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Elza Iouko Ida
Elza Iouko Ida
Professora da Área de Ciência de Alimentos da Universidade Estadual de Londrina
Verified email at uel.br - Homepage
Title
Cited by
Cited by
Year
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
3242019
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
2082001
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
1572010
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
1032017
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
972014
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
952017
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
912010
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
872017
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
872011
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
842016
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
812012
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
802009
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
802000
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
762004
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
752019
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
742016
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
732015
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
712015
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
682007
Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization
BC Geronimo, SM Mastelini, RH Carvalho, SB Júnior, DF Barbin, ...
Infrared Physics & Technology 96, 303-310, 2019
672019
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