The DOI matches its Crossref record; 8 of the 9 references it cites were found in a registry or an index.
A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
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In the citing paper
“Our data is in support of the works of Trugo, et al.37 and Hečimović, et al.51, both suggest that higher roasting temperatures decrease the concentration of CGA and caffeine.”
From The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee (2017) · cites this paper as [37]
Citations
Cites
(1891) · JAMA · doi:10.1001/jama.1891.02410840031005 · Cited by 1,908
The chemical analysis of foods
(1925) · Public Health · doi:10.1016/s0033-3506(25)80128-8 · Cited by 586
Chlorogenic acid composition of instant coffees
Trugo, L. C., & Macrae, R. (1984) · The Analyst · doi:10.1039/an9840900263 · Cited by 184
Self-citationClifford, M. N., & Wight, J. (1976) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740270112 · Cited by 109
Konstitution der Chlorogensäure (3. Mitteil. über Chinasäure Derivate)
Fischer, H. O. L., & Dangschat, G. (1932) · Berichte der deutschen chemischen Gesellschaft (A and B Series) · doi:10.1002/cber.19320650623 · Cited by 46
Influence of injection solvent on the reversed-phase chromatography of triglycerides
Tsimidou, M. Z., & Macrae, R. (1984) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)87748-7 · Cited by 40
Self-citationSubstances polyphénoliques des plantes
Pictet, G., & Brandenberger, H. (1960) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)98422-5 · Cited by 29
Research works printed but not linked: 3
- Clifford, 1983, 20, 83
- Maier, 1982, Kaffee und Tee Markt, 32, 3
- Maier, 1982, Kaffee und Tee Markt, 32, 3
Cited by
Sorted by citations
Production, Composition, and Application of Coffee and Its Industrial Residues
Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0565-z · Cited by 1,115
“proteins, sugars, chlorogenic acid, trigonelline, and fat may be preserved or even destroyed and transformed into reactive products during the coffee roasting process (Ginz et al. 2000; Lima 2003; Rawel and Kulling 2007; Trugo 2003; Trugo and Macrae 1984).”
BackgroundFarah, A., & Donangelo, C. M. (2006) · Brazilian Journal of Plant Physiology · doi:10.1590/s1677-04202006000100003 · Cited by 874
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods
Herrmann, K., & NAGEL, C. W. (1989) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398909527504 · Cited by 578
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 · doi:10.1021/jf048701t · Cited by 540
Self-citationLu, H., Tian, Z., Cui, Y., Liu, Z., & Ma, X. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12620 · Cited by 476
Metadata
- 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 (medical) › 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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