286 related articles for article (PubMed ID: 18303823)
21. Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
Wermelinger T; D'Ambrosio L; Klopprogge B; Yeretzian C
J Agric Food Chem; 2011 Sep; 59(17):9074-9. PubMed ID: 21830792
[TBL] [Abstract][Full Text] [Related]
22. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
Farah A; de Paulis T; Moreira DP; Trugo LC; Martin PR
J Agric Food Chem; 2006 Jan; 54(2):374-81. PubMed ID: 16417293
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. 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]
25. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
Variyar PS; Ahmad R; Bhat R; Niyas Z; Sharma A
J Agric Food Chem; 2003 Dec; 51(27):7945-50. PubMed ID: 14690378
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Discrimination between arabica and robusta coffee species on the basis of their amino acid enantiomers.
Casal S; Alves MR; Mendes E; Oliveira MB; Ferreira MA
J Agric Food Chem; 2003 Oct; 51(22):6495-501. PubMed ID: 14558768
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Soluble and bound hydroxycinnamates in coffee pulp (Coffea arabica) from seven cultivars at three ripening stages.
Rodríguez-Durán LV; Ramírez-Coronel MA; Aranda-Delgado E; Nampoothiri KM; Favela-Torres E; Aguilar CN; Saucedo-Castañeda G
J Agric Food Chem; 2014 Aug; 62(31):7869-76. PubMed ID: 25008987
[TBL] [Abstract][Full Text] [Related]
30. Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
Richling E; Preston C; Kavvadias D; Kahle K; Heppel C; Hummel S; König T; Schreier P
J Agric Food Chem; 2005 Oct; 53(20):7925-30. PubMed ID: 16190651
[TBL] [Abstract][Full Text] [Related]
31. Chemical and Biological Characterization of Green and Processed Coffee Beans from
Gallardo-Ignacio J; Santibáñez A; Oropeza-Mariano O; Salazar R; Montiel-Ruiz RM; Cabrera-Hilerio S; Gonzáles-Cortazar M; Cruz-Sosa F; Nicasio-Torres P
Molecules; 2023 Jun; 28(12):. PubMed ID: 37375240
[TBL] [Abstract][Full Text] [Related]
32. Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
Rubayiza AB; Meurens M
J Agric Food Chem; 2005 Jun; 53(12):4654-9. PubMed ID: 15941296
[TBL] [Abstract][Full Text] [Related]
33. Influence of coffee genotype on bioactive compounds and the in vitro capacity to scavenge reactive oxygen and nitrogen species.
Rodrigues NP; Salva Tde J; Bragagnolo N
J Agric Food Chem; 2015 May; 63(19):4815-26. PubMed ID: 25910038
[TBL] [Abstract][Full Text] [Related]
34. Feasibility study on chemometric discrimination of roasted Arabica coffees by solvent extraction and Fourier transform infrared spectroscopy.
Wang N; Fu Y; Lim LT
J Agric Food Chem; 2011 Apr; 59(7):3220-6. PubMed ID: 21381653
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Biosynthesis of chlorogenic acids in growing and ripening fruits of Coffea arabica and Coffea canephora plants.
Koshiro Y; Jackson MC; Katahira R; Wang ML; Nagai C; Ashihara H
Z Naturforsch C J Biosci; 2007; 62(9-10):731-42. PubMed ID: 18069248
[TBL] [Abstract][Full Text] [Related]
37. Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China.
Dong W; Tan L; Zhao J; Hu R; Lu M
Molecules; 2015 Sep; 20(9):16687-708. PubMed ID: 26389867
[TBL] [Abstract][Full Text] [Related]
38. Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition.
Wei F; Furihata K; Koda M; Hu F; Miyakawa T; Tanokura M
J Agric Food Chem; 2012 Feb; 60(4):1005-12. PubMed ID: 22224944
[TBL] [Abstract][Full Text] [Related]
39. Chlorogenic acids as a potential criterion in coffee genotype selections.
Guerrero G; Suárez M; Moreno G
J Agric Food Chem; 2001 May; 49(5):2454-8. PubMed ID: 11368619
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]