Chlorogenic acid composition of instant coffees

Cited by (184)

Items 101–184 of 184

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   Gabriela Rodrigues de Souza, A.C.A.X. De-Oliveira, Vitor Soares · 2018 · Biomedicine & Pharmacotherapy
2. Development of an HPLC/Diode-Array Detector Method for Simultaneous Determination of Seven Hydroxy-Cinnamic Acids in Green Coffee
   Paula B. Andrade, Raquel Leitão, R.M. Seabra, M. Beatriz P.P. Oliveira, Margarida A. Ferreira · 1997 · Journal of Liquid Chromatography & Related Technologies
3. On-line monitoring of in-vitro oral bioaccessibility tests as front-end to liquid chromatography for determination of chlorogenic acid isomers in dietary supplements
   Daniel Kremr, David J. Cocovi-Solberg, Petra Bajerová · 2016 · Talanta
4. Effect of Roasted Ground Coffee Residue Extract on Shelf-life and Quality of Salted Mackerel
   Eu-Jin Song, Jin-Yul Kim, So-Young Lee, Koth-Bong-Woo-Ri Kim, Seojin Kim, So-Young Yoon, So-Jeong Lee, 이청조, Dong-Hyun Ahn · 2009 · Journal of the Korean Society of Food Science and Nutrition
5. Coffee stain on textiles. Mechanisms of staining and stain removal
   Erik Kissa · 1995 · Journal of the American Oil Chemists Society
6. LC–MS Characterization and Quantification of Known and Unknown (Poly)phenol Metabolites—Possible Pitfalls and Their Avoidance
   Michael Newton Clifford, Nikolai Kuhnert · 2022 · Molecular Nutrition & Food Research
7. Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles
   Brian G Yust, Niny Z. Rao, Evan T. Schwarzmann, Madisyn Peoples · 2022 · Molecules
8. 3-O-caffeoyl-4-O-feruloylquinic acid from green robusta coffee beans
   Hideko Morishita, Hideo Iwahashi, Ryō Kido · 1986 · Phytochemistry
9. Determination of Organic Acids and Sucrose in Roasted Coffee by Capiillary Gas Chromatography
   W. J. HUGHES, Thomas M. Thorpe · 1987 · Journal of Food Science
10. Green Coffee Bean
    Satish K. Garg · 2016 · Elsevier eBooks
11. Influence of the surfactant bromide of cetyltrimetyl ammonium in the determination of chlorogenic acid in instant coffee and mate tea samples
    Tatiane Alfonso de Araújo, Juliano Carvalho Cardoso, Antônio Marcos Jacques Barbosa · 2009 · Colloids and Surfaces B Biointerfaces
12. Acquisition of desiccation tolerance in developing oil palm (Elaeis guineensis Jacq.) embryos in planta and in vitro in relation to sugar content
    Frédérique Aberlenc‐Bertossi, Nathalie Chabrillange, Françoise Corbineau · 2003 · Seed Science Research
13. Effect of explosion-puffed coffee on locomotor activity and behavioral patterns in Drosophila melanogaster
    Bong Soo Ko, So Hyun Ahn, Dong Ouk Noh, Ki‐Bae Hong, Sung Hee Han, Hyung Joo Suh · 2017 · Food Research International
14. Separation and identification of phenolic compounds in canned artichoke by LC/DAD/ESI-MS using core–shell C18 column: A comparative study
    Jianbing Wu, Yongsheng Qian, Peipei Mao · 2012 · Journal of Chromatography B
15. The roasting process does not influence the extent of conjugation of coffee chlorogenic and phenolic acids
    Belén Sanchez‐Bridge, Mathieu Renouf, Julien Sauser, Maurice Beaumont, Lucas Actis‐Goretta · 2016 · BioFactors
16. Low-temperature bath/high-conductivity zone/stacking micellar electrokinetic chromatography for the analysis of phenolic acids in coffee drink
    Jinhua Zhu, Shengda Qi, Jinhua Li · 2008 · Journal of Chromatography A
17. Análise de compostos bioativos, grupos ácidos e da atividade antioxidante do café arábica (Coffea arabica) do cerrado e de seus grãos defeituosos (PVA) submetidos a diferentes torras
