Falcão HG - Search Results

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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: falcao hg. 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.

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. 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

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. J Food Biochem. 2019 Nov;43(11):e13018. doi: 10.1111/jfbc.13018. Epub 2019 Aug 23. J Food Biochem. 2019. PMID: 31441957

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