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| 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 | 205 | 2001 |
| 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 | 156 | 2010 |
| 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 | 98 | 2017 |
| 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 | 97 | 2014 |
| 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 | 93 | 2017 |
| 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 | 90 | 2010 |
| Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation M da Silva Fernandes, FS Lima, D Rodrigues, C Handa, M Guelfi, ... Food Chemistry 229, 373-380, 2017 | 87 | 2017 |
| 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 | 85 | 2011 |
| 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 | 84 | 2016 |
| 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 | 81 | 2012 |
| 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 | 80 | 2009 |
| 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 | 80 | 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 | 76 | 2004 |
| 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 | 73 | 2016 |
| Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity CL Handa, FS de Lima, MFG Guelfi, M da Silva Fernandes, SR Georgetti, ... Food Chemistry 271, 274-283, 2019 | 72 | 2019 |
| Changes in soymilk during fermentation with kefir culture: Oligosaccharides hydrolysis and isoflavone aglycone production TR Baú, S Garcia, EI Ida International Journal of Food Sciences and Nutrition 66 (8), 845-850, 2015 | 70 | 2015 |
| 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 AQ Júnior, EI Ida Food Chemistry 166, 173-178, 2015 | 70 | 2015 |
| 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 | 67 | 2007 |
| Protein and lipid oxidations in jerky chicken and consequences on sensory quality FAP Silva, M Estévez, VCS Ferreira, SA Silva, LTM Lemos, EI Ida, ... Lwt 97, 341-348, 2018 | 66 | 2018 |
