Cited by 194Coffee research and impactsFood Chemistry and Fat AnalysisFermentation and Sensory Analysis

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

Trugo, L.C., Macrae, R.·1984·Food Chemistry

Integrity signals

Registry

Crossref · 10.1016/0308-8146(84)90006-2

Cites

8 of 8 references verified0 citation errors · 0 not checkable

Statistics

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Claims the paper makes

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Cites

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1 of the 9 references couldn’t be matched to a known paper.

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Authors
Trugo, L. C., & Macrae, R.
Affiliations
University of Reading (GB)
Venue
Food Chemistry
Publisher
Elsevier BV
Published
1984-01
Volume
15
Issue
3
Pages
219-227
ISSN
0308-8146 (ISSN-L)
OpenAlex
W2055909988
Cited by
194
References
9
Citations by year
2026: 3 · 2025: 7 · 2024: 8 · 2023: 9 · 2022: 8 · 2021: 8 · 2020: 15 · 2019: 4 · 2018: 7 · 2017: 14 · 2016: 16 · 2015: 8 · 2014: 14 · 2013: 10 · 2012: 10
FWCI
1.22
Type
journal article
Language
en
Open access
closed
Locations
Food Chemistry (publishedVersion)
Funders
Universidade Federal do Rio de Janeiro
Topics
  • Health Sciences › Medicine › Pharmacology › Coffee research and impacts
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
chlorogenic acid, coffee roasting, Coffea arabica, Coffea canephora, roasting degree, coffee flavor, isomer composition

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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

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