    Sérgio A.L. Morais, Francisco J. T. de Aquino, Evandro Afonso Nascimento, Grasielle Silva de Oliveira, Roberto Chang, Neide Carolina dos Santos, Gabriel Marques Rosa · 2008 · Food Science and Technology
18. Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee
    Adriana Dillenburg Meinhart, Tayse Ferreira Ferreira da Silveira, Rosicleia Araújo Silva, Fernanda Mateus Damin, Roy E. Bruns, Helena Teixeira Godoy · 2017 · Food Analytical Methods
19. Antioxidant Capacity and Bioactive Composition of a Single Serving Size of Regular Coffee Varieties Commercially Available in Korea
    Mi Jeong Kim, Jieun Park, Joohyun Lee, Na-Rae Choi, Myung-Hee Hong, Young-Hee Pyo · 2013 · Korean Journal of Food Science and Technology
20. Investigation of Optimum Roasting Conditions to Obtain Possible Health Benefit Supplement, Antioxidants from Coffee Beans
    Shaida Fariza Sulaiman, Joon‐Kwan Moon, Takayuki Shibamoto · 2011 · Journal of Dietary Supplements
21. Selectivity of the Separation of Isomeric Chlorogenic Acids under the Conditions of Reversed-Phase HPLC
    В. И. Дейнека, Elena Yu. Oleinits, Irina Petrovna Blinova · 2019 · Journal of Analytical Chemistry
22. Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples
    Nevena N. Grujić-Letić, Branislava Rakić, Emilia Šefer, Dušica Rakić, Ivan Nedeljkovic, Nebojša Kladar, Biljana N. Božin · 2015 · Vojnosanitetski pregled
23. Acute effect of coffee on arterial stiffness and endothelial function in overweight and obese individuals: A randomized clinical trial
    Tábata Pereira Pavão, Diego Chemello, Ariélen Ferigollo, Marco Aurélio Lumertz Saffi, Rafael Noal Moresco, Carolina dos Santos Stein, Tatiana Emanuelli, Sabrina Somacal, Emílio Hideyuki Moriguchi, Lina Badimón et al. · 2022 · Clinical Nutrition ESPEN
24. CARACTERÍSTICAS FÍSICAS E QUÍMICAS DE CAFÉS TORRADOS E MOÍDOS EXÓTICOS E CONVENCIONAIS
    M. Conti, Cíntia Sorane Good Kitzberger, Maria Brígida dos Santos Scholz · 2013 · Boletim do Centro de Pesquisa de Processamento de Alimentos
25. Chemical descriptors for sensory and parental origin of commercialCoffeagenotypes
    Natalina Cavaco Bicho, António E. Leitão, José C. Ramalho, Fernando Cebola Lidon · 2012 · International Journal of Food Sciences and Nutrition
26. Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee
    Evan T. Schwarzmann, Marlena P. Washington, Niny Z. Rao · 2022 · Processes
27. Análises de açúcares e ácidos clorogênicos de cafés colhidos em diferentes estádios de maturação e após o processamento
    Rogéria Assis dos Santos, Marcelo Alexandre Prado, Rosa Elena Pertierra · 2018 · Brazilian journal of food technology/Brazilian Journal of Food Technology
28. Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
    Hiromi OKADA, Masatsune Murata, Kanna OHYAZU, Seiichi Homma · 1997 · Food Science and Technology International Tokyo
29. Green coffee beans
    Satish Kumar Garg, Amit Kumar Shukla, Soumen Choudhury · 2021 · Elsevier eBooks
30. Extraction process of chlorogenic acid in flos lonicerae by enzymatic treatment
    Jiajia Liu, Guoling Zhao, Hui Wang · 2002 · Journal of Central South University of Technology
31. Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
    Yeon-Soo Suh, Seung‐Heon Lee, Ya‐Fang Shang, Won‐Jong Lee · 2015 · Korean Journal of Food Preservation
32. 4-O-feruloylquinic acid from green coffee beans
    Hideko Morishita, Hideo Iwahashi, Ryō Kido · 1986 · Phytochemistry
33. Protective effects of a chemically characterized extract from solanum torvum leaves on acetaminophen-induced liver injury
