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Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological
and health promotion viewpoints. J AOAC Int 103(4):904–905. https://doi.org/10.1093/jaoacint/
qsaa011
Parisi S, Dongo D (2020) Polifenoli e salute. I vegetali amici del sistema immunitario. Great
Italian food trade. Available https://www.greatitalianfoodtrade.it/salute/polifenoli-e-salute-i-veg
etali-amici-del-sistema-immunitario. Accessed 9 Dec 2020
Parisi S, Dongo D, Parisi C (2020) Resveratrolo, conoscenze attuali e prospettive. Great Italian food
trade 27/10/2020. Available www.greatitalianfoodtrade.it/integratori/resveratrolo-conoscenze-att
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Piccolo GA, Galantini JA, Rosell RA (2004) Organic carbon fractions in a yerba mate plantation on
a subtropical Kandihumult of Argentina. Geoderma 123(3–4):333–341. https://doi.org/10.1016/
j.geoderma.2004.02.017
Porcari AM, Fernandes GD, Barrera-Arellano D, Eberlin MN, Alberici RM (2016) Food quality
and authenticity screening via easy ambient sonic-spray ionization mass spectrometry. Anal
141(4):1172–1184. https://doi.org/10.1039/C5AN01415H
Poswal FS, Russell G, Mackonochie M, MacLennan E, Adukwu EC, Rolfe V (2019) Herbal teas
and their health benefits: a scoping review. Plant Foods Hum Nutr 74:266–276. https://doi.org/
10.1007/s11130-019-00750-w
Presidência da República (2019) Lei n. 13.791—dispõe sobre a política nacional da erva-mate.
Presidência da república, casa civil, subchefia para assuntos jurídicos, Brazil. Diário oficial da
União (DOU) of 4 Jan 2019. Available https://www.fao.org/faolex/results/details/en/c/LEX-FAO
C183890/. Accessed 11 Dec 2020
Prestes SLC, Thewes FR, Sautter CK, Brackmann A (2014) Storage of yerba maté in controlled
atmosphere. Ciência Rural 44(4):740–745. https://doi.org/10.1590/S0103-84782014000400028
Preti R (2019) Progress in beverages authentication by the application of analytical techniques and
chemometrics. In: Grumezescu AM, Holban AM (eds) Quality control in the beverage industry,
vol 17: the science of beverages. Academic Press. Sawston. pp 85–121 https://doi.org/10.1016/
B978-0-12-816681-9.00003-5
Santa Cruz MJ, Garitta L, Hough G (2002) Sensory de-scriptive analysis of yerba maté (Ilex
paraguariensis Saint Hilaire), a South American beverage. Food Sci Technol Int 8(1):25–31.
https://doi.org/10.1106/108201302022942
Santos MCD, Azcarate SM, Lima KMG, Goicoechea HC (2020) Fluorescence spectroscopy application for Argentinean yerba mate (Ilex paraguariensis) classification assessing first-and secondorder data structure properties. Microchem J 155:104783. https://doi.org/10.1016/j.microc.2020.
104783
Schmeda-Hirschmann G, Bordas E (1990) Paraguayan medicinal compositae. J Ethnopharmacolvol
28(2):163–171. https://doi.org/10.1016/0378-8741(90)90026-P
Schneider M (2017) Determinação da adulteração da erva-mate por adição de sacarose empregando espectroscopia no infravermelho (atr-ftir) em conjunto com ferramentas quimiométricas.
Dissertation, Universidade Federal do Rio Grande do Sul, Porto Alegre
Shahidi F, Varatharajan V, Oh WY, Peng H (2019) Phenolic compounds in agri-food by-products,
their bioavailability and health effects. J Food Bioact 5(1):57–119. https://doi.org/10.31665/JFB.
