HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa Mixes-Reference-Cited by-同舟云学术

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HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa Mixes

Published:1983-05 Issue:3 Volume:48 Page:745-747
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BLAUCH JOAN L.,TARKA STANLEY M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14888.x/fullpdf

Reference9 articles.

1. HPLC Determination of Caffeine and Theobromine Content of Various Natural and Red Dutched Cocoas

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1. An electrochemical tool for food additive: A nanoengineered sustainable approach on the preparation of t-LaVO4 rods decorated on g-carbon nitride nanocomposite for determination of theobromine;Materials Today Chemistry;2024-04

2. Advancing phytonutrient extraction via cavitation-based methodology: Exploring catechin recovery from Camellia sinensis leaves;Biocatalysis and Agricultural Biotechnology;2023-11

3. Selection of Aptamers for Sensing Caffeine and Discrimination of Its Three Single Demethylated Analogues;Analytical Chemistry;2022-02-10

4. The influence of coffee consumption on bioelectrical impedance parameters: a randomized, double-blind, cross-over trial;European Journal of Clinical Nutrition;2021-05-13

5. Spezielle Inhaltsstoffe;Lebensmittelanalytik;2021

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