Ida EI - Search Results

1

Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans (Glycine max L. Merril) and Recovery of Isoflavone Aglycones.

Yoshiara LY, Madeira TB, de Camargo AC, Shahidi F, Ida EI. Yoshiara LY, et al. Among authors: ida ei. Foods. 2018 Jul 13;7(7):110. doi: 10.3390/foods7070110. Foods. 2018. PMID: 30011817 Free PMC article.

2

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

3

Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time.

Falcão HG, Handa CL, Silva MBR, de Camargo AC, Shahidi F, Kurozawa LE, Ida EI. Falcão HG, et al. Among authors: ida ei. Food Chem. 2018 Dec 15;269:404-412. doi: 10.1016/j.foodchem.2018.07.028. Epub 2018 Jul 4. Food Chem. 2018. PMID: 30100452

4

Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activation.

Falcão HG, Silva MBR, de Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Falcão HG, et al. Among authors: ida ei. J Food Biochem. 2019 Nov;43(11):e13018. doi: 10.1111/jfbc.13018. Epub 2019 Aug 23. J Food Biochem. 2019. PMID: 31441957

5

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

6

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

7

Enzymatic pretreatment in the extraction process of soybean to improve protein and isoflavone recovery and to favor aglycone formation.

Penha CB, Falcão HG, Ida EI, Speranza P, Kurozawa LE. Penha CB, et al. Among authors: ida ei. Food Res Int. 2020 Nov;137:109624. doi: 10.1016/j.foodres.2020.109624. Epub 2020 Aug 13. Food Res Int. 2020. PMID: 33233212 Free article.

8

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

9

Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity.

Handa CL, de Lima FS, Guelfi MFG, Fernandes MDS, Georgetti SR, Ida EI. Handa CL, et al. Among authors: ida ei. Food Chem. 2019 Jan 15;271:274-283. doi: 10.1016/j.foodchem.2018.07.188. Epub 2018 Jul 26. Food Chem. 2019. PMID: 30236677

10

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

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