Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee

Direct transesterification of all classes of lipids in a one-step reaction.

Guy Lepage, Claudie Roy · Journal of Lipid Research · 1986 · 2.4K citations · Full text

Life Sciences, Biochemistry, Chromatographic Analysis +13

Rapid separation of lipid classes in high yield and purity using bonded phase columns.

Margaret Kaluzny, Lori A. Duncan, Margaret V. Merritt et al. · Journal of Lipid Research · 1985 · 958 citations · Full text

Pharmacy, Biochemistry, Chromatographic Analysis +14

The lipid fraction of the coffee bean

Karl Speer, I. Kölling‐Speer · Brazilian Journal of Plant Physiology · 2006 · 384 citations · Full text

Agriculture, Biochemistry, Food Science +12

Evaluation of sequential methods for the determination of butterfat fatty acid composition with emphasis on<i>trans</i>‐18:1 acids. Application to the study of seasonal variations in french butters

Robert L. Wolff, Corinne C. Bayard, Robert J. Fabien · Journal of the American Oil Chemists Society · 1995 · 203 citations

Agriculture, Food Science, Nutritional Sciences +15

Chemical composition of defective coffee beans

Paulo Mazzafera · Food Chemistry · 1999 · 165 citations

Agriculture, Chemistry, Food Science +14