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 Author(s): BENEDETTI, S.; PRUDÊNCIO, E. S.; MANDARINO, J. M. G.; REZZADORI, K.; PETRUS, J. C. C. An investigation was performed on the profile and the content of isoflavones in the concentrate of aqueous Defatted Soy Flour (DSF) extract obtained by nanofiltration. The effect of thermal treatments... ... |
 Author(s): CASTOLDI, R.; CHARLO, H. C. de O.; VARGAS, P. F.; BRAZ, L. T.; CARRÃO-PANIZZI, M. C. Five vegetable soybean genotypes were evaluated for agronomic characteristics, functional and antinutritional properties. The experiments were conducted in the field, in the School of Agricultural and... ... |
 Author(s): CARRÃO-PANIZZI, M. C.; BERHOW, M.; MANDARINO, J. M. G.; OLIVEIRA, M. C. N. de Abstract The objective of this work was to evaluate isoflavone concentrations in seeds of different Brazilian soybean cultivars grown in a range of locations and environmental conditions in Brazil. Se... ... |
 Author(s): BRANDALISE, M.; SEVERINO, F. E.; MALUF, M. P.; MAIA, I. G. A cDNA clone (designated CaIRL) encoding an isoflavone reductase-like protein from coffee (Coffea arabica) was retrieved during a search for genes showing organ/tissue-specific expression among the ex... ... |
 Author(s): MOREIRA, A. A.; SANTOS, R. F.; MANDARINO, J. M. G.; VARÉA, G. S.; IDA, E. I.; RIBEIRO, M. L. L. The B-glucosidase hydrolyze isoflavone glucosides releasing aglycones. Its application in the food industry is relevant to the production of soybean foods with higher levels of isoflavone aglycones, w... ... |
 Author(s): CIABOTTI, S.; SILVA, A. C. B. B.; JUHASZ, A. C. P.; MENDONÇA, C. D.; TAVANO, O. L.; MANDARINO, J. M. G.; CONÇALVES, C. A. A. This study aimed to evaluate the chemical composition, protein profile, and isoflavones content of soybean genotypes with different seed coat colors, intended for human consumption, for selection purp... ... |
 Author(s): COSTA, G. R.; SOUSA, T. C. de; MANDARINO, J. M. G.; LEITE, R. S.; LABANCA, R. A. Isoflavones are important compounds in soy with functional claims. Their concentrations are influenced by growing conditions and genetics. With the development of genetically modified varieties is cru... ... |
 Author(s): COSTA, G. R.; SILVA, N. de O. C. e; MANDARINO, J. M. G.; LEITE, R. S.; GUIMARÃES, N. C. C.; JUNQUEIRA, R. G.; LABANCA, R. A. The objective of this study was to evaluate the differences in composition among six brands of conventional soybean and six genetically modified cultivars (GM). We focused on the isoflavones profile a... ... |
 Author(s): YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I.
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 Author(s): SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; SOO, Y. L; PRUDENCIO, S. H. The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymi... ... |
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