HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa Mixes

Journal of Food Science

Volumn 48, Issue 3, 1983, Pages 745-747

  BLAUCH, JOAN L ^a   TARKA, STANLEY M ^a  

^a The Hershey Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001358024     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1983.tb14888.x     Document Type: Article

References (9)

1. Methylxanthine consumption from coffee and tea
2. How much caffeine in the cup
3. Caffeine content of common beverages
4. HPLC determination of caffeine and theobromine content of various natural and red Dutched cocoas
5. Caffeine content of beverages as consumed
6. Caffeine ‐ its identity, dietary sources, intake and biological effects
7. A study of caffeine in tea
8. High pressure liquid chromatographic determination of theobromine and caffeine in cocoa and chocolate products
9. Use of chromatographic mode sequencing for sample preparation in the analysis of caffeine and theobromine from beverages