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Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.).
Food Chem. 2018 Nov 15;266:317-322. doi: 10.1016/j.foodchem.2018.06.028. Epub 2018 Jun 6.
Food Chem. 2018.
PMID: 30381192
Peppermint antioxidants revisited.
Riachi LG, De Maria CA.
Riachi LG, et al.
Food Chem. 2015 Jun 1;176:72-81. doi: 10.1016/j.foodchem.2014.12.028. Epub 2014 Dec 17.
Food Chem. 2015.
PMID: 25624208
Review.
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A review of ethyl carbamate and polycyclic aromatic hydrocarbon contamination risk in cachaça and other Brazilian sugarcane spirits.
Riachi LG, Santos A, Moreira RF, De Maria CA.
Riachi LG, et al.
Food Chem. 2014 Apr 15;149:159-69. doi: 10.1016/j.foodchem.2013.10.088. Epub 2013 Oct 31.
Food Chem. 2014.
PMID: 24295690
Review.
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Volatile composition of peppermint (Mentha piperita L.) commercial teas through solid phase extraction.
Riachi LG, Abi-Zaid IE, Moreira RF, De Maria CA.
Riachi LG, et al.
Arch Latinoam Nutr. 2012 Dec;62(4):389-92.
Arch Latinoam Nutr. 2012.
PMID: 24020260
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