Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese

Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp

(2017) Lorena Rodrigues Ramos et al.   FOOD CHEMISTRY

Yerba mate: An overview of physiological effects in humans

(2017) Liza Ghassan Riachi et al.   Journal of Functional Foods

Interest of mate ( Ilex paraguariensis A. St.-Hil.) as a new natural functional food to preserve human cardiovascular health – A review

(2016) Euclides Lara Cardozo Junior et al.   Journal of Functional Foods

Nutraceuticals and Functional Foods: The Foods for the Future World

(2015) Khalid Gul et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

(2015) Ana Carolina Pelaes Vital et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment

(2014) Sophie Lamothe et al.   Food & Function

Production and characterization of Cheddar-type cheese enriched with green tea extract

(2013) Hélène J. Giroux et al.   Dairy Science & Technology

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

(2013) Andréia M. Faion et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese

(2012) Filipa S. Reis et al.   FOOD RESEARCH INTERNATIONAL

Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

(2012) Prasun Bandyopadhyay et al.   Food & Function

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts

(2011) Julia Valerga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphenolic compounds as functional ingredients in cheese

(2010) Jaejoon Han et al.   FOOD CHEMISTRY

Effect of polyphenolic ingredients on physical characteristics of cheese

(2010) Jaejoon Han et al.   FOOD RESEARCH INTERNATIONAL

Use of modified whey protein in yoghurt formulations

(2010) P.T. Matumoto-Pintro et al.   INTERNATIONAL DAIRY JOURNAL

Yerba mate tea (Ilex paraguariensis): Phenolics, antioxidant capacity and in vitro inhibition of colon cancer cell proliferation

(2010) Elvira González de Mejía et al.   Journal of Functional Foods

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Characterization of binding interactions between green tea flavanoids and milk proteins

(2009) Zerrin Yuksel et al.   FOOD CHEMISTRY

Antioxidant and cardioprotective effects of Ilex brasiliensis: A comparative study with Ilex paraguariensis (yerba mate)

(2009) Guillermo Schinella et al.   FOOD RESEARCH INTERNATIONAL

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

(2009) Wende Li et al.   Open Life Sciences