189 related articles for article (PubMed ID: 16756331)
1. 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]
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 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]
5. 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]
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. Profiling the chlorogenic acids of aster by HPLC-MS(n).
Clifford MN; Zheng W; Kuhnert N
Phytochem Anal; 2006; 17(6):384-93. PubMed ID: 17144245
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. 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]
12. Distribution of p-coumaroylquinic acids in commercial Coffea spp. of different geographical origin and in other wild coffee species.
Gutiérrez Ortiz AL; Berti F; Solano Sánchez W; Navarini L; Colomban S; Crisafulli P; Forzato C
Food Chem; 2019 Jul; 286():459-466. PubMed ID: 30827633
[TBL] [Abstract][Full Text] [Related]
13. Coffee oil as a natural surfactant.
Deotale SM; Dutta S; Moses JA; Anandharamakrishnan C
Food Chem; 2019 Oct; 295():180-188. PubMed ID: 31174748
[TBL] [Abstract][Full Text] [Related]
14. Profiling of hydroxycinnamoylquinic acids in plant extracts using in-source CID fragmentation.
Nagy Á; Abrankó L
J Mass Spectrom; 2016 Dec; 51(12):1130-1145. PubMed ID: 27591562
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Determination of the hydroxycinnamate profile of 12 members of the Asteraceae family.
Jaiswal R; Kiprotich J; Kuhnert N
Phytochemistry; 2011 Jun; 72(8):781-90. PubMed ID: 21453943
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee.
Gigl M; Frank O; Barz J; Gabler A; Hegmanns C; Hofmann T
J Agric Food Chem; 2021 Jan; 69(3):1027-1038. PubMed ID: 33433215
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
