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1225Katharina Franziska Pirker and Bernard Albert Goodman.
Caffeoylquinic acid derived free radicals identified during antioxidant reactions of bitter tea (Ilex latifolia and Ilex kudincha), Food Funct., 2010, 1, 262. René Fumeaux, Candice Menozzi-Smarrito, Angelique Stalmach, Caroline Munari, Karin Kraehenbuehl, Heike Steiling, Alan Crozier, Gary Williamson and Denis Barron.
First synthesis, characterization, and evidence for the presence of hydroxycinnamic acid sulfate and glucuronide conjugates in human biological fluids as a result of coffee consumption, Org. Biomol. Chem., 2010, 8, 5199. Rakesh Jaiswal and Nikolai Kuhnert.
Identification and characterization of five new classes of chlorogenic acids in burdock (Arctium lappa L.) roots by liquid chromatography/tandem mass spectrometry, Food Funct., 2011, 2, 63. Ulla Mueller, Tanja Sauer, Ingrid Weigel, Rohtraud Pichner and Monika Pischetsrieder.
Identification of H2O2 as a major antimicrobial component in coffee, Food Funct., 2011, 2, 265. Thomas W. M. Crozier, Angelique Stalmach, Michael E. J. Lean and Alan Crozier.
Espresso coffees, caffeine and chlorogenic acid intake: potential health implications, Food Funct., 2012, 3, 30. Samo Smrke, Sebastian E. W. Opitz, Irena Vovk and Chahan Yeretzian.
How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography, Food Funct., 2013, 4, 1082. Gina Borges, Michael E. J. Lean, Susan A. Roberts and Alan Crozier.
Bioavailability of dietary (poly)phenols: a study with ileostomists to discriminate between absorption in small and large intestine, Food Funct., 2013, 4, 754.