A novel basis for monitoring the coffee roasting process: Isomerization reactions of 3-caffeoylquinic and 4-caffeoylquinic acids-Reference-Cited by-同舟云学术

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

Published:2021-12 Issue: Volume:152 Page:112343
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Macheiner Lukas^ORCID,Schmidt Anatol^ORCID,Mayer Helmut K.^ORCID

Funder

Österreichische Forschungsförderungsgesellschaft

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview;Barbin;Food Research International,2014

2. The raw bean;Bee,2005

3. Chemistry I: Non-volatile compounds 1A: Carbohydrates;Bradbury,2001

4. Chlorogenic acids;Clifford,1985

5. Chlorogenic acids and the acyl-quinic acids: Discovery, biosynthesis, bioavailability and bioactivity;Clifford;Natural Product Reports,2017

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2. Valorisation of sweet potato leaves as a potential agri‐food resource: Assessing nutritional and nutraceutical values altered by food processing—A review;International Journal of Food Science & Technology;2024-03-03

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