A novel basis for monitoring the coffee roasting process: Isomerization reactions of 3-caffeoylquinic and 4-caffeoylquinic acids

A novel UHPLC method for determining the degree of coffee roasting by analysis of furans

(2020) Lukas Macheiner et al.   FOOD CHEMISTRY

Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions

(2017) Jong-Sup Jeon et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Chlorogenic acids and the acyl-quinic acids: discovery, biosynthesis, bioavailability and bioactivity

(2017) Michael N. Clifford et al.   NATURAL PRODUCT REPORTS

Transformation of chlorogenic acids during the coffee beans roasting process

(2016) Andrzej L. Dawidowicz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Good cup quality roasted coffees show wide variation in chlorogenic acids content

(2016) Rodolfo Campos Zanin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

(2014) Douglas Fernandes Barbin et al.   FOOD RESEARCH INTERNATIONAL

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

(2014) Alexia N. Gloess et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Evolved gas analysis by single photon ionization-mass spectrometry

(2014) M. Fischer et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Application of elastic net and infrared spectroscopy in the discrimination between defective and non-defective roasted coffees

(2014) Ana Paula Craig et al.   TALANTA

On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean

(2013) R. Hertz-Schünemann et al.   JOURNAL OF MASS SPECTROMETRY

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

(2013) Iziar A. Ludwig et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Further Tool To Monitor the Coffee Roasting Process: Aroma Composition and Chemical Indices

(2012) Manuela R. Ruosi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Validation of a HPLC-DAD–ESI/MSn method for caffeoylquinic acids separation, quantification and identification in medicinal Helichrysum species from Macaronesia

(2011) Sandra C. Gouveia et al.   FOOD RESEARCH INTERNATIONAL

Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC-2258

(2011) Silvia A. V. Tfouni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Discrimination between Arabica and Robusta green coffee using visible micro Raman spectroscopy and chemometric analysis

(2010) Rasha M. El-Abassy et al.   FOOD CHEMISTRY

Thermal Stability of 5-o-Caffeoylquinic Acid in Aqueous Solutions at Different Heating Conditions

(2010) Andrzej L. Dawidowicz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Trace Detection of Organic Compounds in Complex Sample Matrixes by Single Photon Ionization Ion Trap Mass Spectrometry: Real-Time Detection of Security-Relevant Compounds and Online Analysis of the Coffee-Roasting Process

(2009) Elisabeth Schramm et al.   ANALYTICAL CHEMISTRY

Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments

(2009) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars

(2007) Daniel Perrone et al.   FOOD CHEMISTRY