Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee-Reference-Cited by-同舟云学术

Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee

Published:2021-01-12 Issue:3 Volume:69 Page:1027-1038
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gigl Michael¹,Frank Oliver¹^ORCID,Barz Johanna¹,Gabler Anna¹,Hegmanns Christian¹,Hofmann Thomas¹^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06887

Reference37 articles.

1. Coffee and Tea Consumption and the Contribution of Their Added Ingredients to Total Energy and Nutrient Intakes in 10 European Countries: Benchmark Data from the Late 1990s

2. Quantitation of βN-Alkanoyl-5-hydroxytryptamides in Coffee by Means of LC-MS/MS-SIDA and Assessment of Their Gastric Acid Secretion Potential Using the HGT-1 Cell Assay

3. Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers

4. In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee ( Coffee arabica L.) grounds

5. Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study

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