208 related articles for article (PubMed ID: 16536562)
1. Characterization by LC-MS(n) of four new classes of chlorogenic acids in green coffee beans: dimethoxycinnamoylquinic acids, diferuloylquinic acids, caffeoyl-dimethoxycinnamoylquinic acids, and feruloyl-dimethoxycinnamoylquinic acids.
Clifford MN; Knight S; Surucu B; Kuhnert N
J Agric Food Chem; 2006 Mar; 54(6):1957-69. PubMed ID: 16536562
[TBL] [Abstract][Full Text] [Related]
2. Profile and characterization of the chlorogenic acids in green Robusta coffee beans by LC-MS(n): identification of seven new classes of compounds.
Jaiswal R; Patras MA; Eravuchira PJ; Kuhnert N
J Agric Food Chem; 2010 Aug; 58(15):8722-37. PubMed ID: 20681662
[TBL] [Abstract][Full Text] [Related]
3. Hierarchical scheme for liquid chromatography/multi-stage spectrometric identification of 3,4,5-triacyl chlorogenic acids in green Robusta coffee beans.
Jaiswal R; Kuhnert N
Rapid Commun Mass Spectrom; 2010 Aug; 24(15):2283-94. PubMed ID: 20607843
[TBL] [Abstract][Full Text] [Related]
4. Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans.
Clifford MN; Marks S; Knight S; Kuhnert N
J Agric Food Chem; 2006 Jun; 54(12):4095-101. PubMed ID: 16756331
[TBL] [Abstract][Full Text] [Related]
5. Liquid chromatography coupled with ultraviolet absorbance detection, electrospray ionization, collision-induced dissociation and tandem mass spectrometry on a triple quadrupole for the on-line characterization of polyphenols and methylxanthines in green coffee beans.
Alonso-Salces RM; Guillou C; Berrueta LA
Rapid Commun Mass Spectrom; 2009 Feb; 23(3):363-83. PubMed ID: 19127547
[TBL] [Abstract][Full Text] [Related]
6. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Alonso-Salces RM; Serra F; Reniero F; Héberger K
J Agric Food Chem; 2009 May; 57(10):4224-35. PubMed ID: 19298065
[TBL] [Abstract][Full Text] [Related]
7. Hierarchical scheme for LC-MSn identification of chlorogenic acids.
Clifford MN; Johnston KL; Knight S; Kuhnert N
J Agric Food Chem; 2003 May; 51(10):2900-11. PubMed ID: 12720369
[TBL] [Abstract][Full Text] [Related]
8. UHPLC-ESI-QqTOF-MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin.
De Rosso M; Colomban S; Flamini R; Navarini L
J Mass Spectrom; 2018 Sep; 53(9):763-771. PubMed ID: 29974575
[TBL] [Abstract][Full Text] [Related]
9. Exhaustive Qualitative LC-DAD-MS
Baeza G; Sarriá B; Bravo L; Mateos R
J Agric Food Chem; 2016 Dec; 64(51):9663-9674. PubMed ID: 27981846
[TBL] [Abstract][Full Text] [Related]
10. How to identify and discriminate between the methyl quinates of chlorogenic acids by liquid chromatography-tandem mass spectrometry.
Jaiswal R; Kuhnert N
J Mass Spectrom; 2011 Mar; 46(3):269-81. PubMed ID: 21394843
[TBL] [Abstract][Full Text] [Related]
11. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans.
Badmos S; Lee SH; Kuhnert N
Food Res Int; 2019 Dec; 126():108544. PubMed ID: 31732084
[TBL] [Abstract][Full Text] [Related]
12. Identification and characterization of two new derivatives of chlorogenic acids in Arnica (Arnica montana L.) flowers by high-performance liquid chromatography/tandem mass spectrometry.
Jaiswal R; Kuhnert N
J Agric Food Chem; 2011 Apr; 59(8):4033-9. PubMed ID: 21413809
[TBL] [Abstract][Full Text] [Related]
13. Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.
Jaiswal R; Matei MF; Golon A; Witt M; Kuhnert N
Food Funct; 2012 Sep; 3(9):976-84. PubMed ID: 22833076
[TBL] [Abstract][Full Text] [Related]
14. Profiling and characterization by LC-MSn of the chlorogenic acids and hydroxycinnamoylshikimate esters in maté (Ilex paraguariensis).
Jaiswal R; Sovdat T; Vivan F; Kuhnert N
J Agric Food Chem; 2010 May; 58(9):5471-84. PubMed ID: 20405920
[TBL] [Abstract][Full Text] [Related]
15. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Moon JK; Yoo HS; Shibamoto T
J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715
[TBL] [Abstract][Full Text] [Related]
16. Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Farah A; de Paulis T; Trugo LC; Martin PR
J Agric Food Chem; 2005 Mar; 53(5):1505-13. PubMed ID: 15740032
[TBL] [Abstract][Full Text] [Related]
17. Profiling and characterisation by liquid chromatography/multi-stage mass spectrometry of the chlorogenic acids in Gardeniae Fructus.
Clifford MN; Wu W; Kirkpatrick J; Jaiswal R; Kuhnert N
Rapid Commun Mass Spectrom; 2010 Nov; 24(21):3109-20. PubMed ID: 20941757
[TBL] [Abstract][Full Text] [Related]
18. Bioavailability of hydroxycinnamates in an instant green/roasted coffee blend in humans. Identification of novel colonic metabolites.
Gómez-Juaristi M; Martínez-López S; Sarria B; Bravo L; Mateos R
Food Funct; 2018 Jan; 9(1):331-343. PubMed ID: 29177345
[TBL] [Abstract][Full Text] [Related]
19. Discriminating between the six isomers of dicaffeoylquinic acid by LC-MS(n).
Clifford MN; Knight S; Kuhnert N
J Agric Food Chem; 2005 May; 53(10):3821-32. PubMed ID: 15884803
[TBL] [Abstract][Full Text] [Related]
20. Salting-out gradients in centrifugal partition chromatography for the isolation of chlorogenic acids from green coffee beans.
Romero-González RR; Verpoorte R
J Chromatogr A; 2009 May; 1216(19):4245-51. PubMed ID: 19233365
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
