Trugo, Luiz C.

Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee

Farah, A., de Paulis, T., Trugo, L. C., & Martin, P. R. (2005) · Journal of Agricultural and Food Chemistry

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 540

Correlation between cup quality and chemical attributes of Brazilian coffee

Farah, A., Monteiro, M. C., Calado, V., Franca, A. S., & Trugo, L. C. (2006) · Food Chemistry

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 465

Chlorogenic Acid Compounds from Coffee Are Differentially Absorbed and Metabolized in Humans ,

Monteiro, M., Farah, A., Perrone, D., Trugo, L. C., & Donangelo, C. (2007) · The Journal of Nutrition

Coffee research and impactsPhytochemicals and Antioxidant Activities

Cited by 324

A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC

Trugo, L. C., & Macrae, R. (1984) · Food Chemistry

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 194

Chlorogenic acid composition of instant coffees

Trugo, L. C., & Macrae, R. (1984) · The Analyst

Coffee research and impactsAnalytical Chemistry and Chromatography

Cited by 184

LUPIN

Trugo, L. C., von Baer, D., & von Baer, E. (2003) · Encyclopedia of Food Sciences and Nutrition

Botanical Research and ChemistryGenetic and Environmental Crop Studies

Cited by 14