34
1 Yerba Mate Tea, a Traditional South American …
a991031447938602976/01UOML_INST:ResearchRepository?tags=scholar. Accessed 10 Dec
2020
Sniechowski VI, Paul LM (2008) The labeling on the ”yerba mate” (Ilex paraguariensis) packages
in the Mercosur” (South American common market). Visión De Futuro 9(1):105–124
Srivastava PK (2019) Status report on bee keeping and honey processing. Status report on bee
keeping and honey processing. Development institute, ministry of micro, small & medium enterprises (MSME), Government of India 107, Industrial Estate, Kalpi road, Kanpur-208012. Available https://msmedikanpur.gov.in/cmdatahien/reports/diffIndustries/Status%20Report%20on%
20Bee%20keeping%20&%20Honey%20Processing%202019-2020.pdf. Accessed 9 Dec 2020
Stefani ED, Moore M, Aune D, Deneo-Pellegrini H, Ronco AL, Boffetta P, Correa P, Acosta G,
Mendilaharsu M, Luaces ME, Silva C, Landó G (2011) Maté consumption andrisk of cancer: a
multi-site case-control study in Uruguay. Asian Pac J Cancer Prev 12(4):1089–1093
Tate PS, Marazita MC, Marquioni-Ramella MD, Suburo AM (2020) Ilex paraguariensis extracts and
its polyphenols prevent oxidative damage and senescence of human retinal pigment epithelium
cells. J Funct Food 67:103833. https://doi.org/10.1016/j.jff.2020.103833
Trentanni Hansen GJ, Almonacid J, Albertengo L, Rodriguez MS, Di Anibal C, Delrieux C (2019)
NIR-based sudan I to IV and para-red food adulterants screening. Food Addit Contam Part A
36(8):1163–1172. https://doi.org/10.1080/19440049.2019.1619940
Turkmen N, Sari F, Velioglu YS (2006) Effects of extraction solvents on concentration and
antioxidant activity of black and black Mate tea polyphenols determined by ferrous tartrate
and folin-ciocalteu methods. Food Chem 99:835–841. https://doi.org/10.1016/j.foodchem.2005.
08.034
Vieira TF, Makimori GYF, dos Santos Scholz MB, Zielinski AAF, Bona E (2020) Chemometric
approach using ComDim and PLS-DA for discrimination and classification of commercial yerba
mate (Ilex paraguariensis St. Hil.). Food Anal Methods 13(1):97–107. https://doi.org/10.1007/
s12161-019-01520-9
Vogt GA, Neppel G, Souza AMA (2016) The mate activity in north plateau, Santa Catarina state:
the geographical indication as an alternative to valorization of yerba mate. Desenvolvimento Reg
Em Debate 6:64–87
Volpe MG, Di Stasio M, Paolucci M, Moccia S (2015) Polymers for food shelf-life extension.
Functional polymers in food science, Scrivener Publishing LLC. pp 9–66
Wight W (1962) Tea classification revised. Curr Sci 31:295–299
Yamaguchi KKDL, Pereira LFR, Lamarâo CV, Lima ES, da Veiga-Junior VF (2015) Amazon acai:
chemistry and biological activities: a review. Food Chem 179:137–151. https://doi.org/10.1016/
j.foodchem.2015.01.055
1 Yerba Mate Tea, a Traditional South American …
a991031447938602976/01UOML_INST:ResearchRepository?tags=scholar. Accessed 10 Dec
2020
Sniechowski VI, Paul LM (2008) The labeling on the ”yerba mate” (Ilex paraguariensis) packages
in the Mercosur” (South American common market). Visión De Futuro 9(1):105–124
Srivastava PK (2019) Status report on bee keeping and honey processing. Status report on bee
keeping and honey processing. Development institute, ministry of micro, small & medium enterprises (MSME), Government of India 107, Industrial Estate, Kalpi road, Kanpur-208012. Available https://msmedikanpur.gov.in/cmdatahien/reports/diffIndustries/Status%20Report%20on%
20Bee%20keeping%20&%20Honey%20Processing%202019-2020.pdf. Accessed 9 Dec 2020
Stefani ED, Moore M, Aune D, Deneo-Pellegrini H, Ronco AL, Boffetta P, Correa P, Acosta G,
Mendilaharsu M, Luaces ME, Silva C, Landó G (2011) Maté consumption andrisk of cancer: a
multi-site case-control study in Uruguay. Asian Pac J Cancer Prev 12(4):1089–1093
Tate PS, Marazita MC, Marquioni-Ramella MD, Suburo AM (2020) Ilex paraguariensis extracts and
its polyphenols prevent oxidative damage and senescence of human retinal pigment epithelium
cells. J Funct Food 67:103833. https://doi.org/10.1016/j.jff.2020.103833
Trentanni Hansen GJ, Almonacid J, Albertengo L, Rodriguez MS, Di Anibal C, Delrieux C (2019)
NIR-based sudan I to IV and para-red food adulterants screening. Food Addit Contam Part A
36(8):1163–1172. https://doi.org/10.1080/19440049.2019.1619940
Turkmen N, Sari F, Velioglu YS (2006) Effects of extraction solvents on concentration and
antioxidant activity of black and black Mate tea polyphenols determined by ferrous tartrate
and folin-ciocalteu methods. Food Chem 99:835–841. https://doi.org/10.1016/j.foodchem.2005.
08.034
Vieira TF, Makimori GYF, dos Santos Scholz MB, Zielinski AAF, Bona E (2020) Chemometric
approach using ComDim and PLS-DA for discrimination and classification of commercial yerba
mate (Ilex paraguariensis St. Hil.). Food Anal Methods 13(1):97–107. https://doi.org/10.1007/
s12161-019-01520-9
Vogt GA, Neppel G, Souza AMA (2016) The mate activity in north plateau, Santa Catarina state:
the geographical indication as an alternative to valorization of yerba mate. Desenvolvimento Reg
Em Debate 6:64–87
Volpe MG, Di Stasio M, Paolucci M, Moccia S (2015) Polymers for food shelf-life extension.
Functional polymers in food science, Scrivener Publishing LLC. pp 9–66
Wight W (1962) Tea classification revised. Curr Sci 31:295–299
Yamaguchi KKDL, Pereira LFR, Lamarâo CV, Lima ES, da Veiga-Junior VF (2015) Amazon acai:
chemistry and biological activities: a review. Food Chem 179:137–151. https://doi.org/10.1016/
j.foodchem.2015.01.055