What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel-Reference-Cited by-同舟云学术

What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel

Published:2013 Issue:8 Volume:4 Page:1130
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Kuhnert Nikolai,Dairpoosh Farnoosh,Yassin Ghada,Golon Agnieszka,Jaiswal Rakesh

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO30385C

Reference71 articles.

1. Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MSn: Identification of Seven New Classes of Compounds

2. Advances in metabolite identification

3. Estimation of dietary intake of melanoidins from coffee and bread

4. The chemistry of low molecular weight black tea polyphenols

Cited by 52 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Highly sticky caramel modified coating for multifunctional polyamide 6 fabric: UV blocking, anti-bacterial and flame retardancy;Progress in Organic Coatings;2024-09

2. Children of Nature: Thoughts on Targeted and Untargeted Analytical Approaches to Decipher Polyphenol Reactivity in Food Processing and Metabolism;Journal of Agricultural and Food Chemistry;2024-08-05

3. Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates;Journal of Agricultural and Food Chemistry;2024-01-15

4. Molecular changes in phenolic compounds in Euglena gracilis cells grown under metal stress;Frontiers in Plant Science;2023-05-09

5. Thearubigins: Formation, structure, health benefit and sensory property;Trends in Food Science & Technology;2023-03