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Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

机译：在食品模型系统中加热后，来自生咖啡提取物中的羟基肉桂酸和咖啡因的稳定性

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1. Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems. [J] . Budryn G, Nebesny E, Rachwal-Rosiak D. European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2013,第6期

机译：在食品模型系统中加热后，来自生咖啡提取物中的羟基肉桂酸和咖啡因的稳定性。
2. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation [J] . Jeszka-Skowron Magdalena, Sentkowska Aleksandra, Pyrzynska Krystyna, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2016,第8期

机译：生咖啡提取物的绿原酸，咖啡因含量和抗氧化性能：生咖啡豆制备的影响
3. Antiproliferative and cytotoxic effects of green coffee and yerba mate extracts, their main hydroxycinnamic acids, methylxanthine and metabolites in different human cell lines [J] . Amigo-Benavent M., Wang S., Mateos R., Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research . 2017,第Pta1期

机译：绿色咖啡和yerba伴侣提取物，其主要羟基氨基酸，甲基黄嘌呤和代谢物在不同人体细胞中的抗增殖和细胞毒性作用
4. Comparison of extraction methods for caffeine, chlorogenic acids and trigonelline in green and roasted coffee beans [C] . Adriana S. Franca, Leandro S. Oliveira, Maria Lucia A. Borges, Annual International Meeting of the American Society of Agricultural Engineers . 2001

机译：绿色和烤咖啡豆中咖啡因，绿原酸和三谷植物提取方法的比较
5. Adipogenic and lipolytic effects of Green Coffee Bean Extracts on 3T3-l1 preadipocytes in vitro [D] . Kang, Min Kyung Sammie. 2014

机译：生咖啡豆提取物对3T3-l1前脂肪细胞的体外成脂和脂解作用
6. Effects of a Low Dose of Caffeine Alone or as Part of a Green Coffee Extract in a Rat Dietary Model of Lean Non-Alcoholic Fatty Liver Disease without Inflammation [O] . Ana Magdalena Velázquez, Núria Roglans, Roger Bentanachs, 2020

机译：单独的咖啡因或作为绿色咖啡提取物的一部分的影响在没有炎症的瘦贫民脂肪肝病的大鼠饮食模型中
7. Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress [O] . Baeza Gema, Amigo-Benavent Miryam, Sarriá Beatriz, 2014

机译：绿色咖啡羟基肉桂酸而非咖啡因可保护人类HepG2细胞免受氧化应激

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

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