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Journal Abstract Search

189 related items for 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 14; 54(12):4095-101. PubMed ID: 16756331
    [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 11; 58(15):8722-37. PubMed ID: 20681662
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  • 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 15; 24(15):2283-94. PubMed ID: 20607843
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  • 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 22; 54(6):1957-69. PubMed ID: 16536562
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  • 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 22; 53(9):763-771. PubMed ID: 29974575
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  • 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 27; 57(10):4224-35. PubMed ID: 19298065
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  • 7. Profiling the chlorogenic acids of aster by HPLC-MS(n).
    Clifford MN, Zheng W, Kuhnert N.
    Phytochem Anal; 2006 May 27; 17(6):384-93. PubMed ID: 17144245
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  • 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 27; 23(3):363-83. PubMed ID: 19127547
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  • 11. Exhaustive Qualitative LC-DAD-MSn Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee.
    Baeza G, Sarriá B, Bravo L, Mateos R.
    J Agric Food Chem; 2016 Dec 28; 64(51):9663-9674. PubMed ID: 27981846
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  • 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 15; 286():459-466. PubMed ID: 30827633
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  • 13. Coffee oil as a natural surfactant.
    Deotale SM, Dutta S, Moses JA, Anandharamakrishnan C.
    Food Chem; 2019 Oct 15; 295():180-188. PubMed ID: 31174748
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  • 14. Profiling of hydroxycinnamoylquinic acids in plant extracts using in-source CID fragmentation.
    Nagy Á, Abrankó L.
    J Mass Spectrom; 2016 Dec 15; 51(12):1130-1145. PubMed ID: 27591562
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  • 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 15; 24(21):3109-20. PubMed ID: 20941757
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  • 16. Determination of the hydroxycinnamate profile of 12 members of the Asteraceae family.
    Jaiswal R, Kiprotich J, Kuhnert N.
    Phytochemistry; 2011 Jun 15; 72(8):781-90. PubMed ID: 21453943
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