Ida EI - Search Results

1

Optimization of soy isoflavone extraction with different solvents using the simplex-centroid mixture design.

Yoshiara LY, Madeira TB, Delaroza F, da Silva JB, Ida EI. Yoshiara LY, et al. Among authors: ida ei. Int J Food Sci Nutr. 2012 Dec;63(8):978-86. doi: 10.3109/09637486.2012.690026. Epub 2012 May 24. Int J Food Sci Nutr. 2012. PMID: 22621769

2

Cassava starch as a stabilizer of soy-based beverages.

Drunkler NL, Leite RS, Mandarino JM, Ida EI, Demiate IM. Drunkler NL, et al. Among authors: ida ei. Food Sci Technol Int. 2012 Oct;18(5):489-99. doi: 10.1177/1082013211433072. Food Sci Technol Int. 2012. PMID: 23144242

3

Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design.

Baú TR, Garcia S, Ida EI. Baú TR, et al. Among authors: ida ei. Int J Food Sci Nutr. 2013 Dec;64(8):929-35. doi: 10.3109/09637486.2013.816935. Epub 2013 Jul 23. Int J Food Sci Nutr. 2013. PMID: 23876105

4

Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones.

Handa CL, Couto UR, Vicensoti AH, Georgetti SR, Ida EI. Handa CL, et al. Among authors: ida ei. Food Chem. 2014;152:56-65. doi: 10.1016/j.foodchem.2013.11.101. Epub 2013 Nov 27. Food Chem. 2014. PMID: 24444906

5

Petit suisse from black soybean: bioactive compounds and antioxidant properties during development process.

de Moraes Filho ML, Hirozawa SS, Prudencio SH, Ida EI, Garcia S. de Moraes Filho ML, et al. Among authors: ida ei. Int J Food Sci Nutr. 2014 Jun;65(4):470-5. doi: 10.3109/09637486.2014.880668. Epub 2014 Jan 28. Int J Food Sci Nutr. 2014. PMID: 24467602

6

Profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in soybean sprouts.

Quinhone A Júnior, Ida EI. Quinhone A Júnior, et al. Among authors: ida ei. Food Chem. 2015 Jan 1;166:173-178. doi: 10.1016/j.foodchem.2014.06.012. Epub 2014 Jun 12. Food Chem. 2015. PMID: 25053043

7

Isoflavones of the soybean components and the effect of germination time in the cotyledons and embryonic axis.

Quinhone Júnior A, Ida EI. Quinhone Júnior A, et al. Among authors: ida ei. J Agric Food Chem. 2014 Aug 20;62(33):8452-9. doi: 10.1021/jf502927m. Epub 2014 Aug 12. J Agric Food Chem. 2014. PMID: 25070365

8

Soymilk processing with higher isoflavone aglycone content.

Baú TR, Ida EI. Baú TR, et al. Among authors: ida ei. Food Chem. 2015 Sep 15;183:161-8. doi: 10.1016/j.foodchem.2015.03.026. Epub 2015 Mar 16. Food Chem. 2015. PMID: 25863624

9

Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production.

Baú TR, Garcia S, Ida EI. Baú TR, et al. Among authors: ida ei. Int J Food Sci Nutr. 2015;66(8):845-50. doi: 10.3109/09637486.2015.1095861. Epub 2015 Oct 12. Int J Food Sci Nutr. 2015. PMID: 26460145

10

The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors.

Andrade JC, Mandarino JM, Kurozawa LE, Ida EI. Andrade JC, et al. Among authors: ida ei. Food Chem. 2016 Mar 1;194:1095-101. doi: 10.1016/j.foodchem.2015.08.115. Epub 2015 Sep 3. Food Chem. 2016. PMID: 26471658

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