Low pressure ion pair chromatography with amperometric detection for the determination of trigonelline in coffee samples
Author:
Funder
FEDER
Fundação para a Ciência e Tecnologia
Ministério da Educação e Ciência
Publisher
Elsevier BV
Subject
Food Science
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3. Simultaneous determination of trigonelline, caffeine, chlorogenic acid and their related compounds in instant coffee samples by HPLC using an acidic mobile phase containing octanesulfonate;Arai;Analytical Sciences,2015
4. Analysis of parabens in cosmetics by low pressure liquid chromatography with monolithic column and chemiluminescent detection;Ballesta Claver;Talanta,2009
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1. Multiple pulse amperometry in low pressure chromatography for parallel determination of oxidizable and reducible compounds. Analysis of a green coffee extract as a case study;Talanta;2024-01
2. Cation-exchange/hydrophilic interaction mixed-mode liquid chromatographic method for analyzing the trigonelline class of bioactives in coffee beans;Journal of Food Composition and Analysis;2024-01
3. Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey;Journal of Food Measurement and Characterization;2023-11-10
4. Coffee biorefinery: The main trends associated with recovering valuable compounds from solid coffee residues;Journal of Cleaner Production;2023-08
5. El procesamiento del grano de café. Del tueste a la infusión;Bionatura;2022-09-15
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