266 related articles for article (PubMed ID: 23106198)
1. Investigating the chemical changes of chlorogenic acids during coffee brewing: conjugate addition of water to the olefinic moiety of chlorogenic acids and their quinides.
Matei MF; Jaiswal R; Kuhnert N
J Agric Food Chem; 2012 Dec; 60(49):12105-15. PubMed ID: 23106198
[TBL] [Abstract][Full Text] [Related]
2. Investigation of acyl migration in mono- and dicaffeoylquinic acids under aqueous basic, aqueous acidic, and dry roasting conditions.
Deshpande S; Jaiswal R; Matei MF; Kuhnert N
J Agric Food Chem; 2014 Sep; 62(37):9160-70. PubMed ID: 25116442
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Interaction of chlorogenic acids and quinides from coffee with human serum albumin.
Sinisi V; Forzato C; Cefarin N; Navarini L; Berti F
Food Chem; 2015 Feb; 168():332-40. PubMed ID: 25172718
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid.
Moon JK; Shibamoto T
J Agric Food Chem; 2010 May; 58(9):5465-70. PubMed ID: 20405916
[TBL] [Abstract][Full Text] [Related]
7. Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee.
Aree T
Food Chem; 2019 Sep; 293():550-560. PubMed ID: 31151647
[TBL] [Abstract][Full Text] [Related]
8. Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system.
Moreira AS; Coimbra MA; Nunes FM; Passos CP; Santos SA; Silvestre AJ; Silva AM; Rangel M; Domingues MR
Food Chem; 2015 Oct; 185():135-44. PubMed ID: 25952851
[TBL] [Abstract][Full Text] [Related]
9. Bioavailability of chlorogenic acids following acute ingestion of coffee by humans with an ileostomy.
Stalmach A; Steiling H; Williamson G; Crozier A
Arch Biochem Biophys; 2010 Sep; 501(1):98-105. PubMed ID: 20226754
[TBL] [Abstract][Full Text] [Related]
10. Incorporation of chlorogenic acids in coffee brew melanoidins.
Bekedam EK; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Mar; 56(6):2055-63. PubMed ID: 18290625
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. LC-MS
Matei MF; Jaiswal R; Patras MA; Kuhnert N
Food Res Int; 2016 Dec; 90():307-312. PubMed ID: 29195886
[TBL] [Abstract][Full Text] [Related]
14. Antiproliferation effect of commercially brewed coffees on human ovarian cancer cells in vitro.
Tai J; Cheung S; Chan E; Hasman D
Nutr Cancer; 2010; 62(8):1044-57. PubMed ID: 21058192
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee.
Kamiyama M; Moon JK; Jang HW; Shibamoto T
J Agric Food Chem; 2015 Feb; 63(7):1996-2005. PubMed ID: 25658375
[TBL] [Abstract][Full Text] [Related]
17. A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.
Kaiser N; Birkholz D; Colomban S; Navarini L; Engelhardt UH
J Agric Food Chem; 2013 Jul; 61(28):6937-41. PubMed ID: 23790059
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Differentiation of prototropic ions in regioisomeric caffeoyl quinic acids by electrospray ion mobility mass spectrometry.
Kuhnert N; Yassin GH; Jaiswal R; Matei MF; Grün CH
Rapid Commun Mass Spectrom; 2015 Apr; 29(7):675-80. PubMed ID: 26212286
[TBL] [Abstract][Full Text] [Related]
20. In vitro enzymic hydrolysis of chlorogenic acids in coffee.
da Encarnação JA; Farrell TL; Ryder A; Kraut NU; Williamson G
Mol Nutr Food Res; 2015 Feb; 59(2):231-9. PubMed ID: 25380542
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]