Analysis of caffeine, theobromine and theophylline in coffee by near infrared spectroscopy (NIRS) compared to high-performance liquid chromatography (HPLC) coupled to mass spectrometry
Authors:
- C.W. HuckCHC.W. Huck
- W. GuggenbichlerWGW. Guggenbichler
- G.K. BonnGBG.K. Bonn
- 1 May 2005
- journal article
- Published by Elsevier in Analytica Chimica Acta
- Vol. 538 (1-2) , 195-203
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Laser Mass Spectrometry as On-Line Sensor for Industrial Process Analysis: Process Control of Coffee RoastingAnalytical Chemistry, 2004
- Carbon nanotubes as separation carrier in capillary electrophoresisElectrophoresis, 2003
- Rapid determination of caffeine content in soft drinks using FTIR–ATR spectroscopyFood Chemistry, 2002
- Flow injection Fourier transform infrared determination of caffeine in coffeeVibrational Spectroscopy, 1999
- Determination of Green and Black Tea Composition by Capillary ElectrophoresisJournal of High Resolution Chromatography, 1999
- Simultaneous determination of caffeine, theobromine and theophylline in foods and pharmaceutical preparations by using ion chromatographyAnalytica Chimica Acta, 1998
- The cholesterol-raising diterpenes from coffee beans increase serum lipid transfer protein activity levels in humansAtherosclerosis, 1997
- Flow Injection Fourier Transform Infrared Determination of Caffeine in Soft DrinksAnalytical Chemistry, 1997
- Near-infrared reflectance analysis: food industry applicationsTrends in Food Science & Technology, 1990
- Determination of serum cholesterol by near-infrared reflectance spectrometryAnalytical Chemistry, 1987