Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan. release_7trpe3jimrhwzcg7cedphigkpm

by Hiromi OKADA, Masatsune MURATA, Kanna OHYAZU, Seiichi HOMMA

References

NOTE: currently batch computed and may include additional references sources, or be missing recent changes, compared to entity reference list.
Fuzzy reference matching is a work in progress!
Read more about quality, completeness, and caveats in the fatcat guide.
Showing 1 - 19 of 19 references (in 236ms)
[b0]

via fuzzy
Characterization of zinc chelating compounds in instant coffee.
Tomiko ASAKURA, Yuki NAKAMURA, Noriko INOUE, Masatsune MURATA, Seiichi HOMMA
1990   Agricultural and Biological Chemistry
doi:10.1271/bbb1961.54.855 
web.archive.org [PDF]
[b1]

via grobid
Clifford, M.N. (1985). Chlorogenic acids. In "Coffee, Vol. 1: Chemis- try," ed. by R. J. Clarke & R. Macrae. Elsevier Applied Science Publishers, London and New York, pp. 153-202.
[b2]

via grobid
Clifford, M.N. (1986). Coffee bean dicaffeoylquinic acids. Phyto- chemistry, 25, 1767-1769.
[b3]

via grobid
Clifford, M.N. and Wright, J. (1976). The measurement of feruloyl- quinic acids and caffeoylquinic acids in coffee beans. Development of the technique and its preliminary application to green coffee beans. J. Sci. Food Agric., 27, 37-84.
[b4]

via grobid
Clifford, M.N., Kellard, B. and Birch, G.G. (1989a). Characterization of chlorogenic acids by simultaneous isomerization and trans- esterification with tetramethylammonium hydroxide. Food Chem., 34, 81-88.
[b5]

via grobid
Clifford, M.N., Kellard, B. and Ah-Sing, E. (1989b). Caffeoyltyrosine from green robusta coffee beans. Phytochemistry, 28, 1989-1990.
[b6]

via grobid
Clifford, M.N., Williams, T. and Bridson, D. (1989c). Chlorogenic acids and caffeine as possible taxonomic criteria in Coffea and Psilanthus. Phytochemistry, 28, 829-838.
[b7]

via grobid
lwashita, H., Morishita, H., Osawa, N. and Kido, R. (1985). 3-0- Feruloyl-4-0-caffeoylquinic acid from coffee beans. Phytochemis- try, 24, 630-632.
[b8]

via grobid
Morishita, H., Takai, Y., Yamada, H., Fukuda, F., Sawada, M., lwashita, H. and Kido, R. (1987). Caffeoyltryptophan from green robusta coffee beans. Phytochemistry, 26, I 195-I 196.
[b9]

via grobid
Murata, M., Okada, H. and Homma, S. ( 1995). Hydroxycinnamic acid derivatives and p-coumaroyl-(L)-tryptophan, a novel hydroxycin- namic acid derivative, from coffee beans. Biosci. Biotech. Biochem., 59, 1887-1890.
[b10]

via grobid
Naish, M., Clifford, M.N. and Birch, G.G. (1993). Sensory astringency of 5-0-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedure. J. Sci. Food Agric., 61, 57-64.
[b11]

via grobid
Nakabayashi, T. and Mano, S. (1975). Chemical studies on the quality of coffee. 111. Qualitative and quantitative changes of chlorogenic acids in the course of roast. Shokuhin Kogyo Gakkaishi, 22, 549- 553 (in Japanese).
[b12]

via grobid
Nakabayashi, T. and Watanabe, C. (1975). Chemical studies on the quality of coffee. IV. Formation of brown pigments from chloro- genic acid by roast. Shokuhin Kogyo Gakkaishi, 24, 124-129 (in Japanese).
[b13]

via fuzzy
Isolation of a Zinc-chelating Compound from Instant Coffee by the Tetramethyl Murexide Method
Yuki Nakamura-Takada, Hisako Shata, Makiko Minao, Hiromi Ogawa, Nobuko Sekiguchi, Masatsune Murata, Seiichi Homma
1994   Lebensmittel-Wissenschaft + Technologie
doi:10.1006/fstl.1994.1026 
[b14]

via grobid
Sekiguchi, N.. Yata. M., Murata, M. and Homma. S. (1994).
[b15]

via grobid
ldentification of iron-binding compound in instant coffee. Nippon No'^geikagaku Kaishi, 68, 821-827 (in Japanese).
[b16]

via grobid
Smith, A.W. (1985). Composition. In "Coffee, Vol. l: Chemistry," ed. by R.J. Clarke & R. Macrae. Elsevier Applied Science Publishers, London and New York, pp. 32-34.
[b17]

via grobid
Trugo, L.C. and Macrae. R. (1984a). A study ofthe effect ofroasting on the chlorogenic acid composition of coffee using HPLC. Food Chem., 15, 219-227.
[b18]

via grobid
Trugo, L.C. and Macrae, R. ( 1984b). Chlorogenic acid composition of instant coffees. Analyst, 109, 263-266.