| 1 |
Compressed tablets based on mineral-functionalized starch and co-crystallized sucrose with natural antioxidants
Lopez-Cordoba A, Matera S, Deladino L, Hoya A, Navarro A, Martino M
Journal of Food Engineering, 146, 234, 2015 |
| 2 |
Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
Lopez-Cordoba A, Deladino L, Agudelo-Mesa L, Martino M
Journal of Food Engineering, 124, 158, 2014 |
| 3 |
Microstructure of minerals and yerba mate extract co-crystallized with sucrose
Deladino L, Navarro AS, Martino MN
Journal of Food Engineering, 96(3), 410, 2010 |
| 4 |
Modeling yerba mate aqueous extraction kinetics: Influence of temperature
Linares AR, Hase SL, Vergara ML, Resnik SL
Journal of Food Engineering, 97(4), 471, 2010 |
| 5 |
GC/MS characterization of mate tea leaves extracts obtained from high-pressure CO2 extraction
Jacques RA, Santos JG, Dariva C, Oliveira JV, Caramao EB
Journal of Supercritical Fluids, 40(3), 354, 2007 |
| 6 |
Modelling the drying of a twig of "yerba mate" considering as a composite material Part I: shrinkage, apparent density and equilibrium moisture content
Schmalko ME, Alzamora SM
Journal of Food Engineering, 66(4), 455, 2005 |
| 7 |
Modelling the drying of a twig of "yerba mate" considering as a composite material - Part II: mathematical model
Schmalko ME, Alzamora SM
Journal of Food Engineering, 67(3), 267, 2005 |
