Similar articles for PMID: 27719962

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1

Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness.

Kraehenbuehl K, Page-Zoerkler N, Mauroux O, Gartenmann K, Blank I, Bel-Rhlid R. Kraehenbuehl K, et al. Food Chem. 2017 Mar 1;218:9-14. doi: 10.1016/j.foodchem.2016.09.055. Epub 2016 Sep 8. Food Chem. 2017. PMID: 27719962

2

Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee.

Aree T. Aree T. Food Chem. 2019 Sep 30;293:550-560. doi: 10.1016/j.foodchem.2019.04.084. Epub 2019 Apr 24. Food Chem. 2019. PMID: 31151647

3

Effect of roasting on the formation of chlorogenic acid lactones in coffee.

Farah A, de Paulis T, Trugo LC, Martin PR. Farah A, et al. J Agric Food Chem. 2005 Mar 9;53(5):1505-13. doi: 10.1021/jf048701t. J Agric Food Chem. 2005. PMID: 15740032

4

In vitro enzymic hydrolysis of chlorogenic acids in coffee.

da Encarnação JA, Farrell TL, Ryder A, Kraut NU, Williamson G. da Encarnação JA, et al. Mol Nutr Food Res. 2015 Feb;59(2):231-9. doi: 10.1002/mnfr.201400498. Epub 2014 Dec 8. Mol Nutr Food Res. 2015. PMID: 25380542 Free article.

5

Caffeine adsorption of montmorillonite in coffee extracts.

Shiono T, Yamamoto K, Yotsumoto Y, Yoshida A. Shiono T, et al. Biosci Biotechnol Biochem. 2017 Aug;81(8):1591-1597. doi: 10.1080/09168451.2017.1340087. Epub 2017 Jun 16. Biosci Biotechnol Biochem. 2017. PMID: 28622119

6

UHPLC-ESI-QqTOF-MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin.

De Rosso M, Colomban S, Flamini R, Navarini L. De Rosso M, et al. J Mass Spectrom. 2018 Sep;53(9):763-771. doi: 10.1002/jms.4263. Epub 2018 Aug 9. J Mass Spectrom. 2018. PMID: 29974575

7

Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid.

Moon JK, Shibamoto T. Moon JK, et al. J Agric Food Chem. 2010 May 12;58(9):5465-70. doi: 10.1021/jf1005148. J Agric Food Chem. 2010. PMID: 20405916

8

Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee.

Frank O, Blumberg S, Krümpel G, Hofmann T. Frank O, et al. J Agric Food Chem. 2008 Oct 22;56(20):9581-5. doi: 10.1021/jf802210a. Epub 2008 Sep 26. J Agric Food Chem. 2008. PMID: 18817412

9

A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.

Kaiser N, Birkholz D, Colomban S, Navarini L, Engelhardt UH. Kaiser N, et al. J Agric Food Chem. 2013 Jul 17;61(28):6937-41. doi: 10.1021/jf4011356. Epub 2013 Jul 3. J Agric Food Chem. 2013. PMID: 23790059

10

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

Jeon JS, Kim HT, Jeong IH, Hong SR, Oh MS, Park KH, Shim JH, Abd El-Aty AM. Jeon JS, et al. J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Oct 1;1064:115-123. doi: 10.1016/j.jchromb.2017.08.041. Epub 2017 Aug 31. J Chromatogr B Analyt Technol Biomed Life Sci. 2017. PMID: 28918319

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