Related references
Note: Only part of the references are listed.Changes in Dietary Intake of Animal and Vegetable Protein and Unhealthy Aging
Rosario Ortola et al.
AMERICAN JOURNAL OF MEDICINE (2020)
Identification of 9,10-anthraquinone contamination during black and green tea processing in Indonesia
Tuty Anggraini et al.
FOOD CHEMISTRY (2020)
Assessing the contamination levels of dried teas and their infusions by polycyclic aromatic hydrocarbons (PAHs)
Artur Ciemniak et al.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY (2019)
The Effect of Drying Methods on Water-Soluble Carbohydrates and Crude Protein Concentrations and Their Ratio in Two Perennial Ryegrass Cultivars
Cristian J. Moscoso et al.
AGRONOMY-BASEL (2019)
Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea
Yun Xiong et al.
JOURNAL OF CEREAL SCIENCE (2019)
Polycyclic aromatic hydrocarbons as a potential source of carcinogenicity of mate
Ebele Oranuba et al.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART C-ENVIRONMENTAL CARCINOGENESIS & ECOTOXICOLOGY REVIEWS (2019)
Neuroprotective Effect of Ilex Paraguariensis Intake on Brain Myelin of Lung Adenocarcinoma-Bearing Male Balb/c Mice
Maria C. Cittadini et al.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2019)
Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment
Sebahattin Serhat Turgut et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Reducing polycyclic aromatic hydrocarbons (PAHs) formation in olive pomace oil using microwave pre-heating of olive pomace
Sunduz Sezer Kiralan et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Chlorogenic acid isomer contents in 100 plants commercialized in Brazil
Adriana Dillenburg Meinhart et al.
FOOD RESEARCH INTERNATIONAL (2017)
Microwave processing techniques and their recent applications in the food industry
Qiushan Guo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Complex heatmaps reveal patterns and correlations in multidimensional genomic data
Zuguang Gu et al.
BIOINFORMATICS (2016)
Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals
Ana C. Colpo et al.
FOOD CHEMISTRY (2016)
Interest of mate (Ilex paraguariensis A. St.-Hil.) as a new natural functional food to preserve human cardiovascular health - A review
Euclides Lara Cardozo Junior et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Study of the chlorogenic acid content in yerba mate (Ilex paraguariensis St. Hil.): Effect of plant fraction, processing step and harvesting season
Ana P. Butiuk et al.
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS (2016)
Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems
Aloisio H. P. Souza et al.
FOOD RESEARCH INTERNATIONAL (2015)
Dietary fiber - Adequate intake and effects on metabolism health
Fernanda Sarmento Rolla Bernaud et al.
ARQUIVOS BRASILEIROS DE ENDOCRINOLOGIA E METABOLOGIA (2013)
A review of analytical methods measuring lipid oxidation status in foods: a challenging task
Blanca Barriuso et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Effects of processing on phytochemical profiles and biological activities for production of sorghum tea
Li Wu et al.
FOOD RESEARCH INTERNATIONAL (2013)
Significant Variation in the Concentration of Carcinogenic Polycyclic Aromatic Hydrocarbons in Yerba Mate Samples by Brand, Batch, and Processing Method
Asieh Golozar et al.
ENVIRONMENTAL SCIENCE & TECHNOLOGY (2012)
Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities
Lianzhu Lin et al.
FOOD CHEMISTRY (2012)
Chemical Composition and Antioxidant Activity of Yerba-Mate (Ilex paraguariensis A.St.-Hil., Aquifoliaceae) Extract as Obtained by Spray Drying
Kleber A. S. Berte et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing
Santiago Isolabella et al.
FOOD CHEMISTRY (2010)
Drinking yerba mate infusion: a potential risk factor for invasive fungal diseases?
N. O. Vieira et al.
TRANSPLANT INFECTIOUS DISEASE (2010)
Oxidases from mate tea leaves (Ilex paraguariensis):: extraction optimization and stability at low and high temperatures
Giovana C. Ceni et al.
BIOPROCESS AND BIOSYSTEMS ENGINEERING (2008)
Microwave drying characteristics of spinach
I. Alibas Ozkan et al.
JOURNAL OF FOOD ENGINEERING (2007)
Woodsmoke health effects: A review
Luke P. Naeher et al.
INHALATION TOXICOLOGY (2007)
Design of hot air drying for better foods
PP Lewicki
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Drying of Ilex paraguariensis Saint Hilaire by microwave radiation
R. L. Passardi et al.
DRYING TECHNOLOGY (2006)
Microwave drying characteristics of parsley
Y Soysal
BIOSYSTEMS ENGINEERING (2004)
Share Paper
