ArticleFoods (Basel, Switzerland)2024
Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Research Progress on Protein-Polyphenol Interaction Mechanisms and Structure-Activity Relationship Modified by Physical Fields.Foods (Basel, Switzerland) · 2026Review
- Preventive and inhibitory effects ofBiochemistry and biophysics reports · 2026Article
- Alkaline Reaction Pathways of Phenolic Compounds with β-Lactoglobulin Peptides: Polymerization and Covalent Adduct Formation.Molecules (Basel, Switzerland) · 2025Article
- Discovery of Species-Specific Peptide Markers for Superseed Authentication Using Targeted LC-MS/MS Proteomics.Molecules (Basel, Switzerland) · 2025Article
- Concentrating Cocoa Polyphenols-Clarification of an Aqueous Cocoa Extract by Protein Precipitation and Filtration.Membranes · 2024Article
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Authors and funding
9 authors.
Funding
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Abstract
The post-harvest processing of coffee beans leads to a wide range of reactions involving proteins. The formation of crosslinks between proteins and phenolic compounds present in high concentrations of coffee beans represents one of the most challenging and still not fully characterized reactions. The aim of this work was to assess the presence of products from such reactions in coffee samples, focusing on the adducts between cysteine and chlorogenic acids (CQAs). For this purpose, 19 green and 15 roasted coffee samples of the
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