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Biochanin A and cancer
Salting-out gradients in centrifugal partition chromatography for the isolation of chlorogenic acids from green coffee beans.
Journal of chromatography. A
Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Journal of agricultural and food chemistry
Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Journal of agricultural and food chemistry
Hierarchical scheme for liquid chromatography/multi-stage spectrometric identification of 3,4,5-triacyl chlorogenic acids in green Robusta coffee beans.
Rapid communications in mass spectrometry : RCM
Profile and characterization of the chlorogenic acids in green Robusta coffee beans by LC-MS(n): identification of seven new classes of compounds.
Journal of agricultural and food chemistry
Isolation and genetic mapping of a Coffea canephora phenylalanine ammonia-lyase gene (CcPAL1) and its involvement in the accumulation of caffeoyl quinic acids.
Plant cell reports
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Journal of agricultural and food chemistry
Evolution in caffeoylquinic acid content and histolocalization during Coffea canephora leaf development.
Annals of botany
Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans.
Journal of agricultural and food chemistry
Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.
Journal of agricultural and food chemistry
[Simultaneous determination of 6 phenolic acids in coffee beans by reversed-phase high performance liquid chromatography].
Se pu = Chinese journal of chromatography / Zhongguo hua xue hui
Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
International journal of food sciences and nutrition
Polyphenolic and Hydroxycinnamate Contents of Whole Coffee Fruits from China, India, and Mexico.
Journal of agricultural and food chemistry
Impact of chemical changes on the sensory characteristics of coffee beans during storage.
Food chemistry
Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
Food & function
Journal of chromatography. A
Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Journal of agricultural and food chemistry
Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Journal of agricultural and food chemistry
Hierarchical scheme for liquid chromatography/multi-stage spectrometric identification of 3,4,5-triacyl chlorogenic acids in green Robusta coffee beans.
Rapid communications in mass spectrometry : RCM
Profile and characterization of the chlorogenic acids in green Robusta coffee beans by LC-MS(n): identification of seven new classes of compounds.
Journal of agricultural and food chemistry
Isolation and genetic mapping of a Coffea canephora phenylalanine ammonia-lyase gene (CcPAL1) and its involvement in the accumulation of caffeoyl quinic acids.
Plant cell reports
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Journal of agricultural and food chemistry
Evolution in caffeoylquinic acid content and histolocalization during Coffea canephora leaf development.
Annals of botany
Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans.
Journal of agricultural and food chemistry
Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.
Journal of agricultural and food chemistry
[Simultaneous determination of 6 phenolic acids in coffee beans by reversed-phase high performance liquid chromatography].
Se pu = Chinese journal of chromatography / Zhongguo hua xue hui
Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
International journal of food sciences and nutrition
Polyphenolic and Hydroxycinnamate Contents of Whole Coffee Fruits from China, India, and Mexico.
Journal of agricultural and food chemistry
Impact of chemical changes on the sensory characteristics of coffee beans during storage.
Food chemistry
Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
Food & function
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How is this determined?
The order of these related concepts is determined by a statistical analysis of the scientific literature. Highest-frequency concepts appear first.
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cancer 15 Isoflavones 15 Genistein 14 Clover 14 red clover 12 Flavonoids 11 Tumor 10 breast cancer 7 Formononetin 7 Enzymes 7 Inflammatory 5 phytoestrogens 4 Glutathione 4 prostate cancer 4 prostate 4 Chemopreventive 4 sodium 3 Chickpea 3 oxidative stress 3 Cellulose 3 Cardiovascular 3 Superoxide dismutase 3 Triglycerides 3 Cytotoxicity 3 neurons 3 Uterotrophic 3 |
Xenobiotic 3 lipid peroxidation 2 Cholesterol 2 Seeds 2 Neuroprotective 2 Dietary supplements 2 selenium 2 Leukemia 2 Silymarin 2 Lipids 2 sprouts 2 Daidzein 2 Sulfate 2 Tyrosine 2 Quercetin 2 hydrogen 2 Nitrite 2 Cardiovascular disease 2 cartilage 2 Pea 2 hepatic injury 2 Hepatoprotective 2 hormone therapy 2 Apoptotic 2 recycling 2 |
