ExLibris header image
SFX Logo
Title: Identification and characterization of chlorogenic acids, chlorogenic acid glycosides and flavonoids from Lonicera henryi L. (Caprifoliaceae) leaves by LC–MSn
Source:

Phytochemistry [0031-9422] Jaiswal, Rakesh yr:2014


Collapse list of basic services Basic
Sorry, no full text available...
Please use the document delivery service (see below)  
Holding information
Holdings in library search engine ALBERT GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. HULME A C, A C. "The isolation of chlorogenic acid from the apple fruit." The Biochemical journal 53.3 (1953): 337-40. Link to Full Text for this item Link to SFX for this item
2. Uritani, I. "Studies on Chlorogenic Acid Biosynthesis in Sweet Potato Root Tissue in Special Reference to the Isolation of a Chlorogenic Acid Intermediate." Plant Physiology 51.4 (1973): 768-771. Link to SFX for this item
3. WEURMAN, C. "Chlorogenic acid and the enzymic browning of apples and pears." Nature 172.4380 (1953): 678-678. Link to Full Text for this item Link to SFX for this item
4. Gonzalez-Perez, S. "Isolation and characterization of undenatured chlorogenic acid free sunflower (Helianthus annuus) proteins." Journal of agricultural and food chemistry 50.6 (2002): 1713-1719. Link to Full Text for this item Link to SFX for this item
5. Bertrand, B. "Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins." Journal of agricultural and food chemistry 56.6 (2008): 2273-2280. Link to Full Text for this item Link to SFX for this item
6. "A difference of enzymatic browning unrelated to PPO from physiology, targeted metabolomics and gene expression analysis in Fuji apples." Postharvest biology and technology 170: 111323-. Link to SFX for this item
7. Wu, Z. "Isolation, identification and quantification of unsaturated fatty acids, amides, phenolic compounds and glycoalkaloids from potato peel." Food chemistry 135.4 (2012): 2425-2429. Link to SFX for this item
8. Kuijpers, T. "Inhibition of enzymatic browning of chlorogenic Acid by sulfur-containing compounds." Journal of agricultural and food chemistry 60.13 (2012): 3507-3514. Link to Full Text for this item Link to SFX for this item
9. CORSR, J. "A new isomer of chlorogenic acid from peaches." Nature 172.4382 (1953): 771-2. Link to Full Text for this item Link to SFX for this item
10. Obruca, S. "Analysis of Phenolic Compounds in Lager Beers of Different Origin: A Contribution to Potential Determination of the Authenticity of Czech Beer." Chromatographia 73.1 (2011): 83-95. Link to Full Text for this item Link to SFX for this item
11. Jin, U. "A phenolic compound, 5-caffeoylquinic acid (chlorogenic acid), is a new type and strong matrix metalloproteinase-9 inhibitor: Isolation and identification from methanol extract of Euonymus alatus." Life Sciences 77.22 (2005): 2760-2769. Link to SFX for this item
12. PIZARRO, C. "Mixture resolution according to the percentage of robusta variety in order to detect adulteration in roasted coffee by near infrared spectroscopy." Analytica Chimica Acta 585.2 (2007): 266-276. Link to SFX for this item
13. Lee, S. "Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion." Food chemistry 113.1 (2009): 191-195. Link to SFX for this item
14. Matthaus, B. "Antinutritive compounds in different oilseeds." Fett 1997.5 (1997): 170-174. Link to SFX for this item
15. Gauthier, SF. "Surface activity and related functional properties of peptides obtained from whey proteins." Journal of dairy science 76.1 (1993): 321-328. Link to SFX for this item
16. Richling, E. "Determination of the H-2/H-1 and N-15/N-14 ratios of alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephora var. robusta) by isotope ratio mass spectrometry." Journal of agricultural and food chemistry 53.20 (2005): 7925-7930. Link to Full Text for this item Link to SFX for this item
17. Pristijono, P. "Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas." Postharvest biology and technology 42.3 (2006): 256-259. Link to SFX for this item
18. Radha, C. "Preparation and characterization of a protein hydrolysate from an oilseed flour mixture." Food chemistry 106.3 (2008): 1166-1174. Link to SFX for this item
19. DaMatta, Fábio M. "Ecophysiological constraints on the production of shaded and unshaded coffee: a review." Field crops research 86.2/3 (2004): 99-114. Link to SFX for this item
20. Sinha, R. "Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation." Food chemistry 101.4: 1501-1491. Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced