Fernando Sanches de Lima

Conversion/degradation of isoflavones and color alterations during the drying of okara

Marina Martins Muliterno, Daniele Bobrowski Rodrigues, Fernando Sanches de Lima et al. · LWT · 2016 · 93 citations

Food Chemistry, Color Alterations, Agricultural Chemistry +8

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

Cíntia Ladeira Handa, Fernando Sanches de Lima, Marcela Fernanda Geton Guelfi et al. · Food Chemistry · 2018 · 83 citations

Food Chemistry, Food Fermentation, Health Sciences +5

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

Meg da Silva Férnandes, Fernando Sanches de Lima, Daniele Bobrowski Rodrigues et al. · Food Chemistry · 2017 · 78 citations

Food Chemistry, Nutrition, Food Bioactive Compound +8

Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design

Cíntia Ladeira Handa, Fernando Sanches de Lima, Marcela Fernanda Geton Guelfi et al. · Food Chemistry · 2015 · 67 citations

Solvent Extraction, Chemical Engineering, Simplex-centroid Design +10

The effects of soybean soaking on grain properties and isoflavones loss

Fernando Sanches de Lima, Louise Emy Kurozawa, Elza Iouko Ida · LWT · 2014 · 58 citations · Full text

Nutrition, Engineering, Food Analysis +16