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Journal Abstract Search

166 related items for PubMed ID: 27116863

  • 1. The content of linoleic and alpha-linolenic acid in different types of Yerba Mate, depending on country of origin and the conditions of the infusion.
    Maciejewska D, Lukomska A, Jakubczyk K, Baranowska-Bosiacka I, Stachowska E, Chlubek D, Gutowska I.
    Pomeranian J Life Sci; 2015; 61(1):90-3. PubMed ID: 27116863
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  • 2. Caffeoylquinic acid profiling: comparative analysis in yerba mate, Indian camphorweed, and stevia extracts with emphasis on the influence of brewing conditions and cold storage in yerba mate infusion.
    Khaksar G, Chaichana N, Assatarakul K, Sirikantaramas S.
    PeerJ; 2024; 12():e17250. PubMed ID: 38726376
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  • 5. Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction.
    da Silveira TFF, Meinhart AD, de Souza TCL, Cunha ECE, de Moraes MR, Filho JT, Godoy HT.
    Plant Foods Hum Nutr; 2017 Jun; 72(2):219-223. PubMed ID: 28466135
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  • 16. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages.
    da Silveira TFF, Meinhart AD, de Souza TCL, Cunha ECE, de Moraes MR, Godoy HT.
    Food Res Int; 2017 Dec; 102():348-354. PubMed ID: 29195958
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  • 17. Trace elements in different brands of yerba mate tea.
    Bragança VL, Melnikov P, Zanoni LZ.
    Biol Trace Elem Res; 2011 Dec; 144(1-3):1197-204. PubMed ID: 21487890
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  • 19. Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages.
    Correa VG, Gonçalves GA, de Sá-Nakanishi AB, Ferreira ICFR, Barros L, Dias MI, Koehnlein EA, de Souza CGM, Bracht A, Peralta RM.
    Food Chem; 2017 Dec 15; 237():453-460. PubMed ID: 28764019
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