    Gabriela Rodrigues de Souza, A.C.A.X. De-Oliveira, Vitor Soares, Thamyris Pérez de Souza, Nancy S. Barbi, Francisco José Roma Paumgartten, Antônio Jorge Ribeiro da Silva · 2022 · Drug and Chemical Toxicology
34. Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases
    Tarcila Bueno dos Santos, David Alexander Mitchell, Nádia Krieger · 2010 · University of Zagreb University Computing Centre (SRCE)
35. Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)
    Nathália F. Cerca, Juliana DePaula, Verônica Maria de Araújo Calado, Marco Antônio Lemos Miguel, Adriana Farah · 2023 · Food Research International
36. Characterization of Raw and Roasted Fully Washed Specialty Bourbon Cultivar of Coffea Arabica from Major Coffee Growing Areas in Rwanda
    Joseph F. Kayihura, Jung-Ro Yoon · 2018 · Food Engineering Progress
37. Inhibition of Porcine Pancreas α-Amylase by Chlorogenic Acids from Green Coffee Beans and Cinnamic Acid Derivatives
    Yusaku Narita, Kuniyo Inouye · 2014 · Coffee in Health and Disease Prevention
38. Alternative use of coffee beans and leaves from seven regions of Guatemala for its antioxidant activity and chemical composition
    Armando Cáceres, Silvia Alejandra Pinales-Tóbar, Mónica Michelle Ramos Medina · 2020 · International Journal of Phytocosmetics and Natural Ingredients
39. Chlorogens�nren in Kaffee-Ersatzstoffen
    Helma Haffke, Ulrich H. Engelhardt · 1986 · European Food Research and Technology
40. Extraction of Phytochemicals from Maypole Apple by Subcritical Water
    Menghsuan Tsai, Li Zhu, Shinya Maeda, Tao Wang, Wahyu Diono, Motonobu Goto, Hideki Kanda · 2022 · Foods
41. New aspects on the chemistry of tea and coffee. III
    Reginald F. Smith · 1986 · European Food Research and Technology
42. Experimental study of chemical kinetics and simulation of 5-O-caffeoylquinic acid oxidation during manufacturing of mate (Ilex Paraguariensis)
    Cristina Benincá, Georges Kaskantzis, Éverton Fernando Zanoelo · 2009 · Biosystems Engineering
43. Major Bioactive Compounds in Seeds, Husks, and Leaves of Selected Genotypes of Coffea canephora cv. Conilon from Three Consecutive Crops
    Juliana DePaula, Fábio Luiz Partelli, Alessandro M. Batista, Verônica Maria de Araújo Calado, Adriana Farah · 2025 · Plants
44. Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity
    Luz Fanny Echeverri, Valentina Osorio, Claudia Tabares Arboleda · 2024 · Separations
45. Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors
    Francisco Antonio Canzi, Desirée Ayume Lopes Meireles, Aldo Sindulfo Barboza Valdez · 2023 · Journal of the Science of Food and Agriculture
46. Coffee and Alzheimer's Disease: Animal and Cellular Evidence
    Marshall G. Miller, Barbara Shukitt‐Hale · 2012 · Wiley eBooks
47. Contents of key bioactive and detrimental compounds in health performance coffees compared to conventional types of coffees sold in the United States market
    Juliana DePaula, Sara Cristina Cunha, Ildi Revi, Alessandro M. Batista, Soraia V. M. de Sá, Verônica Maria de Araújo Calado, José Oliveira Fernandes, Adriano Gomes da Cruz, Adriana Farah · 2020 · Food & Function
48. Valorization of Raw Coffee Beans (Coffea arabica and Coffea canephora) through Solvent Development and Extraction of Bioactive Compounds
    Letícia Zander Ronko, Maria Alice Antoniassi, Karina Mayumi Ueda, Fernando Leal, Aline Theodoro Toci, Luciana Igarashi‐Mafra, Marcos R. Mafra, Fabiane Oliveira Farias · 2022 · Separations
49. The Pharmacological Activity of Coffee Fermented Using Monascus purpureus Mycelium Solid-state Culture Depends on the Cultivation Area and Green Coffees Variety
