J. M. G. Mandarino

Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258

Luz María Paucar‐Menacho, Mark A. Berhow, J. M. G. Mandarino et al. · Food Research International · 2009 · 120 citations · Full text

The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

José Carlos Andrade, J. M. G. Mandarino, Louise Emy Kurozawa et al. · Food Chemistry · 2015 · 72 citations

Food Chemistry, Thermal Treatment, Trypsin Inhibitors +6

Cloning, Chromosome Localization, Expression, and Characterization of an Src Homology 2 and Pleckstrin Homology Domain-containing Insulin Receptor Binding Protein hGrb10γ

Lily Dong, Hongyan Du, Sarah G. Porter et al. · Journal of Biological Chemistry · 1997 · 71 citations · Full text

Chemical composition of tempeh from soybean cultivars specially developed for human consumption

Ana Carla Furlan Bavia, Carlos Eduardo da Silva, Márcia Pires Ferreira et al. · Food Science and Technology · 2012 · 66 citations · Full text

Nutrition, Engineering, Human Consumption +17

Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology

Luz María Paucar‐Menacho, Mark A. Berhow, J. M. G. Mandarino et al. · Food Chemistry · 2009 · 63 citations