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Brasil
Pesquisa Agropecuária Brasileira (0100-204X)
Effects of genetics and environment on isoflavone content of soybean from different regions of Brazil

Received Citations (12)

publishing year previous first author document title
2004 Brazilian Archives of Biology and Technology Carrão-Panizzi, Mercedes C. Hydrothermal treatments in the development of isoflavone aglycones in soybean (Glycine max (L.) Merrill) grains
2012 Brazilian Journal of Food Technology Silva, Carlos Eduardo da Isoflavone contents of whole soybeans and their components, obtained from different cultivars (Glycine max (L.) Merrill)
2006 Food Science and Technology (Campinas) Bowles, Simone Physicochemical characterization of the soymilk by product - okara
2003 Pesquisa Agropecuária Brasileira Carrão-Panizzi, Mercedes Concórdia Effects of genotypes, environments and hydrothermal treatments on the isoflavone aglycone concentration in soybean grains
2011 Horticultura Brasileira Castoldi, Renata Características agronômicas, teor de isoflavonas e inibidor de tripsina Kunitz em genótipos de soja-hortaliça
2011 Ciência Rural Fante, Camila Argenta Teor de isoflavonas e proteínas nos grãos de soja submetida ao alagamento em diferentes estádios de desenvolvimento
2009 Pesquisa Agropecuária Brasileira Carrão-Panizzi, Mercedes Concórdia Variação genética e ambiental no teor de isoflavonas de sementes de soja cultivada no Brasil
2011 Pesquisa Agropecuária Brasileira Ferreira, Márcia Pires Mudanças no perfil de isoflavonas e na composição química de 'tempeh' durante o processamento e a refrigeração
2002 Food Science and Technology (Campinas) Park, Yong Kun Conversion of malonyl-beta-glycoside isoflavones into glycoside isoflavones in brazilian soybeans
2015 Acta Scientiarum. Agronomy Babujia, Letícia Carlos Composição química de grãos de soja resistente ao glifosato e sua respectiva parental convencional em diferentes condições edafoclimáticas do Brasil
2008 Food Science and Technology (Campinas) Alezandro, Marcela Roquim Transgenic soybean BRS 243 RR: determination of macronutrients and isoflavones daidzein and genistein by High Performance Liquid Chromatography (HPLC)
2004 Food Science and Technology (Campinas) Góes-Favoni, Silvana Pedroso de Isoflavones in commercial soy foods
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