    Hoon Kim, Kwang‐Won Yu, Junsoo Lee, Gil-Hun Baek, Jiyoung Shin · 2014 · Korean Journal of Food Science and Technology
50. Identification and chromatographic determination of bioactive components in the instant coffee samples
    E. A. Tishchenko, T. G. Tsiupko, V. V. Milevskaya, Азамат Зауалевич Темердашев · 2017 · Analitika i kontrolʹ
51. Compostos fenólicos em café torrado
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52. Ultraviolet spectroscopic studies and the prediction of the feathering of cream in filter coffees
    Lucie Hamboyan, David A. Pink · 1990 · Journal of Dairy Research
53. PERFIL SENSORIAL E QUÍMICO DE GENÓTIPOS DE CAFEEIRO BOURBON DE DIFERENTES ORIGENS GEOGRÁFICAS
    Luísa Pereira Figueiredo · 2014 · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
54. INTERAÇÃO GENÓTIPO E AMBIENTE NA COMPOSIÇÃO QUÍMICA E QUALIDADE SENSORIAL DE CAFÉS ESPECIAIS EM DIFERENTES FORMAS DE PROCESSAMENTO
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55. Nonionic Model Microemulsions to Study Interactions with Active Components and Antioxidant Activity
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56. CONTENIDO DE ÁCIDOS CLOROGÉNICOS EN GRANOS DE Coffea arabica y C. canephora, SEGÚN EL DESARROLLO DEL FRUTO
    Carolina Marín-García, Gloria Inés Puerta-Quintero · 2008
57. EFFECTS OF GREEN COFFEE BEAN EXTRACT IN SOME BIOMARKERS OF ADULT BRAZILIAN SUBJECTS
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58. Estabilidade do ácido 5-o-cafeoilquínico : relação entre a cinética química e o processamento de erva-mate
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64. New aspects on the chemistry of tea and coffee. II
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65. Influence of roasting time and extraction conditions on quantity of chlorogenic acid in coffee
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67. Propostas metodologicas para componentes em matrizes alimenticias, alimentos enriquecidos e contaminantes utilizando eletroforese capilar acoplada a espectrometria de massas e detecção UV/VIS
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68. Análise física e química de cafés verdes com diferentes origens geográficas
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69. Physiological Activity of Roasted Coffee prepared from Fermented Green Coffee Bean with Monascus ruber Mycelium
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70. Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples Određivanje 5-kafeoilhinske kiseline (5-CQA) kao jedne od najznačajnijih klasa hlorogenske kiseline u komercijalnim uzorcima čaja i kafe
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71. Electrophoretic determination of phenolic nature components in instant coffee
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80. Bioactive compounds from roasted and green coffee obtained by supercritical fluid extraction decrease survival and induce apoptosis in prostate cancer cells
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81. Separation of Chlorogenic Acids and Caffeine on a Diasfer-110-C10CN Stationary Phase
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82. Influence of Post-harvest Treatment on the Chlorogenic Acid (3, 4, 5-Caffeoylquinic Acids), Caffeine and Trigonelline Content of Green Coffee Beans of Ethiopian Origin
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83. Integrated metabolomic profiling for the identification of promising plant-based coffee substitutes
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