2019.5178
Singla RK, Dubey AK, Garg A, Sharma RK, Fiorino M, Ameen SM, Haddad MA, Al-Hiary M
(2019) Natural polyphenols: chemical classification, definition of classes, subcategories, and
structures. J AOAC Int 102(5):1397–1400. https://doi.org/10.1093/jaoac/102.5.1397
Sloan E, Adam Hutt C (2012) Beverage trends in 2012 and beyond. Agro FOOD Industry Hi Tech
23(4):8–12
Small E, Catling PM (2001) Blossoming treasures of biodiversity: 3. Mate (Ilex paraguariensis)—
better than Viagra, marijuana, and coffee? Biodivers 2:26–27
Smith F (2014) Exploring fair trade yerba mate networks in misiones, Argentina. Dissertation,
University of Miami, Miami. Available https://scholarship.miami.edu/discovery/fulldisplay/alm
33
Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological
and health promotion viewpoints. J AOAC Int 103(4):904–905. https://doi.org/10.1093/jaoacint/
qsaa011
Parisi S, Dongo D (2020) Polifenoli e salute. I vegetali amici del sistema immunitario. Great
Italian food trade. Available https://www.greatitalianfoodtrade.it/salute/polifenoli-e-salute-i-veg
etali-amici-del-sistema-immunitario. Accessed 9 Dec 2020
Parisi S, Dongo D, Parisi C (2020) Resveratrolo, conoscenze attuali e prospettive. Great Italian food
trade 27/10/2020. Available www.greatitalianfoodtrade.it/integratori/resveratrolo-conoscenze-att
uali-e-prospettive. Accessed 9 Dec 2020
Piccolo GA, Galantini JA, Rosell RA (2004) Organic carbon fractions in a yerba mate plantation on
a subtropical Kandihumult of Argentina. Geoderma 123(3–4):333–341. https://doi.org/10.1016/
j.geoderma.2004.02.017
Porcari AM, Fernandes GD, Barrera-Arellano D, Eberlin MN, Alberici RM (2016) Food quality
and authenticity screening via easy ambient sonic-spray ionization mass spectrometry. Anal
141(4):1172–1184. https://doi.org/10.1039/C5AN01415H
Poswal FS, Russell G, Mackonochie M, MacLennan E, Adukwu EC, Rolfe V (2019) Herbal teas
and their health benefits: a scoping review. Plant Foods Hum Nutr 74:266–276. https://doi.org/
10.1007/s11130-019-00750-w
Presidência da República (2019) Lei n. 13.791—dispõe sobre a política nacional da erva-mate.
Presidência da república, casa civil, subchefia para assuntos jurídicos, Brazil. Diário oficial da
União (DOU) of 4 Jan 2019. Available https://www.fao.org/faolex/results/details/en/c/LEX-FAO
C183890/. Accessed 11 Dec 2020
Prestes SLC, Thewes FR, Sautter CK, Brackmann A (2014) Storage of yerba maté in controlled
atmosphere. Ciência Rural 44(4):740–745. https://doi.org/10.1590/S0103-84782014000400028
Preti R (2019) Progress in beverages authentication by the application of analytical techniques and
chemometrics. In: Grumezescu AM, Holban AM (eds) Quality control in the beverage industry,
vol 17: the science of beverages. Academic Press. Sawston. pp 85–121 https://doi.org/10.1016/
B978-0-12-816681-9.00003-5
Santa Cruz MJ, Garitta L, Hough G (2002) Sensory de-scriptive analysis of yerba maté (Ilex
paraguariensis Saint Hilaire), a South American beverage. Food Sci Technol Int 8(1):25–31.
https://doi.org/10.1106/108201302022942
Santos MCD, Azcarate SM, Lima KMG, Goicoechea HC (2020) Fluorescence spectroscopy application for Argentinean yerba mate (Ilex paraguariensis) classification assessing first-and secondorder data structure properties. Microchem J 155:104783. https://doi.org/10.1016/j.microc.2020.
104783
Schmeda-Hirschmann G, Bordas E (1990) Paraguayan medicinal compositae. J Ethnopharmacolvol
28(2):163–171. https://doi.org/10.1016/0378-8741(90)90026-P
Schneider M (2017) Determinação da adulteração da erva-mate por adição de sacarose empregando espectroscopia no infravermelho (atr-ftir) em conjunto com ferramentas quimiométricas.
Dissertation, Universidade Federal do Rio Grande do Sul, Porto Alegre
Shahidi F, Varatharajan V, Oh WY, Peng H (2019) Phenolic compounds in agri-food by-products,
their bioavailability and health effects. J Food Bioact 5(1):57–119. https://doi.org/10.31665/JFB.
2019.5178
Singla RK, Dubey AK, Garg A, Sharma RK, Fiorino M, Ameen SM, Haddad MA, Al-Hiary M
(2019) Natural polyphenols: chemical classification, definition of classes, subcategories, and
structures. J AOAC Int 102(5):1397–1400. https://doi.org/10.1093/jaoac/102.5.1397
Sloan E, Adam Hutt C (2012) Beverage trends in 2012 and beyond. Agro FOOD Industry Hi Tech
23(4):8–12
Small E, Catling PM (2001) Blossoming treasures of biodiversity: 3. Mate (Ilex paraguariensis)—
better than Viagra, marijuana, and coffee? Biodivers 2:26–27
Smith F (2014) Exploring fair trade yerba mate networks in misiones, Argentina. Dissertation,
University of Miami, Miami. Available https://scholarship.miami.edu/discovery/fulldisplay/alm