High performance liquid chromatography with two simultaneous on-line antioxidant assays: Evaluation and comparison of espresso coffees.
Mnatsakanyan
Mariam
M
Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Western Sydney, Parramatta, NSW, Australia.
Goodie
Tiffany A
TA
Conlan
Xavier A
XA
Francis
Paul S
PS
McDermott
Geoffrey P
GP
Barnett
Neil W
NW
Shock
David
D
Gritti
Fabrice
F
Guiochon
Georges
G
Shalliker
R Andrew
RA
D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D001713:Biphenyl Compounds / Q000737:chemistry; D002845:Chromatography / Q000379:methods; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003069:Coffee; D005504:Food Analysis / Q000379:methods*; D005609:Free Radicals; D017665:Hydroxyl Radical; D049449:Luminescence; D010851:Picrates / Q000737:chemistry; D011196:Potassium Permanganate / Q000737:chemistry; D015203:Reproducibility of Results; D013056:Spectrophotometry, Ultraviolet / Q000379:methods; D014466:Ultraviolet Rays
D000975:Antioxidants; D001713:Biphenyl Compounds; D003069:Coffee; D005609:Free Radicals; D010851:Picrates; D011196:Potassium Permanganate; D017665:Hydroxyl Radical; C004931:1,1-diphenyl-2-picrylhydrazyl