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New antioxidant treatment with yerba mate ( Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability.
Rodríguez-Arzuaga M, Piagentini AM. Rodríguez-Arzuaga M, et al. Food Sci Technol Int. 2018 Apr;24(3):223-231. doi: 10.1177/1082013217744424. Epub 2017 Nov 28. Food Sci Technol Int. 2018. PMID: 29182010
Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetable …
Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex par …
Fast growth involves high dependence on stored resources in seedlings of Mediterranean evergreen trees.
Uscola M, Villar-Salvador P, Gross P, Maillard P. Uscola M, et al. Ann Bot. 2015 May;115(6):1001-13. doi: 10.1093/aob/mcv019. Epub 2015 Mar 29. Ann Bot. 2015. PMID: 25817313 Free PMC article.
This study compares the contribution of remobilized C and N to the construction of new organs in spring, and assesses the importance of different organs as C and N sources in 1-year-old potted seedlings of four ecologically distinct evergreen Mediterranean trees, namely Quercus …
This study compares the contribution of remobilized C and N to the construction of new organs in spring, and assesses the importance of diff …
Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans.
Battagim J, Souza VT, Miyasaka NR, Cunha IB, Sawaya AC, Fernandes AM, Eberlin MN, Ribeiro ML, Carvalho Pde O. Battagim J, et al. J Enzyme Inhib Med Chem. 2012 Apr;27(2):232-40. doi: 10.3109/14756366.2011.585986. Epub 2011 Jun 10. J Enzyme Inhib Med Chem. 2012. PMID: 21657949
The characterization of the extracts by ESI-MS and UPLC-MS showed that the compounds formed during roasting, possibly shikimic acid derivatives and other unindentified compounds formed by the Maillard reaction, appeared to contribute to the inhibition of GTF activity....
The characterization of the extracts by ESI-MS and UPLC-MS showed that the compounds formed during roasting, possibly shikimic acid derivati …