263 related articles for article (PubMed ID: 20681662)
21. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
Moreira DP; Monteiro MC; Ribeiro-Alves M; Donangelo CM; Trugo LC
J Agric Food Chem; 2005 Mar; 53(5):1399-402. PubMed ID: 15740013
[TBL] [Abstract][Full Text] [Related]
22. LC-MS methods combination for identification and quantification of trans-sinapoylquinic acid regioisomers in green coffee.
Colomban S; De Rosso M; Flamini R; Navarini L
J Mass Spectrom; 2023 Oct; 58(10):e4970. PubMed ID: 37604679
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. In vitro antioxidative effects and tyrosinase inhibitory activities of seven hydroxycinnamoyl derivatives in green coffee beans.
Iwai K; Kishimoto N; Kakino Y; Mochida K; Fujita T
J Agric Food Chem; 2004 Jul; 52(15):4893-8. PubMed ID: 15264931
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
Daglia M; Racchi M; Papetti A; Lanni C; Govoni S; Gazzani G
J Agric Food Chem; 2004 Mar; 52(6):1700-4. PubMed ID: 15030233
[TBL] [Abstract][Full Text] [Related]
27. The effect of processing on chlorogenic acid content of commercially available coffee.
Mills CE; Oruna-Concha MJ; Mottram DS; Gibson GR; Spencer JP
Food Chem; 2013 Dec; 141(4):3335-40. PubMed ID: 23993490
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. 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]
30. The antioxidant and chlorogenic acid profiles of whole coffee fruits are influenced by the extraction procedures.
Mullen W; Nemzer B; Ou B; Stalmach A; Hunter J; Clifford MN; Combet E
J Agric Food Chem; 2011 Apr; 59(8):3754-62. PubMed ID: 21401105
[TBL] [Abstract][Full Text] [Related]
31. Liquid chromatography-electrospray ionization-tandem mass spectrometry for simultaneous analysis of chlorogenic acids and their metabolites in human plasma.
Matsui Y; Nakamura S; Kondou N; Takasu Y; Ochiai R; Masukawa Y
J Chromatogr B Analyt Technol Biomed Life Sci; 2007 Oct; 858(1-2):96-105. PubMed ID: 17766198
[TBL] [Abstract][Full Text] [Related]
32. Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves.
Ferracane R; Graziani G; Gallo M; Fogliano V; Ritieni A
J Pharm Biomed Anal; 2010 Jan; 51(2):399-404. PubMed ID: 19375261
[TBL] [Abstract][Full Text] [Related]
33. Isolation and quantification of major chlorogenic acids in three major instant coffee brands and their potential effects on H2O2-induced mitochondrial membrane depolarization and apoptosis in PC-12 cells.
Park JB
Food Funct; 2013 Nov; 4(11):1632-8. PubMed ID: 24061869
[TBL] [Abstract][Full Text] [Related]
34. Roasting effects on formation mechanisms of coffee brew melanoidins.
Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. 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]
37. Identification and characterization of chlorogenic acids, chlorogenic acid glycosides and flavonoids from Lonicera henryi L. (Caprifoliaceae) leaves by LC-MSn.
Jaiswal R; Müller H; Müller A; Karar MG; Kuhnert N
Phytochemistry; 2014 Dec; 108():252-63. PubMed ID: 25236695
[TBL] [Abstract][Full Text] [Related]
38. Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay.
Stark T; Justus H; Hofmann T
J Agric Food Chem; 2006 Apr; 54(8):2859-67. PubMed ID: 16608201
[TBL] [Abstract][Full Text] [Related]
39. How to distinguish between feruloyl quinic acids and isoferuloyl quinic acids by liquid chromatography/tandem mass spectrometry.
Kuhnert N; Jaiswal R; Matei MF; Sovdat T; Deshpande S
Rapid Commun Mass Spectrom; 2010 Jun; 24(11):1575-82. PubMed ID: 20486253
[TBL] [Abstract][Full Text] [Related]
40. Melatonin and serotonin profiles in beans of Coffea species.
Ramakrishna A; Giridhar P; Sankar KU; Ravishankar GA
J Pineal Res; 2012 May; 52(4):470-6. PubMed ID: 22017393
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
