|Soybean foods and their benefits: potential mechanisms of action|
AO Omoni, RE Aluko
Nutrition reviews 63 (8), 272-283, 2005
|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
|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
|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
|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
|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
|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
|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
|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
|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
|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
|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
|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
|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
|Lowering phytic phosphorus by hydration of soybeans|
A Beleia, LT Thu Thao, EI Ida
Journal of Food Science 58 (2), 375-377, 1993
|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
|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
|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
|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
|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