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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

Food chemistry, 2015-01, Vol.166, p.173-178

2015

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Isoflavone content and β-glucosidase activity in soybean cultivars of different maturity groups

Journal of food composition and analysis, 2007-02, Vol.20 (1), p.19-24

2007

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Soymilk processing with higher isoflavone aglycone content

Food chemistry, 2015-09, Vol.183, p.161-168

2015

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

Food chemistry, 2016-03, Vol.194, p.1095-1101

2016

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

Food chemistry, 2014-06, Vol.152, p.56-65

2014

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Evaluation of various species of winter oleaginous plants for the production of biodiesel in the State of Parana, Brazil

Industrial crops and products, 2018-12, Vol.126, p.113-118

2018

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β-GLUCOSIDASE ACTIVITY OF SOYBEAN (GLYCINE MAX) EMBRYONIC AXIS GERMINATED IN THE PRESENCE OR ABSENCE OF LIGHT: β-GLUCOSIDASE OF GERMINATED SOYBEAN COMPONENTS

Journal of food biochemistry, 2012-12, Vol.36 (6), p.699-705

2012

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PURIFICATION AND CHARACTERIZATION OF SOY COTYLEDON β-GLUCOSIDASE: PURIFICATION AND CHARACTERIZATION

Journal of food biochemistry, 2013-06, Vol.37 (3), p.302-312

2013

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β-GLUCOSIDASE ACTIVITY OF SOYBEAN (GLYCINE MAX) EMBRYONIC AXIS GERMINATED IN THE PRESENCE OR ABSENCE OF LIGHT

Journal of food biochemistry, 2012-12, Vol.36 (6), p.699-705

2012

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PURIFICATION AND CHARACTERIZATION OF SOY COTYLEDON β-GLUCOSIDASE

Journal of food biochemistry, 2013-06, Vol.37 (3), p.302-312

2013

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Lowering phytic phosphorus by hydration of soybeans

Journal of food science, 1993-03, Vol.58 (2), p.375-377

1993

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Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance

Food chemistry, 2007, Vol.100 (4), p.1630-1633

2007

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Biological evaluation of mechanically deboned chicken meat protein quality

Food chemistry, 2005-05, Vol.90 (4), p.579-583

2005

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Preslaughter handling with water shower spray inhibits PSE (pale, soft, exudative) broiler breast meat in a commercial plant. Biochemical and ultrastructural observations

Journal of food biochemistry, 2004-10, Vol.28 (4), p.269-277

2004

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β-GLUCOSIDASE ACTIVITY AND ISOFLAVONE CONTENT IN GERMINATED SOYBEAN RADICLES AND COTYLEDONS

Journal of food biochemistry, 2006-08, Vol.30 (4), p.453-465

2006

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Analysis - research indicators of the XX Brazilian Congress of Food Science and Technology

Ciência e tecnologia de alimentos, 2007-08, Vol.27

2007

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Meats PSE (Pale, Soft, Exudative) and DFD (Dark, Firm, Dry) of an industrial slaughterline for swine loin

Ciência e tecnologia de alimentos, 2007-08, Vol.27

2007

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Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants

Journal of food composition and analysis, 2003-10, Vol.16 (5), p.587-594

2003

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Germination effect of soybean cv. BR-13 and Parana on phitic acid, total P and trypsin inhibitors levels

Pesquisa agropecuaria brasileira, 1999, Vol.34

1999

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Production and characterization of Fusarium moniliforme and Aspergillus flavus amylase

Bolim do Centro de Pesquisa e Processamento de Alimentos, 2000-01, Vol.18 (1)

2000

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Purification and partial characterization of two proteinaceous alpha-amylase inhibitors from triticale

Journal of food biochemistry, 1994-04, Vol.18 (2), p.83-102

1994

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Omnivores Going Astray: A Review and New Synthesis of Abnormal Behavior in Pigs and Laying Hens

Frontiers in veterinary science, 2016-01, Vol.3, p.57

2016

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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

Isoflavone content and β-glucosidase activity in soybean cultivars of different maturity groups

Soymilk processing with higher isoflavone aglycone content

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

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

Evaluation of various species of winter oleaginous plants for the production of biodiesel in the State of Parana, Brazil

β-GLUCOSIDASE ACTIVITY OF SOYBEAN (GLYCINE MAX) EMBRYONIC AXIS GERMINATED IN THE PRESENCE OR ABSENCE OF LIGHT: β-GLUCOSIDASE OF GERMINATED SOYBEAN COMPONENTS

PURIFICATION AND CHARACTERIZATION OF SOY COTYLEDON β-GLUCOSIDASE: PURIFICATION AND CHARACTERIZATION

β-GLUCOSIDASE ACTIVITY OF SOYBEAN (GLYCINE MAX) EMBRYONIC AXIS GERMINATED IN THE PRESENCE OR ABSENCE OF LIGHT

PURIFICATION AND CHARACTERIZATION OF SOY COTYLEDON β-GLUCOSIDASE

Lowering phytic phosphorus by hydration of soybeans

Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance

Biological evaluation of mechanically deboned chicken meat protein quality

Preslaughter handling with water shower spray inhibits PSE (pale, soft, exudative) broiler breast meat in a commercial plant. Biochemical and ultrastructural observations

β-GLUCOSIDASE ACTIVITY AND ISOFLAVONE CONTENT IN GERMINATED SOYBEAN RADICLES AND COTYLEDONS

Analysis - research indicators of the XX Brazilian Congress of Food Science and Technology

Meats PSE (Pale, Soft, Exudative) and DFD (Dark, Firm, Dry) of an industrial slaughterline for swine loin

Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants

Germination effect of soybean cv. BR-13 and Parana on phitic acid, total P and trypsin inhibitors levels

Production and characterization of Fusarium moniliforme and Aspergillus flavus amylase

Purification and partial characterization of two proteinaceous alpha-amylase inhibitors from triticale

Omnivores Going Astray: A Review and New Synthesis of Abnormal Behavior in Pigs and Laying Hens

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