Related references
Note: Only part of the references are listed.Voltammetric evaluation of the antioxidant capacity of tea on electrodes modified with multi-walled carbon nanotubes
G. K. Ziyatdinova et al.
JOURNAL OF ANALYTICAL CHEMISTRY (2013)
Electrochemical Behavior of Chlorogenic Acid at a Boron-Doped Diamond Electrode and Estimation of the Antioxidant Capacity in the Coffee Samples Based on Its Oxidation Peak
Yavuz Yardim
JOURNAL OF FOOD SCIENCE (2012)
Novel Coulometric Approach to Evaluation of Total Free Polyphenols in Tea and Coffee Beverages in Presence of Milk Proteins
Guzel Ziyatdinova et al.
FOOD ANALYTICAL METHODS (2011)
Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material
J. A. Vignoli et al.
FOOD CHEMISTRY (2011)
Voltammetric method using a lead film electrode for the determination of caffeic acid in a plant material
Katarzyna Tyszczuk et al.
FOOD CHEMISTRY (2011)
CYCLIC VOLTAMMETRY OF NATURAL FLAVONOIDS ON MWNT-MODIFIED ELECTRODE AND THEIR DETERMINATION IN PHARMACEUTICALS
Guzel Ziyatdinova et al.
COLLECTION OF CZECHOSLOVAK CHEMICAL COMMUNICATIONS (2011)
Voltammetric Determination of Ferulic Acid by Didodecyldimethylammonium Bromide/Nafion Composite Film-modified Carbon Paste Electrode
Liqiang Luo et al.
ANALYTICAL SCIENCES (2010)
Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans
Andrea G. Antonio et al.
FOOD CHEMISTRY (2010)
Caffeic acid, a phenolic phytochemical in coffee, directly inhibits Fyn kinase activity and UVB-induced COX-2 expression
Nam Joo Kang et al.
CARCINOGENESIS (2009)
Acute Effects of Decaffeinated Coffee and the Major Coffee Components Chlorogenic Acid and Trigonelline on Glucose Tolerance
Aimee E. van Dijk et al.
DIABETES CARE (2009)
Coffee as a source of antioxidants: An EPR study
Vlasta Brezova et al.
FOOD CHEMISTRY (2009)
The increase in human plasma antioxidant capacity after acute coffee intake is not associated with endogenous non-enzymatic antioxidant components
Nathalia Moura-Nunes et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)
Coffee and Green Tea As a Large Source of Antioxidant Polyphenols in the Japanese Population
Yoichi Fukushima et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Electrochemical determination of ferulic acid in Chinese traditional medicine Xiao Yao Pills at electrode modified with carbon nanotube
Yan-Yan Yu et al.
RUSSIAN JOURNAL OF ELECTROCHEMISTRY (2009)
Determination of caffeic acid in red wine by voltammetric method
Luiz Fernando da Silva et al.
ELECTROANALYSIS (2008)
Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation
Jose Angel Gomez-Ruiz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars
Daniel Perrone et al.
FOOD CHEMISTRY (2008)
Chlorogenic acid and caffeine contents in various commercial brewed coffees
K. Fujioka et al.
FOOD CHEMISTRY (2008)
Determination of chlorogenic acid in coffee using a biomimetic sensor based on a new tetranuclear copper(II) complex
Mirella Lucas de Carvalho et al.
TALANTA (2008)
Characterization of plant phenolic compounds by cyclic voltammetry
K. E. Yakovleva et al.
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2007)
Electroanalytical oxidation of p-coumaric acid
Patricia Janeiro et al.
ANALYTICAL LETTERS (2007)
Antioxidant activity of coffee brews
Bettina Caemmerer et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
The chlorogenic acids of Hemerocallis
MN Clifford et al.
FOOD CHEMISTRY (2006)
Electrochemistry of Caffeic Acid in Acetate-Ethanolic Solutions
S. C. Mordido et al.
PORTUGALIAE ELECTROCHIMICA ACTA (2006)
Electrochemical oxidation of ferulic acid in aqueous solutions at gold oxide and lead dioxide electrodes
SK Trabelsi et al.
JOURNAL OF APPLIED ELECTROCHEMISTRY (2005)
Application of a glassy carbon electrode modified with poly(glutamic acid) in caffeic acid determination
DP Santos et al.
MICROCHIMICA ACTA (2005)
Effect of roasting on the formation of chlorogenic acid lactones in coffee
A Farah et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)
I Sánchez-González et al.
FOOD CHEMISTRY (2005)
Determination of the relative contribution of phenolic antioxidants in orange juice by voltammetric methods
WR Sousa et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)
Hierarchical scheme for LC-MSn identification of chlorogenic acids
MN Clifford et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Antioxidant properties of ready-to-drink coffee brews
M Anese et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Chemical characterization and antioxidant properties of coffee melanoidins
RC Borrelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Electrochemistry of caffeic acid aqueous solutions with pH 2.0 to 8.5
C Giacomelli et al.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY (2002)
Determination of the antioxidant activity of phenolic compounds by coulometric detection
MN Peyrat-Maillard et al.
TALANTA (2000)
Share Paper
