Chlorogenic Acid Compounds from Coffee Are Differentially Absorbed and Metabolized in Humans ,Mariana Monteiro, Carmen Marino Donangelo, Luiz C. Trugo et al.|Journal of Nutrition|2007Cited by 322
Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivarsDaniel Perrone, Peter Martin, Tomas de Paulis et al.|Food Chemistry|2007Cited by 203
Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometryDaniel Perrone, Adriana Farah, Carmen Marino Donangelo|Food Chemistry|2008Cited by 188
Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the BrewDaniel Perrone, Carmen Marino Donangelo, Adriana Farah|Journal of Agricultural and Food Chemistry|2012Cited by 176
Modeling Weight Loss and Chlorogenic Acids Content in Coffee during RoastingDaniel Perrone, Adriana Farah, Carmen Marino Donangelo et al.|Journal of Agricultural and Food Chemistry|2010Cited by 81