BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

238 related articles for article (PubMed ID: 27719962)

  • 1. Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness.
    Kraehenbuehl K; Page-Zoerkler N; Mauroux O; Gartenmann K; Blank I; Bel-Rhlid R
    Food Chem; 2017 Mar; 218():9-14. PubMed ID: 27719962
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Caffeine adsorption of montmorillonite in coffee extracts.
    Shiono T; Yamamoto K; Yotsumoto Y; Yoshida A
    Biosci Biotechnol Biochem; 2017 Aug; 81(8):1591-1597. PubMed ID: 28622119
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee.
    Frank O; Blumberg S; Krümpel G; Hofmann T
    J Agric Food Chem; 2008 Oct; 56(20):9581-5. PubMed ID: 18817412
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions.
    Jeon JS; Kim HT; Jeong IH; Hong SR; Oh MS; Park KH; Shim JH; Abd El-Aty AM
    J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Oct; 1064():115-123. PubMed ID: 28918319
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Absorption of phenolic acids in humans after coffee consumption.
    Nardini M; Cirillo E; Natella F; Scaccini C
    J Agric Food Chem; 2002 Sep; 50(20):5735-41. PubMed ID: 12236707
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of dose on the bioavailability of coffee chlorogenic acids in humans.
    Stalmach A; Williamson G; Crozier A
    Food Funct; 2014 Aug; 5(8):1727-37. PubMed ID: 24947504
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS.
    da Silveira JS; Mertz C; Morel G; Lacour S; Belleville MP; Durand N; Dornier M
    Food Chem; 2020 Jul; 319():126600. PubMed ID: 32187568
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 12.