Eunice Akemi Yamada

Yeast (<i>Saccharomyces cerevisiae</i>) Protein Concentrate:  Preparation, Chemical Composition, and Nutritional and Functional Properties

Eunice Akemi Yamada, Valdemiro Carlos Sgarbieri · Journal of Agricultural and Food Chemistry · 2005 · 153 citations

Nutrition, Functional Properties, Engineering +20

Technological, sensory and microbiological impacts of sodium reduction in frankfurters

Suzana Eri Yotsuyanagi, Carmen J. Contreras‐Castillo, Márcia Mayumi Harada Haguiwara et al. · Meat Science · 2015 · 50 citations

Evaluation of the quality of a molded sweet biscuit enriched with okara flour

Regina Kitagawa Grizotto, Cristiane Rodrigues Gomes Rufi, Eunice Akemi Yamada et al. · Food Science and Technology · 2010 · 25 citations · Full text

Food Chemistry, Nutrition, Engineering +12

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Regina Kitagawa Grizotto, Juliana Cunha de Andrade, Luciana Miyagusku et al. · Food Science and Technology · 2012 · 24 citations · Full text

Nutrition, Engineering, Food Analysis +22