Elza Iouko Ida

Best Publications

• 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

  351
  Citations

• DIETARY VITAMIN E INHIBITS POULTRY PSE AND IMPROVES MEAT FUNCTIONAL PROPERTIES

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  206
  Citations

• Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

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  168
  Citations

• Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat.

  Rafael H. Carvalho;Elza I. Ida;Marta S. Madruga;Sandra L. Martínez

  103
  Citations

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

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  97
  Citations

• 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

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  89
  Citations

• Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (Pale, Soft, Exudative) meat

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  87
  Citations

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

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  83
  Citations

• Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization

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  79
  Citations

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

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  76
  Citations

• Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation.

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  70
  Citations

• The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

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  69
  Citations

• Protein and lipid oxidations in jerky chicken and consequences on sensory quality

  Fábio A.P. Silva;Mario Estévez;Valquíria C.S. Ferreira;Samara A. Silva

  63
  Citations

• PHOSPHOLIPASE A2 ACTIVITY IN POULTRY PSE, PALE, SOFT, EXUDATIVE, MEAT

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  63
  Citations

• 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.

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  58
  Citations

• Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production.

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  56
  Citations

• Near-infrared spectroscopy as a rapid method for evaluation physicochemical changes of stored soybeans

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  50
  Citations

• Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

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  37
  Citations

• The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product

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  37
  Citations

• Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

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  34
  Citations