, R Casagrande, CPM Sarmento, ...
Journal of food composition and analysis 24 (7), 1057-1063, 2011
602011
Isoflavone content and β-glucosidase activity in soybean cultivars of different maturity groups
MLL Ribeiro, JMG Mandarino, MC Carrao-Panizzi, MCN De Oliveira, ...
Journal of Food Composition and Analysis 20 (1), 19-24, 2007
602007
The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)
A Oba, M Almeida, JW Pinheiro, EI Ida, DF Marchi, AL Soares, ...
Brazilian archives of biology and technology 52, 205-211, 2009
552009
The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors
JC Andrade, JMG Mandarino, LE Kurozawa, EI Ida
Food chemistry 194, 1095-1101, 2016
542016
Lowering phytic phosphorus by hydration of soybeans
A Beleia, LT Thu Thao, EI Ida
Journal of Food Science 58 (2), 375-377, 1993
531993
Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat
RH Carvalho, EI Ida, MS Madruga, SL Martínez, M Shimokomaki, ...
Food chemistry 215, 129-137, 2017
512017
Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design
CL Handa, FS de Lima, MFG Guelfi, SR Georgetti, EI Ida
Food chemistry 197, 175-184, 2016
502016
Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat
AL SOARES, EI IDA, S MIYAMOTO, FJ HERNÁNDEZ‐BLAZQUEZ, ...
Journal of food biochemistry 27 (4), 309-320, 2003
502003
Conversion/degradation of isoflavones and color alterations during the drying of okara
MM Muliterno, D Rodrigues, FS de Lima, EI Ida, LE Kurozawa
LWT 75, 512-519, 2017
482017
Biological evaluation of mechanically deboned chicken meat protein quality
CC Negrão, IY Mizubuti, MC Morita, C Colli, EI Ida, M Shimokomaki
Food chemistry 90 (4), 579-583, 2005
472005
The system can't perform the operation now. Try again later.
Articles 1–20