Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
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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.Showing 1 - 19 of 19 references (in 236ms) | ||
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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 |
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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.
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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.
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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.
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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).
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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).
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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 | |
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ldentification of iron-binding compound in instant coffee. Nippon No'^geikagaku Kaishi, 68, 821-827 (in Japanese).
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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.
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Trugo, L.C. and Macrae, R. ( 1984b). Chlorogenic acid composition of instant coffees. Analyst, 109, 263-266.
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