Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability AssessmentsDavi Vieira Teixeira da Silva, Vânia Margaret Flosi Paschoalin, Diego dos Santos Baião et al.|Molecules|2019Cited by 194
Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuitsFabrício de Oliveira Silva, Daniel Perrone, Thamires Gonçalves Miranda et al.|LWT|2017Cited by 79
Characterization and stability of bioactive compounds from soybean mealFabrício de Oliveira Silva, Daniel Perrone|LWT|2015Cited by 45
Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressureDavi Vieira Teixeira da Silva, Vânia Margaret Flosi Paschoalin, Anna Paola Trindade Rocha Pierucci et al.|Food & Nutrition Research|2016Cited by 44
Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adultsFabrício de Oliveira Silva, Daniel Perrone, Thayane CC Lemos et al.|Journal of the Science of Food and Agriculture|2020Cited by 27